Why You’ll Love This Recipe

Tres Leches Cake with Dulce de Leche Glaze is a decadent twist on the classic Latin American dessert. This ultra-moist sponge cake is soaked in a rich blend of three milks, creating a soft, melt-in-your-mouth texture. The dulce de leche glaze adds a caramelized depth of flavor that takes this cake to new heights—perfect for birthdays, holidays, or any special occasion.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:
all-purpose flourbaking powdereggsgranulated sugarvanilla extractwhole milk

For the milk soak:
sweetened condensed milkevaporated milkheavy cream

For the glaze and topping:
dulce de lecheheavy creampowdered sugar (optional)whipped cream (optional for serving)

directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

In a bowl, whisk together flour and baking powder.

In a separate large bowl, beat eggs with sugar until thick and pale. Stir in vanilla and milk.

Gradually fold in the dry ingredients until just combined.

Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely in the pan.

In a bowl, mix the sweetened condensed milk, evaporated milk, and heavy cream.

Poke holes all over the cooled cake with a fork or skewer, then slowly pour the milk mixture evenly over the top. Allow the cake to absorb the liquid for at least 1 hour or refrigerate overnight.

To make the glaze, warm the dulce de leche with a few tablespoons of heavy cream in a saucepan over low heat until smooth and pourable.

Pour the glaze over the top of the soaked cake and spread evenly.

Chill the cake until ready to serve. Optionally top with whipped cream before slicing.

Servings and timing

This recipe yields about 12 servings.Preparation time: 20 minutesBaking time: 30 minutesSoaking and chilling time: 1–8 hoursTotal time: 2–9 hours

Variations

Add a pinch of cinnamon or rum extract to the milk soak.

Top with toasted coconut or crushed pecans for extra texture.

Use coconut milk in place of heavy cream for a tropical flair.

Add a layer of fresh strawberries or bananas before glazing.

storage/reheating

Store covered in the refrigerator for up to 5 days.Best served chilled—no reheating necessary.

FAQs

Can I make this cake ahead of time?

Yes, it’s even better after chilling overnight to fully absorb the milk mixture.

Is the cake supposed to be soggy?

It should be very moist and custard-like, but not mushy—proper chilling helps balance texture.

Can I use a boxed cake mix?

Yes, a white or yellow cake mix can be used as a shortcut—just be sure to poke holes and soak thoroughly.

How do I make dulce de leche glaze thicker or thinner?

Adjust the amount of cream added when warming the dulce de leche.

Can I freeze Tres Leches Cake?

Freezing is not recommended due to its high moisture content.

Do I have to poke holes?

Yes, this allows the milk mixture to soak in evenly throughout the cake.

What type of milk works best?

Use full-fat versions of all three milks for the richest flavor and texture.

Can I serve it warm?

It’s best served chilled for optimal taste and structure.

Can I skip the glaze?

You can, but the dulce de leche glaze adds an extra indulgent layer.

Is this cake very sweet?

It’s rich but balanced—the whipped cream topping helps mellow the sweetness.

Conclusion

Tres Leches Cake with Dulce de Leche Glaze is a luxurious dessert that combines airy sponge cake, creamy milk infusion, and a rich caramel topping into one unforgettable bite. Perfect for impressing guests or treating yourself, this cake delivers a celebration of flavor and texture in every forkful.