Why did my tres leches turn out watery at the bottom?

Probably the cake didn't absorb well because it was hot when you soaked it, it was too dense, or you poured too much milk at once.

Is tres leches very calorie-dense?

Yes, between the three milks, the sugar and the meringue it's a hefty dessert. But nobody eats it thinking about dieting; it's meant to be enjoyed.

Tres Leches: The Dessert That We Cubans Made Our Own

Q: Which country is tres leches originally from?

There is debate about its exact origin. Many historians link it to Nicaragua, although Mexico also claims its invention. Nestlé helped spread the recipe throughout Latin America by printing versions on their cans.

Q: How long does tres leches last in the fridge?

It keeps perfectly for 4-5 days refrigerated and covered. On the second or third day it's at its optimal point because it has fully absorbed the milks.

Q: Can I make tres leches without an oven?

Yes, you can make the sponge in the microwave or use ladyfinger biscuits as a base. It's not traditional, but it works.

Q: Can tres leches be made lactose-free?

You can try with lactose-free milks, but the result changes. Lactose-free condensed milk is hard to find and plant-based alternatives don't have the same density.

📌 Quick summary: what tres leches is

El tres leches is a sponge cake soaked in a mixture of evaporated milk, condensed milk, and heavy cream. Although its origin is disputed between Mexico and Nicaragua, we Cubans adopted it as an essential birthday, quinceañera, and family celebration dessert. The Cuban version is distinguished by its Italian meringue topping and cinnamon.

The dessert that won over Cubans

There are desserts that are born in one place and stay there. And there are others that cross borders and find a new home. Tres leches is one of the latter.

We won't lie: tres leches is not Cuban in origin. It came from Mexico or Nicaragua (no one agrees) and spread throughout Latin America, partly thanks to Nestlé, which popularized the recipe using its canned products. But when it arrived in Cuba and in the kitchens of the Cuban diaspora, something happened. We made it our own.

Today there is no Cuban birthday without tres leches. There is no quinceañera without that rectangular tray covered in meringue. There is no pastry shop in Miami, from Versailles to the smallest in Hialeah, that doesn't have its version in the display.

Why did we fall in love so much? Maybe because Cubans like everything sweet, creamy, and abundant. Or because tres leches is the perfect dessert to share with family. Or simply because it's delicious.

What exactly is tres leches?

Cut slice of tres leches showing the moist texture of the cake soaked in the three milks

Tres leches is a sponge cake (usually vanilla) that is soaked in a mixture of three types of milk:

Evaporated milk: Adds body and an intense milky flavor
Condensed milk: Provides the characteristic sweetness
Heavy cream (or whipping cream): Adds creaminess and smoothness

The result is a cake that soaks up all that liquid and becomes moist, springy and almost pudding-like. But without falling apart. That's the trick: it should be soaked but still hold its structure.

It is traditionally topped with Italian meringue (that cooked, glossy, stable meringue) or with whipped cream. And it is sprinkled with cinnamon, because without cinnamon it's not tres leches.

Why we Cubans adopted it

Cuban tres leches cake on a birthday table with festive decoration and candles

Tres leches fit perfectly into Cuban culture for several reasons:

It's meant to be shared

Cubans don't make individual desserts for special occasions. We make large trays so there's enough for everyone, for seconds, to take a piece to the neighbor. Tres leches is made in a large rectangular pan and serves an entire party.

It's truly sweet

We don't like "subtle" desserts. We like sugar you can taste. Tres leches with its condensed milk meets that requirement without issue.

It's made in advance

In Cuba and in the diaspora, parties are prepared days ahead. Tres leches not only holds up in the fridge, it gets better. On the second day it's more soaked, more flavorful. That makes it perfect for Cuban celebration logistics.

The ingredients are accessible

Evaporated milk, condensed milk, eggs, flour. There are no exotic or hard-to-find ingredients, whether in Miami or Madrid.

The three milks of tres leches

Milk	Function	Typical proportion	Possible substitute
Evaporated milk	Liquid base, milky flavor	1 can (~350-410 ml)	Reduced whole milk
Condensed milk	Sweetness, density	1 can (~395 g)	Has no real substitute
Heavy cream	Creaminess, smoothness	1 cup (~240 ml)	Whipping cream or whole milk

📝 Note: The third milk can be whole milk or cream depending on the recipe. In the Cuban version it's common to use heavy cream for a creamier result.

Proportion matters: If you add too much condensed milk it becomes cloying. If you add too little cream it becomes watery. At RecetaCubana we've tested different proportions and this balance gives the best result: soaked but without turning into soup.

The cake: the foundation of everything

The secret to a good tres leches starts with the cake. It should be:

Spongy: With enough air to absorb the milks
Neutral: A mild vanilla flavor that doesn't compete with the milks
Sturdy: That doesn't fall apart when soaked

Many recipes use boxed cake mix for convenience. But homemade cake, made with eggs beaten to the ribbon stage, makes the difference. In our app, Dailis uses a base similar to the panetela cubana, adapted to absorb better. See the full step-by-step.

⚠️ Common mistake: Using a very dense pound-cake style cake. That one doesn't absorb well and the center stays dry.

The meringue: the crown of the tres leches

Glossy Italian meringue being applied over a tres leches cake with a spatula

The Cuban tres leches uses Italian meringue, not whipped cream. This is an important difference from other Latin American versions:

Italian meringue: Egg whites whipped with hot syrup. It stays stable, glossy, and doesn't weep. It lasts for days in the fridge.
Whipped cream: Lighter, but it deflates over time and can become watery.

The meringue can be lightly torched with a blowtorch to give it that golden touch, although it's not mandatory. What is mandatory: cinnamon sprinkled on top.

At RecetaCubana we have the Italian meringue recipe step by step, the same one we use for the birthday Cuban cake.

Tres leches variations we love

🍫 Chocolate tres leches

A variation that has become very popular. The sponge is made with cocoa powder and the milk mixture can include a touch of melted chocolate. It comes out more intense and is perfect for chocolate lovers.

🍈 Guava tres leches

A very Cuban version: guava paste is added to the milk mixture or a layer of guava jam is placed between the sponge and the meringue. It combines the best of both worlds.

☕ Coffee tres leches

Concentrated Cuban coffee is added to the milk mixture. The result is a dessert with a coffee flavor that wakes even the sleepiest.

🥥 Coconut tres leches

Part of the cream is replaced with coconut milk and toasted shredded coconut is added on top. Tropical and delicious.

5 mistakes that ruin tres leches

After years of making tres leches for birthdays and quinceañeras, these are the mistakes we see most and how to avoid them:

1. Not letting the sponge cool before soaking it
If you pour the milks over a hot sponge, it won't absorb them well. They run to the bottom and it becomes uneven. The sponge must be completely cool.

2. Pouring it all at once
The milk mixture should be poured little by little, allowing the sponge to absorb it before adding more. If you pour it all at once, it becomes waterlogged.

3. Not refrigerating it long enough
Tres leches needs at least 4 hours in the fridge, ideally overnight. That's when the milks penetrate well and the flavors meld.

4. Putting the meringue on a wet sponge
If the meringue touches the liquid directly, it gets ruined. You must drain the excess well before decorating.

5. Serving it straight out of the fridge
10–15 minutes out of the fridge before serving allows the flavors to express themselves better.

When do Cubans eat tres leches?

Birthdays: The undisputed king. It sometimes competes with the Cuban cake, but many prefer it.
Quinceañeras: On the dessert table, tres leches is never missing.
Christmas and New Year's: As a dessert after the lechón.
Mother's Day: A classic to treat mom.
"Just because": Any Sunday with family is excuse enough.

Frequently asked questions about tres leches

Which country is tres leches originally from? +

There is debate about its exact origin. Many historians closely link it to Nicaragua, although Mexico also claims its invention. What is clear is that Nestlé helped spread the recipe throughout Latin America in the 20th century by printing versions on its condensed and evaporated milk cans.

How long does tres leches last in the fridge? +

It lasts perfectly 4–5 days refrigerated and covered. In fact, many say that on the second or third day it is at its optimal point because it has fully absorbed the milks and the flavors have melded.

Can tres leches be frozen? +

Yes, but without the meringue. Freeze the cake already soaked in the milks, well wrapped in plastic. When you thaw it in the fridge, add fresh meringue before serving.

Why did my tres leches end up watery at the bottom? +

The cake probably didn’t absorb well. This happens when it was hot when you soaked it, it was very dense, or you poured too much milk at once. It could also be that you didn’t refrigerate it long enough.

Can I make tres leches without an oven? +

Yes, you can make the cake in the microwave or use ladyfingers (savoiardi) as a base. It’s not traditional, but it works in emergencies.

Is tres leches very high in calories? +

Yes, we won’t lie. Between the three milks, the sugar in the cake, and the meringue, it’s a hefty dessert. But no one eats tres leches thinking about their diet. It’s meant to be enjoyed on special occasions.

Can tres leches be made lactose-free? +

You can try using lactose-free milks, but the result changes. Lactose-free condensed milk is hard to find in some countries. Fully plant-based alternatives don’t have the same density or flavor.

A piece of celebration

Tres leches is more than a dessert. It is the taste of childhood birthdays, the sweetness of family celebrations, the perfect ending to any Cuban party. In our app you'll find the complete recipe with Dailis's step-by-step instructions to achieve that perfectly soaked cake and that foolproof Italian meringue.

the taste of childhood birthdays, the sweetness of family celebrations, the perfect ending to any Cuban party.

Join Our Little Cuban Corner

Because even if it wasn't born in Cuba, tres leches is already part of the family.