Go Back

Copycat Chuy's Tres Leches Cake

Prep Time 20 mins
Cook Time 50 mins
Resting time 1 hr
Servings 6
Calories 295 kcal


For the Cake

  • 6 eggs
  • 1/2 tsp salt
  • 1 1/2 cups sugar
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 2 tsp vanilla
  • 3/4 cup milk
  • 2 tsp butter

For the Tres Leches

  • 18 oz evaporated milk
  • 10 oz sweet condensed milk
  • 1 1/2 cups heavy cream
  • 2 tsp vanilla

Toppings (Optional)

  • sliced strawberries
  • caramel sauce
  • strawberry sauce


For the Cake

  • First, preheat the oven to 350°. Crack the eggs and separate the whites from the yolks. Place the whites in the fridge for later.
  • In the bowl with the yolks, add the sugar and beat it with a hand mixer until it's smooth. Add flour, baking powder, vanilla, and milk. Mix with a hand mixer until combined.
  • Remove the whites from the refrigerator. Add salt and beat them with the hand mixer on high for 2-3 minutes until soft peaks form. With a rubber spatula, gently fold the egg whites into the cake batter.
  • Grease the bottom of an 8×8 or equivalent baking dish with the butter. Pour the cake batter into the dish and bake at 350 for 50 minutes, until a toothpick inserted comes out clean.
  • Let the cake cool for 10-20 minutes.

For the Tres Leches

  • While the cake is cooling, mix together the "tres leches" ingredients in a separate bowl. Poke holes with a straw or make small slits with a knife throughout the cake.
  • If serving right away, pour 1/2 of the milk mixture over the holes in the cake and let it rest for 30-60 minutes. When serving, cut a piece of cake and serve with a moat of the remaining milk around the cake on the plate.
  • If serving later that day or the next day, pour 1/3 of the milk mixture over the cake. Cover and refrigerate. Refrigerate the remaining milk mixture separately in an air-tight covered bowl. When you're ready to serve, remove the cake from the fridge, slice pieces, and serve by pouring more of the milk mixture over each piece.
  • Top with a caramel drizzle and sliced strawberries.


  • The cake should be thick, so we'd recommend using an 8×11 rectangular baking dish. You want the dish to be at least 2/3 full.
  • If you’re serving six slices, you’ll want about 1/4 cup of the milk mixture per slice. Or if you cut smaller slices, serve with a little less of the milk mixture.