Milk ’n Berries: Porto’s Tres Leches Copycat Recipe

If you don’t like soggy cake, this is the recipe for you. Milk ’n Berries (a Porto’s Tres Leches copycat) is lightly soaked in three milks plus a hint of brandy, then layered with fresh berries and whipped cream.

I’m not usually a fan of very wet tres leches—many of my family feel the same way—because of the texture. But Porto’s version changed my mind: it’s moist without being mushy, light in texture, and not overly sweet.

Why you’ll love this recipe

This cake stays moist but not soggy, with a delicate crumb and balanced sweetness. It’s also super easy to make: no separating egg whites, no risky folding, and no complicated techniques.

Cake ingredients

Whole eggs
Sugar
Vanilla extract
Flour, baking powder, & salt
Milk

Three milks

Heavy cream
Evaporated milk
Sweetened condensed milk
Brandy (optional) — add for a Porto’s-style flavor if desired.

Berries & cream

Heavy cream
Powdered sugar
Mixed berries (strawberries, blueberries, blackberries)

Helpful tips

Do not grease the cake pans. Line the bottoms with parchment or cake liners but avoid greasing the sides so the cake can rise properly.
Slowly add the three milks. After poking holes in the baked cakes, drizzle the milk mixture evenly and wait for it to absorb before adding more. This ensures even distribution and prevents oversaturation.
Let the cake chill. Refrigerate for a minimum of 8 hours, ideally a full day, so the milks fully infuse the cake.

Equipment needed

Stand mixer — a stand mixer with a whisk attachment is fastest, but an electric hand mixer will work too.

Can it be made without an electric stand mixer?

Yes. Use an electric hand mixer and allow a few extra minutes when whipping the eggs and sugar until pale and fluffy.

More cake recipes

If you enjoyed this cake, try other easy, crowd-pleasing recipes that keep well and travel nicely for gatherings.

5 from 35 votes

Milk ’n Berries Tres Leches

By Stella Navarro-Kim

A lightly soaked tres leches cake with a touch of brandy, layered with whipped cream and fresh berries.

Prep: 40

Cook: 20

Total: 1

Servings: 10 people

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Ingredients

Cake ingredients

4 eggs, room temperature
1 1/2 cups all-purpose flour, spooned, leveled, sifted
1 1/4 cups sugar
1/2 cup milk
2 tsp baking powder
2 tsp vanilla extract
1/2 tsp kosher salt

Three milks

12 oz evaporated milk
14 oz sweetened condensed milk
1/3 cup heavy cream, (use 1 cup for a very wet tres leches)
1 tbsp Brandy, (optional)

Berries & cream

2 cups heavy cream
1 tbsp powdered sugar
1 lb mixed berries

Instructions

Preheat oven to 350°F. In a mixer with the whisk attachment, beat eggs, sugar, and vanilla on high for 10 minutes until pale yellow and fluffy. A hand mixer works too but may take longer.
Whisk together flour, baking powder, and salt; sift a few times to combine evenly.
Reduce mixer to low and add the sifted flour mixture and milk alternately until no flour remains. The batter should form ribbons and show air bubbles.
Line two 9-inch cake pans with round parchment. Divide batter evenly. Do not grease the sides. Bake at 350°F for 18–20 minutes.
Run a knife around the cake edges to loosen, then cool completely.
Whisk together sweetened condensed milk, evaporated milk, heavy cream, and brandy (if using) to make the three-milk mixture.
Poke holes all over each cake with a toothpick or fork. Slowly pour the milk mixture over the cakes, allowing it to absorb before adding more. Work with one cake at a time or split the milk mixture to ensure even coverage.
Cover with plastic wrap and refrigerate at least 8 hours, preferably overnight or up to two days for best flavor and texture.
Whip heavy cream with powdered sugar until soft peaks form. Take care not to overwhip; if it becomes grainy, add a tablespoon or two of cream and whip again.
Flip one cake onto a serving plate. Spread half the whipped cream over it, then arrange the berries on top. (It’s neater to layer cream first, then berries.)
Place the second cake on top, spread the remaining whipped cream, and add extra berries to decorate if desired.
Refrigerate again for a couple of hours before serving. Store in the fridge for 3–5 days.