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Tres Leches Confetti Cake

A sprinkled twist on the classic tres leches! Tres leches confetti cake is full of rainbow sprinkles and tastes like heaven. So easy to make!
5 from 20 votes
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  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup unsalted butter, softened
  • 3/4 cup sugar
  • 5 large eggs
  • 1 tablespoon vanilla extract
  • ½ cup assorted colorful sprinkles
  • 1 1/2 cups whole milk
  • 1 14 ounce can sweetened condensed milk
  • 1 14 ounce can full-fat coconut milk

whipped cream

  • 2 cups cold heavy cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup assorted colorful sprinkles


  • Preheat the oven to 350 degrees F. Spray a 9x13 inch baking pan with nonstick backing spray.
  • In a bowl, whisk together the flour and baking powder.
  • Using your electric mixer fitted with the paddle attachment, beat the softened butter and sugar together until fluffy, about 5 minutes. Beat in each egg 1 at a time. Beat in the vanilla extract until combined. Add the flour mixture to the batter about ½ cup at a time, beating on medium-low speed, until combined and smooth. Use a spatula to gently but quickly stir the sprinkles into the batter – don’t overmix! Pour the batter into the greased baking pan.
  • Bake the cake 30 minutes, or until the edges are slightly golden and the center is set. Let the cake cool completely, then poke holes all over the cake with a fork. Be sure to leave the cake IN the pan so it can catch all the milk!
  • In a large measuring cup or bowl, whisk together the whole milk, condensed milk and coconut milk. Pour the milk mixture all over the top of the cake, evenly distributing the milks. I like to refrigerate the cake for at least 30 minutes at this point before frosting and serving. You can also make it the night before serving, but I would wait to frost and sprinkle on top until right before serving.

whipped cream

  • To make the whipped cream, add the cold cream to the bowl of your electric mixer fitted with a whisk attachment. Beat the cream on medium-high speed until soft peaks begin to form. Add in the sugar and vanilla extract, then beat until firm peaks form.
  • Right before serving, spread the whipped cream over the cake. I like to do this right before serving since whipped cream can melt. Top with the sprinkles and serve!
  • Note: be sure to serve this on rounded plates or in bowls so the milks don’t run off and the cake can soak every bit up!


batter adapted from allrecipes

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