Go Back
+ servings
Copycat Chuy's Tres Leches Cake

Copycat Chuy's Tres Leches Cake

Chuy's Tres Leches Cake is by far and away my absolute favorite restaurant dessert. Usually around my birthday - I treat myself and just get a piece of it to-go. NO MORE!!! Cuz I learned how to make it at home! This Copycat Chuy's Tres Leches Cake will now be your favorite too!
4.93 from 13 votes
Cook Time 50 mins
1 hr
Total Time 1 hr 50 mins
Course Dessert
Cuisine American, Mexican
Servings 6


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

Tres Leches



  • Preheat 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 with hand mixer until smooth
  • Add flour, baking powder, vanilla and milk. Mix with hand mixer until mixed.
  • 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 egg whites into the cake batter.
  • Grease the bottom of an 8x8 or equivalent baking dish (I used an 8x11 rectangle dish) with the butter
  • Pour cake batter in dish and bake at 350 for 50 minutes until a toothpick inserted comes out clean.
  • Let cake cool for 10-20 minutes
  • While cake is cooling - in a bowl, mix together the "tres leches"
  • Poke holes with a straw or make small slits with a knife throughout the cake
  • If serving right away, pour 1/2 the milk mixture over the holes in the cake and let 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 next day, pour 1/3 of milk mixture over the cake. Cover and refrigerate. Refrigerate remaining milk mixture separately in an air tight covered bowl. When ready to serve, remove 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


I used an 8x11 rectangular baking dish - Chuy's cake is VERY THICK - so you want the dish to be at least 2/3 full - it should be a tall cake!
If you're serving six slices, you'll want about 1/4 cup of the milk mixture per slice. These are BIG slices!!!
You might want to make smaller slices and serve with a little less of the milk mixture.
Some locations serve with homemade whipped cream on top of the cake (under the strawberries/caramel), some serve on a bed of whipped cream and some serve without any!  
Keyword cake, copycat
Tried this recipe?Let us know how it was!