Name: How to make Pandan Tres Leches Cake (with Fresh Pandan!)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 cup (125g) all-purpose flour; 1½ tsp baking powder; ¼ tsp salt; 5 large eggs, separated; ¾ cup (150g) granulated sugar, divided; ¼ cup (60ml) fresh pandan juice (blend 8–10 pandan leaves with ¼ cup water, then strain); 2 tbsp whole milk; 1 tsp pandan extract; 1 tsp vanilla extract; 1 tsp lemon juice; 1 (14oz) can sweetened condensed milk; 1 (12oz) can evaporated milk; ¾ cup (180ml) whole milk or coconut milk; 2 tbsp fresh pandan juice; 1 tsp pandan extract; 2 cups (480ml) heavy whipping cream; 2–4 tbsp powdered sugar (to taste); 1 tsp vanilla extract

You guys already know how I feel about pandan. If you’ve been following my bakery journey, you know it’s basically my personality at this point. So it was only a matter of time before I turned one of my favorite cakes—tres leches—into a pandan-infused dream. Soft, airy sponge? Check. Sweet, pandan coconut milk soak? Check. A luscious whipped cream topping? Triple check.

This pandan tres leches cake is what I call “a quiet flex.” It’s humble in appearance but when you take that first bite? Game over. The sponge soaks up every drop of the green-tinted magic without getting soggy, and the flavor payoff is pandan-forward, but balanced with warm vanilla and cream. It’s light and indulgent at the same time—how??

Let’s get into it.

🥛 What is Tres Leches?

Tres leches literally means “three milks” in Spanish—and that’s exactly what makes this Latin American cake iconic. Traditionally, it’s a super airy sponge cake that gets flooded with a mix of sweetened condensed milk, evaporated milk, and whole milk. The result? A super moist, creamy, borderline-melt-in-your-mouth situation.

It’s sweet but balanced, soft without being mushy, and perfect straight out of the fridge. In this pandan version, I swap in some coconut milk and fresh pandan juice to give it that Southeast Asian twist while still honoring the silky soak and whipped cream top we all know and love.

🌿 What is Pandan?

If you’ve ever stepped into a Southeast Asian kitchen or bakery, there’s a good chance you’ve already smelled pandan before even seeing it. Pandan (a.k.a. lá dứa in Vietnamese) is a long, grassy-looking tropical leaf that’s basically the vanilla of Southeast Asia—but with a twist. It has this earthy, nutty, slightly floral vibe that makes everything taste SO GOOD (especially if you grew up around Vietnamese desserts).

In baking, you’ll see it in everything from pandan waffles to steamed honeycomb cakes. You can use fresh leaves to make pandan juice, or keep it easy with store-bought pandan extract. Either way, it adds that iconic green hue and nostalgic flavor that just hits different.

What Makes This Pandan Tres Leches Cake Special?

Aside from being aesthetically pleasing (hi, naturally green sponge), this cake combines a few of my favorite things:

Fresh pandan juice – If you’ve never blended fresh pandan leaves, you’re in for a treat. It’s earthy, grassy, nutty, and nostalgic. You can smell it before you even taste it.
Coconut milk soak – You can use whole milk, but I always go with coconut milk because pandan and coconut? Soulmates.
No weird stabilizers or boxed mixes – This cake is made from scratch, but don’t let that intimidate you. The ingredients are pantry-friendly and it’s easier than you’d think.

Now let’s talk about how to make it (and make it right).

pandan tres leches cake with a slice cut out

🍰 Pandan Tres Leches Cake Recipe

Yield: 1 (9×13-inch) cake
Prep Time: 30 minutes
Bake Time: 25–30 minutes
Chill Time: 4+ hours or overnight

Ingredients

For the Cake:

1 cup (125g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
5 large eggs, separated
¾ cup (150g) granulated sugar, divided
¼ cup (60ml) fresh pandan juice (blend 8–10 pandan leaves with ¼ cup water, strain)
2 tbsp whole milk
1 tsp pandan extract
1 tsp vanilla extract
1 tsp lemon juice

For the Pandan Tres Leches Soak:

1 (14oz) can sweetened condensed milk
1 (12oz) can evaporated milk
¾ cup (180ml) whole milk or coconut milk
2 tbsp fresh pandan juice
1 tsp pandan extract

For the Whipped Topping:

2 cups (480ml) heavy whipping cream
2–4 tbsp powdered sugar (to taste)
1 tsp vanilla extract
Optional: 1 tsp pandan extract (for a green-tinted topping)

Instructions

1. Make the Cake:

Preheat oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish.
In a small bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat the egg yolks and ½ cup of the sugar until thick and pale (about 2–3 minutes).
Stir in the pandan juice, milk, pandan extract, and vanilla extract.
Gently fold in the dry ingredients until just combined.
In another bowl, whip egg whites and sugar to soft peaks. Add 1 tsp of lemon juice and beat to stiff peaks.
Fold the whipped egg whites into the batter in 2–3 additions. Be gentle—this is what gives you that airy sponge.
Pour into prepared pan and bake 25–30 minutes, or until a toothpick comes out clean.
Let cake cool completely in the pan.

2. Soak the Cake:

In a bowl, whisk together all ingredients for the pandan tres leches soak.
Once the cake has cooled, use a fork or skewer to poke holes all over the surface.
Slowly pour the pandan milk mixture evenly across the cake. It will look like too much—it’s not.
Cover and refrigerate for at least 4 hours or overnight for best flavor and texture.

3. Make the Whipped Cream:

In a cold bowl, beat heavy cream with powdered sugar, vanilla, and pandan extract (if using) until medium-stiff peaks form.
Spread evenly over the chilled, soaked cake.

Tips for the Best Pandan Tres Leches

Use fresh pandan if you can – Frozen leaves work in a pinch, but the flavor from fresh is unbeatable.
Don’t skip the egg white step – It might seem extra, but separating the eggs gives the cake its signature fluffy texture. Trust.
Let the cake rest overnight – I know it’s hard, but the soak needs time. The flavor is way deeper the next day.
Make it cute – Sprinkle some toasted coconut or fresh fruit on top. I even dusted it with a bit of matcha powder for cuteness.

FAQs

Can I make this ahead of time?
Yes! This pandan tres leches cake is actually better the next day. The soak gets fully absorbed and the flavor develops overnight.

Can I freeze it?
I don’t recommend freezing the soaked cake, but you can freeze the sponge before soaking. Just thaw, then soak and chill as usual.

What’s a good pandan substitute?
Nothing really compares, but in a pinch, you could use vanilla extract + a drop of almond extract for a nutty undertone. It won’t be pandan, but it’ll still be good.

Pandan + Tres Leches = Love

This cake feels like a love letter to everything I grew up with—Asian flavors, nostalgic sweets, and that desire to bring a tray of something beautiful to the table. Honestly, I don’t know why pandan tres leches isn’t more of a thing already.

Let me know if you make it (and tag me @jenhdao if you post it—I love seeing your bakes 💚). And if you have leftover pandan juice? Freeze it in an ice cube tray. You’ll thank yourself later.