Tres Leches Cake (Three Milk Cake)
A beloved dessert across Central and South America, Tres Leches Cake—literally “three milks cake”—is known for its irresistibly moist texture and rich, milky flavor.
A beloved dessert across Central and South America, Tres Leches Cake—literally “three milks cake”—is known for its irresistibly moist texture and rich, milky flavor.
Info
Prep Time:
15mCook Time:
30mDifficulty Level:
Ingredients
For the sponge cake- 1½ cups all-purpose flour
- 1 tsp baking powder
- 2 pinches salt
- 125 g butter, softened (room temperature)
- 1 cup sugar
- 5 eggs, at room temperature
- 2 tsp vanilla extract
- Zest of 1 small unwaxed lemon
- 1 can (400 g) sweetened condensed milk
- 1 can (400 g) evaporated milk
- 1 cup light cream
- 1½ cups cold heavy cream (35% fat)
- 2 tbsp powdered sugar
Directions
Preheat the oven to 170°C (340°F), fan setting.
Butter and flour a 34×22 cm (9×13-inch) baking pan, shaking off any excess flour.
Sift together the flour, baking powder, and salt into a bowl.
In a separate bowl, beat the butter and sugar with a hand mixer for 2–3 minutes until light and creamy.
Add the eggs one at a time, beating well after each addition so the mixture fully absorbs each egg.
Mix in the vanilla extract and lemon zest.
Reduce the mixer speed and gradually add the dry ingredients, mixing on low until just combined.
Pour the batter into the prepared pan.
Bake on the middle rack for 30 minutes.
Once baked, while the cake is still warm, pierce it all over with a skewer or fork. Let it cool for about 20 minutes.
In a bowl, combine the evaporated milk and sweetened condensed milk using a hand mixer on low speed.
Gradually add the light cream, mixing until fully combined. Slowly pour the milk mixture over the cake, allowing it to absorb completely.
Refrigerate the cake for at least 4 hours, or until fully chilled. The cake should be moist, soft, and infused with the milk syrup. It tastes even better the next day.
Whip the cold heavy cream with powdered sugar until soft peaks form.
Spread evenly over the chilled cake.
Garnish with cinnamon, chocolate shavings, or fresh fruit.
Chill for an additional 1 hour (or longer) before serving. Always store in the refrigerator.
Recipe Tips
For a chocolate variation, add cocoa powder to both the cake batter and the milk syrup. You can also fold chocolate chips into the batter or stir a few tablespoons of chocolate spread into the syrup for an even richer flavor.