Go Back
–+ servings
Three Milk Cake

Tres Leches Cake

Indulge in the ultimate creamy dessert! This classic Tres Leches Cake features a light, airy sponge soaked in a rich blend of three milks. Topped with fluffy whipped cream and fresh fruit, each bite is sweet, melt-in-your-mouth perfection.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Servings 12
Calories 337 kcal

Ingredients
  

Vanilla sponge cake:

  • 5 large eggs separated
  • ½ cup 125 g sugar
  • 2 teaspoons 10 ml of vanilla extract
  • 1 cup 140g all-purpose flour (sifted)

Three milks syrup:

  • 1 can 400 g sweetened condensed milk
  • 1 can 340 g evaporated milk
  • 1 cup 240 ml heavy cream (about 35% fat) or 1 cup of half & half, or 1 cup milk
  • 1 cinnamon stick
  • 2 teaspoons 10 ml rum (or other flavouring) I used Bailey’s Irish Cream

Topping and filling:

  • 2 cups 500 ml of whipping cream (about 30% fat)
  • ½ cup 120 ml (4 oz) (125 g) sugar
  • Canned or fresh fruit to fill and decorate the cake

Instructions
 

Sponge Cake:

  • Preheat oven to moderate 180°C (350°F). Prepare a square 9”x9” pan or 9” round cake pan.
  • Separate the egg whites from the yolks. Beat the egg whites on medium speed, 3 – 5 minutes. When soft peaks form slowly add the sugar in small batches. Whip until stiff peaks form about 5 minutes. Set aside.
  • In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale coloured, creamy and puffy. Stir in vanilla.
  • Pour the egg yolks over the egg whites, gently fold until just combined trying not to lose any volume from the mixture.
  • Sprinkle over the flour little by little via a fine sieve and gently fold in between each sprinkling. Mix until just combined (over-beating will result in a denser, flatter cake).
  • Pour the batter into the prepared 9”x9” (23cmx23 cm) square cake pan or 9” (23 cm) round cake pan.
  • Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean.
  • Let it cool. Once cool, split the cake in half, flip the top of the cake and place it on a base. Poke using a fork holes all over the cake (and through to the bottom) to better absorb the three milk soaking liquid.

Three milks syrup:

  • In a saucepan add the sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick, bring to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and let it cool.
  • Once it is cool, add the rum or any other flavouring you are using.
  • Gradually brush all the milk soaking liquid into all sides of the cake (including the cut surfaces) until all absorbed. Best to rest the cake in the fridge overnight to complete the soaking process.

Topping:

  • Whip the cream, when soft peaks form add the sugar little by little, continue whipping until stiff peaks form – about 2 mins.

Decoration:

  • Layer some whipped cream on the bottom layer and cover with canned or fresh fruit and decorate the top layer with whipped cream and the fresh or canned fruit.

Nutrition

Calories: 337kcalCarbohydrates: 27gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 135mgSodium: 43mgPotassium: 96mgFiber: 0.4gSugar: 19gVitamin A: 975IUVitamin C: 0.4mgCalcium: 54mgIron: 1mg
Keyword Cake
Tried this recipe?Let us know how if you liked it in the comments below!