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Tres Leches Cake (Milk Cake)

5/5
Tres leches cake, otherwise known as milk cake, is a popular Mexican dessert that has hit the world by storm! Soaked with a three-milk mixture then topped with a lightly sweetened whipped cream, this authentic tres leches cake recipe is the best! Soft, moist, and fluffy, this light vanilla cake should be in every baker’s recipe book!
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This tres leches cake recipe is deliciously soft and topped with rich whipped cream and crushed pistachios. Tres leches cake, sometimes called milk cake, is a popular Mexican dessert. This tres leches recipe is made up of a soft sponge soaked in a milk bath and topped with lightly sweetened whipped cream and crushed pistachios.

The milk bath is made up of a combination of evaporated milk, sweetened condensed milk and double cream making this milk dessert perfect for all those milk lovers. An authentic tres leches cake recipe and guaranteed to be the best you have tried. This cake will beat every and any store-bought cake. Each bite will just melt in your mouth!

So, I have seen this tres leches cake, otherwise known as milk cake, all over the internet and I decided to make it. I did some research, and it turns out that tres leches originates from Mexico. I had never actually had a milk cake up until about a year ago. My cousin was going on and on about milk cakes and how I should try to make them. I had seen them all over Instagram as well. So, I decided to see what all the fuss was about. Turns out everyone was right! This three-milk cake is delicious. So, I went about trying out different recipes to make my own version of milk cake.

My sponge cake is relatively simple. A few recipes use more egg yolks than egg whites, which poses a dilemma for me because I never know what to do with the extra egg whites, so I decided to use equal amounts of each. It worked and the cake still tastes so soft and delicious! I baked the cake in a 20cm tin which you could replace with an 8-inch or 7-inch cake. As 20cm is about 7.8 inches if you bake it in an 8-inch tin it would be slightly thinner and if you bake it in a 7-inch pan then it will be slightly thicker. It should be fine if you use either.

 

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For my milk cake I decided to use evaporated milk, sweetened condensed milk and double cream. Some recipes use different combinations and ratios of milk. Some people use whole fat milk instead of double cream, but I like the taste of this particular combination. I had a bit of problem of thinking of how to use up the leftover sweetened condensed milk until I discovered a video on how to make frosting with condensed milk! I tried it and it was perfect! The evaporated milk comes in 170g tins. Why evaporated milk and the sweetened condensed milk is measured in grams is beyond me. I would have thought that it made more sense to measure it in volume, but it is what it is.

When you pour the milk bath on the sponge cake it will seem like a lot, but the sponge will end up absorbing the majority of it. You have to pour on the milk bath whilst the cake is warm. It helps the sponge soak up more of the milk bath. You should pour on the milk bath whilst the cake is still in the tin and let it rest. Usually, I leave mine to rest overnight, but if you’re in a rush you don’t have to leave it that long. You should leave it for at least an hour though. There will be some excess of the milk bath once the cake is removed from the tin. This is usually served alongside the cake.

 

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I decorated the cream with some whipped cream and crushed pistachios. Some people add edible rose petals. I couldn’t find them anywhere though, so I just stuck with the crushed pistachios. This cake is so soft and moist but not too sweet. My dad said this was their favourite cake of mine yet. It is not overwhelmingly sweet and combined with the whipped cream it is perfect with a hot cup of tea.

How To Make Tres Leches Cake Recipe | How To Make Three Milk Cake Recipe | Tres Leches Recipe | Moist Cake Recipe | Mexican Desserts | Tres Leche Cake | Mexican Cake | How To Make Milk Cake | Easy Tres Leches Cake From Scratch | Mexican Tres Leches Cake | How To Make Tres Leches | Soaked Cake |

Tres Leches Cake

by Sadia Halimah Aziz
Tres leches cake, otherwise known as milk cake, is a popular Mexican dessert that has hit the world by storm! Soaked with a three-milk mixture then topped with a lightly sweetened whipped cream, this authentic tres leches cake recipe is the best! Soft, moist and fluffy, this light vanilla cake should be in every baker’s recipebook!
Prep Time 30 mins
Cook Time 35 mins
Resting Time 1 hr
Total Time 2 hrs 5 mins
Course Dessert
Cuisine Mexican
Servings 6 slices
Calories 488

Ingredients
  

Sponge Cake

  • 4 Eggs/Anday
  • 130 g Caster Sugar
  • 160 ml Milk/Doodh
  • 160 g Plain Flour
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract

Milk Bath

  • 170 g Evaporated Milk
  • 130 g Sweetened Condensed Milk
  • 50 ml Double Cream

Whipped Cream

  • 100 ml Double Cream
  • 2 tbsp Icing Sugar
  • 1 tsp Vanilla Extract

Decoration

  • Pistachios crushed

Instructions
 

  • Crack the eggs, separating the egg yolks and egg whites into two different bowls
  • Add the egg whites into one bowl and whip until soft peaks form - soft peaks have formed when the cream forms peaks briefly when you lift the whisk before fall back into the cream
  • Add the caster sugar then whip further until medium peaks form before setting aside – medium peaks have formed when the cream can form peaks that hold their shape well when the whisk is lifted but have a slightly curled top
  • To the egg yolks add the milk and vanilla extract then mix until well combined
  • Sift the plain flour and baking powder into the batter then whisk until there is no trace of flour – be careful not to overmix as this will give a dense cake
  • Line a 20cm/8-inch square cake tin with parchment paper
  • Bake in the centre of preheated oven at 175°C/320°F/gas mark 3 for 30-35 minutes
  • In a jug mix the evaporated milk, sweetened condensed milk and double cream together
  • Once the cake is ready usea fork to poke holes into the warm cake then pour the milk bath on to the cake – you can use a spoon to push the liquid into the cake
  • Leave the cake to rest for at least an hour – the cake can be left to soak overnight
  • When ready to serve prepare the whipped cream by adding the double cream, icing sugar and vanilla extract to a cold bowl and whisk until stiff peaks are about to form 
  • Transfer the whipped cream into a piping bag with a star nozzle then pipe onto the cake and top with crushed pistachios
  • Your tres leches cake is ready!

Video

Keyword cakes, milk cakes

Sadia Halimah Aziz

The Aziz Kitchen | Food Blogger

I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.

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