Dive into the Delicious World of Tres Leches Cake with This Easy Recipe!

Tres Leches Cake, or "Three Milks Cake," is a beautifully moist cake that combines a light, fluffy texture with a rich, satisfying sweetness. With its moist layers soaked in three types of milk and topped with fluffy cream, this dessert is a true crowd-pleaser. Tres Leches Cake is best enjoyed chilled. For an ideal experience, refrigerate it for a couple of hours before serving. Each slice delivers multiple layers of flavour and a creamy texture that will leave your taste buds wanting more.

Tres Leches Cake - The Recipe

Ingredients:

For the Cake

• 140g/5oz plain flour

• 1 tbsp baking powder

• ¼ tsp salt

• 5 free-range eggs

• 150g/5½oz caster sugar

• 1 tsp vanilla extract

• 100ml/3½fl oz milk

  
  

For the Three Milk Mixture

• 300ml/10fl oz evaporated milk

• 200ml/7fl oz condensed milk

• 200ml/7fl oz whole milk

  
  

To Decorate

• 300ml/10fl oz whipping cream or double cream

• 1½ tbsp icing sugar

• ½ tsp ground cinnamon

  
  

Method

Start by preheating your oven to 200C/180C Fan/Gas 6. While it’s heating, lightly oil a 20 x 30cm/8 x 12in glass baking dish

In a mixing bowl, sift together the plain flour, baking powder, and salt. Sifting helps to aerate the flour and ensures your cake will be light and fluffy.

Next, separate the eggs into two bowls: yolks in one, whites in the other. In the bowl with the yolks, add three-quarters of the caster sugar. Using an electric hand whisk, beat until the mixture turns pale. This step is essential for incorporating air into the batter, which leads to a fluffier cake. Add the vanilla extract and the milk, mixing until just combined.

Now, fold the flour mixture into the egg yolk mixture. Use a spatula to gently mix until combined. Be careful not to overmix, as this can make the cake dense. Set it aside.

In a clean bowl, whisk the egg whites until stiff peaks form. The egg whites will give your cake its iconic lightness. Once they hold their shape, gradually add the remaining caster sugar, whisking until you have glossy, stiff peaks.

Using a spatula, gently fold some of the whipped egg whites into the egg yolk mixture. Repeat until all the egg whites are incorporated. This folding technique is what maintains the airiness of your cake.

Spoon the batter into the prepared baking dish. Bake for about 25 minutes, or until a skewer inserted into the centre comes out clean. Once baked, remove it from the oven and let it cool completely.

While the cake cools, whisk together the evaporated milk, condensed milk, and whole milk in a separate bowl. This delightful combination is what infuses the cake with its signature moistness, establishing the name “Tres Leches.”

After the cake has cooled, it's time for the soaking! Use a fork to prick the surface of the cake gently, creating small holes. This allows the milk mixture to soak into the cake properly.

Slowly pour the milk mixture over the cake, allowing it to absorb before adding more. This step is critical; it ensures that every slice is bursting with creamy flavour and moisture.

With the cake soaked perfectly, it’s time to add the cream topping! In a separate bowl, whip the cream with icing sugar until it forms stiff peaks. Spread the whipped cream evenly over the cake, creating a light and fluffy layer.

To finish, lightly dust the top with ground cinnamon to add a hint of warmth and spice. Slice the cake, and it’s ready to serve! For an extra indulgent treat, try serving it with my Mexican Hot Chocolate Ice Cream, which can be found in the Summer Section of this website x