Tres Leches Cake Recipe | 3 Milk Cake

by Layla suzette

Tres Leches Cake, also known as Three Milk Cake or Pastel de Tres Leches, is a delicious Latin American dessert made with a sponge cake (no oil or butter in this cake!) soaked into three milk bath (usually whole milk, evaporated or heavy cream and condensed) and topped with Whipped Cream.

It’s moist and fluffy like a cloud and the taste is not too sweet: I topped the cake with unsweetened Whipped Cream, feel free to add some powdered sugar if you like very sweet desserts.

I used heavy cream (or whipping cream) instead of evaporated milk because it’s not available in my Country: try it, it’s incredibly rich and decadent!

Tres Leches Cake Recipe

Milk Cake

Rating: 5.0/5
( 1 voted )



  • 3 egg whites
  • 3 egg yolks
  • 40 g + 40 g (3 tablespoons + 3 tablespoons) Caster Sugar
  • 1 teaspoon Vanilla Paste
  • ½ teaspoon Cream of Tartar
  • ¾ teaspoon Baking Powder
  • 90 g (3/4 cup) All-Purpose Flour
  • 10 g (1 ½ tbsp) Cornstarch
  • 50 ml (1/4 cup) Milk

Milk Bath:

  • 150 g (5 oz) Whole Milk
  • 100 g (3,5 oz) Whipping Cream (or Evaporated Milk)
  • 120 g (4 oz) Sweetened Condensed Milk
  • ½ Vanilla Bean


  • 200 ml (3/4 cup) Whipping Cream
  • (you can add 2 tbsp of Powdered Sugar if you like a sweet topping, but the cake is sweet enough for me)


  1. In a large bowl whip, the egg whites with cream of tartar; when it starts to dense foamy add little by little 40 g of sugar and whip until stiff peaks form.
  2. In a medium-size bowl place the egg yolks, 40 g of sugar, vanilla, milk and mix until foamy.
  3. Add flour, baking powder, and cornstarch and mix just until combined (don’t overmix!).
  4. Add 2 tbsp of egg whites mix in the yolks mix and well combine. Place the egg yolk mix into the egg whites mixture and gently fold until combined.
  5. Place the cake batter into a lined and greased 20x20 cm - 8x8 inch cake pan and spread evenly.
  6. Tap 2-3 times the pan on the work surface to eliminate big air bubbles.
  7. Bake in a preheated oven at 160°C – 320°F for 20 minutes or until a toothpick comes out clean.
  8. Let cool down slightly then remove the cake from the cake pan and cool down completely.
  9. Meanwhile, prepare the Milk Bath:
  10. In a small saucepan place milk, condensed milk, whipping cream (or evaporated milk) and 1/2 scraped vanilla bean.
  11. Heat over low-medium heat for about 2 minutes (don’t bring to a simmer!) and well combine.
  12. Place the cake over a parchment paper and into the cake pan.
  13. Use a fork to poke holes all over the cake’s surface.
  14. Pour gradually all the Milk Bath onto the cake.
  15. Cover the cake with plastic wrap and refrigerate it for at least 2 hours (or overnight) to allow it to soak up the milk.
  16. Whip the whipping cream until medium-stiff peaks.
  17. Remove the cake from the pan and smooth whipping cream over the top of the cake.
  18. Trim the edges with a serrated knife (optional) and cut into 9 equal squares. Serve it.
  19. Enjoy!


20x20 cm - 8x8 inch cake pan, 9 servings:
You can store the cake in the refrigerator (wrapped in plastic wrap) for about 3 days.

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