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tres leches cake
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Tres Leches Cake (3 Milk Cake)

Here's how to make a classic tres leches cake! Here a chiffon style sponge cake is soaked in three types of milk then topped with whipped cream & a dusting of cinnamon.
Prep Time25 minutes
Cook Time30 minutes
Soaking Time12 hours
Total Time12 hours 55 minutes
Course: Dessert
Cuisine: Latin American
Servings: 12 Servings
Author: Ben Racey

Equipment

  • 9" x 13" Baking Tin (See Notes)
  • Stand Mixer
  • Electric Hand Mixer
  • Mixing Bowls
  • Jug

Ingredients

Sponge Cake

  • 200 g Plain Flour
  • 1½ tsp Baking Powder
  • ½ tsp Table Salt
  • 6 Large Eggs (See Notes)
  • 260 g Caster Sugar
  • 130 g Whole Milk
  • ¼ tsp Cream Of Tartar

3 Milk Soak

  • 410 g Evaporated Milk (1 Large Tin)
  • 300 g Condensed Milk
  • 250 g Whole Milk
  • 1 tsp Vanilla Paste

Whipped Cream

  • 400 g Double Cream
  • 80 g Condensed Milk
  • 1 tsp Vanilla Paste
  • Cinnamon (For Dusting)

Instructions

Sponge Cake

  • Preheat an oven to 175°c/155°c fan (347°f/311°f). You'll need a 9"x13" baking tin for the cake but we'll be leaving this un greased & un lined.
  • Next, add the flour, baking powder & salt into a mixing bowl then whisk to combine. Set this aside for now.
  • Separate the eggs then place the whites into the bowl of a stand mixer & the yolks into a large mixing bowl.
    If you haven't got a stand mixer, place the whites into another large mixing bowl then use a hand mixer to whisk them (make sure to clean the beaters!). I'd recommend weighing out the whites & yolks. From 6 large eggs, you'll need 200 grams of whites & 100 grams of yolks.
  • Add 60 grams of the caster sugar into the egg yolks then whisk with an electric hand mixer for 3-4 minutes, until pale & fluffy. Continue whisking the yolks (but on a low speed) then gradually pour in the milk, mixing until combined. Set this to one side.
  • Next, whisk the egg whites on a medium speed for 2-3 minutes, until frothy. Turn the mixer down slightly. add in the cream of tartar then gradually add in the remaining 200 grams of caster sugar a tablespoon at a time, making sure to let each addition incorporate fully before adding in more.
  • Once all the sugar has been added, turn the mixer back up to a medium speed then continue whisking until the whites reach stiff peaks. This will take another 3-4 minutes.
  • Sift half of the dry ingredients into the egg yolks then whisk gently by hand, until just incorporated.
  • Next, switch to a spatula then add half of the egg whites into the yolks then fold gently until just combined. Sift in the remaining dry ingredients, fold to combine then fold in the remaining egg whites.
    Make sure not to over mix the batter at this point!
  • Transfer the cake batter into the prepared tin, gently spread out into an even layer then give the tin 1 firm tap on your counter, to pop any large air bubbles.
  • Bake the cake in the preheated oven for 25-30 minutes, until golden brown. If you gently press the top of the cake with a fingertip, it should feel bouncy & spring back.
  • Once cooked, let the cake cool at room temperature, until it is slightly warm. This will take around half an hour.
    The cake will shrink slightly as it cools, this is normal!

3 Milk Soak

  • Whilst your cake is cooling, add the 3 milks & the vanilla into a jug then whisk well, to combine.
  • Once your cake is cool (but still slightly warm!), use a fork/skewer to poke lots of holes all over the cake.
  • Next, pour the 3 milk mix all over the cake then cover & refrigerate overnight.

Whipped Cream

  • Add the double cream, condensed milk & vanilla paste into a mix bowl then use an electric hand mixer to whisk to soft peaks.
    Or use a stand mixer!
  • Spoon the whipped cream on top of the cake then spread out into an even layer. Sprinkle lightly with cinnamon then serve.

Notes

1. To Cook In An Aga - Bake the sponge cake on a grid shelf placed on the floor of the baking oven, with a cold plain shelf on the top set of runners. Turn the cake around after 20 minutes so that it colours evenly.
2. Eggs - You'll need 6 large eggs for this recipe, each weighing 50 grams out of the shells. This equates to 200 grams of whites & 100 grams of yolks.
3. Tins Of Milk - This recipe uses a 410g of evaporated milk & a 397g of condensed milk. We're using the whole tin of evaporated milk & 300g of condensed milk for the soak. The rest of the condensed milk is used to sweeten & stabilise the whipped cream.
4. Lining Tin - Our tres leche is made with a chiffon style sponge cake, so it's key that the sides & base of the tin aren't lined or greased so that it rises properly.
5. Soaking - For the best results, I'd recommend letting the cake soak overnight in the fridge. If you're short on time, a shorter 4 hour soak will work as well but an overnight soak is best.
6. Storage - Once your cake is topped with cream, it will keep in the fridge for a couple of days. Make sure to keep the cake covered!