Pastel de Tres Leches (Three Milk Cake) Recipe – Mexican Special
Pastel de Tres Leches, or “Three Milk Cake,” is a beloved Latin American dessert known for its rich, moist texture and irresistible sweetness. This sponge cake is soaked in a luscious blend of three kinds of milk—evaporated milk, condensed milk, and heavy cream—creating a light, airy cake that’s bursting with creamy flavor. Often topped with whipped cream and fresh fruit, Tres Leches is perfect for celebrations, family gatherings, or whenever you’re craving something decadently satisfying. Let’s dive into this indulgent classic
- Prep Time25 min
- Cook Time30 min
- Total Time55 min
For the Sponge Cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
For the Tres Leches Mixture:
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup heavy cream
For the Whipped Topping:
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Optional Garnishes:
- Fresh berries
- Ground cinnamon
- Toasted coconut
- Maraschino cherries
Prepare the Cake:
Preheat your oven to 350°F (175°C).
Grease and flour a 9×13-inch baking dish.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the egg yolks with 3/4 cup of the sugar until thick and pale.
Stir in the milk and vanilla extract.
Gently fold the flour mixture into the yolk mixture until combined.
In a separate clean bowl, beat the egg whites until soft peaks form.
Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
Gently fold the beaten egg whites into the batter in batches until no white streaks remain.
Pour the batter into the prepared pan and smooth the top.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan.
Make the Milk Mixture:
In a mixing bowl, combine evaporated milk, sweetened condensed milk, and heavy cream. Mix well.
Using a fork or skewer, poke holes all over the cooled cake.
Slowly pour the milk mixture evenly over the cake, allowing it to soak in.
Refrigerate the cake for at least 4 hours, preferably overnight.
Make the Whipped Topping:
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
Spread the whipped cream over the soaked cake evenly.
Serve:
Cut into squares and serve chilled.
Garnish with fresh berries, a sprinkle of cinnamon, toasted coconut, or a cherry on top.
Enjoy the creamy, dreamy texture of this Latin American favorite
Recipe Notes :
Milk Variations : You can replace the heavy cream in the soaking mixture with whole milk or half-and-half if preferred.
Make Ahead : Best when made a day in advance to allow the cake to fully absorb the milk.
Flavor Twist : Add a splash of rum or a pinch of cinnamon to the milk mix for a flavor boost.
Storage : Store covered in the refrigerator for up to 4 days.
