Tres Leches Cake is a classic Latin American dessert made with a soft sponge cake soaked in three types of milk – evaporated milk, condensed milk, and whole milk or cream. This ultra-moist cake is known for its melt-in-the-mouth texture and rich, milky flavour. Topped with fluffy whipped cream and a dusting of cinnamon or fresh fruits, Tres Leches is perfect for celebrations, birthdays, or anytime you’re craving a luscious treat.
Whether served chilled or fresh, this eggless or traditional version always leaves an impression. Try it once, and you’ll know why it’s a global favourite!
Tres Leches Cake, meaning “three milks cake” in Spanish, is a heavenly dessert soaked in a trio of creamy milk mixtures. This Latin American classic is light, spongy, and irresistibly moist — making it a popular choice for birthdays, parties, and festive celebrations.
What is Tres Leches Cake?
Tres Leches Cake is a sponge or butter cake that’s soaked in three kinds of milk:
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Evaporated milk (I used regular milk with high fat)
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Sweetened condensed milk
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Whole milk or heavy cream
This soaking process gives the cake its signature soft and tender texture while locking in rich, milky flavour in every bite.
Why You’ll Love It
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Ultra Moist – Each slice is soaked through with creamy goodness.
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Not Overly Sweet – Balanced flavours that aren’t too sugary.
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Versatile Topping Options – Add whipped cream, fruits, cinnamon, or chocolate shavings.
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Make-Ahead Friendly – Tastes even better when chilled overnight.
Perfect for Any Occasion
Whether it’s a birthday, anniversary, or a festive dinner, it adds elegance and indulgence to your dessert table. It’s also a showstopper for holidays and special gatherings.
Popular Variations of Tres Leches Cake
Eggless Option
A vegetarian-friendly version that swaps out eggs with curd, vinegar, or other egg substitutes. It stays just as soft and creamy.
Chocolate Dream
Add cocoa powder or melted chocolate to the sponge and top with a chocolate glaze or ganache for a rich and decadent bite.
Tropical Mango Fusion
Mix mango purée into the milk blend and garnish with fresh mangoes for a refreshing tropical touch.
Coffee Kick
Add strong coffee or espresso to the milk mixture for a mocha-flavored version with a caffeine boost.
Coconut Infusion
Replace a portion of the milk with coconut milk and top with toasted coconut flakes for a tropical feel.
Rasmalai in Every Bite
Soft sponge cake soaked in rasmalai milk and topped with rich, juicy rasmalais.
Indian-Inspired Touch
Add rose water, saffron, or cardamom to the milk mixture. Garnish with pistachios and edible rose petals for a festive twist.
Berry Delight
Layer with fresh strawberries, blueberries, or raspberries and even flavor the milk mixture with berry purée.
Biscoff & Caramel Layers
Mix in Biscoff spread or caramel sauce to the soaking milk or drizzle on top for a rich, spiced finish.
Nutty Pistachio Flavour
Use pistachio paste or chopped nuts in the sponge and garnish for a luxurious look and taste.
Vegan-Friendly Version
Made with plant-based milk alternatives like almond, oat, or coconut, and an eggless sponge — perfect for dairy-free diets.
Tres Leches Cake
Equipment
- 1 OTG
- 1 Electric Hand mixer
Ingredients
Sponge Cake
- 1 Cup All purpose flour or Maida 130 gram
- 1/4 Cup Oil 60 ml
- 1/2 Cup Curd 150 gram
- 1/2 Cup Sugar 100 gram
- 1 tsp Baking powder
- 1/2 tsp Baking Soda
Three Milk Mixture
- 1/2 Cup High fat milk or Evaporated milk
- 1/2 Cup Fresh Cream
- 1/2 Cup Condensed milk
Icing
- 1/2 Cup Whipping Cream
- 2 tbsp Icing Sugar
Instructions
Prepare the Wet Mixture
- In a mixing bowl, add oil and sugar. Mix well until combined. Then add curd and whisk until the mixture turns smooth and uniform.
- Add baking soda and baking powder, and mix again.
- Sift in the maida (all-purpose flour) and gently fold it into the wet ingredients to form a lump-free batter.
Bake the Cake
- Grease a cake pan and line it with butter paper. Pour the batter into the pan and tap it gently to level.
- Preheat your OTG at 180°C for 3 minutes. Bake the cake at 170°C for 30–35 minutes or until a toothpick inserted comes out clean.
- Remove from oven, allow it to cool, then demould the cake and transfer it to a tray.
Prepare the Milk Mixture
- In a bowl, mix together milk, fresh cream, and condensed milk until well combined. This is the signature "three milk" soak.
Soak the Cake
- Trim the top layer of the cake using a serrated knife for an even surface. Prick the cake all over with a fork.
- Slowly pour the milk mixture over the cake, allowing it to soak in fully. Refrigerate for 4 hours or overnight for best results.
Whip the Cream & Frost
- In a chilled bowl, add whipping cream and beat using an electric hand mixer until stiff peaks form.
- Spread the whipped cream over the soaked cake. Don’t worry about perfect frosting — a simple finish is enough.
Serve and Garnish
- Chill the cake for a while before slicing. Serve cold with some of the leftover milk mixture on the side.
- Garnish with fresh fruits, cinnamon powder, or chopped nuts of your choice.
Notes
- If the batter feels too thick, add an extra 1–2 teaspoons of curd to adjust the consistency.
- Always use good quality whipping cream for best results.
- Chilling the cake enhances its flavor and makes it more moist and delicious.
INSTRUCTIONS
Prepare the Wet Mixture
- In a mixing bowl, add oil and sugar. Mix well until combined.
- Then add curd and whisk until the mixture turns smooth and uniform.
- Add baking soda and baking powder, and mix again.
- Sift in the maida (all-purpose flour) and gently fold it into the wet ingredients to form a lump-free batter.
- The cake batter is ready.
Bake the Cake
- Grease a cake pan and line it with butter paper. Pour the batter into the pan and tap it gently to level.
- Preheat your OTG at 180°C for 3 minutes. Bake the cake at 170°C for 30–35 minutes or until a toothpick inserted comes out clean.
- Remove from oven, allow it to cool, then demould the cake.
- Transfer it to a tray.
Prepare the Milk Mixture
- In a bowl, mix together milk, fresh cream, and condensed milk until well combined. This is the signature “three milk” soak.
Soak the Cake
- Trim the top layer of the cake using a serrated knife for an even surface.
- Prick the cake all over with a fork.
- Slowly pour the milk mixture over the cake, allowing it to soak in fully.
- Refrigerate for 4 hours or overnight for best results.
Whip the Cream & Frost
- In a chilled bowl, add whipping cream and beat using an electric hand mixer until stiff peaks form.
- Spread the whipped cream over the soaked cake. Don’t worry about perfect frosting — a simple finish is enough.
- Take the milk soaked cake from the refrigerator.
- Pipe the whipped cream and give a simple design.
Serve and Garnish
- Chill the cake for a while before slicing. Serve cold with some of the leftover milk mixture on the side.
- Garnish with fresh fruits, cinnamon powder, or chopped nuts of your choice.
Tips
- Use a light and airy sponge so it absorbs the milk mixture well.
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Let the cake soak overnight for maximum flavour and texture.
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Always serve chilled for the most refreshing experience.
