Tres Leches Cake
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.
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.