Three Milk Cake, also known as Tres Leches Cake, is a delectable dessert that hails from Latin America. This moist and spongy cake gets its name from the three types of milk used in its preparation: evaporated milk, condensed milk, and heavy cream.


for the cake
1 cup (200 grams) wheat flour
1 and 12 teaspoons baking powder
14 cups (50 grams) unsalted butter, at room temperature
1 cup (200 grams) sugar
4 eggs
1 teaspoon vanilla extract
For the three milk mixture
1 can (400 grams) of condensed milk
1 can (400 grams) evaporated milk
1 cup (240 ml) whole milk
For coverage
1 cup (240 ml) whipping cream
2 tablespoons powdered sugar (icing sugar)


1. Preheat your oven to 180°C (350°F).

2. In a bowl, sift the flour and baking powder together.

3. In another large bowl, beat the butter and sugar until the mixture is smooth and creamy.  This may take about 2-3 minutes.

4. Add the eggs one at a time, beating well after each addition.  Add the vanilla extract and mix until well incorporated.

5. Incorporate the sifted flour and baking powder mixture into the butter and egg mixture.  Mix until you obtain a homogeneous mass.

6. Pour the dough into individual cups or into a large, previously greased mold.

7. Bake in the preheated oven for 25-30 minutes or until the cakes are golden brown and a toothpick inserted into the center comes out clean.

8. While the cakes are baking, prepare the tres leches mixture.  In a bowl, mix the condensed milk, evaporated milk and whole milk.

9. When the cakes are ready, take them out of the oven and let them cool for a few minutes.

10. While still warm, pierce the cakes several times with a fork or toothpick.  This will help them absorb the three milk mixture better.

11. Pour the tres leches mixture over the cakes and let them soak for at least 1 hour in the refrigerator.

12. Before serving, beat the whipping cream with the icing sugar until stiff and forms peaks.

13. Cover the cakes with whipped cream and decorate them as you like.

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