Tres Leches Cake, a.k.a. Pastel Tres Leches or the cake of three milks, is a super-sweet, creamy dessert served cold. Found all over Central America, Mexico, and in other Central America countries, Tres Leches Cake includes three different kinds of milk in its recipe: evaporated milk, condensed milk, and either cream or whole milk.
“Pastel de Tres Leches” or “Tres Leches Cake” is named for the three milks in the soaking liquid (Leche means milk in Spanish.) The three milks in the soaking sauce for Tres Leches are sweetened condensed milk, evaporated milk and heavy cream. The heavy cream is also whipped up to use as the topping. Due to the rich ingredients and that it is soaked in a creamy syrup, Tres Leches Cake is extremely dense and moist, almost like a custard. Tres Leches is sweet and delicious, but it is nothing like a traditional dry cake that is light and fluffy.
- 340 gm cake flour
- 1 pinch salt
- 1 teaspoon baking powder
- 70 ml oil
- 225 gm sugar
- 1 teaspoon vanilla extract
- 5 large eggs
- 110 ml whole milk
- Cream Syrup for Soaking (see recipe below)
- Whipped Topping (see recipe below)
- Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 110 ml of milk, then gently fold in the flour mixture a little at a time.
- Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
- Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.