How to make Pastel de Tres Leches-Tres Leches Cake

Raven Higheagle


Pastel de Tres Leches or "Three Milks Cake" has become a traditional dessert all over Latin America. While the history of it's origins are not exactly known it is thought to come from Central America and it's first known publishing was on the back of a Nestle Evaporated Milk can back in the 1960's. It has grown in popularity all over Central and South America and also the Carribean. It is simply a sponge cake that has been soaked in a "milk syrup" or a "sweet cream sauce" which is made up of 3 milks- evaporated, condensed and cream. It may seem like a complicated affair, but Tres Leches cake i


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Serves 8 or More
30 Min
40 Min


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1 1/2 c
cake flour
1 pinch
1 tsp
baking powder
1 c
1 tsp
pure vanilla extract
5 large
1/3 c
1/2 c
whole milk


1/2 c
evaporated milk
1/2 c
sweetened condensed milk
1/2 c
heavy cream
1 Tbsp
rum or brandy (optional)


3/4 c
heavy cream
1 tsp
pure vanilla extract
1 Tbsp

How to Make How to make Pastel de Tres Leches-Tres Leches Cake


  • 1Mix the dry ingredients:

    Add the dry ingredients to a medium bowl and mix them up until well incorporated.

    Dry Ingredients:

    1 1/2 cups cake flour
    1 pinch salt
    1 teaspoon baking powder
  • 2Mixing the Wet Ingredients:

    Pre-heat the oven to 325 degrees. Mix the wet ingredients together on high speed until they become thoroughly mixed and somewhat frothy. This usually takes about 2 minutes. After they are nice and frothy, slowly stir in the milk and oil.

    Wet Ingredients:

    1 cup sugar
    1 teaspoon vanilla extract
    5 large eggs
    1/3 cup oil
    1/2 cup whole milk
  • 3Mixing in the dry ingredients:

    On low speed, mix the flour mixture into the egg mixture 1/4 cup at a time to maintain as much of the frothiness that you have whipped into the sugar and eggs as you can.
  • 4Get ready to bake the cake:

    Pour the batter into a greased 9x13 baking pan. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • 5Preparing the cake for soaking:

    After the cake has cooled to room temperature, poke the cake all the way through, repeatedly with a fork or toothpick. If a cake residue from the top of the cake builds up on the fork, wipe it off every so often.
  • 6Preparing the Milk Syrup:

    In a bowl, whisk together the three milk's to until they are evenly mixed. The sweetened condensed milk is very thick and has a tendency to sink to the bottom, so use a scraper on the bottom if you want to check to see that everything is mixed properly. It may seem like a lot of liquid, but most of it will absorb into the cake.

    Milk Syrup:
    1/2 cup evaporated milk
    1/2 cup sweetened condensed milk
    1/2 cup heavy cream
    1 tablespoon rum or brandy (optional)
  • 7Soaking the Cake:

    Pour the milk mixture over the cooled cake. It will seem like a lot of liquid, and that is okay. Sometimes the cake will loosen from the pan and float in it. Cover the cake and refrigerate it for a minimum of three hours, but overnight is best.
  • 8The Soaked Cake:

    After the cake has had plenty of time to soak, the liquid should be 85-95% absorbed. If it has only soaked for 3 or 4 hours and there is still way to much liquid, it may just need more time to soak. The cake shown was soaked overnight and very little liquid is left.
  • 9Topping the Cake:

    On high speed, mix together the ingredients for the whipped topping until the cream forms stiff peaks. You can frost the cake in the pan, or you can invert the cake onto a serving platter with raised edges (to prevent the milk syrup from running off.) Spread a layer of whipped topping evenly over the cake. You can serve it immediately, or cover, and return the refrigerator for up to 12 hours, at which point the whipped topping may begin to break down.

    Whipped Topping:
    3/4 cup heavy cream
    1 teaspoon vanilla
    1 tablespoon sugar
  • 10You can further garnish the cake with a sprinkle of cinnamon or fresh berries.

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