🍰 Tres Leches Cake
Tres leches is a light sponge cake soaked in a mixture of three milks: whole milk, cream and sweetened condensed milk. The sponge absorbs the liquid and becomes ultra-moist and milky while still holding its shape. It is served chilled, often topped with whipped cream, and is a favourite celebration dessert across Latin America.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g flour
- 5 eggs
- 150 g sugar
- 1 tsp baking powder
- 250 ml whole milk
- 200 ml cream
- 400 g sweetened condensed milk
- 1 tsp vanilla, cinnamon to dust
Method
- Heat the oven to 180 °C and line a 23 × 33 cm dish.
- Beat eggs with sugar until thick and pale, then fold in flour and baking powder.
- Bake 25–30 minutes until golden and springy; cool for 10 minutes.
- Mix milk, cream, condensed milk and vanilla. Prick the cake all over and pour the mixture over it slowly.
- Chill at least 4 hours, dust with cinnamon and serve cold.
How to make it lighter
- Cut 15 small squares instead of 12; the cake is rich.
- Use only half the milk mixture: the cake stays moist with fewer calories.
- Top with fresh fruit instead of whipped cream.
History
Tres leches cake is popular throughout Mexico, Central America and the Caribbean, and several countries claim it. Its spread is often linked to recipes printed on condensed and evaporated milk cans in the 20th century, though its exact origin is unclear.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →