Tres Leches Cake


Bake a classic Mexican tres leches cake, sometimes called a milk cake, for an afternoon treat or coffee morning - it gets its name from the three types of milk used.

  • STEP 1

    Heat oven to 180°C/160°C fan/gas 4. Lightly oil and line the base and sides of a 20cm square cake tin.

  • STEP 2

    Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy, about 3 mins. Keep mixing while you add 150g of the sugar, a spoonful at a time, until thick and glossy.

  • STEP 3

    In another bowl, mix the egg yolks, remaining sugar and vanilla (no need to clean the beaters first) for 2 mins, or until pale and foamy. Add the flour, baking powder and milk to the egg yolks, and use a spatula to fold everything together.

  • STEP 4

    Add a large spoonful of egg white to the cake mix, beat together to loosen the mixture, then gently fold through the remaining egg whites with a large metal spoon (being careful not to over-stir so you don’t knock out too much air), until you have a smooth batter.

  • STEP 5

    Pour into the tin, smooth the top and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.

  • STEP 6

    Leave the cake to cool for 10 mins in the tin, then ease a knife around the sides. Poke holes over the surface with a skewer, then pour over half the milk mixture. After 5 mins or so, most of it should have soaked into the cake. Leave for another 5 mins, then transfer to a plate and pour over some of the remaining milk until it starts to leak a little. (Any leftover milk that won’t soak into the cake can be served on the side.) Leave to cool.

  • STEP 7

    Whip the remaining cream and icing sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.

Credit: Cassie Best


Prep time: 30 Minutes

Cook time: 45 Minutes (+ Cooling)

Serves: 16

  • Flavourless oil , for the tin

  • 200g caster sugar

  • 1 tsp vanilla extract

  • 200g plain flour

  • 1 tsp baking powder

  • 100ml milk

  • 410g can evaporated milk

  • 200ml sweetened condensed milk

  • 300ml double cream

  • 2 tbsp icing sugar

  • Pinch of cinnamon