Pastel De Tres Leches | Three Milk Cake

Blog-checking lines: Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy.. just plain delish!

I have often heard the term tres leches when watching American cooking shows but I had never given much thought to making a ‘three milk’ cake until this month when the Daring Bakers’ challenge was issued. One of the three milks for the tres leches cakes is condensed milk and as it is sweetened with sucrose I cannot use it. With my one milk being evaporated milk, and the other coconut milk, I had decide what to do to make it a three milk cake. I could have made my own unsweetened condensed milk and I had a recipe open in my browser to do just that. But with time running out I chose to use cream as my third milk. Whereas I know this is probably not traditional, it worked. I baked my sponge cakes in two batches as I only have one baking tin due to my space constraints. While I was pouring the three milk combination over my first sponge cake Dave commented that he could not believe that the cake would absorb that much liquid. I confidently told him that it would as I had just read Alida’s post and she assured me all the liquid would be absorbed, and she used more than I did. Of course I was secretly surprised when I took the first cake out of the fridge after an hour and all of the liquid was in the cake and not in the tin! It is amazing how much liquid this cakes absorbs, and how light the sponge is considering the density of it. I was also relieved that the heavy coconut taste of my three milks concoction did not translate to a cake that tasted only of coconut. I served this as a dessert for our dinner party and I would make this again without a doubt.

Have you ever made a tres leches cake?

Pastel De Tres Leches Three Milk Cake
Pastel De Tres Leches Three Milk Cake
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Pastel De Tres Leches | Three Milk Cake

Recipe Category: Baking
All Rights Reserved: an original recipe from Lavender and Lime


For the cake

  • 200 g butter, plus extra for greasing
  • 200 g fructose
  • 2.5 mls vanilla extract
  • 4 eggs
  • 200 g self-rising flour, plus extra for the tin

For the 3 milk mixture

  • 100 mls evaporated milk
  • 100 mls coconut milk
  • 100 mls cream

For the Chantilly cream

  • 100 mls cream
  • 10 g honey
  • 1 vanilla pod, seeds only

For the icing

  • 100 g chocolate, melted


For the cake

  • Preheat the oven to 190° Celsius
  • Grease and flour two round 18cm baking tins
  • Cream the butter, fructose and vanilla until light and fluffy
  • Add the eggs one at a time until incorporated
  • Gently fold in the flour
  • Pour half the mixture into each tin and smooth the top with a spatula
  • Bake for 20 minutes
  • Turn out straight away onto a wire rack and leave to cool

For the 3 milk mixture

  • Combine all of the ingredients
  • Once the cakes are cool, place them onto a baking tray
  • Use a skewer to poke holes into the cakes
  • Pour half of the mixture over each cake
  • Leave in the fridge for an hour to soak up all the mixture

For the Chantilly cream

  • Whisk together the cream, honey and vanilla seeds until firm
  • Place one of the cakes onto a cake stand and cover the top with the Chantilly cream
  • Carefully place the other cake on top

For the icing

  • Pour the melted chocolate over the cake and smooth with a palette knife
  • Put the cake back into the fridge for an hour
  • Serve at room temperature

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40 thoughts on “Pastel De Tres Leches | Three Milk Cake

  1. What a gorgeous cake Tandy! I had a couple of DB disasters so stopped participating but I’m disappointed I didn’t join in this month. I’ve always wanted to have a go at making Tres Leches, particularly now I’ve seen your version 🙂

  2. Oh I loved the look of this cake on Daring Bakers! I was looking forward to trying to make it too! 🙁 never mind I will have to watch out for next months challenge. Enjoy it 🙂

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