This layered three milk cake, also known as Tres Leches Cake, is a favorite in Mexico and beyond. It features a couple of light sponges soaked in a creamy mix of evaporated milk, condensed milk and half & half. Learn how to make it using my recipe, the easiest ever!
Served “naked” with fruit, or with a light topping like whipped cream with fruit, my family makes it for all kinds of special occasions from birthdays to baptisms to backyard gatherings. Just thinking about it makes my mouth water.
Its versatility allows for a variety of different flavors and fruit combinations. My recipe today is the classic vanilla tres leches cake.
Fluffy Sponge
A fluffy sponge is what you need to soak up all that sweet milk deliciousness. After making it what seems like hundreds of times, I've discovered that if I mix the eggs and sugar to the right consistency (fluffy, of course) my sponge comes out airy and light.
My recipe doesn't require you to separate yolks and whites (which is another way to get a fluffy sponge), so we can skip an extra step.
One Layer or More?
Do I need more than one layer? That is the question. The first tres leches cake I made was one big sponge. But later, I realized that the two-layer cake looks prettier and was easier to serve. However, three milk cake can be served either way. Here are 3 options to choose from using my recipe:
- Bake just one sponge (remember using half the ingredients) and use just half of the milk mixture (saving the other half for another time). Frost it with whipped cream and fruit (I like it with strawberries or peaches). The result is a yummy and sweet cake you will be able to unmould and serve easily.
- Bake just one sponge and use all the milk mixture. The result will be a very rich, wet and sweet cake. I recommend that you bake the sponge in a serving dish (bake proof of course!), the reason is this cake is very heavy and it will be almost impossible to unmould. Serve with fruit.
- Make the recipe as it is (see below) and bake two sponges. Soak both sponges with half the milk mixture each. Fill it with whipped cream and fruit. Then, you'll have a two-layer cake, sweet and yummy. Serve with more whipped cream and fruit on top.
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Tres Leches Cake Baking Tips
I've found if I add the milk mixture to the hot (or warm) sponge, the milk mixture will get absorbed faster and easier.
Make sure to frost, or fill in (in the case of a two-layer cake) your cake when it is completely cooled down.
I like to serve it either “naked” with fruit, or with whipped cream and fruit. If you like the latter I would recommend the use of whipped cream that is not too sweet, the cake is rich and sweet so it won't need a lot more sugar.
Even better, make your own at home, here is my easy whipped cream recipe.
Finally, but no less important, I recommend you leave it in the fridge for one day, so it's cold and moist when you serve it.
If you make your own layered three milk cake, be sure to snap a photo and share it with us on social media using the #mamalatinatipsrecipes hashtag. I’d love to see it and have a chance to share it as well.
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Layered Tres Leches Cake
Ingredients
For the Sponges
- 6 eggs
- 2 cups of sugar
- 2 teaspoons of vanilla
- 2 cups of flour
- 3 teaspoons of baking powder
- 1/2 cup fresh milk
- Butter or oil for preparing the baking pan
- Fruit (strawberries or peaches) or edible flowers and extra whipping cream for decoration. Check out my Whipped Cream Recipe,
For the Three Milk Mixture
- 1 can (14 oz) condensed milk
- 1 can (12 oz) evaporated milk
- 1/2 pint half & half
You will also need
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- Mixer
- Sifter
- Measuring cups
- Measuring spoons
- Blender
- 2 round baking pans (9.5 inches approx /24 cm in diameter)
- Pyrex or another ovenproof serving dish, if you plan to do option 2 (read above)
- Parchment paper
- Cake plate
Process
Preheat the oven to 350 F (170 C) degrees.
Oil round pans with butter or oil. Cover pan with parchment paper and oil again. This will make the unmold easier.
Beat the eggs and sugar in a medium bowl until fluffy (approx. 4-5 min), stir in vanilla and beat well until smooth.
Sift flour and baking powder three times. Add one-third of the dry ingredients to the batter, fold in well. Pour in the fresh milk and fold in the rest of the flour mix.
Pour batter into prepared pans and bake for 25 minutes or until a cake tester inserted into the middle comes out cleanly. Let it rest for five minutes.
Blend condensed milk, evaporated milk and half & half. Remove sponges from pan and pierce surface all around with a fork or toothpick. Pour half of the milk mixture over one the warm cake slowly until absorbed, repeat with the second one. Let it rest until cool.
Place one sponge in a serving dish, add a layer of whipped cream and fruit of your choice. Place the second sponge on top. Refrigerate for a day.
Frost cake with whipping cream and garnish with fruit or edible flowers before serving. Enjoy!
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Print the Layered Three Milk Cake Recipe
Layered Three Milk Cake
Ingredients
- 6 eggs
- 1 1/2 cups of sugar
- 2 teaspoons of vanilla
- 2 cups of flour
- 3 teaspoons of baking powder
- 1/2 cup fresh milk
- 1 can 14 oz condensed milk
- 1 can 12 oz evaporated milk
- 1/2 pint half & half 1 cup
- Fruit strawberries or peaches or flowers and extra whipping cream for decoration.
- 4 cups whipped cream Check out my Whipping Cream Recipe,
Instructions
- Preheat the oven to 350 degrees F (170 C)
- Oil round pans with butter or oil. Cover pan with parchment paper and oil again. This will make the unmold easier.
- Beat the eggs and sugar in a medium bowl until fluffy (aprox. 4-5 min), stir in vanilla and beat well until smooth. Sift flour and baking powder three times. Add one-third of the dry ingredients to the batter, fold in well. Pour in the fresh milk and fold in the rest of the flour mix.
- Pour batter into prepared pans and bake for 25 minutes or until a cake tester inserted into the middle comes out cleanly. Let it rest for five minutes.
- Blend condensed milk, evaporated milk and half & half. Remove sponges from pan and pierce surface all around with a fork or toothpick. Pour half of the milk mixture over one the warm cake slowly until absorbed, repeat with the second one. Let it rest until cool.
- Place one sponge in a serving dish, add a layer of whipped cream and fruit of your choice. Place the second sponge on top. Refrigerate for a day.
- Frost cake with whipping cream and garnish with fruit or edible flowers before serving. Enjoy!
Nutrition
Notes
Did you make this recipe?
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