Tres Leches Colombiano
A classic Colombian sponge cake, generously soaked in a rich blend of three milks, resulting in an incredibly moist and decadent dessert.
🧂 Ingredients
- 200g All-purpose flour(Sifted)
- 5 Large eggs(Room temperature)
- 200g Granulated sugar
- 1 teaspoon Baking powder(Optional, for a slightly lighter cake)
- 1 teaspoon Vanilla extract(For the cake batter)
- 1 can (approx. 354ml or 12 oz) Evaporated milk
- 1 can (approx. 300g or 10.5 oz) Sweetened condensed milk
- 200ml Heavy cream (or table cream)(For the milk mixture. Also needed for topping.)
- 1 teaspoon Vanilla extract(For the milk mixture)
- 200ml Heavy cream(For whipping, for topping)
- 2 tablespoons Powdered sugar(Optional, for sweetening whipped cream)
👨🍳 Instructions
- 1
Preheat your oven to 180°C (350°F). Grease and flour a 9x13 inch (23x33 cm) baking pan, or line it with parchment paper.
⏱️ 5 minutes - 2
In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until the mixture is pale yellow, thick, and forms ribbons when the beaters are lifted (this is called the ribbon stage), about 5-7 minutes. Beat in the vanilla extract.
⏱️ 7 minutes - 3
Gently fold in the sifted flour (and baking powder, if using) in two additions. Be careful not to overmix, as this can toughen the cake. The batter should be smooth and airy.
⏱️ 3 minutes - 4
Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when lightly touched.
⏱️ 30-35 minutes - 5
While the cake is baking, prepare the three milks mixture. In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, 200ml of heavy cream, and 1 teaspoon of vanilla extract until well combined.
⏱️ 5 minutes - 6
Once the cake is baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. While the cake is still warm, use a fork or a skewer to poke holes all over the surface of the cake. This allows the milk mixture to penetrate deeply.
⏱️ 15 minutes (includes cooling time) - 7
Slowly and evenly pour the three milks mixture over the warm, poked cake. Ensure the liquid is absorbed. You might hear a gentle soaking sound.
⏱️ 5 minutes - 8
Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cake to fully absorb the milk and for the flavors to meld.
⏱️ 4 hours to overnight - 9
Just before serving, whip the remaining 200ml of heavy cream with the powdered sugar (if using) until stiff peaks form. Spread the whipped cream evenly over the chilled cake. You can also decorate with cinnamon or chocolate shavings if desired.
⏱️ 10 minutes
💡 Pro Tips
- ✓Chilling overnight is crucial for the cake to absorb the milks properly and achieve its signature moist texture.
- ✓The cake will be very moist and dense; this is intended.
- ✓For an authentic touch, consider topping with a meringue (like a traditional pavlova topping) or a drizzle of arequipe (dulce de leche) in addition to or instead of whipped cream.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of instant coffee powder to the milk mixture for a coffee-flavored Tres Leches.
- Drizzle with arequipe (dulce de leche) before serving.
- Add a splash of rum or brandy to the milk mixture for an adult version.