Pastel de Tres Leches
A classic Mexican dessert, this sponge cake is incredibly moist and tender, generously soaked in a rich mixture of three milks and topped with a cloud of whipped cream. It's an irresistible treat that's perfect for any occasion.
🧂 Ingredients
- 5 Large Eggs(Room temperature)
- 200 g Granulated Sugar(For the cake batter)
- 200 g All-purpose Flour(Sifted)
- 375 ml Evaporated Milk(Full-fat recommended)
- 395 ml Sweetened Condensed Milk(Full-fat recommended)
- 250 ml Whole Milk(For the three-milk soak)
- 500 ml Heavy Cream(For topping, chilled)
- 50 g Powdered Sugar(Optional, for sweetening whipped cream)
- 1 tsp Vanilla Extract(Optional, for whipped cream)
- for dusting Ground Cinnamon(To garnish)
👨🍳 Instructions
- 1
Preheat your oven to 175°C (350°F). Grease and flour a 9x13 inch baking pan. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until pale, thick, and tripled in volume, about 5-7 minutes. The mixture should form ribbons when the beaters are lifted.
⏱️ 10 minutes - 2
Gently sift the flour over the egg mixture. Using a spatula, carefully fold the flour into the eggs in two additions until just combined. Be careful not to overmix, as this can deflate the batter. Pour the batter into the prepared baking pan and spread evenly.
⏱️ 5 minutes - 3
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. The cake should be golden brown.
⏱️ 30-35 minutes - 4
Let the cake cool in the pan on a wire rack for about 15-20 minutes. While the cake is still warm, use a fork or a skewer to poke holes all over the surface of the cake, ensuring the holes go deep into the cake.
⏱️ 15 minutes - 5
In a separate bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk until well combined. This is your 'tres leches' mixture.
⏱️ 5 minutes - 6
Slowly and evenly pour the milk mixture over the poked cake, allowing it to soak in. You should see the milk being absorbed into the cake. Ensure all areas are moistened.
⏱️ 5 minutes - 7
Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to fully absorb the milk and for the flavors to meld. The cake should feel heavy and very moist.
⏱️ 4 hours to overnight - 8
Just before serving, whip the chilled heavy cream with the powdered sugar (if using) and vanilla extract (if using) until stiff peaks form. Spread the whipped cream evenly over the chilled cake. Dust generously with ground cinnamon.
⏱️ 10 minutes
💡 Pro Tips
- ✓For the best results, ensure the cake is fully saturated with the milk mixture. It should feel quite wet.
- ✓The longer the cake chills, the more moist and flavorful it will become. Overnight chilling is highly recommended.
- ✓Use full-fat milks for the richest flavor and texture in the soak.
- ✓Ensure your heavy cream is very cold for optimal whipping.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a 'Cuatro Leches' version, add a layer of cajeta (caramel sauce) to the milk soak.
- Top with fresh fruit like berries, mango, or peaches for added freshness.
- Add a splash of rum or brandy to the milk soak for an adult twist.