Tres Leches Cake

If I had to name my top guilty pleasure it would have to be dairy products. From a simple cheese sandwich accompanied with a cold glass of milk to a fresh scone topped with jam and clotted cream and then of course there is hot toast dripping with salted butter. I could go on and on… I’m very much aware that these all have to be eaten in moderation but that is what a guilty pleasure is all about – you know it’s bad for you but you just can’t help yourself. Well you can imagine my delight when I saw that the latest theme for Bake Along is Tres Leches cake.


I had never heard of it before and on further reading discovered it to be a light sponge cake soaked in not one, not two but three different kinds of milk. I am not a fan of soggy desserts and couldn’t imagine that this cake would not have a ‘soggy bottom’ and was intrigued enough to give it a go. You definitely have to leave it soaking overnight to avoid the soggy texture and even after that the ends were still a little wet BUT it was delicious. The final result is more sticky than wet and you will find yourself seeking out the wet bits because they are so moreish. As a family we very seldom finish off a whole cake but this one disappeared in a flash. I even discovered my hubby had had a sneaky slice and that is very unusual as he does not have a sweet tooth. Most of the recipes I had seen suggested serving with cream and fresh fruit and it was good this way but I think I preferred it just on its own.

A very delicious, sticky and surprisingly light Latin American treat.

Tres Leches Cake

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 6 - 12 portions depending on size

Tres Leches Cake


  • 4 large eggs, separated
  • 200g caster sugar
  • 100ml milk
  • ½ tsp vanilla extract
  • 200g plain flour
  • 1 tsp baking powder
  • 200g (½ standard tin) sweetened condensed milk
  • 200g (½ standard tin) evaporated milk
  • 200ml single cream


  1. Preheat oven to 180°C/350°F/Gas 4.
  2. Grease and line a 23cm/9in square cake tin.
  3. Beat the egg yolks with ? of the sugar on high speed until the yolks are pale and creamy.
  4. Add the milk and vanilla extract and combine well.
  5. Add the flour and baking powder to your mixture and stir very gently until combined.
  6. Beat the egg whites on high speed until soft peaks form. Add the remaining sugar and beat until egg whites are stiff.
  7. Fold the egg white mixture into the batter very gently until just combined.
  8. Pour into prepared tin and bake for 35 – 40 minutes until a skewer comes out clean.
  9. While the cake is baking – combine the condensed milk, evaporated milk, and cream in a small bowl.
  10. As soon as the cake comes out the oven, prick all over with a skewer and slowly pour over your milk mixture. (I left my cake in the tin).
  11. Leave the cake overnight (in the fridge) to absorb all the liquid. (I turned my cake over once during this time so that any excess liquid drained back down into the cake).
  12. Decorate with whipped cream and fresh fruit or serve as is.

Adapted from BBC Food

I am very happy to finally be able to submit a post to Bake Along which is hosted by Zoe of Bake for Happy Kids, Joyce of My Kitchen Flavours and Lena of Frozen Wings.

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21 thoughts on “Tres Leches Cake

  1. kitchen flavours

    Hi Angela,
    Your mini Tres Leches cake looks very pretty and delicious with the berries. I’m glad to hear that your family enjoyed this cake very much!
    Thank you for baking along with us, nice to meet you thru Bake-Along. Hope that you will be able to join us again.
    Have a great week!

  2. lena

    hi angela, nice to know you thru our bake along event. I believe it’s also first time to all of us who have made this cake and glad to hear that most who did have enjoyed the cake very much. Yeah, i have also left my cake soaked overnight and thus, less soggy.It’s really pretty looking at your cut up cake , great idea! Hope to see you joining us again!

  3. Jong Belegen Kaas

    i love this….u dont need expensive camera, this shot is real and original,non-edited but looks flawless…do u know,this is high level kung fu,to make something simple yet exquisite?

  4. Zoe

    Hi Angela,

    Nice to have you baking along with us. Love your mini versions of tres leches cake. They look so pretty! Eating these with raspberries sounds brilliant too!


  5. Suzanne Perazzini

    You have made these look so beautiful. I have never tried this recipe but you have me intrigued. I also am a fan of dairy products and love cream and mascarpone so much.

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