Tres Leches cake

Tres Leches Cake

This decadent Latin American favourite cake gets its name from the three types of milk used to make it.


Flavourless oil , for the tin

4 eggs, separated

200g caster sugar

1 tsp vanilla extract

200g plain flour

1 tsp baking powder

100ml milk

410g can evaporated milk

200ml sweetened condensed milk

300ml double cream

2 tbsp icing sugar

Pinch cinnamon


STEP 1 Heat oven to 180C/160C fan/gas 4. Lightly oil and line the base and sides of a 20cm square cake tin.

STEP 2 Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy, about 3 mins. Keep mixing while you add 150g of the sugar, a spoonful at a time, until thick and glossy.

STEP 3 In another bowl, mix the egg yolks, remaining sugar and vanilla (no need to clean the beaters first) for 2 mins, or until pale and foamy. Add the flour, baking powder and milk to the egg yolks, and use a spatula to fold everything together.

STEP 4 Add a large spoonful of egg white to the cake mix, beat together to loosen the mixture, then gently fold through the remaining egg whites with a large metal spoon (being careful not to over-stir so you don’t knock out too much air), until you have a smooth batter.

STEP 5 Pour into the tin, smooth the top and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated milk, condensed milk, and 3 tbsp of the cream.

STEP 6 Leave the cake to cool for 10 mins in the tin, then ease a knife around the sides. Poke holes over the surface with a skewer, then pour over half the milk mixture. After 5 mins or so, most of it should have soaked into the cake. Leave for another 5 mins, then transfer to a plate and pour over some of the remaining milk until it starts to leak a little. (Any leftover milk that won’t soak into the cake can be served on the side.) Leave to cool.

STEP 7 Whip the remaining cream and icing sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.


By Cassie Best

BBC Goodfood

Follow @CassieCooks on Instagram.