Uploaded January 2023 | Updated September 2026, 7 hours ago
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This traditional Mexican dessert (pastel de tres leches) is, like many others, intensely sweet. It consists of a coarse sort of poundcake/genoise mix, baked and then soaked in a sweet milk mixture. The finished, soaked cake is then frosted with a layer of whipped cream and garnished.
In this recipe I have even toned down the sugar a little bit, and still the result is extremely sweet. This makes it an excellent platform for fresh berries of all types. Sometimes finished cakes, once iced with whipped cream, are drizzled with stripes of chocolate sauce or a sprinkling of cinnamon. We had some strawberry sauce left over from making churros some time back, and so we used that and found it quite lovely.
Make the cake at least a day ahead, so that it can soak overnight in the sweetened milk mixture. The next day it will be ready to apply a generous layer of whipped cream frosting and garnishes of your choice. Once soaked, the cake may be frozen for up to 6 months. Thaw frozen cake overnight in the fridge and then ice and garnish it.
Makes enough for 8-16 people, a 9x13 sheet or similar.
Equipment:
• 9”x13” cake pan, or combination of smaller pans
• possibly alternate dishes for soaking cake after baking.
• 3 mixing bowls, 2 large for beating egg components, 1 smaller for flour mix
Ingredients:
1 cup AP flour
1 1/2 tsp baking powder
1/4 tsp salt
5 ea eggs separated
1 cup sugar divided 3:1
1 tsp vanilla
1/3 cup milk
Soak:
1 can evaporated milk
1 can condensed milk
1/4 cup heavy cream
Garnish:
1/2 cup heavy cream Or more; with a pinch of sugar and vanilla
to taste berries, berry sauce, chocolate sauce, cinnamon (not all at once)
Procedure:
1. Preheat the oven to 350F.
2. Prepare baking dish by buttering/oiling and then flouring the interior.
3. In a smaller mixing bowl, combine flour, salt and baking powder and mix well.
4. Separate the eggs.
5. Beat the whites to stiff peaks with 1/4 cup of the sugar.
6. Beat the yolks to the ribbon with 3/4 cup of the sugar.
7. Add the 1/3 cup of milk and the vanilla to the yolk mixture.
8. Fold the yolk mixture into the flour mix.
9. Fold the egg whites into the batter in at least two but no more than four batches.
10. Ease the batter into the prepared pan(s).
11. Place the cake in the center of the oven to bake, perhaps atop a baking sheet for safety.
12. Bake about 35-45 minutes at 350F, until a toothpick or skewer comes out clean.
13. Allow the cake to cool completely. It will pull away from the sides of the pan, and may be rested on a rack to speed the cooling process.
14. Place the cool cake back into its pan and apply the soak mixture to it.
15. Cover the cake with food wrap or in a sealing container and place it in the fridge overnight.
16. After soaking, the cake may be cut into large sections if desired, some finished and some frozen for future use.
17. To finish the tres leches cake, apply a generous layer of whipped cream on the top, and decorate with your choice of berry sauce, stripes of chocolate sauce, or a dusting of cinnamon with optional whole or sliced berries.
Music: bensound.com/royalty-free-music
Check our our Patreon!
patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer!
shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=
This traditional Mexican dessert (pastel de tres leches) is, like many others, intensely sweet. It consists of a coarse sort of poundcake/genoise mix, baked and then soaked in a sweet milk mixture. The finished, soaked cake is then frosted with a layer of whipped cream and garnished.
In this recipe I have even toned down the sugar a little bit, and still the result is extremely sweet. This makes it an excellent platform for fresh berries of all types. Sometimes finished cakes, once iced with whipped cream, are drizzled with stripes of chocolate sauce or a sprinkling of cinnamon. We had some strawberry sauce left over from making churros some time back, and so we used that and found it quite lovely.
Make the cake at least a day ahead, so that it can soak overnight in the sweetened milk mixture. The next day it will be ready to apply a generous layer of whipped cream frosting and garnishes of your choice. Once soaked, the cake may be frozen for up to 6 months. Thaw frozen cake overnight in the fridge and then ice and garnish it.
Makes enough for 8-16 people, a 9x13 sheet or similar.
Equipment:
• 9”x13” cake pan, or combination of smaller pans
• possibly alternate dishes for soaking cake after baking.
• 3 mixing bowls, 2 large for beating egg components, 1 smaller for flour mix
Ingredients:
1 cup AP flour
1 1/2 tsp baking powder
1/4 tsp salt
5 ea eggs separated
1 cup sugar divided 3:1
1 tsp vanilla
1/3 cup milk
Soak:
1 can evaporated milk
1 can condensed milk
1/4 cup heavy cream
Garnish:
1/2 cup heavy cream Or more; with a pinch of sugar and vanilla
to taste berries, berry sauce, chocolate sauce, cinnamon (not all at once)
Procedure:
1. Preheat the oven to 350F.
2. Prepare baking dish by buttering/oiling and then flouring the interior.
3. In a smaller mixing bowl, combine flour, salt and baking powder and mix well.
4. Separate the eggs.
5. Beat the whites to stiff peaks with 1/4 cup of the sugar.
6. Beat the yolks to the ribbon with 3/4 cup of the sugar.
7. Add the 1/3 cup of milk and the vanilla to the yolk mixture.
8. Fold the yolk mixture into the flour mix.
9. Fold the egg whites into the batter in at least two but no more than four batches.
10. Ease the batter into the prepared pan(s).
11. Place the cake in the center of the oven to bake, perhaps atop a baking sheet for safety.
12. Bake about 35-45 minutes at 350F, until a toothpick or skewer comes out clean.
13. Allow the cake to cool completely. It will pull away from the sides of the pan, and may be rested on a rack to speed the cooling process.
14. Place the cool cake back into its pan and apply the soak mixture to it.
15. Cover the cake with food wrap or in a sealing container and place it in the fridge overnight.
16. After soaking, the cake may be cut into large sections if desired, some finished and some frozen for future use.
17. To finish the tres leches cake, apply a generous layer of whipped cream on the top, and decorate with your choice of berry sauce, stripes of chocolate sauce, or a dusting of cinnamon with optional whole or sliced berries.
Music: bensound.com/royalty-free-music
