Tres Leches, meaning three milks in Spanish. Basically a sponge cake is soaked in a mixture of three milks and topped with freshly whipped cream. The cake is extremely dense and moist due to soaking the cake in rich ingredients like whole milk, evaporated milk and condensed milk combined together.

We tried this delicacy from Whole foods, yum! Immediately it hit the list of “must try at home”. Few things I was confident about this recipe was the base cake, which is a simple recipe. The other thing was the mixture of ingredients like whole milk, condensed milk and evaporated milk, I knew there was nothing going to be wrong with that mixture and the last part, whipping up the heavy cream to be used as topping which is cake walk with an electric/standing mixture.

A white, vanilla flovoured cake that is infused with Whole milk, evaporated milk and condensed milk from which it gets its name: Tres leches meaning three milks in spanish!

Original Recipe: Allrecipes.com (The actual recipe mentioned two cups of milk but I used 1 cup milk and made some extra batch of mixture an hour before serving and used as a creamy syrup. Another change was reducing amount of sugar and heavy cream)

Ingredients you will need:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 cup unsalted butter- At room temperature

3/4 cup white sugar

5 eggs

1 tsp vanilla extract

For Milk Mixture in which cake soaks:

1 cup whole milk

1 can (14 oz) sweetened condensed milk

1 can (12 oz) evaporated milk

For topping:

1 cup heavy whipping cream

Few Tbsp sugar- To taste

1 tsp vanilla extract

Baking Instructions:

I used a 9×13 inch baking pan, Served 16-20 individual servings. (depends how big/small you cut!)

Preheat oven to 350 degrees F (175 degrees C).

Grease the baking pan well and roughly sprinkle little flour on the baking pan. This will make sure your cake doesn’t stick to your pan once baked.

Sift flour and baking powder together and set aside.

Cream butter (at room temperature) and sugar together until fluffy and creamy.

Add eggs and the vanilla extract; beat well.

Add the shifted flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 25-30 minutes or till toothpick inserted in center comes clean.

When the cake is warm, Pierce cake several times with a fork.

Combine the whole milk, condensed milk, and evaporated milk together and mix well using a whisk. Pour over the top of the cooled cake.

Whip whipping cream with sugar and the remaining 1 teaspoon vanilla together until fluffy and thick.

Spread over the top of cake evenly in a single layer.

Cover and refrigerate for a couple of hours as it taste best when served chill. But be sure not to serve just from the fridge. Leave in the kitchen counter for an hour. I made some extra milk mixture to pour on the side with a maraschino cherry on top.

For that Extra milk mixture: Combined 5 oz of evaporated milk, 2 tablespoon condensed milk and 1/2 cup milk.

Happy cooking