Inspired by the viral Milk Cake from L’ETO Caffe in London, this is the perfect Tres Leches Cake recipe. An ultra light cake sponge is soaked generously in a three milk (tres leches) mixture, topped off with a generous coating of whipped cream, and decorated with fresh berries. The result is heavenly: a cake that is light and decadent at the same time, with a beautifully balanced flavor.
I've shared three ultra popular Tres Leches recipes before: an easy no bake Tres Leches, a Chai Tres Leches, and a Mango Lassi Tres Leches. It was about time to make the classic, too.
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
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THE STORY BEHIND THIS RECIPE
A Bollywood actress, Alia Bhatt, recently said in an interview that her favorite cake in the entire world is the Milk Cake from L’ETO Caffe in London. So much so that her husband had it flown over to Bulgaria for her birthday. Now, I am not a Bollywood fan myself, but this high praise made the cake viral. So when I visited London in December, I was intrigued by the long lines outside every branch of L’ETO Caffe, and decided to give the cake a go. Even the servers knew which cake was the "Bollywood actress cake".
I got a slice of the classic milk cake, and it was, in fact, absolutely delicious. Light and moist and perfectly sweet. However, a TINY slice (I'm talking 4 bites' worth) cost a whopping 9 pounds, and you'd often have to line up only to find the cake was fully sold out.
I decided that was just unacceptable - no one should have to dish out that much money and effort for a sliver of a simple cake. So I began developing my own recipe, and am very pleased to share it!
This cake tastes and looks just like the one from L’ETO Caffe, if not better, and makes bigger slices for far less money 😉
WHAT IS TRES LECHES?
Tres Leches is a delectable cake hailing from Latin America. Its name translates literally to "three milks" in Spanish, and refers to the mixture of condensed milk, evaporated milk, and whole milk or cream which a light sponge cake is drenched in. This infusion of milky richness gives the cake its distinctive flavor and ultra moist, soaked texture.
Today, the cake is popular all over the world, with many different flavors reigning over social media such as saffron, chocolate, rus malai, coffee, biscoff, strawberry, and more.
VIDEO TUTORIAL
For all my visual people, here's a quick video tutorial on making this cake:
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PROCESS WITH PHOTOS
The full method is shared in the recipe card below, but here is a quick rundown with photos that you will find helpful:
Firstly, whisk the egg yolks with half of the sugar, milk, vanilla and salt until pale and fluffy:
Then, add the dry ingredients and fold until combined:
In a separate bowl, whisk the egg whites with cream of tartar and the remaining sugar until a stiff and shiny meringue is formed:
Lastly, fold the meringue into the remaining batter gently to complete the cake batter:
Pour the batter into a 9" cake pan and bake:
While the cake cools, prepare the three milk mixture by whisking everything together:
Poke holes all over the cake, and slowly drench it in the three milk mixture:
Finally, once the cake is cool and has soaked up the liquid, decorate with plain whipped cream and berries:
And with that, it's time to slice up and enjoy!
FREQUENTLY ASKED QUESTIONS
Unfortunately eggs cannot be substituted in this recipe, they give the cake its light texture. However, you can use a different eggless cake recipe as the base.
This happens when there isn't enough air in the cake batter. Make sure the egg whites are fully whipped until they are glossy and stiff, then fold them very gently and slowly into the cake batter, taking care not to knock out the air.
Yes, you can double all quantities and bake the cake in a 9x13" rectangular pan. The baking time will be almost the same.
Yes, Tres Leches is a great cake to make in advance. You can prepare the cake 2-3 days before serving, and store in an airtight container in the fridge. I recommend doing the whipped cream and berries decoration before serving.
Keep the cake in an airtight container in the fridge for up to 1 week.
The easiest way to modify the flavor is to change the flavor of the three milk mixture! For example, you can use chocolate milk, or add coffee. Just make sure the milk mixture remains very liquidy so it can penetrate the cake easily.
For the best no-bake hack for Tres Leches cake, check out my popular Easy No Bake Tres Leches recipe!
RELATED RECIPES
If you like this recipe, you will LOVE these too:
TRES LECHES CAKE (MILK CAKE) RECIPE
- Total Time: 1 hour + cooling time
- Yield: 8 servings
Description
A heavenly light and delicious cake drenched in a delectable three milk mixture, inspired by the viral milk cake from L’ETO Caffe in London
Ingredients
Cake Sponge:
- 3 eggs, room temp and separated into whites and yolks
- ½ cup granulated sugar (110g), divided into 2 portions
- 1tsp vanilla
- ¼ tsp salt
- 3 tbsp whole milk
- ⅔ cup all purpose flour (85g)
- 1 ½ tbsp cornstarch
- 1 ¼ tsp baking powder
- ¼ tsp cream of tartar (optional)
Three Milk Mixture:
- ¾ of a 14 oz can of sweetened condensed milk (300g)
- 1 12 oz can of evaporated milk (350g)
- ½ cup milk (120g)
- ¼ tsp cinnamon powder (optional)
Decoration:
- 1 ¼ cup heavy cream, chilled and whipped to stiff peaks (300g)
- Fresh berries of choice
Instructions
Cake Sponge:
- Preheat your oven to 350F (conventional) and prepare a 9" cake pan with parchment paper (no butter needed)
- Separate the egg whites and yolks into 2 bowls, taking care not to get any yolk into the whites
- To the yolks, add half of the sugar, salt and vanilla, and whisk for 2-3 minutes until light and fluffy
- Add the milk and stir to combine
- Sift in the flour, cornstarch and baking powder, and gently mix until combined
- Add the cream or tartar to the egg whites, and use a clean mixer to whisk until frothy. Slowly add the other half of the sugar while whisking, and keep whisking until a shiny, stiff meringue is formed (you should be able to hold the bowl upside down without the meringue falling out)
- Add the meringue to the remaining cake batter in 2-3 additions, and use a rubber spatula to very gently fold it in. Take care not to knock out the air or overmix
- Pour the batter into the prepared pan and bake for 15-18 minutes until a toothpick inserted in the middle comes out with light crumbs attached
- Let the cake cool down in the pan
Soaking:
- Mix the ingredients of the three milk mixture in a bowl. Taste and adjust as needed
- Keeping the cake in the pan, poke holes in it using a skewer. Carefully flip the cake out of the pan and remove the parchment paper from the bottom. This will remove a thin layer of crust, leaving the inside of the cake exposed on the bottom. Place it back in the pan upside down, and poke more holes all over
- Slowly pour the three milk mixture onto the cake. If baked properly, it should soak up the mixture easily. If you want, reserve some of the milk mixture for serving (but you can also just soak it all up)
- Keep the cake in the fridge until it has absorbed the liquid
Decoration:
- Very carefully flip the cake onto your serving stand
- Add a thick layer of whipped cream on top and spread it evenly, then decorate with berries. You can also use a knife to create the impression of slices like I did, to mimic the L'ETO Caffe look
- Slice up & enjoy!
Video:
[adthrive-in-post-video-player video-id="seFoOo9a" upload-date="2024-01-27T03:04:42.000Z" name="Tres Leches Cake (Three Milk Cake)" description="How to make the best Tres Leches cake" player-type="default" override-embed="default"]
Notes
- Make sure not to get any yolk in the egg white, and use completely clean bowls and utensils for the egg whites. Otherwise, the meringue might not whisk up properly
- You can reserve about ½ to ¾ cup of the milk mixture for serving, and pour a little over every slice
- Store the cake in the fridge in an airtight container for up to 1 week
- Prep Time: 40 min
- Cook Time: 15 min
- Category: Dessert
- Cuisine: Mexican
Aisha Khan says
Made this for a girls night and it was a hit! So easy to make and I love that you can control the sweetness by adjusting the milk mixture ratio. Even the diabetic desi Auntie approved! I love all of Zoha's recipes but this is definitely a favorite now. I'll 100% be adding this to our Ramadan or Eid menu.
Zoha says
Thank you so much Aisha!! I am really really happy and touched by such a kind review <3
Aliya Akthar says
we don't get evaporated milk very easily.. please advise
Rimsha says
Best tres leches I’ve ever had!!!!
Zoha says
SO glad you like it!
Uroosa says
Can we make one and a half recipe of it? And can we bake this cake in foil trays?
Zoha says
Yes to both!
Hina says
Hello.
I made this cake yesterday and after brining it out of the oven it shrunk a lot.
Is that normal?
Zoha says
Hi! This kind of cake does shrink a bit after baking. if the texture was still light and airy, you're good. But if the texture became dense or gooey, it was underbaked.
Sm says
Hi. Should we bake it on the same temperature if it’s a convection oven? The one with a fan inside to circulate the heat
Zoha says
For convection oven, reduce temp by 25F
Javeria says
Hej Zoha!
Can I use vanilla powder in the cake sponge?
Zoha says
I don't have any experience with that, sorry!
Sania says
Can I double the recipe and still make in round tin?
Zoha says
I don't think that would work, unless you do 2 layers. I don't recommend it
Zahra says
Made this for iftar and it was so easy to make and so so tasty, so light and not too overly sweet - thanks so much for the recipe!!
Zoha says
Really really pleased to hear that!
Zoya Rao says
Zoha, I made the cake at night.
Shall I Pour in mixture of three milk and put it over night?
Or shall I put the baked cake in an air tight container and put it in the fridge.
Then I’ll take it out of the fridge tomorrow morning and pour the three milk mixture before lunch, when I have to serve it?
Please reply soon. ❤️
Zoha says
Yes you can soak and refrigerate 🙂 I don't recommend storing the cake on its own as it will dry out
Fez says
Hi Zoya - Can I make few cakes beforehand and then leave them in an airtight container and when ready (for instance a party) take out of container, add the milk and leave overnight in fridge and when ready to serve then add the cream?
Zoha says
How long do you plan to keep in the fridge? You can refrigerate after soaking and add cream when serving
Sehrish says
This turned out amazing!
Zoha says
Glad you liked it!
Huda says
Hi Zoha, I tried this and it turned out super soggy.. 🙁 any tips? Thank you
Zoha says
Hi Huda! A good tres leches is actually supposed to be soaked and "soggy". Perhaps that is just not your preference, which is totally fine! If you want to try again, you can just reduce the quantity of the milk mixture
Huda says
Thank you Zoha for the reply! Also my cake collapsed as soon as I took it out the oven, it shrunk to half its height. Any reason why and what would you advise me to do next time? Thanks a million 🙂
Zoha says
Hi Huda! This kind of cake deflates a bit after baking. if it is still light and airy in texture it's fine. if it is dense, you took it out too soon!
Zahra Khan says
Loved it!
Zoha says
Yay 🙂
Shan says
I made it today. Turned out so good. It collapsed a bit after coming out of the oven but taste wise it was so good. Thanks for the awesome recipe
Zoha says
This type of cake does deflate a bit after baking as the steam escapes. If the texture was still light, you're good!
Neha says
hey zoha i have a 5 inch cake tin can i bake it in that and divide the recipe into half and get the same output( basically reduce the quantity by half and bake a smaller cake for my sister's bday? )
please reply asap!! 🥲❤️🥹
Zoha says
Yes, I think that will work!
Reshman Sameem Kaja says
Hi Zoha,
My egg white didn’t turn into a stiff meringue though i have whisked for a longer time. My egg yolk was also little bit runny when i whisked. What would be the mistake i have done?
Zoha says
Hi!! You need to make sure there's nothing in the egg whites (no fat, no egg yolk) and use completely clean utensils. Also whisk on medium speed and add the sugar very slowly. Egg whites can be quite temperamental so we need to take extra care with them. Egg yolk mixture being runny is ok
Ayesha says
turned out amazingly perfect everyone loved it 💛, and had a fight on the last piece 😂😂.
Muna says
The first time I baked this it didn't turn out good but I knew it was something I was doing wrong since I've tried quite a few of your recipes and they always turn out great. So tried a second time after going over the instructions again, and voila, it turned out gorgeous!! Thanks so much for always sharing such wonderful recipes with us!
Zoha says
Thank you for not giving up, Muna!!
Nanajee travels says
This Tres Leches Cake sounds absolutely dreamy! The ultra-light sponge paired with the rich three-milk soak and fresh whipped cream topping makes it feel both luxurious and perfectly balanced. Adding fresh berries is such a lovely touch—it must add a pop of flavor and color that takes this cake to the next level!
Zoha says
Aww, thank you so much!!!
Debbie Seeley says
I'm about to make this dessert, by request. Butter is not present but appears in other recipes. Is this an oversight or is it just not needed with your combination? I'm making this fairly soo0n, today is 10/27/24 so hope you may have a chance to respond. Many thanks and look forward to your other recipes as well!
Zoha says
Hi Debbie! This cake doesn't have butter in it 🙂 It's a type of chiffon cake which has very low fat in it so it can soak up the liquid.
Amanda says
I made this yesterday for my son's 20th birthday as he requested a tres leches cake for his birthday dessert. It turned out sooooo good and was delicious 😋. He liked it even more than a little cafe we've gotten it from in the past. Also, made your NY Style Cheesecake a few weeks ago for my husband's b-day and that was perfect too. Thank you so much for the recipes.
Zoha says
Thank you so much, Amanda! Sounds like your husband and son are incredibly lucky to have your wonderful baking for their special occasions 🙂
Debbie S says
sorry as auto correct modified incorrectly.
S t says
Made this for a friend, all the Spanish people in my work approved !!!
deeba says
This recipe is not as difficult as you might first think (actually pretty easy). I have tried many tres leches cake recipes using similar methods but with no real success. This one however is one of the first and only ones that worked and worked really well. The sponge was super soft and the overall flavour was perfect. Another one of Zohas recipes added to my dinner party menu. Her recipes have never failed to impress and as I’ve said before they are fool proof. Give it a go you won’t be disappointed.
Y says
how much time do we need to soak the cake for? any idea
Zoha says
1 to 2 hours should be fine!
Samia says
I used only half can of condensed milk, half can evaporated milk and 1/4 c whole milk for the soak and it was perfect and not too sweet. My family loved it, and we will be making it again.
Reet says
Best tres leches you will ever make!
Zainab says
hi zoha,I made the cake as per instructed but when I added the three milk mixture ,it didn't absorb completely, by the way I baked the cake for 17 minutes but when I inserted the toothpick it came out clean .Do you think that is the problem that I baked it for too long or something else?
Bob says
yum
Shobhna says
We don’t get evaporated milk easily can i use cream as alternative to this. Please confirm urgently
Maira says
I made this Tres leches cake for the first time using your recipe and OMG it was on pointt! The best!! ❤️ My husband usually doesn’t like cakes and he couldn’t keep his hands off this one lol 😆
Thank you so much for sharing it and love your work!! Can’t wait to try more of your recipes 🤩
Zoha says
Aw, thank you SO much, Maira! Means the world to me!
Zoha Iman says
Made this for my baba andd he's a big tres leches fan so didn't want to disappoint him BUT THIS WAS SOOO GOOOD ALHUMDULILAH. THE RECIPE!!! LOVEDD ITT! THE INSTRUCTIONS?? SPOTT ONNN.
EVERYTHING WAS SO GOOD ZOHA THANKYOU FOR THIS AMAZING RECIPE 💗💗
Zoha says
Aww you made my day! Thank you Zoha 😉