Pastel de Tres Leches (Three Milk Cake) Recipe - Allrecipes.com
Pastel de Tres Leches (Three Milk Cake) Recipe
  • READY IN ABOUT 2 hrs

Pastel de Tres Leches (Three Milk Cake)

Recipe by  

"Is a sponge cake soaked in a mixture of three kinds of milk, topped with whipped cream and strawberries (optional)."

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Ingredients Edit and Save

Original recipe makes 1 10x15-inch cake Change Servings
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  • PREP

    25 mins
  • COOK

    25 mins
  • READY IN

    1 hr 50 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 10x15-inch baking dish.
  3. Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.
  4. Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15 minutes.
  5. Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.
  6. Cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries. Refrigerate leftovers.
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Reviews More Reviews

Most Helpful Positive Review
May 05, 2012

I have never made or had a Tres Leches cake before. And really tried hard to think back in my mind if I had...hmm nope, but officially I now can say yes...yes I have. And I liked! I really wanted to try the cake prior to adding the milk mixture but I really needed that experience of knowing what it was suppose to taste like. I made extactly to a T minus the part of using a 10x15. I used a 8x10 and it was very fluffy high, I did a toothpick check at 4 minutes prior to removing and then when I pulled the cake out at the beep of the timer, it wasn't high like it was. Wasn't sure if I had done anything wrong. I then mixed up the milk, tasted the milk and was like...hmm I don't like the taste of evap in this and already started being disappointed over the flavor before it was totally finished BUT having said that, I followed through with letting it set in the frig and couldn't wait to pull out and try. And glad I did. It was really nice, no over whelming flavor of evap. And the cake was moist without being super runny with liquid and didn't crumble with it being somewhat wet. I was very reserved with my thought until my family tried it and they thought it was fabulous and my son has requested that I make this for his birthday. The addition of whipped topping, toasted coconut and a strawberry sliced over the portion of cake, was an excellent addition..It's a must try recipe.

 
Most Helpful Critical Review
May 31, 2013

I didn't didn't really like the way the cake turned out. The milk mixture didn't completely soak in the cake. I let it sit in the fridge for over several hours. I was a little disappointed in the cake after reading the previous reviews and making the cake myself.

 
May 08, 2012

Oh man, this was soooooo good ! Everyone loved it at our home group. Can't wait to serve it to a new group of people to see if they have the same response. Topped each piece with whipped cream, toasted coconut and diced strawberries.

 
May 21, 2012

One word, PERFECTION

 
Mar 29, 2013

Luscious, beautiful, phenomenal cake! If you want a real tres leches cake, this is the recipe. Delicious! For the cook who said they baked this in a 9X13 pan: this was a big mistake; of course it would run out of the pan and into the oven! Any baker knows you never use a smaller pan unless you half the recipe.Use the 10X15 pan,(which is quite a common size for people who do any regular baking---most sheet cakes are in this size pan) and your cake will turn out perfect! Follow the recipe next time, and you will have a remarkable and wonderful cake!

 
Jun 22, 2012

Absolutely delicious! I've been itching to make this for some time and I am SO GLAD I made this! I know there were other recipes of this "three milk cake", and glad to pick this as well. I did few things differently: I whipped the egg whites and the other ingredients separately and at the end added the yolk+flour mixture into stiff egg white mixture (half the sugar amount was dissolved in the egg whites and the other half was in the yolk mixture). I also cut the sugar by half since I know sweetened condensed milk would be very sweet. (My family likes not-too-sweet desserts.) Also, instead of using heavy cream for the three milk mixture, I used light cream (5%) and to us it still tastes awesome with less calories. Lastly, I left the cake sit with milk mixture overnight so that it gives more time for the cake to absorb the milk mixture. Served with blueberries instead of strawberries and PERFECT! Next time I will try with coconut milk like others have suggested. I will definitely make these again and again!

 
Mar 29, 2013

I do make just the 3 milk mixture all by itself. I use it on store bought sponge cake or store bought pound cake. It is so darn good. I can eat the whole cake. Come to think of it i have eaten the whole cake.

 
May 16, 2012

It was so good that I wanted to take a photo but it was gone before I knew it! It was so delicious and sweet. I wouldn't change anything in this recipe!

 

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Nutrition

  • Calories
  • 396 kcal
  • 20%
  • Carbohydrates
  • 48.2 g
  • 16%
  • Cholesterol
  • 167 mg
  • 56%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 244 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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