DessertsMedium

Three Milks Cake

Name: Three Milks Cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Cuisine: Mexican
Ingredients: 200 g Sugar; 3 tbsp Icing sugar; 1 pinch Ground cinnamon; 250 ml Double cream; 500 ml Whipping cream; 1 tsp Vanilla extract; 250 g Plain flour; 5 Eggs; 1 lata (397 g) Condensed milk; 1 lata (360 ml) Evaporated milk; 1 tsp Baking powder

65 min (30 prep + 35 cook) Medium 12 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Light sponge soaked in a trio of milks, topped with whipped cream and cinnamon.

About this recipe

Tres leches cake is a wonderfully moist and indulgent Mexican celebration cake. A fluffy sponge is baked until golden, then soaked in a heavenly mixture of condensed milk, evaporated milk and double cream. Chilled overnight, the cake absorbs every last drop, becoming incredibly soft and creamy. It is finished with a generous layer of whipped cream and a dusting of cinnamon.

History & Origin

The pastel de tres leches has a disputed origin between México, Nicaragua and other Latin American countries, although its popularisation is attributed to the recipes printed on the tins of condensed and evaporated milk that Nestlé distributed throughout Latin America in the mid-twentieth century. In México it became the star dessert for birthdays, quinceañeras and family celebrations, and virtually every bakery in the country includes it in their display case. Its secret lies in the sponge cake that absorbs the three-milk mixture without falling apart, crowned with whipped cream or meringue. A curious detail is that each region has its own variant: in Veracruz they add rum, in the north it is served with pecans, and in the centre with a dusting of cinnamon.

Estimated cost

£16.08

Total cost

£1.34

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

270

Calories

Protein

62g

Carbohydrates

14g

Fat

Fibre

172mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Preheat the oven to 180°C. Grease and flour a 33 x 23 cm rectangular baking tin.
2
Separate the whites from the yolks. Whisk the whites to stiff peaks with an electric mixer. Without stopping, gradually add the sugar until you have a firm, glossy meringue.
💡 The egg whites should be at room temperature for the best volume.
3
Fold in the yolks one at a time, beating after each addition. Add the vanilla and mix briefly.
4
Sift the flour with the baking powder and fold into the mixture using gentle, sweeping movements from bottom to top with a spatula. Do not over-mix or you will knock out the air.
💡 These folding movements are the key to a light, spongy cake.
5
Pour the batter into the prepared tin and bake for 30-35 minutes, or until a skewer comes out clean and the sponge is golden.
6
While the cake bakes, combine the condensed milk, evaporated milk and double cream in a bowl. Stir well to blend the three milks together.
7
Remove the sponge from the oven and leave to cool for 10 minutes. Using a fork, prick the entire surface evenly to help it absorb the milk mixture.
8
Slowly pour the three-milk mixture over the warm sponge. Allow it to absorb gradually. Refrigerate for at least 4 hours or overnight.
💡 It is perfectly normal for it to look like far too much liquid at first; the sponge will absorb it all as it rests.
9
Whip the whipping cream with the icing sugar until firm peaks form. Spread evenly over the entire cake.
10
Dust generously with ground cinnamon. Serve chilled, straight from the fridge, cut into squares.