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Pastel Tres Leches de Cajeta - Three Milk Cake with Goats Milk Caramel

Name: Pastel Tres Leches de Cajeta - Three Milk Cake with Goats Milk Caramel
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 400 g Cajeta (goat milk caramel); 400 ml Double cream; 200 g Plain flour; 5 Eggs; 60 ml Whole milk; 400 ml Evaporated milk; 60 ml Coffee liqueur; 2 tsp Baking powder; 200 g Caster sugar; 1 tsp Vanilla extract

4.0(1 rating)

70 min (40 prep + 30 cook) Medium 12 servings Nacional / Celaya, Guanajuato

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 22 Jun 2026

Classic tres leches soaked with Celaya cajeta instead of condensed milk — a premium version with goat milk caramel flavour.

About this recipe

Pastel tres leches de cajeta is a premium version of the classic Mexican tres leches where the condensed milk in the soaking mixture is replaced by cajeta (goat milk caramel from Celaya) and a splash of coffee liqueur or rum is added. The result is a moist, intensely aromatic cake with the depth of goat milk caramel, the characteristic tang of cajeta and a sponge that absorbs the three liquids until it becomes something between a cake and a creamy pudding.

History & Origin

Pastel tres leches is one of the most beloved desserts throughout Latin America, with variations in Mexico, Nicaragua, Honduras and Venezuela. In Mexico, its exact origin is disputed, but the most widespread Mexican version uses evaporated milk, condensed milk and single cream as the three soaking liquids. Cajeta - goat milk caramel produced primarily in Celaya, Guanajuato, the city that gives the product its name - is one of Mexico most iconic sweets. Its difference from Argentinian dulce de leche is that it is made with goat milk rather than cow milk, which gives it a characteristic tang and a more complex flavour. The combination of cajeta with tres leches is a natural evolution that has grown in popularity over the past twenty years in bakeries and restaurants in Mexico City, Guadalajara and Monterrey. It represents the tendency of contemporary Mexican chefs and pastry cooks to take classic desserts and elevate them with high-quality regional ingredients, creating bridges between popular baking and haute cuisine. Cajeta Coronado from Celaya, a commercial brand founded in 1927, is the best-known reference nationally.

Estimated cost

£34.89

Total cost

£2.91

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

450

Calories

Protein

60g

Carbohydrates

22g

Fat

Fibre

150mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the sponge: preheat the oven to 175°C. Separate the eggs. Whisk the whites to stiff peaks with a pinch of salt. Beat the yolks with the sugar until pale and fluffy (5 minutes). Add the vanilla.
💡 Properly beating the yolks and sugar is key to the spongy texture - do not skip this step.
2
Sift the flour and baking powder over the beaten yolks and fold in. Add the milk at room temperature gradually. Fold in the egg whites in three additions with gentle folding movements, without over-mixing.
💡 Folding preserves the air incorporated in the egg whites - this is what makes the sponge light.
3
Pour into a greased and floured 23x33 cm rectangular tin. Bake for 25–30 minutes until a skewer comes out clean. Leave to cool for 10 minutes in the tin.
4
Prepare the cajeta soaking mixture: mix the cajeta, evaporated milk, double cream and coffee liqueur (if using). Heat gently until the cajeta dissolves. Leave to cool to room temperature.
💡 The soaking mixture must be cold or lukewarm when poured - if hot, the sponge will become dense.
5
Using a skewer or fork, prick the sponge all over. Pour the cajeta soaking mixture over gradually, allowing the sponge to absorb it between additions. Cover and refrigerate for a minimum of 4 hours or overnight.
💡 Overnight resting allows the sponge to absorb the soaking mixture better and the flavours to fully integrate.
6
Before serving, top with whipped cream and a drizzle of lightly warmed cajeta. Garnish with chopped walnuts if desired. Serve cold.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.