I’VE FOUND MY PERFECT CAKE! I can’t believed I dismissed this recipe for Tres Leches for so many years because, after finally giving in and getting on board I have discovered that Tres Leches is my new favourite cake. Its perfect for serving up as a desert or taking to a picnic. It’s incredibly easy and can be made the day before you serve it. I’d recommend topping it with cream as close to serving as possible. Store your Tres Leches in the fridge if you have any left….which you won’t.
Tres Leches is a Mexican Cake that has a light bouncy sponge which is then soaked overnight in a delicious 3 milk mixture and then topped with Chantilly cream and, traditionally strawberries, but I like it best with a dusting of cinnamon.
Please enjoy this recipe and I swear you are going to LOVE IT!!! Share your creations with me over on Instagram, my tag is @sallydells and use #cupcakejemma so Jemma can see your photos too whilst she is on maternity leave.
Happy Baking! Love Sally x
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Get your Vanilla extract now! Exactly as we use in out bakeries: https://cupcakejemma.com/collections/cake-tools/products/vanilla-extract-50ml
Set your oven to 170C
For a small cake suitable for a dish around 7×9″
SPONGE:
3 Eggs, split
85g Plain Flour
1 tsp Baking Powder
¼ tsp Salt
120g Caster Sugar (Split 90g for yolks and 30g for whites)
2 tbsp Whole Milk
½ tsp Vanilla
MILK:
150g Condensed Milk
100g Evaporated Milk
2 tbsp Whole Milk (or cream)
TOPPING:
200g Double Cream
1 tbsp Icing Sugar (but caster will be fine too)
For the cake I made in an 8×10” dish
SPONGE:
4 Eggs, split
115g Plain Flour
1 tsp (heaped) Baking Powder
¼ tsp Salt
160g Caster Sugar (Split 120g for the yolks and 40g for the whites)
2.5 tbsp Whole Milk
½ tsp Vanilla
MILK:
200g Condensed Milk
130g Evaporated Milk
2.5 tbsp Whole Milk (or cream)
TOPPING:
250g Double Cream
1.5 tbsp Icing Sugar (but caster will be fine too)
For a larger cake suitable for a big dish around 9×12″
SPONGE:
6 Eggs, split
170g Plain Flour
2 tsp Baking Powder
1/2 tsp Salt
240g Caster Sugar (Split 180g and 60g)
6 tbsp Whole Milk
1 tsp Vanilla
MILK:
300g Condensed Milk
200g Evaporated Milk
4 tbsp Whole Milk (or cream)
TOPPING:
400g Double Cream
2 tbsp Icing Sugar (but caster will be fine too)
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44 Comments
Omg i made this for family iftar and it was amazing. You're a star. Its definitely heavenly.
What gas mark do you bake this on please?
I wish we have cup version of the measurements. 🥺
Finally getting to see my mum this week, since before Xmas thanks to lockdown. I'm going to make this milk cake. And I'm going to do all three toppings, exactly like you did in the video!! I'm tearing up writing this, so excited to see my mummy 🙂 Thanks Sally (and Jemma), I can't wait to make it!!
Can i use white sugar instead of caster
You didn’t tell the quantity of any ingredients?
Love this cake and I’m also making it for my mums birthday party
Hi Jemma
This is Neelum from Kanpur, India.
Damn albania add caramell
Hi Sally thanks for the recipe. Is it 170 degrees Celsius for a fan assisted oven too or should it be 150 degrees Celsius for fan assisted please?
The bestttt recipe ever😍😍
I've made this 3 times now. Love it!! I do a 2 egg version in a small bakeware dish and it's always a hit. I always end up eating way more than I should 🙂
Jemma thank you so much for your perfect description of different sizes. Never seen anyone else on YouTube do that👌
Finally I find recipes for different pan sizes😭
For an amature, I don't dare do the large size for the first time
Thank you❤️
Has anybody happened to make these as cupcakes yet?
Sally your expression makes me excited and I can't wait to eat the cake it looks delicious
What should be the oven’s temp
I forgot to add salt 😥please help …the cake is chilling now
Hello Sally. Ive always wanted try this recipe but i was wondering if using foil container would do?
Not sure if anyone will see this but is the 20 min baking time the same for all 3 sizes of the recipe in the description box?
Much prefer the "Bigger Bolder Baking" channel and "Emma's Goodies" Not only are their videos and recipes better, but they're far more responsive to subscriber's questions and comments. "Emma's Goodies" are absolutely faultless in both taste and aesthetics. Each to his own, I suppose! 😃
Takes too much time to exaggerate the taste of the cake than the procedure 🙄
I made this for the first time last night and I kid you not, it tasted absolutely AMAZING!!! Why didn’t I make it sooner?! I topped the tres leches with dulce de leche and cream on top. So moist and delicious. Will definitely be making it again!!! Thank you for the recipe ☺️
Is it not too much sugar ?
Hi can i use this recipe in making tres leches cupcake?
@CupcakeJemma
Eggs …
What size would you guys recommend here (or ideally total weight per batch for that matter)?
Medium sized eggs (53-63g)? Large eggs (63-73g)?
50, 55, 60, 65 grams apiece?
I made this and have to say the best cake ever😍
Hi… I tried this recipe and it tastes amazing… I have made tres leche many times before using various recipes but this one is the best…
Thank u
Thank you thank you thank you! Your recipes are the best!
50condзамен evap
Looks delicious, I will try soon 😋. Thank you so much for your recipe
If you soak it overnight, do you keep it in the fridge to soak or leave it out? Thanks!
I made it! I finally made it! And it's my new favourite cake as well
It looked too dry at the end, it should end up much more soggy !!!
I’ve made this recipe, but it smells fishy. All ingredients are brand new and have long date on, eggs were fresh milks and cream was fresh. Is that just what it tastes like? A bit
of a funky smell and taste?! I’m so upset this has happened 🙁
I have a great idea, biscoff tres leches cake, YUMMY! Gonna use this recipe and tweak it a little bit.
Your recipes are always great, they never fail, love you guys!
Maybe also a nice idea, a lactose free coconut version, made with sweetened condensed coconut milk en some schaved roasted coconut on top.
What is in the boxes behind you. Is it organized by color?
Its clear you didnt grow up in LA. Let me tell you wow. I would get a piece when ever i leave mexico wow wow yum.
This cake tastes just like the birthday cakes you used to get from bakeries when you were younger! Nice and moist
love all your recipes.. they never let me down. Thank you! I made this in a Cardamon & Saffron flavour, with more whole milk to thin out the drizzle a bit. Was a massive hit with the family this Eid!
Great recipe ! But I think you Sniffed at the Carnation milk and says I love the smell of Condensed milk 😀
I love the cake… Jah bless
Definitely much better if you stick it in the fridge to chill for at least 2 hour