Turkish tres leches milk cake recipe (with captions)

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness while being dairy-free.

sweetened condensed milk

🥗Healthier: unsweetened almond milk + sugar

💰Cheaper: regular milk + sugar

Almond milk lowers calories while still providing sweetness.

Preheat your oven to 150°C (300°F) for 5 mins.

In a bowl, whisk eggs, sugar, and vanilla extract until pale and fluffy.

Add salt, water, and sift in the flour and baking powder. Fold gently until combined.

Pour the batter into a greased or lined baking pan and bake for 12-15 minutes.

Let the cake cool completely in the pan.

In a saucepan, combine whole milk, heavy cream, condensed milk, and sugar.

Warm over low heat until the sugar dissolves. Do not boil.

Poke holes all over the cooled cake using a fork or skewer.

Slowly pour the milk mixture over the cake, ensuring it soaks evenly.

Refrigerate the soaked cake for at least 2 hours or overnight.

Whip the chilled whipping cream until stiff peaks form.

Once the cake is well chilled, spread a generous layer of whipped cream evenly over the surface.

Refrigerate the cake again to set the whipped cream layer.

Heat sugar in a saucepan over medium heat until it melts and turns golden brown.

Add butter and whisk until combined.

Gradually add heavy cream while whisking. Simmer until smooth.

Let the caramel sauce cool completely to room temperature.

Once the whipped cream layer is chilled and firm, pour the cooled caramel sauce evenly over the top.

Refrigerate the fully decorated cake for another 1-2 hours to allow the flavors to meld.

Slice and serve the chilled cake. Enjoy every creamy, caramel-drenched bite!

Cooking Techniques

Spice Level:

Allergens