Three Milk Cake Recipe | Tres Leches Cake| Mexican Milk Cake

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more budget-friendly.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is lower in calories, and whipped topping is often cheaper.

Preheat oven to 350°F (180°C) and line the bottom of a 9-inch round cake pan with parchment paper.

Sift all dry ingredients together in a large bowl.

Beat egg yolks with sugar and vanilla extract in a medium bowl until thick and light yellow colored.

Beat egg whites and salt in a separate bowl until stiff peaks form.

Gently fold the yolk mixture into the whipped whites.

Carefully fold the sifted dry ingredients into the batter using a spatula.

Pour the batter into the prepared pan and bake for about 35-40 minutes until lightly golden and a toothpick inserted into the center comes out clean.

Let the cake cool for 5 minutes, then remove from pan and cool completely on a rack.

Combine the whipping cream, condensed milk, and evaporated milk together to make the glaze.

Once cooled, prick the cake well with a skewer and pour the milk mixture over the top.

Cover with plastic wrap and refrigerate for a few hours or overnight.

Beat together the heavy cream and powdered sugar on medium-high speed for 5 minutes until stiff peaks form for the topping.

Remove the cake from the pan and transfer to a serving platter.

Transfer the whipped cream into a piping bag and decorate the top of the cake.

Decorate with fresh strawberries if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens