Tres Leches

The first time when I heard, made, and tried the Tres Leches cake was many years ago, when we had our cooking trip to Tepoztlan, Mexico. Chef Ana taught us how to cook so many delicious and unique Mexican dishes. You can read my old posts about our trip there, which was a beautiful and magical place, definitely one of my favorite places in Mexico. The food she taught us how to make was amazing, and I have so many great memories from that trip! So when we returned home, of course I tried to make Tres Leches again and again. I made some using different flavors and ingredients. My favorite was with orange & mango, but a couple of years ago I started to have an allergy for mango (Yes, I know, it’s crazy! I am so sad about it, especially when we live in Mexico and they have the best mangos!!), so I switched mango for peaches.

Tres Leches is a very popular cake in Mexico and Latin America, and it literally means “three milks”. Tres leches is one of our favorite cakes in our family. An extremely light sponge cake soaked in a 3 different milk mixture: condensed milk, evaporated milk, and whipping cream .

Chef Ana added also rompope liquor to the 3 milks for the milk mixture, I use a Tres leches liquor mix from Wineheart, and you can see a photo of the bottle below. Also to this recipe I added peach jam to the batter and to the cream, while last time I had orange marmalade with elderberry flowers from IKEA ( Love it!), so you can improvise. If you have leftovers, they can be stored in the fridge for up to 3 days.

Tres Leches Recipe

By Olya Sandstrom Published: April 6, 2020

  • Yield: ~12 Servings

The first time when I heard, made, and tried the Tres Leches cake was many years ago, when we had our cooking trip to Tepoztlan, …



  1. Melt the butter in a microwave and set it outside to cool. Separate the egg yolks and egg whites.
  2. First in a big bowl beat the egg whites for about 2 -3 min, then add sugar gradually, continuing to whip the whites all the time, until soft peaks form. Continuing to beat the whites, add one yolk every ~30 seconds, then vanilla, lemon juice and zest.
  3. In a medium bowl, mix flour, cinnamon, salt, and baking powder. Turn on the mixer again, and add the flour mixture to the bowl with the eggs, around 1 tbsp of flour at a time. In the end, add jam and the melted cool butter and mix again at low speed.
  4. Butter and flour two cake molds, pour the batter equally and bake in a preheated 177 C oven in the middle rack for 30 min. Remove the ready cakes from the molds and cool.
  5. In a small pot, mix the ingredients for the milk mixture, bring to a simmer, and leave to the side.
  6. Put two cakes on separate big plates. With a small fork or toothpick, make as many piercings on the tops of the cakes as possible, but just be careful not to break the cakes. With a ladle, pour the milk mixture, starting in the middle of the cake, and spread around to the edges. Do so one ladle at a time, and wait when the mixture will be fully sucked into the cakes. Do it on both cakes. Leave the cakes in the fridge overnight.
  7. The next day, whip the whipping cream with sugar, until stiff peaks form, then add vanilla, and jam or marmalade, and beat again. Use half of the whipped cream for the layer between the cakes, and the other half for topping the cake
  8. Decorate with berries or fruits and serve.

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