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Tres Leches Cake Recipe

Tres Leches Cake recipe


This is a sweet and moist cake made with three kinds of milk. It's topped with whipped cream and served with juicy plums that have soaked in sherry. It's a yummy dessert that feels like a special treat!


Butter, for greasing the pan
130 g all-purpose flour
1 tsp baking powder
5 large egg yolks
180 g granulated sugar, divided
5 large egg whites
1 can (395 g) sweetened condensed milk
1 can (400 g) evaporated milk
120 ml whole milk
30 ml dark rum
300 ml heavy cream, for topping
20 g confectioners' sugar, for topping
1/2 tsp ground cinnamon, for topping
6 ripe plums, pitted and sliced
30 g brown sugar
100 ml port wine


Preheat the oven to 175C (350F). Grease a 23cm (9-inch) round cake pan and line with parchment paper.
Sift together the flour and baking powder in a bowl and set aside.
In a large bowl, whisk together the egg yolks and 100 g of the granulated sugar until pale and creamy.
In a separate bowl, beat the egg whites to soft peaks, gradually adding the remaining 80 g of granulated sugar until stiff peaks form.
Gently fold the egg whites into the yolk mixture. Then fold in the flour mixture until just combined.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, combine the sweetened condensed milk, evaporated milk, whole milk, and dark rum in a bowl.
Once the cake is done, let it cool for 10 minutes, then poke holes all over the top with a fork.
Slowly pour the milk mixture over the warm cake, letting it soak in. Refrigerate for at least 4 hours, or overnight.
For the plums, toss the sliced plums with brown sugar and port wine. Let them macerate for at least 30 minutes.
Whip the heavy cream with confectioners' sugar and cinnamon until it forms soft peaks.
Spread the whipped cream over the chilled cake.
Serve the cake with the macerated plums on the side.

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