📝 About This Recipe
This quintessential Mexican dessert is a culinary masterpiece of textures, featuring a light and airy sponge cake engineered to soak up a decadent trio of milks without becoming soggy. Originating from Latin America, this 'Three Milks Cake' balances the richness of sweetened condensed milk, evaporated milk, and heavy cream with a cloud-like whipped topping. It is the perfect marriage of moist, sweet, and cool—a refreshing finale to any festive meal.
🥗 Ingredients
For the Sponge Cake (Bizcocho)
- 1 1/2 cups All-purpose flour (sifted)
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 5 pieces Large eggs (separated and at room temperature)
- 1 cup Granulated sugar (divided into 3/4 cup and 1/4 cup)
- 1/3 cup Whole milk
- 1 tablespoon Vanilla extract (pure Mexican vanilla preferred)
For the Three Milks Syrup (Tres Leches)
- 12 ounces Evaporated milk (1 can)
- 14 ounces Sweetened condensed milk (1 can)
- 1/4 cup Heavy cream
- 1 tablespoon Dark rum or Brandy (optional, for depth of flavor)
For the Topping and Garnish
- 2 cups Heavy whipping cream (very cold)
- 3 tablespoons Powdered sugar
- 1 teaspoon Ground cinnamon (for dusting)
- 1 cup Fresh strawberries (sliced, for garnish)
- 6-8 pieces Maraschino cherries (optional garnish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan with butter or non-stick spray, but do not over-grease as the cake needs to 'climb' the sides.
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2
In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
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3
Separate your egg whites and yolks into two large, clean bowls. In the bowl with the yolks, add 3/4 cup of granulated sugar and beat on high speed until the yolks are pale yellow and ribbon-like (about 2-3 minutes).
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4
Stir the 1/3 cup of whole milk and vanilla extract into the egg yolk mixture until combined.
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5
In the other bowl, beat the egg whites on high speed. When soft peaks form, gradually add the remaining 1/4 cup of sugar and continue beating until stiff, glossy peaks form.
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6
Gently fold the egg yolk mixture into the flour mixture using a spatula until just combined. Do not overmix.
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7
Carefully fold the stiff egg whites into the batter in three additions. Use a gentle 'under-and-over' motion to maintain the airiness of the whites; this is crucial for the cake's structure.
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8
Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
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9
While the cake bakes, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and rum (if using) in a pitcher. This is your 'Tres Leches' soak.
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10
Once the cake is out of the oven, let it cool for 15-20 minutes. While still warm, use a fork or a skewer to poke holes all over the surface of the cake, about 1 inch apart.
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11
Slowly pour the milk mixture over the entire cake, ensuring you get the edges as well. It may look like a lot of liquid, but the sponge will absorb it.
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12
Cover the cake with plastic wrap and refrigerate for at least 4 hours, though overnight is highly recommended for the best texture and flavor development.
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13
Before serving, whip the cold heavy cream and powdered sugar together until stiff peaks form. Spread evenly over the top of the soaked cake.
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14
Dust the top lightly with ground cinnamon and garnish with sliced strawberries and cherries for a beautiful, traditional presentation.
💡 Chef's Tips
Always use room temperature eggs for the sponge to ensure maximum volume when whipping. Do not skip the 'poking' step; the holes are essential for the milk to penetrate to the bottom of the cake. If you prefer a less sweet cake, you can reduce the condensed milk slightly and replace it with more heavy cream. Ensure the whipping cream and the bowl used for the topping are very cold to achieve the best whipped texture. Avoid using a butter-heavy cake recipe; the traditional sponge (bizcocho) is low in fat so it can act like a sponge for the milks.
🍽️ Serving Suggestions
Serve chilled with a strong cup of Mexican Cafe de Olla (spiced coffee). Pair with a small glass of Rompope (Mexican eggnog) for a truly indulgent experience. Add a side of fresh mango or papaya to cut through the richness with tropical acidity. A sprinkle of toasted coconut flakes on top adds a lovely crunch and toasted flavor. Serve in shallow bowls to catch any extra 'leches' that may pool at the bottom of the slice.