Easy No Bake Tres Leches Cake

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Easy No Bake Tres Leches Cake

Course Dessert
Servings 10


  • 300 g sweetened condensed milk approximately ¾ of a 14 oz can
  • 400 g evaporated milk equivalent to 1 14 oz can
  • 60 g heavy cream ¼ cup, or use milk for a lighter cake
  • ¼ tsp cardamom powder start with ⅛ tsp, taste, and adjust*
  • 35-40 ladyfingers about 1.5 packs with 24 ladyfingers each
  • 1.5 cups heavy cream for decoration
  • Optional: freeze-dried strawberries and pistachios for decoration


  • Whisk evaporated milk, sweetened condensed milk, and heavy cream in a bowl to create the three-milk mixture. Add a small amount of cardamom powder (if using) and adjust the flavor to your liking.
  • In a clean dish (7×11″ used here), tightly stack ladyfingers to form one layer. Trim ladyfingers to fill any gaps.
  • Use a ¼ cup measure to drench the ladyfingers with half of the milk mixture. Don’t worry about it looking like a lot; the ladyfingers will absorb the milk.
  • Wait 10-20 minutes for the ladyfingers to soak up most of the milk mixture.
  • Repeat with a second layer of ladyfingers.
  • Place the dish in the fridge for approximately 2 hours.
  • Whip up heavy cream to stiff peaks.
  • Spread half of the heavy cream on top of the ladyfingers, using an offset spatula to even it out.
  • In the other half of the cream, add food color if desired. Transfer to a piping bag and decorate as you please.
  • Add crushed freeze-dried strawberries and chopped pistachios for the finishing touch.
  • Serve and savor!


  • Cardamom adds a Rus Malai flavor, but you can use cinnamon or vanilla essence if you prefer.
  • The number of ladyfingers depends on your pan size; aim for 35-40 for the right milk-to-ladyfinger ratio.

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