Tres Leches Cake (Milk Cake)

Posted on September 18, 2025

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Let’s recreate the famous Tres Leches Cake (Milk Cake) from L’ETO Caffe right in your own kitchen! Why spend a fortune on a tiny slice of cake when you can make a better and more affordable version at home?

This heavenly cake is light, fluffy, and soaked in a delightful three-milk mixture, inspired by the viral Milk Cake from L’ETO Caffe in London.

This Tres Leches Cake recipe is a homage to the viral Milk Cake from L’ETO Caffe. It features an ultra-light sponge cake soaked generously in a mixture of three milks, topped with luscious whipped cream and adorned with fresh berries. The result is simply divine: a cake that’s airy yet indulgent, with flavors that dance on your palate.

Tres Leches Cake (Milk Cake)

For the Cake Sponge:

  • 3 eggs (room temperature and separated into whites and yolks)
  • 1/2 cup of granulated sugar (110g, divided into two portions)
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of salt
  • 3 tablespoons of whole milk
  • 2/3 cup of all-purpose flour (85g)
  • 1 1/2 tablespoons of cornstarch
  • 1 1/4 teaspoons of baking powder
  • 1/4 teaspoon of cream of tartar (optional)

For the Three Milk Mixture:

  • 3/4 of a 14 oz can of sweetened condensed milk (300g)
  • 1 12 oz can of evaporated milk (350g)
  • 1/2 cup of milk (120g)
  • 1/4 teaspoon of cinnamon powder (optional)

For Decoration:

  • 1 1/4 cups of heavy cream (chilled and whipped to stiff peaks (300g))
  • Fresh berries of your choice

For the Cake Sponge:

  1. Preheat your oven to 350°F and prepare a 9-inch cake pan with parchment paper (no need for butter).
  2. In separate bowls, carefully separate the egg whites and yolks.
  3. In the bowl with the egg yolks, add half of the sugar, salt, and vanilla extract. Whisk until light and fluffy.
  4. Stir in the milk.
  5. Sift in the flour, cornstarch, and baking powder. Gently mix until combined.
  6. In another clean bowl, whisk the egg whites with cream of tartar until stiff peaks form. Gradually add the remaining sugar while whisking.
  7. Gently fold the egg whites into the cake batter in 2-3 additions.
  8. Pour the batter into the prepared pan and bake for 15-18 minutes until a toothpick comes out clean.
  9. Let the cake cool in the pan.

For the Three Milk Mixture:

  1. In a bowl, mix together the sweetened condensed milk, evaporated milk, regular milk, and cinnamon powder. Adjust the sweetness to your liking.

For Soaking and Decoration:

  1. Once the cake has cooled, poke holes all over the surface with a skewer.
  2. Carefully flip the cake out of the pan, remove the parchment paper, and place it back in the pan upside down.
  3. Slowly pour the three milk mixture over the cake, allowing it to soak in.
  4. Refrigerate the cake until it has absorbed the liquid.
  5. Carefully flip the cake onto a serving platter.
  6. Spread a thick layer of whipped cream on top and decorate with fresh berries.
  7. Serve and enjoy!
  • Be careful not to get any yolk in the egg whites, as it may affect the meringue’s texture.
  • You can reserve some of the milk mixture for serving, if desired.
  • Store the cake in the fridge in an airtight container for up to 1 week.
Dessert

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