Tres Leches Cake (Milk Cake)

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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)

Prep Time 40 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Dessert
Servings 8


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:

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

For the Three Milk Mixture:

  • 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:

  • Once the cake has cooled, poke holes all over the surface with a skewer.
  • Carefully flip the cake out of the pan, remove the parchment paper, and place it back in the pan upside down.
  • Slowly pour the three milk mixture over the cake, allowing it to soak in.
  • Refrigerate the cake until it has absorbed the liquid.
  • Carefully flip the cake onto a serving platter.
  • Spread a thick layer of whipped cream on top and decorate with fresh berries.
  • 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.

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