Friday, 10 April 2015

Tres Leche cake


So, I woke up early this morning to head out for a run. I gulped down a mug of coffee but I think I've become immune to the effects of coffee after drinking close to eight cups a day!

Anyway, I succumbed to my laziness and decided to skip my run. Instead, I made a cake! I'm not the most creative or "artsy" person but I usually bake when I'm inspired (as pretentious as it sounds ).

I've been best friends with three girls all my life. It started off in school and we still manage to keep it going. God knows I love them so... One is in New York and the other two are here with me. It is sad because as we grew up, we see less of each other. Like they say, growing up sucks! I decided to make this cake because one of them mentioned that they had recently it and it was delicious. I'm visiting her today, so I figured it's the best time to try it. This was the first time I made this cake (whoops!). It's relatively simple to make and is one of the best cakes I've ever tasted or made. It's just the right amount of 'moist' and 'rich'.
It's basically butter cake soaked in three types of milk. Hence the name tres leches (three milks).

The recipe is simple. It's even more simple if you use readymade yellow cake mix.

The three variations of milk used are condensed milk (sweetened), evaporated milk and fresh milk.

I made the cake from scratch as well and the evaporated milk since I didn't have any at home.

The recipe is as follows.

 For the cake


200 gm all purpose flour
3 eggs
200 gm butter
150 gm sugar
1 tsp baking soda
1 tsp baking powder
2 teaspoons vanilla essence


Preheat the oven to 170 degrees Celsius and line your baking tray with baking paper.
Cream the butter and sugar and add the eggs one by one till the volume increases.
Sift the dry ingredients and slowly add them into the egg mixture while gently folding it in.
Add the vanilla essence and milk to get the right consistency. Bake for 30-35 mins.

For the tres leche mix


One cup evaporated milk
Two-thirds a can sweetened condensed milk (you can add the whole can if you have a huge sweet tooth ;-) )
Half a cup fresh cream

Blend the three together and keep it ready.

Now, once the cake has cooled for about fifteen mins, transfer it into another dish where the edges are slightly higher than that of the cake.

Make holes in the cake (using a fork). Pour the milk mixture evenly onto the cake.

Refrigerate for about four hours.
Serve with whipped cream.

Liqueurs can be added to the milk mixture, For example, Baileys Irish cream, orange liqueur, etc.

Cocoa or cinnamon powder can be sprinkled on top for added flavor.


  1. You , my friend , inspire me :*

    Much love and a heart full of the best wishes,