Pastel de Tres Leches (Cake Of Three Milks)

Prep Time
Cook Time
Ready In

"This cake is believe to have originated in Nicaragua, and has become popular throughout Central America and is becoming more and more common in the United States. Soaking the cake in three kinds of milk gives it a rich, dense quality, almost like cheesecake. The cake must be refrigerated from 2 to 8 hours, or until the liquid is absorbed. This time is not included in the prep time. You can substitute coconut milk for the whole milk if you would like and sprinkle the frosting with coconut flakes. For a cake with a punch, substitute 1/2 cup rum for 1/2 cup of the whole milk."

Original recipe yields 9 servings


  • Serving Size: 1 (209.5 g)
  • Calories 477
  • Total Fat - 24.7 g
  • Saturated Fat - 14.3 g
  • Cholesterol - 194.7 mg
  • Sodium - 191 mg
  • Total Carbohydrate - 54.3 g
  • Dietary Fiber - 0.6 g
  • Sugars - 35.5 g
  • Protein - 10.1 g
  • Calcium - 178.8 mg
  • Iron - 1 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 350° and grease and flour an 8x11 inch baking pan.

Step 2

Sift the flour and baking powder into a large mixing bowl. In another bowl, cream the butter and sugar together with a mixer on medium speed until light and fluffy.

Step 3

Reduce the mixer speed to medium-low and add the eggs one at a time, allowing each one to get incorporated before adding the next. Finally add the vanilla and continue beating until foamy.

Step 4

Remove the bowl from the mixer and fold in the sifted flour until it is well incorporated.

Step 5

Pour the batter into the prepared pan and bake 30 minutes, or until done. Remove from the oven and set aside to cool.

Step 6

Pierce the cake all over with a fork, toothpick or skewer. Mix the whole, sweetened condensed, and evaporated milk together and pour the mixture over the whole cake.

Step 7

Refrigerate the cake for anywhere from 2 to 8 hours, or until the liquid is completely absorbed and cake is well chilled.

Step 8

Beat the cream, sugar and vanilla together, until the cream holds soft peaks. Frost the cake with the whipped cream and serve.

Step 9

Leftovers should be refrigerated!

Tips & Variations

No special items needed.


Daily Inspiration

Made this cake yesterday for Valentine's Day -- it's easy to make, but very sweet. DH loves his sweets and because this cake is refrigerated - he can partake of it a little at a time. I was afraid that the cake would be too hard, but after all the milk products I realized that you need a very "sturdy" cake in order for it to not fall apart. I covered the cake with the whipped cream vs. serving on the side. The recipe makes quite a bit of whipped cream and I didn't want to lose any.

(15 Feb 2019)