Charisma is an elusive thing. It’s not the person that is the most beautiful or talented. Intrigue is an unwitting talent in itself. And when I first heard of this cake, by the mere title I was intrigued. A Latin American cake which literally means “Three Milk Pastry” in which a sponge cake is soaked in a mixture of three different kinds of milk (Evaporated Milk, Sweetened Condensed Milk and Cream), brandy and vanilla and then slathered with a sweetened vanilla whipped cream. There is a butter version and one without and I opted for the non butter version in a bizarre attempt to lessen the calories. Yes I realise it’s like ordering a gigantic burger and then a Diet Coke on the side but logic is fleeting as far as calories are concerned.
It experienced somewhat of a revival a few years ago with Haagen Daaz creating a tres leches ice cream for a limited time and recipes from all over Latin America can be found from Mexico, Nicaragua, Panama, Cuba, Puerto Rico, Guatemala, Dominican Republic and Costa Rica. And if that isn’t a reason for a Latin American Tres Leches Eating tour, I don’t know what is. And of course the capital of this dessert in the US is Texas where there is a large Mexican population and they serve up a 4 milk version with cajeta which is like a Dulce de Leche (as the saying goes, everything’s bigger in Texas).
The cake texture itself is unusual with airholes and when you prick it with a fork which creates more holes the milk syrup is allowed to soak up within it whilst not becoming soggy. I don’t think Pomegranates are a traditional decoration, indeed I saw lots of pictures with glace cherries instead but I liked the look of the Pomegranate seeds on the snow white cream.
Pastel de Tres Leches-Three Milk Cake
For the cake:
- 4 large egg whites
- 1/2 cup granulated sugar, divided into 2
- 4 large egg yolks
- 1 cup plain flour, sifted
For the soaking cream:
- 1×395ml/14 ozs can Sweetened Condensed Milk
- 1 cup heavy whipping cream
- 2/3 cup/5 fl. oz. can Evaporated Milk
- 1/4 cup brandy
- 1 teaspoon vanilla extract
For the frosting:
- 1 cup heavy whipping cream
- 2 tablespoons granulated/caster sugar
- 1 teaspoon vanilla extract
- Seeds from 1/4 Pomegranate
For the cake:
1. Preheat oven to 375° F/175C. Grease and flour 9-inch springform pan.
2. In a very clean bowl beat egg whites with an electric mixer until soft peaks form. Then add 1/4 cup of sugar and beat until stiff peaks form. In another bowl beat egg yolks and remaining sugar until pale yellow in color. Fold egg white mixture and flour alternately into egg yolk mixture. Pour into prepared pan.
3. Bake for 15 to 20 minutes or until just golden and wooden toothpick inserted in center comes out clean. Cool on wire rack.
For the soaking cream:
4. Mix sweetened condensed milk, cream, evaporated milk, brandy and vanilla extract until well combined (the sweetened condensed milk is thicker so do ensure it is well mixed). Place cake on another tray with sides as springform pans can leak. Prick the top of cake thoroughly with a fork. Pour half of the cream over the cake in batches, waiting until it is absorbed. Spoon excess cream from side of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream. Remove side of pan.
For the frosting:
5. Beat the cream, sugar and vanilla extract in small mixer bowl until stiff peaks form. Spread over top and sides of cake. Scatter Pomegranate seeds or glace cherries on top. Serve immediately with remaining soaking cream on the side and allow eaters to pour this over their slice.
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63 Comments | Add your own
I was just looking at a recipe for tres leches cake yesterday. Yours looks delicious!
Hi! Congratulations for your awesome blog! Just checking what you eat in Oz. I’m in the other part of the world… Monterrey, Mexico & I’ll be moving to Sydney for a semester. We Mexicans looove Pastel de Tres Leches. And yeah, we don’t put pomegranate haha. =D But I can see it looks good with it. Bye =)
How amazing that the cake can absorb such a lot of liquid! Is it very sweet?
How does it not become soggy? I love the sound and look of the cake, but am scared all that liquid would make it soggy.
What was it like to eat? I am a big fan of any recipe involving condensed milk but this looks a little … different (shiny) maybe.
The pomegranates look lovely on top of the cake.. which reminds me I should get some pomegrantes to eat while they’re in season. I’ve seen recipes for this cake too, but the idea of three kinds of milk put me off a bit considering the boy is lactose intolerant.
mmm. i love an infused cake – and this one sounds so different (but tasty!)
ps) gorgeous contrast with the red pomegranate & place setting vs white cake & backdrop
Wow, looks really interesting. How was the taste, super moist I’d expect. Interesting that it looks like the icing on your slice is kind of sliding off.
Ooh pretty! The pomegranate seeds make such an elegant decoration.
You do such great things with your recipes. The pom seeds are genius.
What an interesting cake! I’ve never heard of this cake before, but it does look pretty damn amazing, it should taste even better
Ooh that looks yummy! The presentation with the pomegranate seeds is gorgeous. I’ve never made a soaked cake like that before but I bet it’s divine!
It looks wonderful and rich and oh so milky…you didn’t talk about how it tasted or what the texture was like in the end…I’m curious abt that
Lorraine, this is one of the many examples of the reason why I love your blog. This cake is simple yet elegant. You look at the recipe and photos and you just *know* this is not “just for show” food, but something truly delicious.
Philippe and I were fortunate enough to try a piece and it was delicious!! I am also milk-phobic but didn’t think it was overly-milky flavoured – certainly not enough to prevent me eating more
Beautiful looking cake, but one bite would probably kill me! Haha
*sipping my soy latte*
Oh and the pomegranate on top looks wonderful! I never know what to do with them, so maybe I’ll try something like that
OMG yum! Every recipe you post looks so awesome Lorraine!
Oh Lorraine you’ve outdone yourself now. This looks beautifully fluffy and light (how, when it is so full of liquid?) yet decadent.
BTW I think your calorie logic is totally sensible. Well at least I hope it is… .
Can I tell you how much I love tres leches cake?? Your recipe sounds delicious. Love the ruby red pomegranate seeds on top. So tempting. Another delectable creation!
I’ve had this before in restaurants and it’s sooo good!
Your Tres Leches cake looks beautiful.This cake is something I ate sometimes while living in Venezuela, it is really yummy!
I’ve never tried tres leches cake before, and now I can’t wait to find somewhere that serves it. Love your red placemat, too.
MMMM…LOrraine, this cake looks stunning!!
The red and white in the photos looks spectacular – you now have me curious about this cake – I am not a big dairy fan but when it comes to condensed milk I never say no!
Looks like a great cake and like the colour contrast with the pomegranate seeds. However, it looks like one hell of a lactose kick in the guts.
Is it just sweet enough or too sweet? I just bough a round pan and condensed milk then this recipe hit me, but my friends may run away if the cake is too sweet.
WOW. that looks so wonderful. I have been a cake nerd lately just eating them like a crazy woma, and even making a 3 layer carrot cake for the hubby.
I will defintely need to make this cake for him in a near future
You have outdone yourself!
This looks incredibly rich and delicious. I’m travelling to Latin America soon and will definitely have to keep my eye out for this one!
What a great idea to use pomegranate!
Love the cake. Thanks for sharing.
WOW! Your cake was lovely. I bet is was luscious, too.
Hi Barbara-Oh what a coincidence! Thankyou!
Hi Andrea-Thanks so much!
Oh very cool, so you must be very familiar with this cake! Hope you enjoy yourself in Sydney!
Hi Arwen-Amazingly, it’s not overly sweet!
Hi Anita-The cake itself is quite dry as it doesn’t have any butter in it. It doesn’t go soggy at all because of that/
Hi Theresa-Very nice indeed and very rich. It’s different but in a very good way
Hi Y-yes I love the fruit we currently have in season just before Winter. Well I definitely wouldn’t recommend it for those that are lactose intolerant
Hi shez-Thanks! Yes I love red and white, it makes it look rather eyecatching!
Hi SydneyGal -It is quite moist but not too if you know what I mean. Yes the icing is sitting on a layer of the the soaking milk!
Hi Steph-Thankyou so much!
Hi The Duo Dishes-Thankyou so much!
Hi Maria-Oh cool! it’s pretty good indeed, I wish I had grown up on it, I might have been taller then!
Hi anna-Thanks! I’ve made one once before and loved it so I was excited to make it
Hi Alexandra-It’s very rich! With a strong creamy brandy taste
Hi Leela-aww thankyou! What a lovely thing to say!
That is so nice!
Hi Teena-So glad that you liked it dahlink! I didn’t know whether you’d try it as I know you’re a milk phobe but glad that you liked it!
Hi Tiffany -Oh are you lactose intolerant? Oh you poor thing!
I put pomegranate in practically anything nowadays 
Hi Esz-Thankyou so much!
Hi Rachel-Aww thankyou! Haha cool, I think it’s logical!
Hi lisa-Thankyou so much!
You are too kind!
Hi maris-Oh very cool! Now you can make it at home!
Hi yaelian-Oh you must have some lovely memories of it!
Hi belle-You know I don’t think I’ve ever seen it here-but if you do please let me know!
Thanks!
Hi Sophie-Thankyou so much!
Hi Johanna-yeah I am a complete sweetened condensed milk maniac!
It’s worth trying IMHO 
Hi Simon-Well it’s definitely not for the lactose intolerant-I think the 3 milks would give that away!
Hi Lilia-It’s not too sweet all. The other milks and the brandy “water down” the sweetness of the sweetened condensed milk!
Hi ArtemisIII -Wow, a 3 layer carrot cake sounds great! Thankyou so much!
Hi Arundathi-thankyou so much! I love the way they pop with the cream
Hi Bethie-Thanks, it was indeedy!
fabulous cake, and AMAZINGLY thick layer of frosting. i also love that you’ve garnished it with pomegranate arils–lovely touch!
Looks wonderful! I especially like the pretty pomegranate garnish!
OOoh yummm 3 types of milk hee hee so the more you eat the better for your bones eh
It does look quite dense but the airholes make it lighter I guess? I concur the pomegranate seeds looks very spectacular on the frosting 
The cake looks brilliant! I’ve never heard of the Haagen Dazs tres leche ice cream, I feel deprived now.
I loved the mango passionfruit one they did a few years ago, I stuffed myself with it! My latest favourite is Ben & Jerrys mango berry swirl sorbet, it’s delightfully light and you even get bits of mango in it.. and it helps that it’s a sorbet, minus cream. 
Your cool red placemat makes another appearance, I have to say again that I love it.
you mentioned “milk syrup” and I am hooked. and what a great complement with the pomegranates! yum!!!
I am absolutely in love with your gorgeous, gorgeous cake!! It’s so beautiful – your photographs are so incredible, they belong in a museum!
That felt mat! I must have that!
I tried this cake before at a Mexican eatery, and it’s great. Toothsome, creamy and a great end to a spicy meal.
Still jealous of your baking ability.
Oh and I am the person who would order the 1 lb burger, large fries, and go for the diet every time.
I love tres leches dishes! This cake is gorgeous!
Amazingly pretty cake, and the recipe is fascinating. I wonder why it uses three kinds of milk? I’m very curious about this cake’s culturual significance, since it seems so popular. I guess I have some googling to do.
really interesting recipe. Wish to try it
Love this stuff.. I always order this at a local Mexican bakery. I’ve also tried a the 4 milk version with dulce de leche.
Nice touch with the pomegranate seeds!
Hi grace-Thankyou! It would have been too bare wihtout something and I figured, may as well go red!
Hi Tracy-Thankyou! You are too kind
Hi FFichiban-Yup so it’s healthy! The airholes help to soak up the syrup. Thanks
Hi Su-yin-Me neither although Haagen Daaz isn’t that common here. I wish I had heard of it! Yum that sounds
like a great flavour and I always like bits or swirls of fruit
Hehe thanks, I seem to use it quite a lot!
Hi Sophia-Hehe thanks! It must be good for you right having all that milk!
Hi Astra Libris-Aww thankyou! YOu are so sweet to say so! xxx
Hi helen-I know, a friend asked me which brand it was but it didn’t have a proper label on it
Yup I agree,
it’s perfect for spicy food
Hi Jeff-Hehe no need to be! Hehe well in a way that makes sense!
Hi Blond Duck-Thanks! Lucky you being in Texas!
Hi curiousdomestic-I am not sure, the origin of the recipe is a bit unclear. Some say Nestle invented it to
sell more milk!
Hi snookydoodle-Cool! I’d like to know what you think of it
Hi Jude-Ooh the 4 milk version-very nice indeed! Thanks!
I think this is my favourite series of photos of yours to date. Super beautiful. Doesn’t hurt that I really wanna eat that cake too
Lorraine, I have read so much about this cake but haven’t tried it yet (evaporated milk is hard to find here).
Yours look spectacular – the pomegranate seeds look like rubies!
I lived in Texas for many years but I have never made (or even eaten, that I remember) a Tres Leches Cake. Now I see them everywhere. Maybe it’s time?!
Your cake is beautiful. Pomegranate seeds are so decorative!
Fabulous looking cake and sounds very delicious!
Mmmmm, I’ve been wanting to make a tres leche cake for awhile. I can obviously leave the brandy out as my kiddos will be eating this with me, any extract to sub in for flavor?! Thanks for sharing the recipe.
~ingrid
Hi reddoorread-Aww really? Thankyou!
I think it helps having such contrasting colours 
Hi Patricia-And here I was thinking that this cake was easily availavble everywhere in Latin America!
Thankyou!
Hi Lisa-Oh really? I suppose if you see it everywhere it doesn’t seem so urgent to go out and try it
Thankyou so much!
Hi 5 Star Foodie-Thankyou so much!
Hi ingrid-I think vanilla would be nice with it or some brandy or rum flavouring (unless the kids don’t like the actual flavour of them?). Although I think vanilla would be great
Hello!
I’ve been introduced to your stunning blog, when my friend Lottie made this recipe and we posted it to our blog. She adapted it as tiny perfect mini cakes. Please feel free to check out her version.
http://growlingbelly.com/2009/04/pastel-de-tres-leches-by-princess-lottie/#more-360
All the best
Diana
Hi Diana-They look wonderful! Thanks so much for letting me know and thanks for the lovely message
Actually, it literally means “Three Milks Cake”.
Pastel means cake in spanish. Just thought you should know
I’m soaking the cake 12 hours in advance… let’s hope it works out
Hi sandra-Hehe thanks!
Hi Miyoka-Great! Let me know what you think of it
Ewwwww! This turned out HORRIBLE!
It was SO bad
The cake was dry and gross; all the cream soaked into the outside but didn’t make it to the inside!
Hi Miyoko-Sounds like something went wrong. Did you poke enough holes? It’s a different texture from a normal cake as it needs to handle all that milk. Sounds like you didn’t poke enough holes in it.
I’ve having this made for my birthday because your recipe looks so delicious!
Hi Justine-That’s wonderful and Happy Birthday!
Hi,
I have made this cake before but i have always soaked the milk mixture in a yellow cake.
This time i tried your cake recipe. Two questions -
I noticed that my cake did not rise as much as my other cakes do. Guess this is because of the absence of butter?
Also i am noticing that the milk takes forever to soak in the mixture. It keeps sliding back to the sides of the pan.
Did i miss a step?
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[...] am intrigued with the Pastel De Tres Leches, over at Not Quite Nigella. It’s a Latin American cake, soaked in milk and topped with a whipped cream frosting and [...]
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