Lets Cook Mexican

Pastel de Tres Leches (Tres Leches Cake)

I’ve been wanting to do this cake for ages, but I have to confess that baking is not my thing, so I kept leaving it for another time, but last Sunday it was my son’s birthday and I organised a Mexican Birthday Party, so I thought it was a good opportunity  to put into practice my rusty baking skills and I have to say that I was very impress with the end result, everybody loved it, specially my little Emilio, who was over the moon!

A tres leches cake is nothing else than a very moist vanilla sponge cake, moist with three different types of milk: condense, evaporated and whole milk, they give the cake a nice interesting and delicious flavour. I didn’t moist the sponges a lot, because I wanted to make a three layer cake and I wasn’t sure if the layers will collapse, so I didn’t take any risks, I also made a very easy icing mixed with berries.

So here is the recipe, I hope you do give it a try.

Pastel de Tres Leches (Tres Leches Cake)

Prep Time: 10 minutes

Cook Time: 30 minutes

Category: Desserts


  • 200 g Butter (unsalted)
  • 200 g white caster sugar
  • 200 g self raising flour
  • 3 medium free range eggs
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1/2 can condense milk
  • 1/2 can evaporated milk
  • 1/2 cup whole milk
  • 1 1/2 cup double cream
  • 1 tsp vanilla extract
  • 1 tbsp icing sugar
  • 200 g raspberries
  • 200 g blueberries


  1. Heat oven gas mark 4. Butter three 20 cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
  2. Divide the mixture between the tins, smooth the surface with a spatula then bake for about 20 mins or insert a toothpick and if it comes out clean, the cakes are ready. Turn onto a cooling rack and leave to cool completely.
  3. Mix the three milks and then prickle the sponges with a toothpick and pour some of the milk on top and leave the sponges to absorb the milk. Leave aside.
  4. To make the filling, beat double cream, vanilla and sugar until soft peaks, add some of the berries, leaving some for decoration.
  5. To assemble the cake, just put the first layer on a cake stand, then add the cream mix, follow by another sponge. Be careful when you lift the sponges. Then on top of the last sponge scatter the fresh berries you left on the side.
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