Published On: Mon, Jan 8th, 2018

Tres leches cake

A three milk cake, also known as a tres leches cake, is sponge cake soaked in a delicious syrup topped with whipped cream! 

This cake by L’Maya is a tasty, moist sponge topped with a yummy vanilla flavoured whipped cream topping.

Tres leches cake

Serves 8-10


For the cake:

  • 5 free-range eggs, separated
  • 230g (8oz) white sugar
  • 230g (8oz) self-raising flour
  • 2 tsp L’Maya Vanilla Blend
  • 397g (14oz) tin of sweetened condensed milk
  • 410g (14oz) tin of evaporated milk
  • 230g (8oz) milk

For the topping

  • 235ml (8fl oz) double cream
  • 2 tbsp caster sugar
  • ¼ tsp L’Maya vanilla extract
  • ¼ tsp L’Maya vanilla powder
  • small pinch of L’Maya vanilla kosher sea salt
  • caramel or melted chocolate, to decorate


  1. Preheat the oven to 180ºC/Gas Mark 4. Grease and flour a 20x30cm (8x12in) cake tin.
  2. To make the cake, beat the egg whites in a large mixing bowl, then add the sugar slowly, beating constantly. Add the egg yolks one by one, beating well after each addition. Stir in the 1 tsp of L’Maya vanilla blend. Sift the flour, then stir it into the egg mixture. Pour the mix into the prepared tin.
  3. Bake the cake for 20 minutes or until done, then allow to cool.
  4. Blend the sweetened condensed milk, evaporated milk, milk and the tsp of L’Maya vanilla extract together to make a syrup, then pour this over the cooled cake.
  5. For the topping, beat the double cream with the vanilla extract, vanilla powder and salt until it forms soft peaks.
  6. Spoon the whipped cream over the cake, then decorate with caramel or melted chocolate. Store the cake in the fridge.
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