INTRODUCTION
Three Milk Cake, also called tres leches, is a soft sponge cake soaked in three kinds of milk for a rich, tender bite. This cake tastes sweet and creamy, but you can make a lighter option for people who want a healthier dessert. If you enjoy a warm cup of coffee with dessert, you might also like to brew a delicious Nescafe Gold espresso to serve with your slice.
This article shows a clear, simple way to make the cake, ways to make it more weight loss friendly, and how to store and meal prep it. The steps are easy. You can make a healthy version or a high protein version if you need.
WHY YOU WILL LOVE THIS RECIPE
- It gives a soft, wet cake that melts in the mouth.
- It is a lighter option when you use low-fat milks or reduced sugar.
- It can be made ahead and is great for meal prep for parties or weekly treats.
- You can adapt it to be high protein or lower carb for different diets.
- The basic cake is quick to bake and needs only a few common tools.
This recipe also fits busy lives. Make the cake the night before and it will stay moist. If you want a warm drink to pair, try a cozy recipe like Christmas fireside coffee for a holiday table.
HOW TO MAKE Three Milk Cake
This section shows the steps to make the classic cake and how to handle the milk soak. Read the full recipe and tips below before you start so the process is smooth and calm.
EQUIPMENT NEEDED
- 9×13 inch baking pan
- Electric mixer (hand or stand)
- Sifter or fine mesh sieve
- Mixing bowls (small and large)
- Rubber spatula or large spoon
- Whisk
- Baking thermometer (optional)
- Plastic wrap or large bowl cover
Ingredients You’ll Need :
1 1/4 cups (156g) all-purpose flour, 1 1/2 teaspoons baking powder, 3/4 teaspoon kosher salt, 6 large eggs, room temperature, 3/4 cup (150g) granulated sugar, 2 teaspoons vanilla extract, 3 Tbsp vegetable oil, 1 14 oz can, condensed milk, 1 12 oz can, evaporated milk, 1 7.6 oz can, media crema or 1 1/4 cups heavy milk, 1 tsp vanilla extract, 2 cups heavy whipping cream, 4 Tbsp confectioners’ sugar, 1 tsp vanilla extract, 1 to 2 cups berries to garnish, optional
STEP-BY-STEP INSTRUCTIONS :
Preheat oven to 350 degrees. Butter a 9×13 inch baking pan and set aside. Sift the flour, baking powder, and salt into a small bowl and set aside. Using an electric mixer, beat the eggs and sugar on medium speed until light yellow and fluffy, about 5 to 8 minutes. Add the vanilla. Mix for another 8 to 10 minutes until batter is fluffy. Fold the flour mixture into the egg/sugar mixture, adding in thirds, and then fold in the oil gently. Pour batter into pan and bake for 30 minutes or until golden brown. Cool the cake for about 15 minutes. In a large bowl, whisk together the media crema (or heavy cream), evaporated milk, condensed milk, and vanilla. Poke holes in the top of the cake and drizzle half of the milk mixture over it, allowing it to soak in before adding more. Cover with plastic wrap and refrigerate for at least 6 hours or preferably overnight. For the whipped cream, beat the cream and sugar until desired consistency. Top the cake with whipped cream and berries or other toppings. Enjoy cold or at room temperature.
HOW TO SERVE Three Milk Cake
Serve the cake chilled or at room temperature. Cut slices about 2 x 2 inches for a controlled portion. A small slice gives a sweet finish without too many calories. For a balanced plate, add a small salad of mixed greens or a bowl of fresh fruit. If you look to cut sugar, serve with plain Greek yogurt on the side instead of a full whipped cream layer.
Tips for healthy serving:
- Use small plates to make portions feel larger.
- Pair one slice with a protein-rich side like a small bowl of cottage cheese or Greek yogurt to make a more filling dessert.
- Garnish with berries for vitamin C and fiber instead of extra sauce.
STORAGE & FREEZING : Three Milk Cake
Store the cake covered in the fridge for up to 4 days. Keep it in an airtight container or cover the pan tightly with plastic wrap to stop it from drying. The cake is best on day 1 or 2 after the soak, when the texture is moist and soft.
To freeze:
- Cover the cake tightly with plastic wrap and then a layer of foil.
- Freeze for up to 1 month.
- Thaw in the fridge for several hours before serving. Avoid refreezing once thawed.
If you make a lighter option using low-fat milk, store the same way, but expect a slightly different texture than the full-fat version.
SERVING SUGGESTIONS
- Simple: A small slice with a cup of black coffee or tea. If you like spiced drinks, try a warm treat like a cinnamon spice latte for a cozy match.
- Balanced dessert: One slice with a side of plain Greek yogurt and fresh berries. This adds protein and fiber.
- Party plate: Serve small squares on a platter with a fruit garnish and mint leaves.
These ideas help keep the dessert balanced and make it easier to enjoy the cake as part of a healthy meal plan.
VARIATIONS
- Healthier version: Replace half the condensed milk with unsweetened plain yogurt or low-fat evaporated milk to cut sugar and fat. Use reduced-fat milk and reduce the confectioners’ sugar in the topping. This healthy version lowers calories and makes a lighter option that still tastes good.
- High-protein / low-carb version: Make the sponge using almond flour or a mix of almond and coconut flour (adjust liquids), use a sugar-free sweetener that measures like sugar, and swap condensed milk for a high-protein, low-sugar condensed milk alternative made from whey protein isolate mixed with unsweetened almond milk and a sugar-free syrup. Top with a mix of Greek yogurt and whipped cream made with a low-carb sweetener. This creates a high protein meal-like dessert and a low carb choice for people watching carbs.
- Oven-baked or air fryer idea: The cake is baked in a 9×13 pan in the oven as shown. For a smaller batch, you can bake the batter in a 7×5 or similar small pan and reduce bake time to 20–25 minutes. For an air fryer, use a metal pan that fits your basket and bake at 320°F for 18–22 minutes, checking doneness with a toothpick. Let cool before adding the milk soak. The air fryer version works well for a small, quick bake.
Each variation lets you tune the cake for diabetic-friendly, weight loss plans, or higher protein needs.
FAQs
Q: Is this cake diabetic-friendly?
A: The classic recipe is high in sugar and not ideal for strict diabetic diets. But you can make a diabetic-friendly version by using sugar-free sweeteners in the cake and milk mix, and swapping condensed milk for a low-sugar, high-protein version. Always check with a diet plan or healthcare provider for portion sizes.
Q: How long will a lighter option keep in the fridge?
A: A lighter option made with low-fat milk or yogurt keeps up to 3–4 days in the fridge if covered. Texture may change faster than full-fat versions, so eat sooner for best taste.
Q: Can I make the cake gluten free?
A: Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum, or use a mix of almond and tapioca flours and adjust wet ingredients for texture. Bake until golden and a toothpick comes out clean.
Q: How can I add protein?
A: Use Greek yogurt in the milk mix, or swap part of the cake flour with a high-protein flour like chickpea or whey protein-enriched mixes. Top with plain Greek yogurt or a small scoop of ricotta to boost protein and make the dessert more filling.
Q: Can I freeze leftovers?
A: Yes. Wrap the cake tightly and freeze up to 1 month. Thaw in the fridge before serving. Note that texture may be slightly different after freezing and thawing.
Q: Is this a good choice for meal prep?
A: Yes. The cake keeps well and is great for meal prep for parties or to portion out treats for the week. Make the cake a day ahead for best soaking and flavor.
MAKE-AHEAD TIPS FOR Three Milk Cake
- Make the cake the day before you plan to serve. The soak works best if it sits overnight. This makes it great for meal prep and party prep.
- If you need several small servings for work lunches or meal prep, bake in smaller pans or cut into small squares and store in airtight containers in the fridge.
- Prepare the milk mixture and topping in advance. Keep them separate until you soak and top the cake the day you will serve. This saves time and keeps the topping fresh.
- For travel, chill the cake thoroughly, cover tightly, and transport in a cooler pack so it stays cold and keeps its texture.
Three Milk Cake
Ingredients
Method
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking pan and set aside.
- Sift the flour, baking powder, and salt into a small bowl and set aside.
- Using an electric mixer, beat the eggs and sugar on medium speed until light yellow and fluffy, about 5 to 8 minutes.
- Add the vanilla and mix for another 8 to 10 minutes until batter is fluffy.
- Fold the flour mixture into the egg/sugar mixture in thirds, then gently fold in the oil.
- Pour batter into the prepared pan and bake for about 30 minutes or until golden brown.
- Cool the cake for about 15 minutes.
- In a large bowl, whisk together the media crema (or heavy cream), evaporated milk, condensed milk, and vanilla.
- Poke holes in the top of the cake and drizzle half of the milk mixture over it, allowing it to soak in before adding the remaining milk mixture.
- Cover with plastic wrap and refrigerate for at least 6 hours or preferably overnight.
- Beat the heavy whipping cream and confectioners' sugar until desired consistency is reached.
- Top the cake with whipped cream and garnish with berries, if desired.