Three milk cake

Three milk cake

Pastel de tres leches

M is for Mexican
20 mins
Cooking time
40 mins


Quantity Ingredient
225g plain flour
1 teaspoon baking powder
125g caster sugar
75g butter, softened
1 teaspoon vanilla extract
4 eggs, separated
100ml full-fat milk
200ml condensed milk
170ml evaporated milk
50ml double cream
200ml double cream, to serve
strawberries, kiwis or other fruit, to serve


  1. Preheat the oven to 180ºC. Grease a 20cm square or round cake tin and line with baking paper.
  2. Sift the flour and baking powder together in a bowl, and set aside. Beat together the sugar and butter until light and fluffy. Add the vanilla extract and then, one by one, mix in the egg yolks. Add the milk and fold through the flour and baking powder.
  3. In a separate bowl, with a very clean electric whisk, beat the egg whites together until they form soft peaks. Beat 2 tablespoons of the whisked egg whites through the cake batter to lighten it. Then gently fold in the remaining egg whites, taking care not to knock all the air from the mixture.
  4. Scrape into the prepared cake tin, and bake in the centre of the oven for 35–40 minutes, until the cake is golden-brown, and firm to the touch. Remove and turn out onto a wire rack to cool.
  5. Meanwhile, pour the condensed milk, evaporated milk and cream into a large saucepan and bring to the boil, stirring constantly. Keep a close eye on it as it will want to bubble over. Lower the heat and simmer for 10 minutes, then remove from the heat and leave to cool.
  6. Gently return the cake back to its lined tin, and puncture all over with a fork. Pour the cooled milk mixture all over the cake until it is saturated and leave for at least 30 minutes to soak.
  7. For the topping, whip the double cream until it forms very soft peaks. Spread over the cake, and top with fruit of your choice before serving.
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