Browse All Recipes

Tres leches cake

Rodney Dunn recipe for tres leches cake.

By Rodney Dunn
  • 20 mins preparation
  • 35 mins cooking plus cooling, standing
  • Serves 8
  • Print
Tres leches cake
This is a wonderful Latin American pudding made with sponge soaked in three types of milk - regular, condensed and evaporated. Serve it in the middle of the table for guests to take a scoop along with a bowl of extra fresh fruit.


  • 225 gm (1½ cups) plain flour
  • 1 tsp baking powder
  • 5 eggs
  • 220 gm (1 cup) caster sugar
  • 1 tsp vanilla bean paste
  • 115 gm unsalted butter, melted
  • 395 gm canned condensed milk
  • 375 ml (1½ cups) canned evaporated milk
  • 250 ml (1 cup) milk
  • 500 ml (2 cups) pouring cream
  • 4 peaches, cut into wedges


  • 1
    Preheat oven to 180C and lightly butter a 3-litre baking dish. Sift flour, baking powder and ½ tsp salt into a bowl. Whisk eggs and 165gm sugar in an electric mixer on high speed until thick and pale (7-8 minutes). Transfer to a large bowl, fold in flour mixture and vanilla, then fold in butter. Spoon into prepared baking dish, smooth top and bake until golden brown, and a skewer inserted comes out clean (30-35 minutes).
  • 2
    Whisk milks in a jug to combine. Poke holes all over cake using a skewer, then pour milk mixture over cake and set aside to cool.
  • 3
    Whisk cream and remaining sugar to soft peaks, spread over cake, top with peaches and serve.