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Tres leches cake with roasted peaches

Triple the milk, triple the delight. This Latin American go-to is so light and fluffy, you'll be making it again and again.

By Lisa Featherby
  • 30 mins preparation
  • 1 hr cooking plus cooling, soaking
  • Serves 14 - 20
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This chilled Latin American cake combines three kinds of milk – evaporated, condensed, and whole – and makes a fine match with early summer fruit. And on a day where so much happens at the last moment, it's a blessing to have dessert ready to go in the fridge


  • Butter, for greasing
  • 240 gm plain flour, sifted
  • 1½ tsp baking powder
  • 5 eggs
  • 210 gm caster sugar
  • Scraped seeds of 1 vanilla bean
  • 450 ml milk
  • 395 gm canned condensed milk
  • 400 ml canned evaporated milk
  • Whipped cream and maraschino cherries, to serve
Roasted peaches
  • 5 peaches, cut into thin wedges
  • 1 vanilla bean, split and seeds scraped
  • 55 gm (¼ cup) caster sugar
  • Juice of ½ lime


  • 1
    Preheat oven to 175°C and butter a 20cm x 30cm baking dish. Sift flour, baking powder and ¼ tsp salt into a bowl. Whisk eggs and sugar in an electric mixer until thick and pale (7-8 minutes). Fold in flour mixture in batches, then vanilla and 50ml milk until smooth. Spoon batter into prepared dish and bake until golden and a skewer inserted withdraws clean (25-30 minutes). Prick cake all over with a skewer.
  • 2
    Whisk condensed milk, evaporated milk and remaining milk in a jug to combine well, then pour evenly over cake. Cool cake to room temperature (1-1½ hours), then cover and refrigerate to soak (4 hours or overnight).
  • 3
    For roasted peaches, preheat oven to 200°C. Spread peach wedges on a baking tray lined with baking paper, add vanilla, sprinkle with sugar and squeeze over lime juice. Toss to coat and roast until golden and caramelised (20-25 minutes). Cool.
  • 4
    Cut cake into squares, top each square with whipped cream and a cherry, and serve with roasted peaches.


Drink suggestion: Glass of sweet sherry. Drink suggestion by Max Allen.