Mexican Three Milks Cake (Pastel de Tres Leches)

This iconic Latin American dessert boasts a triple-threat of dairy: condensed milk, evaporated milk and double cream. Allow me to introduce you to my favourite dessert in the whole world.

Tres Leches Cake has surged in popularity during the last few years, with an enormous repertoire of flavour variations to go with it. From its origin in Mexico, you’ll now find Tres Leches flavoured with pistachio, chocolate, banana and coconut, with plenty more where those came from. This is the classic version. It’s the same recipe I’ve been making since I first encountered it in South America back in 2014. I’ve scaled it up for catering large parties, and scaled it down for personal treats and birthdays. This recipe uses a particular style of sponge cake which is your key to success. Not just any sponge cake will do for Tres Leches. I’ll show you how to perfect the right sponge cake that will hold all three milks without turning into a soggy mess. Let’s go!