Ecuadorian Tres Leche Cake Recipe (Spanish Three Milk Cake)

Ecuadorian Tres Leche Cake Recipe (Spanish Three Milk Cake)
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My all-time favorite Tres Leche Cake, Spanish Three milk cake made from three different kinds of milk. This Ecuadorian Tres leche cake recipe (Three Milk Cake) is the best, it’s super moist with a milky oozing texture topped with dulce de leche and fresh whipped cream.

This Latin American ubiquitous cake is probably the best and most popular cake in Ecuador and surrounding countries, Peru, Colombia, Brazil, Mexico, Cuba and even in Spain. Try our tres leche cake recipe today, the whole family will love it.

What Is The Origin Of Tres Leche Cake (Pastel de Tres Leches)?

It is said the origin of the tres leche cake also referred to as pastel de tres leche or three milks cake date back to Mexico in Central America. Tres leche cake has become a ubiquitous delicacy throughout Central and South American and even in parts of Europe and the Caribbean.

What Is Tres Leche Cake?

The Tres leche cake is a very simple cake to prepare. Similar to a sponge cake in texture, what set these two cakes aside is that the tres leche cake (Three Milk Cake) is a cake that is soaked in a sweet milk mixture made by coming three kinds of milk. It is then topped with whipped cream and fresh raspberries. Other variations of the pastel de tres leche are using dulce de leche or chocolate filling top with fresh whipped cream.

What Kind Of Milk Is Used To Make Tres Leche Cake?

What makes our homemade Ecuadorian best tres leche cake recipe special is that it’s an old family recipe that has been passed down through generations. The kind of milk used to make Tres Leche or three milk cake is regular pasteurized milk, condensed and evaporated milk. The cake is then soaked with this trio of milk.

Ingredients For The Best Tres Leche Cake (Three Milk Cake):

For The Cake

  • 380 grams (1 1/2 cups) unbleached all-purpose flour
  • 200 grams granulated sugar (1 cup)
  • 250 grams eggs ( 5 large eggs)
  • 90 grams milk ( 1/3 cup)
  • 2.5 grams salt ( 1/2 teaspoon)
  • 8 grams (2 teaspoons) baking powder
  • 5 ml (1 tsp) vanilla extract
  • 113 grams (1 stick) unsalted butter plus some for greasing the baking pan

Tres Leche Cake Milk Syrup Ingredients:

  • 1 can sweetened condensed milk (300 grams/10oz)
  • 1 cup of milk (240 grams)
  • 1 can evaporated milk (370 grams/13 oz)

Tres Leche Cake Topping Ingredients:

  • 480 grams whipping cream 35% (2 cups)
  • 50 grams (1/4 cup) sugar
  • 7 grams vanilla extract (1 1/2 teaspoon)
  • 175 grams dulce de leche ( 1/2 cup)

How To Make The Best Tres Leche Cake, Preparation?

  1. Preheat the oven to 180 °C (350 °F) and set the oven rack in the middle position.
  2. In a small pot add the butter and milk and heat on medium-low stirring occasionally just until the butter is melted and set aside. You can also use a microwave by heating the mixture in intervals of 20 seconds until the butter has melted, stirring in between.
  3. Spread some butter along the bottom and side of a deep 10 inch round cake pan or 13×9 inch rectangular baking pan.
  4. Combine the flour, salt and baking powder in a large bowl and set aside.
  5. Using another bowl, combine the eggs, vanilla, and sugar and beat with an electric hand mixer until it triples in volume about 8-10 minutes.
  6. Using a whisk or spatula, carefully fold into the dry flour mixture.
  7. Slowly add the milk and butter mixture and continue to fold until well combined.
  8. Transfer the batter into the round or rectangular baking pan and place into the preheated oven.
  9. Bake for approximately 30-35 minutes or until the internal cake temperature reaches above 94°C (201°F) using a baking thermometer. You can also insert a knife or skewer into the center of the cake if the cake is baked, the knife or skewer will come back clean.
  10. In the meantime, while the cake is baking prepare the 3 milk mixture.
  11. Combine the pasteurized milk, condensed and evaporated milk into a bowl and mix until well-combined, put aside.
  12. Once cake is baked remove from oven and poke holes on the entire surface with a skewer or fork.
  13. Add the three milk mixture over the hot cake and allow it to soak. Repeat gradually until the cake has absorbed all the milk mixture.
  14. Set cake aside to cool.
  15. Prepare the whipping by adding the cream, vanilla, and sugar into a mixing bowl with a whisk attachment. Whip the cream on medium speed until stiff peaks are formed. You can also use an electric handheld beater and beat until stiff peaks are achieved.
  16. Finishing the cake, Spread the dulce de leche on top of the cake until fully covered. Finish off by spreading the entire top of the tres leche cake with the whipped cream using a spatula or piping bag.
  17. Refrigerate for at least 2 hours before serving, For best result, leave the tres leche cake overnight in the refrigerator before serving, this will allow the cake to the three milk to set into the cake’s crumb making it moister.
tres lehe cake with dulce de leche

Ecuadorian Tres Leche Cake Recipe With Dulce De Leche (Three Milk Cake)

This is the best Tres Leche Cake, Spanish Three milk cake made from three different kinds of milk, topped with dulce de leche and freshly whipped cream. This Ecuadorian Tres leche cake recipe (Three Milk Cake) is super moist with a milky oozing texture. This Latin American ubiquitous cake is probably the best and most popular cake in Ecuador and surrounding countries, Peru, Colombia, Brazil, Mexico, Cuba and even in Spain. Try our tres leche cake recipe today, the whole family will love it.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine Colombian, Ecuadorian, Latin American, Mexican, Peruvian, South American
Servings 10 Slices
Calories 210 kcal

Ingredients
  

  • INGREDIENTS FOR THE BEST TRES LECHE CAKE THREE MILK CAKE:
  • FOR THE CAKE
  • 380 grams 1 1/2 cups unbleached all-purpose flour
  • 200 grams granulated sugar 1 cup
  • 250 grams eggs 5 large eggs
  • 90 grams milk 1/3 cup
  • 2.5 grams salt 1/2 teaspoon
  • 8 grams 2 teaspoons baking powder
  • 5 ml 1 tsp vanilla extract
  • 113 grams 1 stick unsalted butter plus some for greasing the baking pan
  • TRES LECHE CAKE MILK SYRUP INGREDIENTS:
  • 1 can sweetened condensed milk 300 grams/10oz
  • 1 cup of milk 240 grams
  • 1 can evaporated milk 370 grams/13 oz
  • TRES LECHE CAKE TOPPING INGREDIENTS:
  • 480 grams whipping cream 35% 2 cups
  • 50 grams 1/4 cup sugar
  • 7 grams vanilla extract 1 1/2 teaspoon
  • 175 grams dulce de leche 1/2 cup

Instructions
 

  • HOW TO MAKE THE BEST TRES LECHE CAKE, PREPARATION:
  • Preheat the oven to 180 °C (350 °F) and set the oven rack in the middle position.
  • In a small pot add the butter and milk and heat on medium-low stirring occasionally just until the butter is melted and set aside. You can also use a microwave by heating the mixture in intervals of 20 seconds until the butter has melted, stirring in between.
  • Spread some butter along the bottom and side of a deep 10 inch round cake pan or 13×9 inch regangular baking pan.
  • Combine the flour, salt and baking powder in a large bowl and set aside.
  • Using another bowl, combine the eggs, vanilla, and sugar and beat with an electric hand mixer until it triples in volume about 8-10 minutes.
  • Using a whisk or spatula, carefully fold into the dry flour mixture.
  • Slowly add the milk and butter mixture and continue to fold until well combined.
  • Transfer the batter into the round or rectangular baking pan and place into the preheated oven.
  • Bake for approximately 30-35 minutes or until the internal cake temperature reaches above 94°C (201°F) using a baking thermometer. You can also insert a knife or skewer into the center of the cake if the cake is baked, the knife or skewer will come back clean.
  • In the meantime, while the cake is baking prepare the 3 milk mixture.
  • Combine the pasteurized milk, condensed and evaporated milk into a bowl and mix until well-combined, put aside.
  • Once cake is baked remove from oven and poke holes on the entire surface with a skewer or fork.
  • Add the three milk mixture over the hot cake and allow it to soak. Repeat gradually until the cake has absorbed all the milk mixture.
  • Set cake aside to cool.
  • Prepare the whipping by adding the cream, vanilla, and sugar into a mixing bowl with a whisk attachment. Whip the cream on medium speed until stiff peaks are formed. You can also use an electric handheld beater and beat until stiff peaks are achieved.
  • Finishing the cake, Spread the dulce de leche on top of the cake until fully covered. Finish off by spreading the entire top of the tres leche cake with the whipped cream using a spatula or piping bag.
  • Refrigerate for at least 2 hours before serving, For best result, leave the tres leche cake overnight in the refrigerator before serving, this will allow the cake to the three milk to set into the cake’s crumb making it moister.
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