Dessert: Mexico – Mexico State – Pastel de Tres Leches (Three-Milk Cake)

Serving Size: 10

Approximate Time

Prep 30 min

Cook 28 min

Additional 4 hrs 30 min

Total 5 hrs

Ingredients

- 1 cup (200 g) granulated sugar
- 5 large eggs (approx. 250 g total)
- 1 tsp (5 ml) pure vanilla extract
- 1 cup (120 g) all-purpose flour
- 1 1/2 tsp (6 g) baking powder
- 1/4 tsp (1.5 g) fine salt
- 4 tbsp (60 g) unsalted butter, melted and cooled
- 1 can evaporated milk, 12 fl oz (354 ml)
- 1 can sweetened condensed milk, 14 oz (396 g)
- 1 cup (240 ml) heavy cream (for the soak)
- 1 1/2 cups (360 ml) heavy cream, cold (for whipping)
- 3 tbsp (24 g) powdered sugar (for whipped cream)
- 1 tsp (5 ml) vanilla extract (for whipped cream)
- 1 1/2 cups (225 g) fresh strawberries, hulled and sliced
- 1 cup (165 g) fresh mango or peaches, diced (optional, for topping)
- Ground cinnamon for dusting (optional)

Instructions

Short Description:
A light sponge cake soaked in a rich mixture of evaporated milk, sweetened condensed milk, and heavy cream, finished with whipped cream and fresh fruit for a bright, creamy Mexican dessert.

Regional Notes:
This Mexico State version uses the classic three-milk soak of evaporated milk, sweetened condensed milk, and added heavy cream (rather than only whole milk), producing a richer, creamier texture. It is commonly topped with stabilized whipped cream and fresh seasonal fruit (strawberries, mango, or peaches) reflecting local preference for fresh, creamy textures.

1. Preheat the oven to 350°F (175°C). Grease and line a 9 x 13-inch (23 x 33 cm) baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, beat the eggs and granulated sugar at high speed until pale, thick, and ribbon-like when the beater is lifted, about 5–7 minutes. Mix in 1 tsp (5 ml) vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients gently into the egg mixture in two additions, keeping as much air in the batter as possible.
4. Fold in the melted butter gently until just incorporated. Do not overmix.
5. Pour the batter into the prepared pan and smooth the top. Bake 22–28 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
6. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Using a fork or skewer, poke holes evenly across the top so the milk mixture can penetrate.
7. Meanwhile, whisk together the evaporated milk (12 fl oz / 354 ml), sweetened condensed milk (14 oz / 396 g), and 1 cup (240 ml) heavy cream until smooth.
8. Slowly pour the milk mixture over the warm cake, moving slowly so the liquid can absorb evenly. Pour in batches if necessary, allowing a minute between pours for absorption.
9. Cover the pan with plastic wrap and refrigerate at least 4 hours, preferably overnight, so the cake fully soaks and firms.
10. Just before serving, make the whipped topping: beat 1 1/2 cups (360 ml) cold heavy cream with 3 tbsp (24 g) powdered sugar and 1 tsp (5 ml) vanilla until stiff peaks form.
11. Spread the whipped cream evenly over the chilled, soaked cake. Arrange sliced strawberries and diced mango or peaches on top. Lightly dust with ground cinnamon if desired.
12. Slice into 10 servings and keep refrigerated. Best served chilled within 48 hours.