Three Milks Cake

Tres Leches cake is the ultimate dessert for those of us who love dunking cookies or donuts into a glass of milk or a cup of coffee. The term “tres leches” translates to “three milks” in Spanish, referring to the creamy sauce that soaks into this rich sponge cake. It could also be dubbed the “three bowls” cake, as it requires mixing some ingredients separately to achieve a beautifully dense sponge that holds up well with the chilled milk. While using three bowls may result in extra cleanup, the process doesn’t take long, and the recipe is straightforward. You’ll agree that the effort is worth it once you savor this beloved Central American comfort food. It reminds me of the tres leches cake we enjoyed during our day in Old San Juan on our last Dinogo Cruise.

Recipe for Tres Leches Cake

• 1 cup whole milk or coconut milk
• 1 can of sweetened condensed milk
• 1 can of evaporated milk
• 1 pint of heavy whipping cream
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup (1 stick) unsalted butter, softened at room temperature
• 2 tablespoons butter (for greasing the pan)
• 1 cup granulated sugar
• 5 eggs
• 1 teaspoon vanilla extract, divided
• 1 tablespoon cinnamon

Preheat the oven to 350 degrees Fahrenheit and generously grease a 9×9 inch brownie pan with butter, making sure to thoroughly cover the corners.

Place the stick of softened butter in a mixing bowl and beat it with an electric mixer until creamy. Once it reaches a creamy texture, add in 1 cup of sugar and mix until it becomes fluffy, similar to frosting (about one to two minutes).

In a separate bowl, sift together the flour and baking powder, then set it aside for later use.

In another bowl, whisk the eggs until they achieve a creamy color and slightly increase in volume (around 3 to 5 minutes). Incorporate 1/2 teaspoon of vanilla into the eggs and whisk for an additional minute.

Combine the egg mixture with the butter mixture and blend them well. Then, while continuing to mix, gradually add the flour mixture a few spoonfuls at a time until fully combined.

Pour the batter into the prepared pan and bake at 350 degrees Fahrenheit for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Leave the cake in the pan and let it cool.

While the cake cools, mix together the whole milk, sweetened condensed milk, and evaporated milk to create your milk sauce, then set it aside.

Next, pour the heavy whipping cream into a mixing bowl, add the remaining 1/2 teaspoon of vanilla, and beat until it transforms into a fluffy, spreadable cream. Chill in the refrigerator until you’re ready to serve. (You can also add 1/4 cup of confectioners' sugar to sweeten the whipped cream, but I prefer it unsweetened since the cake is already quite sweet.)

Once the cake has cooled, use a fork to poke holes all over the surface. Then, pour the tres leches mixture over the cake, ensuring the milk fills the holes as much as possible.

Cover the cake and refrigerate for at least one hour, or preferably overnight. The milk may seem to overflow the cake, but chilling it allows the cake to soak up all that deliciousness.

After the cake has chilled and soaked up the milk mixture, it’s ready to serve! Spread the whipped cream on top like frosting and finish with a sprinkle of cinnamon. Enjoy!