{"id":33190,"date":"2025-09-18T23:53:48","date_gmt":"2025-09-18T16:53:48","guid":{"rendered":"https:\/\/9amchef.com\/?p=33190"},"modified":"2025-09-18T23:53:48","modified_gmt":"2025-09-18T16:53:48","slug":"tres-leches-cake-milk-cake","status":"publish","type":"post","link":"https:\/\/9amchef.com\/tres-leches-cake-milk-cake\/","title":{"rendered":"Tres Leches Cake (Milk Cake)"},"content":{"rendered":"\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/9amchef.com\/tres-leches-cake-milk-cake\/2\/\"><strong>JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1920\" src=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Tres-Leches-Cake-Milk-Cake.jpg\" alt=\"\" class=\"wp-image-33191\" srcset=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Tres-Leches-Cake-Milk-Cake.jpg 1080w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Tres-Leches-Cake-Milk-Cake-768x1365.jpg 768w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Tres-Leches-Cake-Milk-Cake-864x1536.jpg 864w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<p>Let&#8217;s recreate the famous Tres Leches Cake (Milk Cake) from L&#8217;ETO Caffe right in your own kitchen! Why spend a fortune on a tiny slice of cake when you can make a better and more affordable version at home?<\/p>\n\n\n\n<p>This heavenly cake is light, fluffy, and soaked in a delightful three-milk mixture, inspired by the viral Milk Cake from L&#8217;ETO Caffe in London.<\/p>\n\n\n\n<p>This Tres Leches Cake recipe is a homage to the viral Milk Cake from L&#8217;ETO Caffe. It features an ultra-light sponge cake soaked generously in a mixture of three milks, topped with luscious whipped cream and adorned with fresh berries. The result is simply divine: a cake that&#8217;s airy yet indulgent, with flavors that dance on your palate.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<!--WPRM Recipe 33192-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Tres Leches Cake (Milk Cake)<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<h4>For the Cake Sponge:<\/h4><ul><li>3 eggs (room temperature and separated into whites and yolks)<\/li><li>1\/2 cup of granulated sugar (110g, divided into two portions)<\/li><li>1 teaspoon of vanilla extract<\/li><li>1\/4 teaspoon of salt<\/li><li>3 tablespoons of whole milk<\/li><li>2\/3 cup of all-purpose flour (85g)<\/li><li>1 1\/2 tablespoons of cornstarch<\/li><li>1 1\/4 teaspoons of baking powder<\/li><li>1\/4 teaspoon of cream of tartar (optional)<\/li><\/ul><h4>For the Three Milk Mixture:<\/h4><ul><li>3\/4 of a 14 oz can of sweetened condensed milk (300g)<\/li><li>1 12 oz can of evaporated milk (350g)<\/li><li>1\/2 cup of milk (120g)<\/li><li>1\/4 teaspoon of cinnamon powder (optional)<\/li><\/ul><h4>For Decoration:<\/h4><ul><li>1 1\/4 cups of heavy cream (chilled and whipped to stiff peaks (300g))<\/li><li>Fresh berries of your choice<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<h4>For the Cake Sponge:<\/h4><ol><li>Preheat your oven to 350\u00b0F and prepare a 9-inch cake pan with parchment paper (no need for butter).<\/li><li>In separate bowls, carefully separate the egg whites and yolks.<\/li><li>In the bowl with the egg yolks, add half of the sugar, salt, and vanilla extract. Whisk until light and fluffy.<\/li><li>Stir in the milk.<\/li><li>Sift in the flour, cornstarch, and baking powder. Gently mix until combined.<\/li><li>In another clean bowl, whisk the egg whites with cream of tartar until stiff peaks form. Gradually add the remaining sugar while whisking.<\/li><li>Gently fold the egg whites into the cake batter in 2-3 additions.<\/li><li>Pour the batter into the prepared pan and bake for 15-18 minutes until a toothpick comes out clean.<\/li><li>Let the cake cool in the pan.<\/li><\/ol><h4>For the Three Milk Mixture:<\/h4><ol><li>In a bowl, mix together the sweetened condensed milk, evaporated milk, regular milk, and cinnamon powder. Adjust the sweetness to your liking.<\/li><\/ol><h4>For Soaking and Decoration:<\/h4><ol><li>Once the cake has cooled, poke holes all over the surface with a skewer.<\/li><li>Carefully flip the cake out of the pan, remove the parchment paper, and place it back in the pan upside down.<\/li><li>Slowly pour the three milk mixture over the cake, allowing it to soak in.<\/li><li>Refrigerate the cake until it has absorbed the liquid.<\/li><li>Carefully flip the cake onto a serving platter.<\/li><li>Spread a thick layer of whipped cream on top and decorate with fresh berries.<\/li><li>Serve and enjoy!<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<ul>\n<li>Be careful not to get any yolk in the egg whites, as it may affect the meringue&#8217;s texture.<\/li>\n<li>You can reserve some of the milk mixture for serving, if desired.<\/li>\n<li>Store the cake in the fridge in an airtight container for up to 1 week.<\/li>\n<\/ul>\n\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Dessert<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n\n\n\n<!--nextpage-->\n\n\n\n<!--WPRM Recipe 33192-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Tres Leches Cake (Milk Cake)<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<h4>For the Cake Sponge:<\/h4><ul><li>3 eggs (room temperature and separated into whites and yolks)<\/li><li>1\/2 cup of granulated sugar (110g, divided into two portions)<\/li><li>1 teaspoon of vanilla extract<\/li><li>1\/4 teaspoon of salt<\/li><li>3 tablespoons of whole milk<\/li><li>2\/3 cup of all-purpose flour (85g)<\/li><li>1 1\/2 tablespoons of cornstarch<\/li><li>1 1\/4 teaspoons of baking powder<\/li><li>1\/4 teaspoon of cream of tartar (optional)<\/li><\/ul><h4>For the Three Milk Mixture:<\/h4><ul><li>3\/4 of a 14 oz can of sweetened condensed milk (300g)<\/li><li>1 12 oz can of evaporated milk (350g)<\/li><li>1\/2 cup of milk (120g)<\/li><li>1\/4 teaspoon of cinnamon powder (optional)<\/li><\/ul><h4>For Decoration:<\/h4><ul><li>1 1\/4 cups of heavy cream (chilled and whipped to stiff peaks (300g))<\/li><li>Fresh berries of your choice<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<h4>For the Cake Sponge:<\/h4><ol><li>Preheat your oven to 350\u00b0F and prepare a 9-inch cake pan with parchment paper (no need for butter).<\/li><li>In separate bowls, carefully separate the egg whites and yolks.<\/li><li>In the bowl with the egg yolks, add half of the sugar, salt, and vanilla extract. Whisk until light and fluffy.<\/li><li>Stir in the milk.<\/li><li>Sift in the flour, cornstarch, and baking powder. Gently mix until combined.<\/li><li>In another clean bowl, whisk the egg whites with cream of tartar until stiff peaks form. Gradually add the remaining sugar while whisking.<\/li><li>Gently fold the egg whites into the cake batter in 2-3 additions.<\/li><li>Pour the batter into the prepared pan and bake for 15-18 minutes until a toothpick comes out clean.<\/li><li>Let the cake cool in the pan.<\/li><\/ol><h4>For the Three Milk Mixture:<\/h4><ol><li>In a bowl, mix together the sweetened condensed milk, evaporated milk, regular milk, and cinnamon powder. Adjust the sweetness to your liking.<\/li><\/ol><h4>For Soaking and Decoration:<\/h4><ol><li>Once the cake has cooled, poke holes all over the surface with a skewer.<\/li><li>Carefully flip the cake out of the pan, remove the parchment paper, and place it back in the pan upside down.<\/li><li>Slowly pour the three milk mixture over the cake, allowing it to soak in.<\/li><li>Refrigerate the cake until it has absorbed the liquid.<\/li><li>Carefully flip the cake onto a serving platter.<\/li><li>Spread a thick layer of whipped cream on top and decorate with fresh berries.<\/li><li>Serve and enjoy!<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<ul>\n<li>Be careful not to get any yolk in the egg whites, as it may affect the meringue&#8217;s texture.<\/li>\n<li>You can reserve some of the milk mixture for serving, if desired.<\/li>\n<li>Store the cake in the fridge in an airtight container for up to 1 week.<\/li>\n<\/ul>\n\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Dessert<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>Let&#8217;s recreate the famous Tres Leches Cake (Milk Cake) from L&#8217;ETO Caffe right in your own kitchen! Why spend a fortune on a tiny slice of cake when you can make a better and more affordable version at home? This heavenly cake is light, fluffy, and soaked in a delightful three-milk mixture, inspired by the &#8230; <a title=\"Tres Leches Cake (Milk Cake)\" class=\"read-more\" href=\"https:\/\/9amchef.com\/tres-leches-cake-milk-cake\/\" aria-label=\"Read more about Tres Leches Cake (Milk Cake)\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-33190","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/33190","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=33190"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/33190\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=33190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=33190"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=33190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}