Latin American Milk Cake

Cake soaked in condensed milk… that has to be a winner, right? Ever since I first read about Latin American milk cake (or three milks cake, named because it is soaked in three different kinds of milk) I’ve wanted to try it. I didn’t like the idea of icing a cake with whipped cream though, which is what most recipes instructed. So when I came across Jessica (from Nook)’s recipe, which uses meringue icing, I decided that was the way to go. Thank you so much Jessica, I love this cake. And everyone who had some seemed to love it too.

three milks cake

Latin American Milk Cake (recipe adapted from Nook Eatery)

Ingredients:

  • 6 large eggs, separated
  • a pinch of cream of tarter
  • 2 cups castor sugar
  • 2 cups cake flour
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1 vanilla pod (or 1 tsp vanilla essence)
  • 1 tin ideal milk
  • 1 tin condensed milk
  • 1 cup cream
  1. Preheat your oven to 180°C.
  2. Grease a 30cm cake tin and set aside. You can also make a smaller cake using a 20cm cake tin, in which case you’ll need to halve the ingredients above.
  3. Whisk the egg whites and cream of tarter until soft peaks form. Then gradually add the castor sugar, still whisking, until stiff peaks form.
  4. Add the egg yolks one at a time, mixing the batter well after each addition.
  5. Mix in the seeds from the vanilla pod.
  6. Lastly, mix in the flour and baking powder, alternating with the milk, until the batter is smooth.
  7. Pour the batter into the cake tin, and bake for 35-40 minutes, or until the cake is golden and a cake tester comes out clean.
  8. Combine the ideal milk, condensed milk and cream in a jug. When the cake has cooled slightly, pour the mixture over it slowly in about three batches, waiting for the mixture to be absorbed every time.
  9. Let the cake cool to room temperature, then refrigerate it for at least four hours. Some of the milk mixture will run out of the cake, which is fine.
  10. The next morning you can ice and eat it!

three milks cake

Italian Meringue Icing

  • 3 tbs water
  • 1 cup sugar
  • 3 large egg whites
  • a pinch of cream of tarter
  • toasted almonds (for decorating)
  1. Whip the egg whites and cream of tarter until soft peaks form.
  2. At the same time, heat the water and sugar on the stove top, until the mixture has reached soft ball stage.
  3. Slowly pour the hot syrup to the whipped egg whites, while still whisking.
  4. When the syrup has been added, continue whisking on low speed until the icing cools down.
  5. When the icing has cooled down you can ice your cake, and top it with toasted almonds, coconut, fruit, or anything your heart desires really.
three milks cake
three milks cake

Have fun and enjoy! I hope you like this cake as much as I do.

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14 Responses to Latin American Milk Cake

  1. It certainly looks like a winner. Milk cake sounds so appealing and a little frugal, but in a good way :D

  2. Jess says:

    I’m drooling – the idea of a condensed milk soaked cake excites me :)

  3. This is on my “to-bake” list and has been for a while. Yours looks fantastic!

  4. wow looks & sounds wonderful

  5. I personally don’t like it but my family loves Tres Leches! Maybe I’ll make it one day.

  6. Ali says:

    Oh my goodness – that sounds delicious! Can I order one from overseas?! x

  7. Sue says:

    I am baking this cake today!

  8. I am going to make this cake at the weekend! Looks fantastic.

  9. TheBodyChef says:

    Love this recipe, simplemente delicioso!! =)

  10. edna larios says:

    hello i’m from mexico and yes, the original recipe of “pastel de tres leches” is with meringue icing, love your blog by the way :D

    • diné says:

      Thank you and welcome Edna, it’s great to have a Mexican follower. x

      • edna larios says:

        here we have a desert make with rice and condensed milk named arroz con leche try it if you can… and we make a beberage named horchata it’s very good for the sunny days you make it with white rice, sinnamond, water, sugar and evaporated milk yummi and refreshing!!!

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