Colombian
⭐ Highly Rated
25 minmedium
ColombianDessert
Recipe Story
origins & traditionsThis beloved Colombian dessert features a delicate sponge cake that is pierced and generously soaked in a luxurious blend of evaporated milk, sweetened condensed milk, and heavy cream. The cake absorbs the three-milk mixture to create an incredibly moist and tender crumb that is neither too heavy nor too sweet. Traditionally topped with freshly whipped cream and sometimes garnished with cinnamon or fresh fruit, this cake is a celebration staple across Colombia. The preparation involves baking a light vanilla sponge, allowing it to cool completely, then slowly pouring the milk mixture over the cake so it can absorb every drop. The result is a dessert that is cool, creamy, and perfectly balanced - a true testament to Colombian baking traditions that has been passed down through generations and is now enjoyed at birthdays, holidays, and family gatherings throughout the country.
Instructions
step by step0/17 done
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter, then lightly dust with flour.
In a large mixing bowl, beat the eggs with an electric mixer on high speed for 2 minutes until light and fluffy.
Gradually add the sugar to the eggs while continuing to beat for another 3-4 minutes until the mixture is thick and pale yellow.
In a separate bowl, sift together the flour, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture in three additions, being careful not to deflate the batter.
Stir in the vanilla extract and milk until just combined.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and the top is golden.
Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, use a fork or skewer to poke holes all over the surface of the cake, spacing them about 1 inch apart.
In a large bowl or pitcher, whisk together the evaporated milk, sweetened condensed milk, and heavy cream until well combined.
Slowly pour the three-milk mixture over the entire surface of the cake, allowing it to soak in gradually. This may take 10-15 minutes.
Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow full absorption.
Before serving, whip the remaining heavy cream with sugar until stiff peaks form.
Spread or pipe the whipped cream over the top of the cake.
Garnish with a light dusting of ground cinnamon if desired.
Cut into squares and serve chilled.
Torta de Tres Leches
4.9 (36)
A light and airy sponge cake soaked in a sweet mixture of three milks, creating an irresistibly moist and creamy texture that melts in your mouth with every bite.
medium
55 min
12 servings
Ingredients
0 of 8 checked
Cake Batter
- 5 pieces eggs, room temperature
- 1 1/2 cups flour, sifted
- 1/2 cups milk, whole milk at room temperature
- 2 teaspoons vanilla-extract
Three Milk Mixture
- 1 cups heavy-cream, for milk mixture
- 1 cups milk, evaporated milk
Topping
- 1 1/2 cups heavy-cream, for topping, cold
Garnish
- 1/2 teaspoons cinnamon, ground (optional)
Chef Tips
expert advice•For best results, make sure your cake is completely cooled before adding the milk mixture, as a warm cake can become mushy.
•The longer the cake sits in the refrigerator, the better it absorbs the three milks - overnight is ideal.
•You can adjust the sweetness by reducing the amount of sweetened condensed milk slightly if preferred.
•Some Colombian families add a splash of rum or brandy to the milk mixture for an adult version.
•For a tropical twist, top with fresh mango or passion fruit.
•The cake can be made a day or two in advance, making it perfect for party planning.
•When poking holes, make them deep but not all the way through to the bottom.
•If you prefer a lighter version, you can substitute some of the heavy cream with whole milk in the soaking mixture.
