McDuckie's Tres Leches

"3 Milk Cake"

A recipe by McDuckie

June 8th 2026 02:07

"Mix and wait 2 weeks"

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Tres leches cake (meaning "three-milk cake") is a traditional Latin American sponge cake soaked in a sweet, rich mixture of three types of milk (sweetened condensed milk, evaporated milk and heavy cream) topped with a rich chantilly whipped cream.
This is one of the few recipes in my repertoire that isn’t mixed @9%, that’s because it was just good at 9% it’s amazing @13%.

Tres Leches (FW) 2.25 The star of the recipe, it provides the malty, sweet, heavily soaked "three milks" profile.

Sponge Cake (Nomz) 3% Adds an authentic, moist sponge cake body to anchor the recipe.

Vanilla Custard (Cap) 1.5% Builds the deep, egg-y, buttery depth and pushes the cake texture.

Milk (FA) 1.5% enhances the creaminess of the three milks.

Butterscotch Ripple (FW) 1.25% Enhances the caramelized sugar and cooked-milk notes of tres leches.

Sweetener (FW) .50% in my opinion the best sweetener when it comes to sweet & creamy bakeries.

Rich Cinnamon (FLV) .01% only 1 drop per 30ml!!!! It will take over. Add a light cinnamon note after the steep. You can always leave it out.

Vanilla Cream (VTA) 2% one half of the chantilly whipped cream mixed 2:1 with sweet cream.

Sweet Cream (VTA) 1% the other half of the chantilly whipped cream.

Sugar Cookie (Cap) 1.00 adds to the malty flavor of the milks and helps the cake from being smothered by the creams.

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