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Easy Tres Leches Cake

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My Easy Tres Leches Cake recipe is engineered to be light-as-air and the best it possibly can.


Hi Bold Bakers!

Let’s talk about my Easy Tres Leches Cake (Pastel de Tres Leches)! This recipe is pure gold. Imagine a light-as-air sponge cake soaked with a mixture of three kinds of milk: evaporated milk, sweetened condensed milk, and whole milk. Thus, the name “Tres Leches.” Initially created in Mexico, this Latin America creation is sweet creamy bliss!

What Makes This Tres Leches Cake So Good

My Easy Tres Leches Cake is engineered to be the best it possibly can. The most important part of my recipe is that the structure of the sponge cake is able to hold up while absorbing the three kinds of milk. This means the sponge needs to be full of air bubbles! These air bubbles will then be filled with liquid without becoming weighed down or soggy.

Why Whip the Egg Whites AND yolks

The way to create a super airy light sponge cake is through whipping lots of air into not just the egg whites, but the yolks as well. This is really the secret to a strong sponge. After I bake off my super light sweet sponge, I poke the cake all over with a tiny toothpick to ensure that there are lots of little nooks and crannies to be filled. Then I combine my 3 kinds of milk.

 

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Do The Types Of Milk Matter?

Each milk plays an important role in Pastel de Tres Leches, from condensed milk (which adds sweetness and syrupy texture) to whole milk (which is super rich and creamy). After the cake has fully absorbed the three kinds of milk, I generously cover it with fresh whipped cream then dust it with cinnamon — it’s literally the icing on the cake.

Can you think of anything cake more rich and creamy than this Easy Tres Leches Cake?

Tips and Tricks to Making the Best Tres Leches Cake

  • Start with room temperature eggs, as they will whip up to be even lighter in less time.
  • Don’t be tempted to use reduced fat milk, full-fat milk is really important to the richness and flavor of this cake.
  • When folding the egg whites and yolks into the batter, use a large wide metal spoon — do not use a spatula.
  • To properly fold the eggs into the batter, use broad scoops from the bottom of the mixing bowl to the top, working in a circular motion. Take your time here and don’t be tempted to stir. 
  • To really elevate the flavor of the cake and set off the richness of the 2 kinds of milk, generously dust the top with cinnamon.
  • No need to sweeten the whipped cream that tops the cake, the 3 kinds of milk add all the sweetness the cake needs.

For other classic cake recipes check out:

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4.56 from 52 votes
Trest Leches Cake: Moist and delicious!
Easy Tres Leches Cake Recipe
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 

My Easy Tres Leches Cake recipe is engineered to be light-as-air and the best it possibly can.

Course: Dessert
Cuisine: latin, Mexican
Servings: 12 -14
Author: Gemma Stafford
Ingredients
  • 1 cup (5oz/142g) all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 large eggs , at room temperature, separated
  • 1 cup (8oz/225g) sugar, divided
  • 1/3 cup (2 1/2floz/75ml) whole milk
  • 1 teaspoon vanilla
  • 12 oz can evaporated milk
  • 14 oz can sweetened condensed milk
  • 1/4 cup (2floz/60ml) whole milk
  • For the whipped topping:
  • 1 1/2 cups (12floz/340ml) heavy whipping cream
  • ground cinnamon , for dusting
Instructions
  1. Preheat the oven to 350°F (180°C) then grease a 9x13 inch cake pan. 

  2. In a medium bowl combine flour, baking powder, and salt. Set aside.

  3. Separate the eggs yolk and whites into two separate bowls.

  4. Using a stand mixer or electric hand mixer whisk the egg yolks on high speed. Slowly stream in 3/4 cup sugar to the bowl with the egg yolks. Whip until thick and pale in color. 

  5. Continue whipping and add the 1/3 cup milk and vanilla.

  6. Next, add in the dry ingredients and gently mix until just combined. Don't over-mix as it can toughen the cake. Transfer mix to a clean bowl and wash out the mixing bowl. 

  7. Back on the stand mixer, fitted with a whisk, beat the egg whites on high speed until light and foamy. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks.

  8. Remove from the mixer and gently fold the egg whites into the egg yolk batter until just combined.

  9. Pour the batter into the prepared baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and set aside.

  10. Combine the evaporated milk, sweetened condensed milk, and whole milk in a jug. 
  11. Once the cake has cooled slightly use a toothpick to poke holes all over the top of the cake. Slowly pour the milk mixture over the top of the cake, making sure to pour near the edges and all around. I do this in two stages until it's all soaked up. 

  12. Refrigerate the cake for at least 1 hour but preferably overnight to allow it to soak up the milk.

  13. When ready to serve, whip the heavy cream to stiff peaks. Smooth the whipped cream over the top of the cake. Sprinkle cinnamon on top and enjoy!

  14. This cake will keep covered in the refrigerator for up to 3 days.

Watch the Recipe Video!

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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84 Comments

Write a Comment and Review

  1. Ebose on April 18, 2019 at 2:15 pm

    Your blog and videos are my go to for whenever I need a dessert recipe. Going to try this for my birthday on Tuesday, can’t wait! 😊

    • Gemma Stafford on April 19, 2019 at 5:29 am

      Hi there,
      I am delighted to hear this, thank you. I do hope you like this recipe,
      Gemma 🙂

  2. Patrick Musni on April 13, 2019 at 10:50 am

    Hi Gemma, should you serve a tres leche cake in the pan you make it in? I have to make two for a friend’s baby shower and I’m not sure if the cake will hold up if you take it out of the pan, if that’s even possible or advised?

    -Patrick

    • Gemma Stafford on April 15, 2019 at 4:20 pm

      Hi, yes i suggest that because then it wont loose any of the milk soak that was poured over it 😀 Enjoy!

  3. Barbara on April 9, 2019 at 9:10 pm

    Hi Gemma,
    How much whipped cream is used here exactly I’m a little confused as per your measurements. You wrote 1 and half cups which is 750 ml not 340 ml??

    • Gemma Stafford on April 10, 2019 at 4:09 pm

      Ah you’re correct thank you!

  4. MK on April 9, 2019 at 6:55 am

    Hi Gemma! Love your detailed videos and recipes. How do I substitute egg yolk and egg whites in the recipe. You have a list of egg substitutes posted but was not sure which would work better for this particular recipe

    • Gemma Stafford on April 10, 2019 at 4:16 pm

      AW thank you! I’m delighted to hear that, we love to give you options!

  5. Vastavika Kurup on April 8, 2019 at 10:23 pm

    Hello Gemma,

    I wish to bake this cake for my birthday but as a layered one. Is this recipe enough for 2 8-inch round cake tins? I am thinking of adding pureed mangoes in the milk soak for a mild mango flavour. What do you thin?

    Thank you

    Regards,
    Vastavika

    • Gemma Stafford on April 9, 2019 at 5:27 am

      Hi there,
      Yes! actually it is commonly done as the flavor does not take over completely. Try not to add any more sugar to the mango, a puree I think, with a little chopped for the top. I like to show outside what is inside a cake!
      Gemma 🙂

      • Vastavika Kurup on April 9, 2019 at 9:36 pm

        Thank you so much for your prompt response and decoration idea, Gemma. This would be my birthday cake and I am so excited!!!

        Regards,
        Vastavika

        • Gemma Stafford on April 10, 2019 at 4:08 pm

          YAY my pleasure!

  6. Swee on April 7, 2019 at 3:56 pm

    I happened to stumbled on your website just a few of days ago and it has become one of my most favorite recipes websites. I especially appreciate the many Baking Basics you have. Delighted in watching your Youtube instructions! I have made the Tres Leches Leches Cake recipe and I drizzled some chocolate Ganache (your recipe) and homemade toffee sauce and the cake was heavenly! I’m very excited to test out all the many recipes you already have! Thank you so much for sharing!

    • Gemma Stafford on April 8, 2019 at 11:47 am

      Thank you for the lovely message, i’m delighted to hear that!

  7. Lana Pedersen on April 5, 2019 at 9:46 am

    Hello from Denmark 😊
    Thank you so much for all the recepies and baking advices, Gemma! Love your channel ❤❤❤🌷🌷🌷

    • Gemma Stafford on April 5, 2019 at 12:52 pm

      AW i’m delighted to hear that! Thank you!

  8. Shahnaz Mohammed on April 4, 2019 at 8:04 am

    Hi Gemma,

    First of all, thank you for giving such beautiful recipes. I love trying them out when i get the time and believe me its such a fruitful experience for me. I tried the Tres Leches cake and it came out so well…. the family loved it. Personally i felt it was a little sweet for me but it did wonders with my 7 and 3 year old and for me only that matters 🙂 .

    Next on my list is Blueberry muffins. Thank you for all the recipes….

    All the way from Bengaluru , India
    Shenaz.

    • Gemma Stafford on April 5, 2019 at 3:52 pm

      Hi, thank you so much for the lovely message! Send us a photo of what you make next 😀

  9. Mary Alvarado on March 26, 2019 at 7:20 pm

    Hello Gemma
    I am Mary Alvarado and I love what you do the knowledge that you have on baking and make delicious and wonderful desserts and others food
    I love to see how passionate you are with your videos your recepies and the ease way you share your cooking direcciones. Please never stop doing it

    • Gemma Stafford on March 27, 2019 at 3:57 pm

      I’m delighted to hear that! Thank you so much for this message and all of the kind words!

  10. Jonalyn Garcia on March 25, 2019 at 5:45 pm

    Hi Gemma, thank you so much for sharing all your beautiful and good recipes, actually best ever recipes😊. I always watching all your videos. You always inspired me to bake. I’m so happy and glad that I found your youtube website. Looking forward for your new recipes. May God bless you always🙏

    • Gemma Stafford on March 27, 2019 at 3:47 pm

      😀 thank you so much for this lovely message and all of the support, i’m delighted to hear that!

  11. Meri Jo Tepe on March 24, 2019 at 6:52 pm

    Gemma – Oh my gosh this cake is awesome. I made it with my 9 year old granddaughter. She is a budding baker and she loves watching the videos you make. Your tips are so helpful. I learn too. Thanks for doing what you do.

    • Gemma Stafford on March 25, 2019 at 11:30 am

      😀 great job, i’m delighted to hear that!

  12. Michelle on March 24, 2019 at 12:47 am

    These are fantastic recipes especially the tres leches

    • Gemma Stafford on March 24, 2019 at 9:03 am

      Awesome, Michelle! I’m delighted to hear that 🙂

      Best,
      Gemma.

  13. Stacy on March 23, 2019 at 4:21 pm

    Would it be possible to make this dairy free? I have never done it. Would you be able to tell me how?

    • Gemma Stafford on March 25, 2019 at 11:58 am

      Hi,yes you could use our dairy free condensed milk coconut milk for the soak 😀

  14. Kashmika on March 23, 2019 at 11:48 am

    Hi how long will this keep for? I assume you have to put it in the fridge because of the milk but it is quite a big cake and I don’t want it to go off before I finish it, it if goes off sooner would you reccomend me dividing the ingredients to make a smaller one? We’re a household of only 3 people.

    • Gemma Stafford on March 25, 2019 at 12:06 pm

      Hi, for a smaller one you could cut it in half. But it will last 3-5 days in the fridge 😀

  15. Nabil Ou on March 22, 2019 at 11:23 am

    Would you recommend to replace the cinnamon with something else?
    Thanks heaps from Belgium!

    • Gemma Stafford on March 23, 2019 at 2:02 am

      Hi there,
      I think we could have made a crazy series from this recipe!
      Yes, you can use a little grated chocolate, or a sprinkle of cocoa. One bold baker adds the cocoa to the cream before spreading. Others add berries, very yummy. Only limited by the imagination it seems. Now I know why this was the most requested cake here on BBB, it is so versatile!
      Thank you for being in touch from Belgium, good that you are with us,
      Gemma 🙂

  16. Katherine G on March 22, 2019 at 9:40 am

    We live Tres Leche cake and make it often. I want to try your recipe for the sponge as I think it will improve the absorption of milks. The cinnamon is a good idea, also. We always add fresh fruit on top to decorate and add lovely flavor. Thank you Gemma

    • Gemma Stafford on March 23, 2019 at 1:54 am

      Hi Katherine,
      Yes! it is great to hear how others do this. One bold baker said they add cocoa to the cream for the top, and I think that would be pretty delicious too, particularly with summer fruits. It seems we could make some more of these, great ideas coming in from you guys.
      Thank you for letting us know.
      Gemma 🙂

  17. Claude on March 21, 2019 at 7:35 pm

    Hi Gemma
    I love tres leches cake so I’m going to try your recipe. But before I do I’ve been meaning to ask you if this recipe – or any baking recipe for that matter – can be halved or even divided by 3, if I make sure to divide all the ingredients correctly? More and more I like making smaller batches: allows me to not over indulge 😉
    Thanks in advance!

    • Gemma Stafford on March 22, 2019 at 4:20 am

      Hi Claude,
      Yes! And exactly as you say, divide every ingredient. I have made the mistake myself of dashing through a recipe dividing as I bake, and too late realizing I have added too much of something! So, I say write it out as it is, then work through it, dividing as you go, then you will have a copy ready for the next time!
      Do watch the baking time, that is what will change, not so much the temperature. Keep an eye on it, and make a note of it too.
      All set now Claude, off to the kitchen,
      Gemma 🙂

  18. Wilma coloper on March 21, 2019 at 5:32 pm

    Love all your recipes , especially the quick puff pastry.
    I would love to get a recipe for a Dutch rice flan, I tasted one in Holland and it had a custard- almond- rice filling. Thanks

    W ilma

    • Gemma Stafford on March 22, 2019 at 4:12 am

      Hi Wilma,
      I never heard of this one! I am off to do the research now, thank you for that suggestion.
      They have some wonderful foods in Northern Europe, different to what I would have in Ireland and the UK, I think the weather influences what they bake!
      Thank you for your kind words too, I appreciate them,
      Gemma 🙂

  19. Avinesh on March 21, 2019 at 3:38 pm

    Cake looks amazing, but this cake has no butter or oil! Is that correct?

    • Gemma Stafford on March 21, 2019 at 4:52 pm

      Hi, it makes quite a large cake, yes that is quite a lot.

  20. Heba on March 21, 2019 at 3:32 pm

    Hey gemma,

    I’ve tried alot of your mug recipes and they all turned out great. I wanted to ask can you freeze this cake? Also do I have to add that much milk? Is the cake sweet enough itself?

    Love from Pakistan

    • Gemma Stafford on March 21, 2019 at 4:53 pm

      Hi, yes this cake freezes very well! If you want you can reduce the amount of the milk soak you add but it really is signature to the recipe.

  21. Susan Corcoran on March 21, 2019 at 1:34 pm

    I look forward to trying this cake. I was wondering if you could make a lemon loaf recipe

    • Gemma Stafford on March 21, 2019 at 4:58 pm

      Let me know how you go! A lemon loaf is a lovely idea!

  22. Rose Swedenburg on March 21, 2019 at 10:28 am

    can I use a dairy free substitute for this recipe?

    • Gemma Stafford on March 21, 2019 at 5:01 pm

      Hi, yes you can!

  23. Katheeja on March 21, 2019 at 9:56 am

    Gemma, I ate this tresleche in one of the restaurant but they had chocolate whipping cream on top and bottom how can I make the bottom layer whipping cream . Pls help me thanks a ton

    • Gemma Stafford on March 22, 2019 at 2:27 am

      Hi there,
      This is a matter of assembly. you can add cocoa to whipped cream, perhaps with a teaspoon of fine sugar. This is a very light sponge, but that does not mean that it would not ‘squash’ a fresh cream, which is even lighter. I am wondering if they used something else! You can try it, but I am not too sure that it would hold up so well. Sorry, not much help here!
      Gemma 🙂

  24. Shahla on January 25, 2019 at 5:34 am

    Hi Gemma, love your recipes. I am looking forward to making this cake layered and with fresh fruits and whipped cream in between. I have 9 inch pans, how should I be adjusting the quantities of ingredients. It would be wonderful if you could help. I am looking for a 2 or 3 layer cake.
    Love,
    Shahla

    • Gemma Stafford on January 27, 2019 at 1:20 am

      Hi Shahla,
      I use a 9 x 13 inch pan for this cake. This is a type of tray bake.
      If you mean 9 inch round pans, and you mean three layers then you will have to increase this recipe.
      The recipe here will need to be doubled for three pans. I have not made it in this way, but that should work out well for you based on a circular 9 inch pan x 3. This is based on the sq inch capacity of the pans.
      I hope this is of help. It is not usual to fill this cake in this way. The milks make it very soft, hard to handle to layer it, let us know if you try it,
      Gemma 🙂

  25. Natalie N on January 22, 2019 at 5:53 pm

    Hello Gemma,

    I just want to say that I absolutely love your recipes. They are so easy and fun to make and they are a big hit with friends, my family, and at events/parties. I just have one comment, I just made this (super yummy!) Tres Leches cake. It turned out amazing and delicious. The thing is I set the baking timer for 35 minutes, as it says in the recipe, but the cake was finished baking with about 13 minutes left on the timer. ?? The top of the cake looked finished, so just to check, I poked the cake with a toothpick and sure enough the cake was fully baked although there was still quite a bit of time left on the clock. If I had not seen the cake then I probably would have had to deal with a burnt cake. I don’t know if this is just because of different ovens or something, but I am wondering why this happened. (By the way the oven was at exactly 350 F)

    Thanks!

    • Gemma Stafford on January 24, 2019 at 1:07 am

      Hi Natalie,
      I am delighted you liked this recipe, and that you caught it in time too.
      You never set a timer on a bake! You always need to check it after it has set up, and it looks like you did just that.
      Oven thermostats go off over time, and indeed sometimes they are off in new ovens too. More to the point though is that there are other things which will affect the baking time. The temperature of the ingredients for instance will have an affect, the size and shape of the baking dish too. So, do exactly as you did, keep an eye on your bakes for best results,
      Gemma 🙂

  26. Brenda Pickens on January 3, 2019 at 6:21 am

    Can the sponge cake ingredients be doubled and still baked in a 11×15 lasagna pan to make a thicker larger cake? How would you adjust the baking times?

    • Gemma Stafford on January 3, 2019 at 4:46 pm

      Hi there, i’ve never tried that but yes i think that will work very well. I think i would start by baking it for about 10-15 minutes longer.

  27. Ernestina on December 13, 2018 at 6:49 pm

    Hi gemma i tried making this recipe but my cake was too thick and not at all fluffy. Did i overmix? Was it that the eggs were cold and not room temp. Please let me know or make a video version i always learn from watching you. Thank you. Oh and the cake was still eaten because my kids and husband don’t mind but i do.

    • Gemma Stafford on December 15, 2018 at 2:27 am

      Hi Ernestina,
      I think you need to go back to the instructions and follow them carefully. I think it was to do with how you incorporated the egg whites. It is important to do this really gently so as not to knock out the air which you have whipped in. This is the secret, a light hand in mixing. I hope this is of help,
      Gemma 🙂

      • Ernestina Hinojosa on December 15, 2018 at 1:01 pm

        yes thank you i am going to give this another try. i did get a little impatient folding in the egg whites because they were hard to get mixed in all the way so i’ll be careful this time around.

        • Gemma Stafford on December 16, 2018 at 6:35 am

          Hi Ernestina,
          The first lot you mix in can be mixed in well, the second lot you fold gently, that will do it,
          Gemma 🙂

  28. Chenzi May on November 23, 2018 at 7:54 pm

    Hi Gemma, I want to make this for my son’s birthday but planning to do a 3-layer cake.

    What do you suggest for the filling? Will the whipped cream hold between the layers? Thanks!

    • Gemma Stafford on November 24, 2018 at 3:17 am

      Hi there,
      The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk. This will work well in this very light cake, but as it is fresh dairy cream it needs to be refrigerates up to serving time.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. For your tres leches cake, if this is what you have, then I think it will work too.
      I hope your son has a very happy birthday and that his cake is perfection!
      Gemma 🙂

      • Chenzi May on December 6, 2018 at 3:56 pm

        Hi Gemma,

        The cake was phenomenal! I made it into a 4-layer cake with the whipped cream, plus a ganache drip on top. I also made homemade confetti sprinkles using your marshmallow fondant recipe. 😊

        I’d love to share the photo but I can’t upload it even if I’m signed in. Anyways, thanks so much!

        Lots of love!

        • Gemma Stafford on December 8, 2018 at 2:38 am

          Hi Chenzi,
          wow! thank you for this lovely description of your cake, I am delighted it worked out so well for you. I am not sure why you are having trouble submitting the photo, I will tell the tech guys, they will check it out.
          Thank you for being in touch,
          Gemma 🙂

  29. samanthidias on November 12, 2018 at 6:32 am

    My first attempt making this. I even had to make evaporated milk from your recipe as we dont get it in Sri Lanka. But mine too i noticed was getting too brown within the first 10 mins so i adjusted oven heat from the bottom and it came out really well. Its a birthday cake for mum waiting to try it look delicious

    • Gemma Stafford on November 12, 2018 at 9:13 am

      Wow, that’s awesome! Great job! Let me know what you think 🙂

      • Samanthi Walgamage on November 18, 2018 at 9:17 am

        It came out great and everyone loved it.. thanks Gemma

        • Gemma Stafford on November 20, 2018 at 3:11 am

          Hi there,
          That is very good to hear, thank you for letting me know,
          Gemma 🙂

  30. Kristine on November 10, 2018 at 4:45 am

    Hi gemma,i made this cake,but i slightly burned the top part (tears) so i ended up getting it out of the oven after 25mins.

    • Gemma Stafford on November 11, 2018 at 5:56 pm

      Hi Kristine,

      I’m sorry to hear that. I haven’t gotten that feed back before but I’ll look into the baking time incase it’s too much.

      Gemma.

  31. Syeda Fatima Tanweer on October 26, 2018 at 3:38 am

    Hi there, I amhuge fan of your baking……I will be glad if you Please share the recipe of pina colada cake

    • Gemma Stafford on October 27, 2018 at 7:37 am

      Hi! Thank you for your comment. I will add it to my list. 🙂

  32. Em on October 5, 2018 at 9:17 am

    Made this last night and had it for breakfast this morning. So good with a cup of breakfast tea! I kind of made a mess folding in the egg whites but it turned out just fine. Not sure how to post a pic here but happy that it ended up looking a lot like yours despite any kitchen mishaps.

    • Gemma Stafford on October 6, 2018 at 3:22 pm

      Delighted you liked it. Scroll below the written recipe and theres a tab that says ‘submit photo here’. Just click that 🙂

      Best,
      Gemma.

  33. Rytz on September 26, 2018 at 6:28 pm

    Do you have any substitute for heavy cream?

    • Gemma Stafford on September 28, 2018 at 1:46 pm

      Unfortunately you need heavy cream for this recipe because it needs to get thick to hold the cheesecake.

      Best,
      Gemma.

  34. Simone on September 10, 2018 at 5:05 am

    Yes please my teenage boys really enjoy making your recipes but they only choose the ones with videos as they learn it quickly that way so we second the request especially as this cake is a little quirky in it’s process! Also can we swap evaporated milk for normal milk or something else? Thanks Jemma you are a big hit in our home. Thanks so much

    • Gemma Stafford on September 10, 2018 at 5:23 am

      Hi Simone,
      Thank you for your kind words, it is good to have your family baking with us.
      I may get to a video of this recipe, but there were so many requests for this that I decided to get it up here as a quick fix!
      Evaporated milk is milk which has had a lot of the ‘water content’ evaporated off. This is like the condensed milk process but without the added sugar.
      You can do this at home too, it is a good bit richer than regular milk, and traditional in this recipe. You reduce the milk by about 40% gently simmering it for a few hours. (https://www.biggerbolderbaking.com/how-to-make-condensed-milk/) this is the process, but you do not add the sugar.
      I hope this is of help to you. If you wish to swap it out then use 1/2 and 1/2 or a single cream, which will be about 15% fat content.
      Thank you for being in touch,
      Gemma 🙂

  35. GRACE on August 23, 2018 at 7:18 pm

    Hi Gemma.,i’m a new here and always watching all your videos in youtube. i like all your recipes coz they are easy to follow and very informative.. i’m planning to make this cake on my sister in law birthday but i’m a bit confuse about the 1/3 cup of whole milk and there’s another 1/4 cup. do i add the 1/3 cup and 1/4cup of whole milk to make this cake? thank you!

    • Gemma Stafford on August 24, 2018 at 5:55 am

      Hi Grace,
      First of all it is good to have you here with us, I am happy that you are baking this cake, it is a popular thing!
      Yes, at step 9 in the instructions it tells you what to do:
      Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a toothpick to poke holes all over the top of the cake.
      Slowly pour the milk mixture over the top of the cake, making sure to pour near the edges and all around.
      Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
      The first lot of milk is baked in the cake.
      Take a look back at the recipe and read it slowly, it will be good.
      Thank you for being in touch,
      Gemma 🙂

  36. Anton on August 19, 2018 at 7:35 pm

    this is probably a silly question, but are you using table salt or something like kosher salt?

    • Gemma Stafford on August 20, 2018 at 2:20 am

      Hi Anton,
      there is no such thing as a silly question, but sometimes silly answers!
      I never use table salt, always a sea salt of some sort. Usually a fine one from the store, sometimes a special one I come across.
      I hope this is of help,
      Gemma 🙂

  37. Dr Shriya Doreswamy on August 14, 2018 at 9:45 pm

    I’ve been waiting for this recipe, God knows for Joe long!!! My two little boys love this cake and we buy it from Wegman’s…. But now I can make it at home because of your review… just wanted to know if we Can make this eggless? 🤔

    • Gemma Stafford on August 15, 2018 at 7:42 am

      Hi there,
      Well, this will be a challenge with this type of cake, as it relies so much on the eggs. I think it will be a different type of sponge, and then the milks added to that.
      I have to think about this one! Lady fingers are a similar type of sponge, and here is a recipe for these sponge fingers: http://bit.ly/EgglessLadyFingers.
      I have put this idea on my list,
      Gemma 🙂

  38. Jen on August 14, 2018 at 8:13 pm

    Please make a video! My daughters favorite birthday cake 😬

    • Gemma Stafford on August 15, 2018 at 7:48 am

      Hi Jen,
      I may get to it at another time,
      Gemma 🙂

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