South American cuisine recipes

The Best Authentic Tres Leches Cake Recipe

This is a typical dessert from all Latin America, characterized by being very moist, fluffy and having an intense milk flavor. Its name literally means "three milks", since the liquid with which we will soak the cake is made up of three types of milk or their by-products, milk cream, condensed milk, and evaporated milk.

There are many ways to do it, and each family has their own personal touch by flavoring the cake with vanilla, cinnamon or lemon zest, or filling it with fresh strawberries or fruits. However they are simple variations of the same dessert.

Learn how to prepare the authentic Tres Leches Cake like a Pastry Chef, under the guidance of our Chef Daniela Baena.
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What's Included 

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  •  6 Video - Tot 58 minutes 
  •  1 downloadable PDF with
    • ingredients
    • instructions

What You Need 

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  • whole eggs
  • white sugar
  • wheat flour for pastry
  • cornstarch / potato starch
  • salt
  • baking powder (only if you are at sea level)
  • vanilla extract
  • lemon zest or ground cinnamon (optional to taste)
  • heavy cream
  • evaporated milk (or whole milk with 1 large tablespoon of powdered milk)
  • condensed milk
  • fruits for garnish or ground cinnamon (optional)


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  • oven
  • mold of approximately 23 cm in diameter oven
  • wax paper
  • mixer or kitchen planetary mixer or kitchen robot
  • plastic wrap
  • spatula
  • bowls, spoons, knives
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Wine Pairing

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  • Gewürztraminer
  • Riesling
Meet the instructor

Daniela Baena

I am from Bogota, Colombia, and have always been passionate about cooking. I graduated in 2014 from the Mausi Sebess Cooking School in Buenos Aires, Argentina.
Then I decided to create my own pastry company and cooking classes.
I entered the world of conscious eating, which led me to do the diploma in Holistic Cooking at the Gato Dumas School of Gastronomy in 2016.
After finishing I traveled to San Sebastian in the Basque Country to do the Master's Degree in Restaurant Pastry and Sweet Cuisine at the Basque Culinary Center in 2017.
I have worked in a 3 Michelin Stars restaurant named El Celler de Can Roca in Girona, Spain, where I had the opportunity to do my internship with Jordi Roca and his wonderful pastry team.
I later worked as Head Pastry Chef at Gagini restaurant in Palermo, Italy.
I am currently working on my personal MAHI Conscious Eating project and I am certified as a Health Coach at the Institute for Integrative Nutrition in New York and I am dedicated to guiding others in their process of transformation towards a more holistic and healthy lifestyle.

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