pastel de 3 leches recipe

Written BySheba G Updated On
pastel de 3 leches recipe
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The Best pastel de 3 leches recipe

I’m so excited to share with you my family’s favorite pastel de 3 leches recipe, a traditional Mexican dessert that has been a staple in our household for years. This moist and creamy cake is soaked in three types of milk (evaporated milk, condensed milk, and heavy cream), making it a heavenly treat for anyone who tries it.

I remember my kids’ eyes lighting up every time they’d see the towering cake on the table, and I’m sure yours will too. The best part?

It’s incredibly easy to make and requires minimal ingredients, making it perfect for a weeknight dessert or a special occasion. As a busy mom, I appreciate recipes that can be whipped up in no time and satisfy everyone’s sweet tooth.

My family loves this cake so much that we often have leftovers for days, and it only gets better with time – if that’s even possible! I’ve experimented with various flavor combinations, but the classic three-milk method remains our top choice.

Give this recipe a try and see why it’s become an integral part of our family gatherings and special occasions. Whether you’re hosting a dinner party or simply need a sweet fix, this pastel de 3 leches recipe is sure to impress your loved ones.

With its rich history and simple preparation method, I’m confident you’ll fall in love with this Mexican delight just like we have.

Pastel de 3 Leches

Pastel de 3 Leches

4.7 from 1176 votes

Pastel de 3 Leches is a popular Latin American dessert. It is a soft and moist sponge cake soaked in three kinds of milk: evaporated milk, sweetened condensed milk, and heavy cream.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 cups flour
1 tsp baking powder
1/2 tsp salt
4 large eggs
1 cup granulated sugar
1 tsp vanilla extract
1/2 cup whole milk

For the 3 Milks Mixture

1 1/2 cups evaporated milk
1 1/2 cups sweetened condensed milk
1 1/2 cups heavy cream

For the Meringue Topping

4 large egg whites
1 cup granulated sugar
1/2 tsp cream of tartar

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour a 9×13 inch baking dish.
3In a large mixing bowl, combine flour, baking powder, and salt.
Set aside.
4In another bowl, beat eggs and sugar using an electric mixer on high speed until pale and thick, about 2-3 minutes.
5Stir in vanilla extract and milk.
6Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7Pour the batter into the prepared baking dish and smooth the top with a spatula.
8Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9Allow the cake to cool completely in the pan.
10In a medium bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream until well combined.
11Once the cake is cool, poke holes all over the surface using a fork.
12Slowly pour the milk mixture over the cake, allowing it to soak in completely.
13Cover and refrigerate for at least 4 hours, or overnight.
14Preheat the oven to 350°F.
15In a large mixing bowl, beat egg whites and cream of tartar using an electric mixer on medium speed until foamy.
16Gradually add sugar, beating on high speed until stiff peaks form.
17Spread the meringue evenly over the chilled cake, sealing the edges to the pan.
18Bake for 10 minutes, or until the meringue is lightly golden.

🔧Equipment

9×13 inch baking dish
Mixing bowl
Electric mixer
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Ensure the cake is completely cool before adding the milk mixture to prevent it from becoming soggy.

This recipe has been a staple in my household for years, and I can confidently say it’s always a good idea for any occasion. Whether you’re hosting a family gathering or just need a sweet treat for yourself, pastel de 3 leches is sure to impress your loved ones.

You can store leftover cake in an airtight container at room temperature for up to three days or freeze it for up to two months. When reheating, make sure to cover the cake with plastic wrap or aluminum foil to prevent drying out.

Serve warm or at room temperature with a dollop of whipped cream or vanilla ice cream if desired.

❓ Frequently Asked Questions About Pastel de 3 Leches

1. What is pastel de 3 leches?

Pastel de 3 leches is a traditional Mexican dessert that consists of a moist sponge cake soaked in three types of milk: evaporated milk, condensed milk, and heavy cream.

2. What is the difference between pastel de 3 leches and other cakes?

The main difference between pastel de 3 leches and other cakes is the unique soaking process that involves three types of milk. This creates a creamy texture that sets it apart from other desserts.

3. Can I use different types of milk?

You can experiment with different types of milk, but keep in mind that using non-dairy alternatives may affect the flavor and texture of the cake.

4. How long does it take to make pastel de 3 leches?

The preparation time for pastel de 3 leches is relatively quick – about 20 minutes – but the cake needs to soak for at least four hours or overnight before serving.

5. Can I make pastel de 3 leches ahead of time?

You can make the cake ahead of time, but assemble and soak it just before serving to ensure the best results.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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