pastel de 3 leches recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best pastel de 3 leches recipe

I’ve always been fascinated by the rich history of pastel de 3 leches, a moist and delicious sponge cake that originated in Latin America. The name ‘pastel de 3 leches’ translates to ‘cake of three milks,’ which refers to the three types of milk used in the recipe: evaporated milk, condensed milk, and heavy cream.

This cake is a staple in many Latin American countries, particularly in Cuba and Mexico, where it’s often served as a dessert or snack. When I first tried pastel de 3 leches, I was blown away by its velvety texture and sweet, creamy flavor.

My family loves it just as much as I do, and we often have it for special occasions or just as a treat on a lazy Sunday afternoon. One of the things I love about this cake is how versatile it is – you can serve it warm with a scoop of ice cream or chilled with whipped cream on top.

The best part? It’s incredibly easy to make at home with just a few simple ingredients.

I’ve experimented with various recipes over the years, but my favorite one uses three types of milk for that signature moist and creamy texture. To make this cake from scratch, you’ll need all-purpose flour, granulated sugar, whole milk, evaporated milk, sweetened condensed milk, heavy cream, large eggs, pure vanilla extract, unsalted butter, melted butter for greasing the pan, and powdered sugar for dusting.

Once you’ve mixed together the batter and poured it into a greased pan, you’ll bake it until it’s golden brown and then let it cool completely before topping it with whipped cream or ice cream. The result is a truly decadent dessert that’s sure to impress your friends and family.

Pastel de 3 Leches

4.7 from 1885 votes

Pastel de 3 Leches is a classic Latin American dessert featuring a light and airy sponge cake soaked in a rich three-milk mixture. This recipe combines a delicate cake with a creamy topping for a delightful treat.

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

🥘Ingredients

For the Cake

1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
4 large eggs, separated
1 tsp vanilla extract
1/2 cup granulated sugar

For the 3 Milk Mixture

1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1/2 cup heavy cream
1 tsp vanilla extract

For the Topping

1 cup heavy cream
2 tbsp powdered sugar

👨‍🍳Directions

1Preheat the oven to 350°F.
2In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
3In a large bowl, beat the egg yolks with an electric mixer until thick and pale.
4Gradually add the granulated sugar and vanilla extract, continuing to beat until the mixture is smooth and ribbons form when the beaters are lifted.
5In a separate clean bowl, beat the egg whites until stiff peaks form.
6Gently fold the egg whites into the yolk mixture using a spatula.
7Gradually fold in the dry ingredients until just combined.
8Pour the batter into a greased 9×9 inch baking dish and smooth the top with a spatula.
9Bake for 20-25 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean.
10Allow the cake to cool completely in the pan on a wire rack.
11In a medium bowl, combine the sweetened condensed milk, evaporated milk, heavy cream, and vanilla extract.
12Stir until well mixed.
13Pour the 3 milk mixture evenly over the cooled cake, ensuring it is fully saturated.
14Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the cake to absorb the milk mixture.
15This will result in a moist and creamy cake.
16Before serving, beat the heavy cream and powdered sugar in a chilled bowl until stiff peaks form.
17Spread the whipped cream evenly over the top of the cake.
18Cut into squares and serve chilled.

🔧Equipment

Mixing bowl
Baking sheet
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 125mg🧂Sodium: 250mg🌾Total Carbs: 40g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 8g

📝Notes

Tips: For a richer flavor, use whole milk instead of evaporated milk for the 3 milk mixture. You can also add a layer of fresh fruit or a dusting of cinnamon on top of the whipped cream for added flavor and presentation.

Watch Video Of How Pastel de 3 Leches Works

One thing I love about making pastel de 3 leches is how versatile it is – you can serve it warm with ice cream or chilled with whipped cream on top. My family enjoys it both ways!

In fact, we often have it for special occasions like birthdays or holidays but also enjoy making it on lazy Sunday afternoons when we don’t feel like cooking up much fuss. As an added bonus this recipe works well for large gatherings since everyone will love having seconds (and maybe even thirds!)

without worrying about running out too quickly due largely because each slice can easily feed multiple guests depending how generous portion sizes are cut.

❓ Frequently Asked Questions About Pastel de 3 Leches

Q: What is pastel de 3 leches?

Pastel de 3 leches is a type of sponge cake that originated in Latin America. It’s made with three types of milk: evaporated milk, condensed milk, and heavy cream.

Q: What’s the difference between pastel de 3 leches and other sponge cakes?

Unlike other sponge cakes that use only one type of milk or no milk at all, pastel de 3 leches uses three different types of milk to create its signature moist and creamy texture.

Q: Can I use low-fat or non-dairy milks instead of regular milk?

While you can experiment with low-fat or non-dairy milks if you prefer a lighter version of this cake, keep in mind that it may not have the same rich flavor and texture as traditional pastel de 3 leches.

Q: How do I know if my pastel de 3 leches has turned out right?

A perfect pastel de 3 leches should be moist but not soggy; if it feels too dry or crumbly when you touch it gently with your finger tip then try increasing baking time slightly more – until done!

Similar Posts