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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Trois Leches or Three Milk Cake

Three Milk Cake is popular with Costa Ricans and Nicaraguans and anyone else who tries it. To taste it to to launch a lifetime addiction. This is a rich yellow cake that is soaked in a luscious milk, sugar rum glaze after it's baked. The result is something that brings together cake, pudding and cheesecake. It is simply delicious!

This cake tested well with kids, though you may wish to substitute a touch of vanilla for the rum. If you plan to use a springform pan, use less syrup and keep some on the side for pouring. Unmold the cake in a rimmed plate or platter to capture excess syrup.

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup unsalted butter - softened
5 eggs
1 teaspoon vanilla
1/3 cup milk

Soaking syrup:
1 cup condensed milk
1 cup evaporated milk
1 cup whole milk
1 tablespoon light rum (optional)

Topping (optional)
whipped cream
sliced kiwi, peaches, strawberries

Preheat oven to 350 F.

Lightly butter a 9-by-13 inch cake pan or a 10-inch layer or springform pan (insulated with foil to prevent leakage). Cream the butter with sugar until light and fluffy. Add eggs and vanilla, then milk and flour and blend well. Spoon batter into prepared pan and bake until cake springs back when gently touched (25 to 30 minutes).

Allow cake to cool in pan then turn it out onto a serving platter to finish cooling. To make syrup, stir all ingredients together. Pour evenly over cake and refrigerate it for at least 3 hours.

Serves 8 to 10. Will keep, refrigerated, for up to three days.

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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