Tres Leches Cake: Ringtons RecipeThe Ringtons Blog Tres Leches Cake: Ringtons Recipe

Tres Leches Cake is traditionally a Latin dessert made with three (tres) kinds of milk (leche) – hence the name! This recipe makes 12 squares but you can easily double the weights if you’re catering for a larger crowd. Share your photos with us on social media and make sure to tag @Ringtons. Intensify the summery flavour with a cup of Strawberries and Cream infusion.


For the cake:

113g unsalted butter, softened

200g caster sugar

5 eggs

1 ½ tsp vanilla extract

200g self raising flour

1 ½ tsp baking powder

Pinch of salt


For the milk mixture:

295ml milk

120ml double cream

397g tin condensed milk

170g tin evaporated milk


For the topping:

300ml double cream

50g caster sugar

½ tsp vanilla extract

227g strawberries



  1. Preheat the oven to 180 degrees C/Gas Mark 4. Grease and line a 20x30cm baking tin. To make the cake, cream together butter and sugar until light and fluffy. Mix in eggs, stirring after each addition. Stir in vanilla, flour, baking powder and salt until combined. Pour into prepared tin and bake for 25-30 minutes, until a skewer inserted in the centre comes out clean. Allow to cool in tin for 10 minutes before turning out on a wire rack to cool completely. Once cool, pierce all over with a fork.
  2. To make the milk mixture, whisk milk, double cream, condensed milk and evaporated milk until blended. Pour evenly over the cake and chill overnight.
  3. To make the topping, whip double cream until firm, stir in sugar and vanilla. Spread over chilled cake and decorate with strawberries before cutting into squares.


*Note: This recipe makes 12 squares


Recipe by Kate Simmons for Ringtons.


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