Rose Tres Leches Cake - Rose Milk Cake - This is a recipe for the MOST DIVINE Tres Leches Cake/Milk Cake infused with rose syrup. Tres Leches Cake is a light, moist cake that is soaked in a sweet three milk mixture and topped with whipped cream. It tastes AMAZING! What’s more? This cake is SO easy to make and can be made in a wide variety of flavours too!
The appeal with this cake is its super light texture, that sweet creamy milk that it is bathed in and also that it just melts in the mouth. Why not try the ever popular Pistachio version? Or the delicious Saffron Milk Cake?
What is Tres Leches Cake?
Tres leches/pastel de tres leches, torta de tres leches or biscuits de tres leches is an incredible sponge cake that is soaked in 3 kinds of milks - Evaporated Milk, Whole Milk and Condensed Milk.
This authentic Latin American Tres Leches cake is a super light, moist and airy sponge cake that became popular in America in the 80s.
A variety or Tres Leches that is popular in Turkey and Albania is this Trilece which comes with an added layer of Caramel.
The whipped egg whites create loads of bubbles in the batter make it extra light and spongy.
After baking the cake you poke holes in it with a fork and pour the three milk syrup into them.
The texture is what makes it remain spongy and not so soggy even despite being soaked in 3 types of milks.
Plus, the cake travels well and can feed up to 12 people making it ideal for celebrations!
Is Tres Leches cake Spanish or Mexican?
Tres Leches is a delicious Mexican dessert that is popular all over the world and sold in bakeries, dessert parlours, restaurants, and taquieras.
What does Tres Leches mean?
Tres Leches means three milks in Spanish.
In this recipe the cake is soaked in a sweet milk syrup made of 3 milks - Evaporated Milk, Condensed Milk, Whole Milk or Double Cream.
Can Tres Leches Cake be Chocolate?
Yes absolutely. Here is a chocolate version!
What does Tres Leches cake taste like?
Tresc Leches Cake tastes like a sweet sponge cake. It melts in the mouth. It is a deliciously moist cake with so much flavour with a hint of rose. The rose syrup is not perfume like in flavour.
Why is Tres Leches Cake So Good?
Easy Tres Leches Cake is so good because the sponge is light and full of air bubbles. This means it absorbs the flavour and sweetness from all the milk to create a moist sponge that is full of flavour.
Is Tres Leches Healthy?
No it is not healthy. See full nutritional details below.
Is Rose Tres Leches cake soggy?
Tres Leches Cake is very moist but somehow because of the texture of the sponge, it is not soggy.
Rose Tres Leches - Rose Milk Cake Ingredients
This recipe uses very simple ingredients, some of which you may have in the house already. In this recipe substitutions are not really recommended. Here are the ingredients you will need:
Cake Ingredients
Plain Flour, Baking Powder, Salt, Eggs, Vanilla, Milk, Sugar.
Syrup Ingredients
Evaporated Milk, Condensed Milk, Double Cream, Rose Syrup (see picture below - you can also use a little rose water), Pink food Colouring.
Cream Topping Ingredients
Double Cream, Sugar.
How to make Easy Rose Tres Leches Cake
Preheat the oven to Gas Mark 4 or 180 C and butter a casserole dish or oven tray.
Combine the dry ingredients in a large bowl.
Separate eggs and place in separate bowls.
In a second bowl, beat the egg whites for a minute before adding part of the sugar and beating for another minute.
Continue to beat for 1 – 2 minutes until soft peaks are formed.
In a third bowl, beat egg yolks with remaining sugar for 2 minutes.
Add the flour mixture to the egg yolk mixture slowly.
Add yolk mixture on top of whites. Fold in gently.
Pour into greased tin/dish and bake for 25 – 30 minutes.
Make the Milk Syrup by combining the 3 milks in a large bowl or jug. Add rose syrup and pink food colouring. Mix to combine.
Whisk Cream with sugar until slightly thickened.
Once Cake has cooled, pierce all over with a fork and drizzle in the milk.
Leave for 30 minutes. Beat the cream with sugar and either pipe or spread over the top.
FAQS for Rose Milk Cake
Is Rose Tres Leches high in calories?
Tres leches cake is high in calories. Full nutritional information can be found below.
How long does Rose Tres Leches cake last?
Rose Tres leches cake can be made 4 days ahead. The cake should be covered and stored in the fridge.
Making it ahead of time makes it taste better. It means the cake will have a chance to absorb all of the delicious milk syrup into every last crumb.
You can add the cream the day you make the cake or leave it till the day you are likely to need it.
How long can you keep Tres Leches in the fridge?
This cake can be stored in the fridge and saved for up to 4 days.
Can Rose Tres Leches Cake be frozen?
Rose Milk cake can be made ahead of time and frozen without the syrup and decoration.
To do this -
Allow the cake to cool to room temperature.
Cover the tin/dish in 2 layers of cling film and freeze for up to 2 months.
When ready to use, thaw in the fridge over night. Poke holes all over the cake and add the syrup and deco as normal the following day.
You will not be able to freeze the cake once the syrup has been poured into the cake!
TIPS to make the BEST Rose Tres Leches Cake
- Fold the egg whites and yolks into the batter gently mixing from the bottom of the bowl. I use a metal spoon or rubber spatula. Both have worked fine for me.
- Let the cake rest for at least 30 minutes after pouring on the syrup so it can absorb the milk syrup.
- Bake the cake in either a well greased oven tray or pyrex rectangular dish.
- I would not recommend a store brought cake mix in this recipe because they do absorb the milk syrup without becoming soggy.
- This cake will rise like a souffle and then fall after it has been in contact with cooler air outside of the oven. This is perfectly normal.
- You can flip the cake upside down before pouring over the 3 milk mixture. This means that you have a nice flat surface to begin with.
- Whilst fridge cold eggs are easier to separate, room temperature eggs are easier to work with and whip.
- Full fat Cream or Milk need to be used in the milk syrup for best flavour.
- Use an offset spatula to spread the cake and cream layer evenly.
More Dessert Recipes:
The BEST Sizzling Brownie with Ice Cream (Super Gooey!)
The BEST Homemade Dark Chocolate Brownies
Easy Pear Crumble with Cinnamon and Ginger
The BEST Sticky Toffee Pudding Tray Bake
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Rose Tres Leches Cake - Rose Milk Cake
Rose Tres Leches Cake - Rose Milk Cake - This is a recipe for the MOST DIVINE Tres Leches Cake/Milk Cake infused with rose syrup. Tres Leches Cake is a light, moist cake that is soaked in a sweet three milk mixture and topped with whipped cream. It tastes AMAZING! What’s more? This cake is SO easy to make and can be made in a wide variety of flavours too!
Ingredients
Cake
- 125 g Plain Flour 1 Cup
- ¼ tsp Salt
- 1 ½ tsp Baking Powder
- 5 large Eggs Egg Whites and Yolks seperated
- 200 g Caster Sugar Divide into 150g (¾ cup) and 50g (¼ cup)
- 1 tsp Vanilla Extract
- 80 g Milk 1/3 Cup
Syrup
- 410 g Evaporated Milk
- 397 g Condensed Milk
- 200 g Double Cream
- 1 - 2 tbsp Rose Syrup
- 1 tsp Pink Food Colouring
Cream Topping
- 480 g Double Cream 2 Cups
- 2 tbsp Caster Sugar
Additional Syrup (Optional)
- 410 g Evaporated Milk
- 397 g Condensed Milk
- 200 g Double Cream
- 1 - 2 tbsp Rose Syrup
- 1 tsp Pink Food Colouring
Instructions
-
Preheat the oven to Gas Mark 4 or 180 C and butter a casserole dish or oven tray.
-
Combine Plain Flour, Salt and Baking Powder in a large bowl.
-
Seperate 5 eggs and place the egg & yolks in seperate bowls.
-
Beat the egg whites on high until soft peaks form. This take around a minute. With the machine still running, add 50g/1/4 cup caster sugar and beat on high until egg whites are stiff (1 minute).
-
Stir in 80g or 1/3 cup milk and 1 tsp vanilla into egg yolk mixture.
-
Add the flour mixture to the egg yolk mixture slowly.
-
Add yolk mixture on top of whites. Fold in gently.
-
Pour into greased tin/dish and bake for 25 – 30 minutes.
-
Make the Milk Syrup by combining the 3 milks in a large bowl or jug. Add rose syrup and pink food colouring. Mix to combine.
-
Whisk Cream with sugar until slightly thickened.
-
Once Cake has cooled, pierce all over with a fork and drizzle in the milk.
-
Leave for 30 minutes. Beat the cream with sugar and either pipe or spread over the top.
-
Serve as it is in a plate/bowl or with additional syrup in a bowl with a spoon.
Recipe Notes
FAQS for Rose Milk Cake
How long does Rose Tres Leches cake last?
Rose Tres leches cake can be made 4 days ahead. The cake should be covered and stored in the fridge.
Making it ahead of time makes it taste better. It means the cake will have a chance to absorb all of the delicious milk syrup into every last crumb.
You can add the cream the day you make the cake or leave it till the day you are likely to need it.
How long can you keep Tres Leches in the fridge?
This cake can be stored in the fridge and saved for up to 4 days.
Can Rose Tres Leches Cake be frozen?
Rose Milk cake can be made ahead of time and frozen without the syrup and decoration.
To do this -
Allow the cake to cool to room temperature.
Cover the tin/dish in 2 layers of cling film and freeze for up to 2 months.
When ready to use, thaw in the fridge over night. Poke holes all over the cake and add the syrup and deco as normal the following day.
You will not be able to freeze the cake once the syrup has been poured into the cake!
TIPS to make the BEST Rose Tres Leches Cake
- This Cake comes is often served with additional syrup. If you want to have more syrup with the cake, make double the quantity of the syrup above.
- If you can't find rose syrup, use rose water.
- Fold the egg whites and yolks into the batter gently mixing from the bottom of the bowl. I use a metal spoon or rubber spatula. Both have worked fine for me.
- Let the cake rest for at least 30 minutes after pouring on the syrup so it can absorb the milk syrup.
- Bake the cake in either a well greased oven tray or pyrex rectangular dish.
- I would not recommend a store brought cake mix in this recipe because they do absorb the milk syrup without becoming soggy.
- This cake will rise like a souffle and then fall after it has been in contact with cooler air outside of the oven. This is perfectly normal.
- You can flip the cake upside down before pouring over the 3 milk mixture. This means that you have a nice flat surface to begin with.
- Whilst fridge cold eggs are easier to separate, room temperature eggs are easier to work with and whip.
- Full fat Cream or Milk need to be used in the milk syrup for best flavour.
- Use an offset spatula to spread the cake and cream layer evenly.
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