The term “Mexican cuisine” often conjures up savory images of main courses such as enchiladas or pozole; however, one of Mexico's most popular dishes is in fact a sweet dessert: tres leches cake. Pastel de tres leches, or "three milks cake" in English, is a light and fluffy sponge cake pierced with small holes and then soaked in evaporated milk, condensed milk, and whole milk. Popular in North, Central and South America, it is known for its rich, moist texture and creamy flavor. As a symbol of festivity, tres leches cake is often served at birthdays, holidays, and special gatherings. In this article, we will explore the history of tres leches cakes, their regional differences in Mexico, and their cultural significance. At the end, you will find an authentic Mexican recipe for a delicious tres leches cake that will bring the sweet flavors of Mexico into your own kitchen.

The prominence of tres leches cakes in Mexico is the result of a complex intercultural exchange between Mexico, Europe, and the United States. The origins of the dessert are believed to have been inspired by Italian tiramisu and English trifle, both of which are alcohol-soaked sponge cakes layered with rich cream, cheese, and sugar. Given the strong European influence in Latin America during the 19th century, it is unsurprising that these soaked desserts gained popularity in Mexico, incorporating European staples such as custard, bread, and wine. These ingredients were then blended with Mexico’s Indigenous ingredients such as tropical fruits, creating unique Mexican-European fusion dishes such as tres leches cake as well as flan. 

By the third quarter of the 19th century, European powers had largely been expelled from Mexico; however, it did not take long for the growing power of the culture of the United States to exert a similar influential power over Mexico and its culinary traditions. In the 1930s, during the expansion of the Nestlé Company into Mexico, the company began printing a recipe for tres leches cake on the labels of their evaporated milk, condensed milk, and cream products. This strategic marketing initiative coincided with World War II, a period that increased the demand for shelf-stable dairy products. As a result, Nestlé is widely credited with popularizing tres leches cake, transforming it into a widely recognized and celebrated dish. 

Despite international influences in the origin and popularity of tres leches cake, Mexican culinary culture has been the cornerstone in forging the distinct regional varieties found here in Mexico. As Mexican cuisine often incorporates locally available and traditional ingredients to enhance dishes, Mexican tres leches cake can include cinnamon, vanilla, and tropical fruits such as mango, guava, and pineapple, all of which are nationally sourced. Additionally, coastal regions with higher access to fresh coconuts, such as Veracruz, tend to supplement the three milks with coconut milk. Similarly, parts of central Mexico with larger farming populations tend to add cajeta, a sweet goat’s milk caramel, as an added layer of drizzled sweetness on top. Not surprisingly, Mexico’s world class cacao is often incorporated into the cake batter or the milk mixture to make chocolate tres leches cakes. 

In addition to local ingredients influencing the style of Mexican tres leches cakes, Mexican values and cultural traditions have similarly impacted the physical appearance of the dessert. Most prominently, family is one of Mexico’s core values and as such, family gatherings whether in the form of birthdays, weddings, baptisms, quinceañeras, graduations, or other festivals are of utmost importance. Families take a vibrant approach to these celebrations, often using festive decorative toppings on tres leches cakes as one of a variety ways to incorporate bright colors into the events. Beautiful tres leches cakes mirror elegant clothing and well decorated homes and event venues, all of which symbolize the joy and festivity of the event. 

Felipe Carrillo Puerto is no exception when it comes to the country’s love for tres leches cakes. The town is dotted with many pastelerías, or cake shops, that serve different varieties of tres leches cakes such as caramel and chocolate and are topped with fresh strawberries, blueberries, and or sugar sprinkles. Here, tres leches cakes can be purchased both in whole and in individual slices as people celebrate the daily, smaller joys in life. At Na’atik, we often celebrate staff birthdays with a traditional tres leches cake, always purchased locally!

In conclusion, tres leches cake serves as a testament to the rich interplay of history, culture, and culinary innovation that defines Mexican cuisine. Rooted in European influences yet distinctly shaped by Mexican traditions, this dessert embodies the fusion of global and local elements. From its historical evolution as a decadent use of European foods, to its rise as a festive centerpiece through international marketing during World War II, tres leches cake has become a symbol of celebration and cultural pride in Mexico. Its regional adaptations, incorporating Indigenous ingredients and flavors, highlight the creativity and resourcefulness of Mexican culinary practices. As much a reflection of familial and communal values as it is a sweet indulgence, tres leches cake continues to bring people together, enriching moments of joy with its rich, moist texture and unmistakable flavor. 

Bring this Mexican dessert staple in your kitchen with the following authentic Mexican recipe. 

Prep Time: 10 minutes

Cook Time: 30  minutes

Total Time: 40 minutes

Servings: 12 

Calories per serving: 528 kcal

Ingredients

CAKE:

• Butter to grease the pan 

• 1 ¼ cups (155g) sifted all-purpose flour (plus extra for dusting the pan)

• 1 teaspoon baking powder

• ¼ teaspoon salt (if using salted butter, omit the ¼-teaspoon salt)

• ½ cup (115g) unsalted butter, melted and cooled (1 stick)

• 1 cup (200g) of sugar

• 5 whole eggs

• 1 teaspoon vanilla extract

MILK MIXTURE:

• 1 NESTLE LA LECHERA condensed milk 14oz (397g)

• 1 can CARNATION evaporated milk 12oz (340g)

• 4 tablespoons of rum or brandy optional

• 1 cup (240 ml) of Chantilly cream or 1 can of "Nestle Media Crema"

• 1 ½ teaspoon vanilla

• 4 tablespoons of sugar

• 1 ¼ cups (300 ml) heavy whipping cream , the kind you buy in the refrigerated section at the dairy store

• 1 teaspoon vanilla

FRUITS:

• Canned fruit such as peaches, mangoes or fresh fruit such as strawberries and kiwis. If you use fruit for garnish, add it just before serving.

Instructions

1. Preheat the oven to 350 degrees Fahrenheit (180 celsius). Grease and sprinkle flour into a 13-by-9-inch baking dish and set aside ready for when you pour the mixture in.

2. Place the flour, baking powder and salt in a medium bowl and whisk to combine.

3. Beat the eggs one at a time on medium speed for about 45-60 seconds, and slowly add the sugar until all the sugar is incorporated. The egg mixture will be very fluffy and light yellow in color.

4. Slowly add the melted butter, a little at a time, then the vanilla. The butter should be melted and cool.

5. Add the flour in portions (tablespoon by tablespoon) and carefully stir with a spatula until well combined. Avoid over mixing.

6. Transfer the batter to your prepared baking dish using a plastic spatula to help spread it evenly. Bake in the center of the oven for 30-35 minutes or until the cake is golden brown or a wooden pick inserted comes out clean.

7. Remove the cake from the oven and transfer to a wire rack to cool completely. Prick the top of the cake all over with a toothpick, skewer or fork.

MILK MIXTURE:

1. Whisk the condensed milk, evaporated milk, and cream together with the vanilla and rum (if using) in a saucepan, heat over low heat until fully combined. You can just mix the milks together if you want, but putting them on the stove gives them a better flavor. Remove from heat and set aside. (Not everyone heats the milk, some people just mix them together and pour over the cake, so it's a personal choice.)

2. Once the cake is cool, pour the milk mixture over it, cover with plastic wrap and refrigerate for 4 hours or overnight.

CREAM: 

1. Place the cream, sugar and vanilla in a bowl and mix on medium speed until soft peaks form, this will take about 2 minutes. You can put the mixer blades in the freezer and the bowl in the freezer before making the whipped cream. This trick always works to form soft and fluffy whipped cream.

2. When assembling, spread whipped cream over the cake. Decorate with fruit as desired. Chill until ready to serve. Remember, if you're decorating with fruit, don't add it until ready to serve.

3. If you are making this cake ahead of time, add the fruit just before serving. 

Finally, enjoy!

Want to know more about Mexican-Maya food? Check out the recipe section of our blog page for some great recipes from the Zona Maya and beyond.

If you want to sample the unique flavors of the Mexican Caribbean, the best place is in the kitchens of our local families. Na’atik’s MaS (Maya and