Tres Leches is a Dominican-inspired dessert. It is a buttery sponge cake that is soaked in 3 types of milk – evaporated, condensed and heavy cream. Despite the amount of milks in this cake, it is light, refreshing and so flavorful with all the sweet milks and light sponge cake combined.
Of course – for those of you who know me, I always love to add some “Indian Flair” to my foods – when possible! So I took the chance of making my own version of Tres Leches and added in some deliciously sweet rose flavors to this recipe. The result was amazing! The cake is so light and fluffy with a delicious blend of rose-flavored milks in it. THEN – I added a creamy whipped topped infused with more subtle rose flavors. It really is a deliciously different dessert that I know you will love yourself!
I added in 4 milk types to give this cake a bit more flavor and a spongier texture – all flavored with rose water!
Here’s my recipe!
ROSE MILK TRES LECHES CAKE
Servings: 1 9×13 sheet cake
Ingredients:
- Cake:
- 1.5 cups all-purpose flour
- 1 tsp. baking powder
- ½ cup of salted butter
- 1 cup white sugar
- 1/2 cup whole milk
- 1 tsp. vanilla extract
- 5 eggs (room temperature)
- Milk Mixture:
- 1 14oz. can condensed milk.
- 1 12oz. can evaporated milk.
- 1 cup whole milk
- 1 cup heavy cream
- 1 Tbsp. rose water.
- Few drops of pink food coloring – 2 to 3 drops will give you a light pink color.
- Topping
- 1.5 cups of heavy whipped cream
- ½ tsp. vanilla extract
- 2 Tbsp. rose water.
- ½ cup sugar
- Optional Garnish:
- Edible rose petals
- Strawberry slices
- Rose Syrup
Note: The rose syrup for garnish can be purchased at any local Indian market. The brand I use is “Dabur.”
Instructions:
- Preheat oven to 350F. Grease and flour one 9×13 baking pan.
- In a small bowl, sift the all-purpose flour and baking soda and set aside.
- In another mixing bowl, cream butter, and sugar together till fluffy and creamy. Add the milk, vanilla and eggs, 1 at a time. into the buttery mixture and beat well.
- Add the flour mixture few tablespoons at a time into the egg mixture and mix well till completely blended. The batter will be thick but smooth.
- Pour the batter into the cake pan and using a spatula, spread out the batter into an even layer. Bake cake for 30 minutes. (The cake will have a light golden-brown top.)
- While cake is baking, make the milk mixture for the cake by taking a separate bowl or container and adding in evaporated milk, condensed milk, whole milk, heavy cream, rose water and pink food coloring – add more for a darker pink if desired. Whisk everything together till all the milks and ingredients are fully combined. Set Aside.
- After time, remove cake from oven and allow to cook for about 5-7 minutes.
- Pierce the warm cake with fork several times all over the cake. Pour the rose milk mixture all over the cake, making sure to get the edges of the cake, as well. (The cake may look immersed in milk, but it will absorb into the cake.)
- Place cake in fridge for 2-3 hours or until fully cooled off and milk is absorbed into cake completely.
- Once cake is cooled, in a small mixing bowl add heavy cream, sugar, vanilla and rose water and whip with hand blender or whisk till you have stiff peaks.
- Spread the topping all over the cooled cake and let refrigerate for 10 minutes.
- To serve, cut a slice of cake and place on desired plate. Top with a sprinkle of edible roses, some strawberry slices, and a drizzle of rose syrup all over cake and plate. Enjoy cold!
Baked Sponge Cake 
Milk-Soaked Cake 
Final Result
You have to try making this version of Tres Leches soon! Rose Milk is such an amazing addition to this already amazing sweet treat. And I know you’re probably thinking that the rose flavor is too strong. BUT – it’s not at all. It adds an extra level of subtle sweetness and a beautiful floral after taste that makes Indian foods so much more delicious! Have an extra slice for me!
Feel free to comment below and tag me on IG @cmspiceculture with your tres leches pics after you make it!
Enjoy!
