Tres Leches Dot Cake

Thu, 11 June 2026

Tres Leches Dot Cake 

For the cake: 

• 225g caster sugar 
• 125g unsalted butter 
• 5 eggs 
• 1 tsp vanilla extract 
• 200g plain flour 
• 1 tsp baking powder 
• 125ml milk 
• 150ml evaporate milk 
• 150ml condensed milk 
• 100ml double cream 

To serve: 

• 500g Whipped Buttercream 
• 100g Caramel sauce 
• 100g sprinkles 

Method 

Preheat the oven to 180C(fan)/390f/gas mark 6. Grease and line a brownie rectangular baking tin with baking parchment and set aside.

First up, get your stand mixer out. Throw in your sugar and butter and beat them together until it’s beautifully light and fluffy - don’t rush this bit, you want plenty of air in there. Next, pop in your egg yolks and a good splash of vanilla extract, and give it another proper beating.

Now, grab your sieve. Sift in the flour and baking powder, and gently fold that through, followed by the milk.

In a separate, spotlessly clean large bowl, grab your electric handheld whisk and whip up those egg whites until you get nice, firm peaks. Take a little dollop of those whites and beat them straight into the main cake mix to loosen it up, then gently fold the rest of them through. We want to keep all that lovely air we just created!

Pour the batter into your prepared tin, smoothing out the top so it’s nice and even. Pop it into the oven for about 25 to 30 minutes. You’re looking for it to be gorgeous, golden, beautifully risen, and when you poke a skewer right into the center, it should come out clean out as a whistle.

Once it’s out, let it sit and cool in the tin for just 5 minutes. Then, invert it onto a lipped tray—trust me, you need those edges to catch all the lovely liquid we’re about to pour over.

While the cake is still nice and hot, take your skewer and poke holes all over the top. In a jug, whisk together your evaporated milk, condensed milk, and cream. Now, slowly - and I mean slowly - drizzle about half of that milk mixture over the hot cake. Let it really soak into those holes before you go adding any more.

When the cake is completely cooled down, it’s time for the topping. Whisk your buttercream until its light and fluffy with. some vanilla pod seeds.

To finish it off, cut the cake the size of the serving bowl/dish you are using, then top with some butter cream, caramel sauce, another layer of sponge and then more buttercream. Top dipped into the sprinkles and enjoy.