Tres Leches Cake (Milky Cake
This tres leches cake is one of my all-time favorites. Made with layers of cake filled with sweetened condensed milk and topped with a soft vanilla cream cheese frosting, this tres leches recipe will quickly become one of your favorites too!
If you’ve ever made tres leches before, you’ll notice this recipe is slightly different. Traditionally, tres leches cake layers are soaked in milk after they are baked, then stacked and drizzled with more milk.
With this take on tres leches, you don’t need to worry about pouring extra milk on top of the cake. The milk is baked right into the layers—and they are every bit as moist as traditional tres leches, minus all the fuss.
Why is this Milk Cake Called Milky Girl?
The name of the milk cake, Milky Girl, has a little bit of a story behind it. In Germany, where this cake originated, the condensed milk can label has a girl on it and the name of the condensed milk is “Milky Girl”. Since the cake layers are based on condensed milk, the cake was named after the name of the condensed milik brand.
All that being said, you can use any kind of condensed milk you have on hand for this milk cake—it doesn’t have to be Milky Girl.
Cream Cheese Frosting
This cake comes out extra tender thanks to a combination of the condensed milk cake layers and the cream cheese frosting that is in between each layer. The frosting is absorbed into the cake which makes it all the better!
This soft, creamy, and fluffy cream cheese frosting has a hint of vanilla which makes it all the better! Plus, you only need four simple ingredients to (literally) whip up this frosting. It’s well worth the effort!
Cream Cheese Frosting with Fruit
Between the cake and the cream cheese frosting, this dessert comes out pretty sweet. To give more of a balance I like to add tart raspberries on top of the cake. Plus, it just looks so pretty on top of that cream cheese frosting.
I usually put halved raspberries between each layer as well, but this time I only had enough for the top. I highly recommend trying it in between each layer – it’s fantastic with the cream cheese frosting!
How to Make This Tres Leches Cake
*For detailed recipe instructions see the recipe card bottom of the post.
- Grab your ingredients for the cake layers.
- Preheat oven to 350F with the baking rack in the middle. Line a jelly roll baking sheet with parchment paper and set aside.
- Prepare the condensed milk cake batter.
- Pour out the cake batter into 9-inch circles on parchment paper and bake.
- Once baked remove from parchment paper and bake the remaining cake batter. You should have 7 tres leches cake layers in total.
How to Make Vanilla Cream Cheese Frosting:
- Gather your ingredients.
- Add all the ingredients to a mixing bowl except for the whipping cream and whip until smooth.
- Add the whipping cream and mix until the cream is fluffy.
How to Assemble the Tres Leches Cake:
- Put a dab of frosting on your serving board/platter. Place the first cake layer on top and press to adhere.
- Spread 1/5 of frosting into an even layer, place the second layer and do the same.
- Repeat until all the frosting and tres leches cake layers are used up.
- Adding about 1/4 of halved raspberries to each layer would be great, but it is optional.
- Use about 2/3 of a cup of the reserved frosting to cover the sides and top of the cake.
- Put a thicker layer around the sides, but a very thin layer on top.
To decorate the cake:
- Fit a pastry bag or a sand Ziplocploc bag with a star tip (#35 Ateco) and fill it with the reserved 1/3 cup frosting.
- Add shredded coconut along the sides of the cake, and about ½ inches of the top of the edge of cake.
- Pipe stars all around the edge of the cake.
- Put a layer of raspberries, open side up all inside the piped edge. Fill each opening with raspberry sauce or strained jam.
- Cover the cake and refrigerate overnight, for the cake layers to soften.
To Serve the Tres Leches Cake:
- Dip a knife in hot water, wipe and cut the cake in wedges.
Tres Leches Cake (Milky Girl Cake)
This Milky Girl Cake is the tres leches cake you've been looking for! This condensed milk recipe is a milk cake with a soft cream cheese frosting.
Ingredients for Vanilla Cream Cheese Frosting
- 1½ cups raspberries for the top of the cake
- 1½ cups raspberries , halved (to put between layers of the cake (optional))
- ½ cup shredded unsweetened coconut
- 4 Tbsp jam strained
Preheat oven to 350°F with the baking rack in the middle. Line a jelly roll baking sheet with parchment paper and set aside.
How to make the Condensed Milk Cake Layers for Milky Girl Cake:
Add 1 can condensed milk to a bowl. In a separate bowl stir together 1 cup flour and 1 tbsp baking powder. Add 2 eggs to the condensed milk and stir until smooth. Add flour mixture and stir until smooth again.
Draw a 9-inch circle on the parchment paper. If using the jelly roll pan you can probably fit to circles. Flip the parchment upside down. Pour ⅓ cup batter int he middle of the circle and spread into a thin layer, trying to stay within the drawn circle. Bake for about 5 minutes, or until the middle is baked through. It helps if someone can help you hold the parchment in place while you spread the batter around.
Remove from parchment paper as soon as you get the cake out of the oven, scrape off any stuck bits of cake. Reuse the parchment paper to bake the remaining batter in the above manner. You should have 7 cake layers total.
How to Make the Vanilla Cream Cheese Frosting:
Add 2/3 cup powdered sugar, 16 oz cream cheese and 2 tsp vanilla to a bowl and whip until smooth and no chunks of cream cheese are visible; stop several times to scrape the bottom of the bowl.
Add 3 cups heavy whipping cream and continue whipping until the whipped cream is fully incorporated and the cream is fluffy.
Reserve 1 cup of frosting until later (for decorating).
To assemble the Milky Girl Cake:
Put a dab of frosting on your serving board/platter. Place the first cake layer on top and press to adhere. Spread ⅕ of frosting into an even layer, place the second layer and do the same. Repeat until all frosting and cake are used up. Adding about ¼ of halved raspberries to each layer would be great, but it is optional.
Use about ⅔ of a cup of the reserved frosting to cover the sides and top of the cake. Put a thicker layer around the sides, but a very thin layer on top.
Fit a pastry bag or a sandwich Ziploc bag with a star tip (#35 Ateco) and fill it with the reserved ⅓ cup frosting.
While holding the cake in one hand (or on a raised surface such as cake stand), fill the other palm of your hand with unsweetened shredded coconut and press it against the sides of the cake. Have something to catch the coconut shreds when they fall back down, like a baking sheet or a large plate. Go all around, covering the sides and around ½ inch of the top edge of the cake with coconut. Pipe stars all around the edge of the cake with the prepared piping bag.
Put a layer of raspberries, open side up all inside the piped edge. Fill each opening with raspberry sauce or strained jam.
Cover the cake and refrigerate overnight, for the cake layers to soften.