Turkish Trileche (Tres Leches) Cake – Milk Cake
Turkish Trileche (Tres Leches) Cake – Milk Cake is a popular dessert in Turkey and the Balkans. It comes from the Spanish dessert called “Tres Leches,” which means “three milks.” This cake is known for being very soft and moist. It is soaked in a sweet milk mixture that melts in your mouth.
It became very popular in Turkey in the early 2010s. Many cafes and restaurants started selling it. Turkish people loved its light and milky texture. Now, Trileche is one of the most popular desserts in Turkey.
What Makes Turkish Trileche Special?
The secret of Turkish Trileche is the milk mixture. It includes whole milk, heavy cream, and sweetened condensed milk. The sponge cake absorbs the milk and becomes very moist. We add whipped cream and caramel sauce on top. The combination of sponge cake and sweet milk is very delicious.
You only need simple ingredients to make Turkish Trileche. For the cake, you need eggs, sugar, flour, and a little baking powder. Use milk, cream, and condensed milk for the milk mixture. For the topping, use caramel sauce and whipped cream.
Sweet, soft, and oh-so-creamy—Turkish milk cake at its best.
How to Make Turkish Trileche
First, you make the sponge cake. It is important to beat the eggs and sugar until they are thick and pale. This helps the cake stay light and fluffy. Then you bake the cake until it is golden brown. After it cools a bit, you poke holes all over the cake. This helps the milk mixture soak into every part of the cake.
Then, you mix the three types of milk together. Pour this milk mixture slowly over the cake. Let the cake absorb the milk completely. It is best to refrigerate the cake for a few hours or overnight. This makes it extra moist.
Finally, you add the topping. Spread whipped cream and caramel sauce on top, and draw lines with whipped cream. Make a feathered design with a toothpick. This makes the cake look pretty and professional. However, this step is optional.
Trileche is easy to make and tastes amazing. It is a great dessert for family gatherings, birthdays, or holidays. You can make it ahead of time and keep it in the fridge. It is always a big hit with guests.
Turkish Trileche (Tres Leches) Cake is a soft, sweet, and milky dessert that everyone loves. Its sponge cake and rich milk mixture make it very special. If you love moist cakes, you should definitely try making this at home. You will be surprised how easy and delicious it is!
Check out the cake recipes that will make every celebration extra sweet!
Turkish Trileche (Tres Leches) Cake – Milk Cake
Ingredients
For the sponge Cake:
- 4 large eggs
- ½ cup (100g) granulated sugar
- ½ cup (80ml) vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1 cup (120g) all-purpose flour
- 1 tsp baking powder
- Pinch of salt
For the Milk mixture:
- 1 ½ cup milk preferably 3% fat
- ½ cup condensed milk
- ¾ cup heavy cream unsweetened
Topping:
- ½ cup unsweetened whipping cream
- 1 tbsp icing sugar
For the Caramel Sauce (Optional but recommended!):
- ½ cup (100g) granulated sugar
- 1 tbsp water
- 1 tbsp (20g) unsalted butter
- ½ cup heavy cream unsweetened
Instructions
Preheat the oven:
- Preheat your oven to 180°C. Line a 20cm square baking dish with parchment paper. Use a deep baking dish to hold the milk mixture without overflowing.
Make the cake batter:
- In a large mixing bowl, whisk together the eggs, vanilla essence and sugar until pale and fluffy (about 3-4 minutes with a hand mixer). Whip until they’re at the ribbon stage (thick, pale, and leaves a trail).
- Add the oil, and mix until smooth.
- Sift in the flour, baking powder and salt. Gently fold or whisk until just combined—don’t overmix.
Bake the cake:
- Pour the batter into the prepared baking dish and spread evenly.
- Remove air bubbles using a toothpick.
- Bake for 25-30 minutes, or until a toothpick inserted in the centre comes out clean.
Prepare the milk syrup:
- Add the condensed milk and heavy cream to the milk and mix until combined.
Soak the cake:
- Let the cake cool for about 10 minutes.
- Remove the cake from the pan and peel off the butter paper or parchment paper.
- Transfer the cake back into the same baking pan (it makes it easier to soak and serve).
- While the cake is still warm, poke several holes in it using a fork or skewer.
- Slowly pour the milk mixture evenly over the cake, allowing it to absorb gradually.
- Refrigerate for at least 2 hours to let the cake fully soak up the milk mixture.
Topping
- In a mixing bowl, whisk ½ cup of heavy cream with 1 tablespoon of icing sugar until stiff peaks form.
- Spread the whipped cream evenly over the top of the soaked cake.
- Use a spatula to smooth the whipped cream layer neatly.
- Reserve a small amount of whipped cream (about 2-3 tablespoons). Place it in a piping bag with a tiny cut at the corner.
Make the Caramel Sauce:
- In a saucepan over medium heat, add the sugar and a tablespoon of water. Let it melt slowly without stirring—swirl the pan occasionally.
- Once the sugar reaches a light amber colour, carefully whisk in the butter until fully incorporated.
- Be careful not to let the caramel turn too dark, as this can make it taste bitter.
- Lower the heat and slowly add the heavy cream (it will bubble—be careful), stirring constantly until the mixture is smooth and combined.
- Allow it to cool. It will thicken slightly as it cools.
- Pour the caramel topping over the whipped cream and spread it evenly.
Decoration (optional)
- Draw thin horizontal or vertical lines (about 1 inch apart) across the caramel layer using the reserved whipped cream.
- Use a toothpick or skewer and gently drag it perpendicularly across the lines in alternating directions (one line from top to bottom, the next from bottom to top) to create a feathered or marbled design.
- Let it sit for at least 30 minutes (or refrigerate for a few hours) to allow the flavours to meld.
Notes
Frequently Asked Questions
“Trileche” is derived from the Spanish “Tres Leches” (meaning “three milks”) and refers to the milk mixture (usually milk, cream, and condensed milk) used to soak the cake.
Yes! In fact, it tastes even better when made a day ahead and refrigerated overnight, allowing the milk mixture to fully soak into the cake.
Absolutely. Store-bought caramel sauce works well, but homemade caramel sauce adds a richer, more authentic flavour.
No, you can beat whole eggs with sugar until pale and fluffy. There’s no need to separate them.
It’s best enjoyed fresh, but you can freeze it (without the caramel or whipped cream topping) for up to 1 month. Thaw in the refrigerator overnight before topping and serving.
They are similar, but Trileche in Turkey often features a light caramel sauce or whipped cream topping instead of meringue and may have different flavourings depending on the region.
Store it covered in the refrigerator for up to 3 days. It’s delicious served cold.
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