Are you looking to satisfy your dessert cravings? Turkish tres leches cake is one of the most luscious desserts, captivating with its rich flavors and delightful texture. The distinct flavor of Turkish tres leches cake comes from using three different types of milk: evaporated milk, condensed milk, and whole milk. The combination of the three different milks and the fluffy, spongey cake and caramel is a match made in heaven.
This perfect blend of moistness and rich flavor is a treat at every celebration. It brings a unique combination of sweetness and creaminess to your dessert. Turkish Trileçe is a delicious fusion of Latin American and Turkish dessert traditions, combining the best of both worlds in a soft, milky, and indulgent cake.
If you’d like more international dessert recipes to try, try this Palestinian Knafeh recipe, this delicious Sticky Date Toffee Pudding, or this delicious Chocolate Flan cake.

History of Trileçe
Trileçe, or Turkish tres leches cake, has roots in Latin America but has become a famous dessert throughout the region. The name “Trileçe” comes from a Turkish word meaning “three milks,” which reflects its ingredients. Over time, it has become a part of Turkish culture, made with local ingredients, and the use of heavy cream as one of the milks. It is often associated with special occasions in Turkey and showcases the fusion of different cultures.
Turkish Tres Leches Cake Ingredients
The final result of a perfect cake depends on the method and measurement of ingredients. The following list of ingredients and quantities will help you create the cake of your dreams.
For the Cake:
- All-purpose flour: This creates a cake base with a fluffy texture.
- Large eggs: Keep the eggs at room temperature. They help the cake rise well and act as a perfect binding agent.
- Granulated sugar: Sugar contributes to the cake’s browning and rich flavor. Be sure to measure both the sugar and flour accurately.
- Vanilla extract: Vanilla elevates the taste and adds an aromatic flavor.
- Baking powder: Baking powder helps the cake rise and gives it an airy texture.
- Pinch of salt: Salt doesn’t make the cake taste salty; instead, it balances the sweetness.
- Whole milk: Milk helps keep the batter moist and ensures a perfect crumb.
- Neutral oil: Oil adds moisture and enhances the richness of the cake.
To Make the Milk Mixture:
- 1 1/3 cups heavy cream
- 1 can sweetened condensed milk
- 1 1/3 cups of evaporated milk
- These three types of milk give tres leches cake its signature moist texture, adding creaminess and sweetness.
For the Cream Topping:
- 1 cup heavy whipping cream
For the Caramel:
- 1 cup granulated sugar
- 2 tablespoons unsalted butter
- 3/4 cup heavy cream
- 2 tablespoons water
- The right quantities of these ingredients will make a perfect caramel sauce with an appealing visual texture.

Step-by-Step Preparation of Turkish Tres Leches Cake
Prepare the Cake of the Turkish Tres Leches Cake:
- Preheat your oven to 350°F (175°C), so it’s ready while you prepare your mixture.
- Using a stand mixer, beat the eggs at medium speed until fluffy (about 10 minutes).
- Gradually add the sugar, one tablespoon at a time. Once the mixture doubles in size, add vanilla, oil, and milk. Mix for another 30 seconds.
- Sift in the flour, salt, and baking powder. Gently combine the ingredients.
- Pour the batter into a well-greased pan, tap it lightly to remove any air bubbles, and bake for 20 to 30 minutes.
- When the cake is baked and has a golden color, remove it from the oven and let it cool for 15 minutes.
Make the Milk Mixture:
- In a bowl, combine heavy cream, evaporated milk, and condensed milk. Mix well.
- Once the cake has cooled to room temperature, poke holes in it using a fork or knife.
- Pour the milk mixture evenly over the cake, then refrigerate for 30 minutes to allow the cake to absorb the mixture.
Prepare the Caramel:
- Use a heavy-bottomed pan to prepare the caramel sauce. On low heat, add the sugar and let it melt without stirring.
- Once the sugar has melted and clumped, gently stir with a wooden spoon.
- Add the heavy cream and water, and cook until bubbles form.
- Turn off the heat, add the butter, and stir until fully incorporated. Let the caramel cool before using.
Make the Whipped Cream:
- Beat the heavy cream with a beater until thick and fluffy (about 5 to 8 minutes). Reserve this for decorating.

Assemble the Turkish Tres Leches Cake:
- Once the cake has soaked, top it with whipped cream and refrigerate for 30 minutes.
- Whisk the cooled caramel and drizzle it over the cake just before serving.
- Use a piping bag to decorate with whipped cream, or create a marble effect with a toothpick.
- Refrigerate for 4 hours or overnight before serving.
Top Tips for Beginners:
- Ensure eggs and milk are at room temperature before starting.
- Always sift the flour while baking cakes to prevent clumps.
- Don’t over-mix the ingredients, which can lead to a dense texture.
- Chill the cake between each step, and refrigerate it after pouring the milk mixture.
- Keep an eye on the pan when making caramel, as it can burn quickly.

Some More Delicious Recipes I Think You’ll Love:
Turkish Lentil Soup (Kırmızı Mercimek Çorbası)
Middle Eastern Sfeeha (Open Faced Meat Pies)
Authentic Middle Eastern Chicken Shawarma
Shish Tawook – Middle Eastern Chicken Kebabs
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, Tiktok and YouTube.

Turkish Tres Leches Cake (Trileçe)
Ingredients
For The Cake:
- 1 1/2 cups all purpose flour sifted
- 5 large eggs room temperature
- 1 cup granulated sugar 200g
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 1/3 cup whole milk
- 1/3 cup neutral oil
3 Milk Mixture:
- 1 1/3 cup heavy cream
- 1 can sweetened condensed milk
- 1 1/3 cups evaporated milk
The Cream Topping:
- 1 cup heavy cream
Caramel Layer:
- 1 cup granulated sugar
- 2 tablespoons unsalted butter
- 3/4 cup heavy whipping cream
- 2 tablespoons water
Instructions
To Make the Cake:
- Add the eggs to a bowl of a stand mixer. Beat on medium speed.
- Add the sugar, a tablespoon at a time, until the eggs are doubled in size. This process should take 10 minutes.
- Once doubled in size and fluffy, turn off the mixer. Add in the vanilla, milk and oil. Beat on medium speed for 30 seconds to 1 minute.
- Finally, sift in the flour, salt and baking powder.
- Fold in gently using a spatula.
- Spray a 9×13 pan well and pour the batter on-top.
- Bake at 350 for 20-30 minutes or until golden on top.
- Remove from the oven and let it cool for 15 minutes.
- Make the milk mixture by combining the heavy cream, evaporated milk and condensed milk in a bowl.
- Once the cake cools, use a fork and poke holes on the cake all around. Pour the milk mixture ontop of the cake evenly. refrigerate for 30 minutes.
To Make the Caramel:
- Prepare the caramel as the cake cools.
- On low heat, add the sugar to a heavy bottomed pan. Let it melt, do not touch it.
- Once it starts to clump up, use a wooden spoon to gently move it around to help it melt.
- Once fully melted, add in the heavy cream and water.
- Mix well, it will bubble.
- Finally, toss in the cubed butter, off heat.
- Mix everything well until incorporated. Set aside to cool.
For The Cream Topping:
- To make the cream, beat the heavy whipping cream on medium speed until thick and fluffy, about 5-8 minutes.
- Remove about 1/4 cup of cream and set it aside to decorate the cake.
To Assemble:
- Once the cake cools for 30 minutes, top it with the whipped cream. Refrigerate for another 30 minutes before adding the caramel.
- To add the caramel, whisk it well before dolloping it all over the cake. It can get messy but thats okay, it’s a little tricky.
- Move the pan around to swirl the caramel rather than spread it with a spoon.
- Refrigerate another 30 minutes before decorating with the remaining cream.
- Add the reserved cream to a piping bag and cut a thin tip. Pipe lines going across the pan.
- Use a toothpick to drag the lines in the opposite direction you piped them in. Start at the top and go down, then the next line over start at the bottom and drag upwards.
- Once fully decorated, refrigerate for a minimum of 4 hours, or best, overnight.
Notes
- Ensure eggs and milk are at room temperature before starting.
- Always sift the flour while baking cakes to prevent clumps.
- Don’t over-mix the ingredients, which can lead to a dense texture.
- Chill the cake between each step, and refrigerate it after pouring the milk mixture.
- Keep an eye on the pan when making caramel, as it can burn quickly.
- If you feel like the caramel layer is too hard for you to do, just add it on-top and swirl it with the cream layer.
2 Responses
Yummy!!!!!
SO. GOOD. I love the flavor combo in this cake so much. Always a showstopper at gatherings.