Filipino-fied Tres Leches Cake: A Creamy Twist on a Classic
Tres Leches Cake is a beloved Latin American dessert known for its soft, moist texture soaked in three types of milk. But what if we gave it a delicious Filipino twist? Introducing the Filipino-fied Tres Leches Cake—a fusion of creamy goodness infused with local flavors that make it even more irresistible!
What Makes Filipino-style Tres Leches Cake Special?
The classic Tres Leches Cake is traditionally made with a light sponge cake soaked in a mixture of evaporated milk, condensed milk, and heavy cream. Our Filipino-inspired version takes it up a notch by incorporating local ingredients that add a unique and flavorful touch:
- Coconut Milk – A tropical substitute for heavy cream that enhances the cake’s richness.
- Ube Flavoring – Infuses the sponge cake with a vibrant purple color and a distinct, nutty sweetness.
- Pandan Extract – Adds a fragrant and slightly floral aroma, giving the cake an authentic Filipino essence.
- Latik Topping – A crispy, caramelized coconut topping for added texture and depth of flavor.
Ingredients for Filipino-fied Tres Leches Cake
For the Sponge Cake:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 teaspoon ube flavoring (optional)
For the Milk Mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) condensed milk
- 1 cup coconut milk
- 1 teaspoon pandan extract
For the Topping:
- 1 cup heavy cream (or coconut whipped cream)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Latik (caramelized coconut curds) for garnish
How to Make Filipino-style Tres Leches Cake
Step 1: Prepare the Sponge Cake
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the egg yolks with ½ cup sugar until pale and fluffy. Stir in the vanilla, milk, and ube flavoring.
- Gradually add the dry ingredients to the egg yolk mixture, mixing until just combined.
- In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the batter until fully incorporated.
- Pour the batter into the baking dish and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Step 2: Soak the Cake
- In a bowl, mix the evaporated milk, condensed milk, coconut milk, and pandan extract.
- Once the cake has cooled, poke holes all over the surface using a fork or skewer.
- Slowly pour the milk mixture over the cake, allowing it to soak in completely. Refrigerate for at least 4 hours or overnight for best results.
Step 3: Make the Topping
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread the whipped cream over the chilled cake and top with latik for an authentic Filipino touch.
Step 4: Serve and Enjoy!
Slice into squares and enjoy this ultra-moist, creamy, and flavorful Filipino-fied Tres Leches Cake! The combination of coconut, ube, and pandan makes it a true celebration of Filipino flavors.
This Filipino-inspired Tres Leches Cake is a delightful way to put a tropical spin on a classic dessert. Whether you’re serving it for a party or just indulging in a sweet treat, this fusion of Latin American and Filipino flavors is sure to be a crowd-pleaser. Try it today and experience the best of both worlds!
For more Filipino dessert recipes, visit FilipinoDesserts.Recipes!
Bonus Filipino Twists:
- Halo-Halo Tres Leches: Add toppings like leche flan cubes, nata de coco, and sweet red beans.
- Milo Tres Leches: Dust the top with Milo powder for a childhood favorite touch.
- Ube-Macapuno Tres Leches: Swirl in ube halaya and add macapuno for an extra coconutty experience.
