mexican three milk cake

I’m in love with Milk and Honey . it’s an amazing blog. I read it from post one to the last one when I first started following it and I’m there every week since then just to see what she has posted. When I saw this recipe I just had to try it. It sounded ridiculously moist. Three types of milk THREE and you pour one on the cake after its baked sounded like a melt in your mouth kind of cake and true to my expectations the cake completely melted in my mouth. It was heavenly I tell you pure bliss in a cake.

The only thing I kinda did not like about this cake was the amount of sugar I used about  180 grams (recipe asked for 220g) but I think because of the sweetened condensed milk it ended up having a tad bit too much sugar in the end. So for you guys I recommend about 110g of sugar.

Hope you love it as much as I did. HAPPY BAKING!!



Mexican Three Milk Cake

Prep Time: 12 hours

Cook Time: 35 minutes

Total Time: 12 hours, 35 minutes

Yield: 12 servings, 1 cake


  1. 180g unsalted butter, softened
  2. 110g caster sugar (you could use less)
  3. 1 vanilla bean, seeds scrapped
  4. 1 tablespoon vanilla extract
  5. 5 eggs
  6. 225g self raising flour
  7. 250ml milk
  8. 250ml sweetened condensed milk
  9. 250ml buttermilk (make your own here)
  10. 500ml whipping cream
  11. sliced fruit


Place the butter and sugar into the bowl of an electric mixer and beat until fluffy and pale, about 8-10 minutes. Add seeds and beat to combine. Gradually add the eggs, one at a time, beating well after each addition. slowly add the flour and beat until just combined. Spoon the mixture into a lightly greased 20cm x 30cm brownie tin lined with non-stick baking paper and bake for 30-35 minutes or until cooked when tested with a skewer. Using a skewer, make holes all over the top of cake and place in the refrigerator to cool completely.

While the cake is cooling, place all of the milks and the vanilla extract in a jug and mix well to combine. Pour the milk mixture over the cake and return to the refrigerator overnight. The cake will absorb the milk and you'll be left with a deliriously moist vanilla cake.

Place the cream in a bowl and whisk until soft peaks form. Top the cake with the cream. You can pile the sliced fruit all over the cake,




Written by Wangeci Wandere cici