Chamomile Tres Leches Cake
This Chamomile Tres Leches Cake is a delicate, floral twist on a beloved Latin American classic. The soft sponge cake is soaked in a soothing blend of chamomile-steeped milk, evaporated milk, and sweetened condensed milk—creating an ultra-moist, melt-in-your-mouth texture. Finished with whipped cream and fresh strawberry slices, this dessert is comforting, light, and just the right amount of sweet. Perfect for spring gatherings or anytime you want a tres leches that stands out.
Equipment
Ingredients
- 1 cup white sugar
- 3/4 cup vegetable or canola oil
- 1 tsp vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 2 1/2 cups milk of choice
- 5 chamomile tea bags
- 1 12 oz can of evaporated milk
- 1 14 oz can of sweetened condensed milk
- 1 1/2 cup heavy whipping cream
- 1/4 cup sugar
- 2 – 3 strawberries sliced
Instructions
- Preheat oven to 350°F and grease a 13×9-inch baking dish with cooking spray.
- In a stand mixer, cream sugar, oil, eggs, and vanilla with paddle attachment on low speed for about 30 seconds.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture until smooth and fully combined.
- Pour batter into prepared baking dish and bake for 25 – 35 minutes, or until a toothpick inserted in the center comes out clean.
- If top browns too quickly, cover loosely with foil.
- Let the cake cool for 15 minutes, then poke holes all over the surface.
- In a small pot, heat milk until warm (not boiling), then steep chamomile tea bags for 5 minutes.
- Remove tea bags and stir in evaporated milk and sweetened condensed milk.
- Slowly pour this mixture over the entire cake.
- Cover and refrigerate for at least 8 hours or overnight to let the milk absorb.
- Just before serving, whip heavy cream and sugar in a stand mixer until stiff peaks form (about 2 minutes).
- Spread whipped cream evenly over chilled cake and top with fresh strawberry slices.
- Enjoy!
Notes
- If you prefer a stronger floral note, let the tea steep a minute or two longer.
- Use a fork or chopstick to poke lots of small holes so the milk soaks in evenly.
- This cake is even better the next day—it gets more moist and flavorful overnight.
- You can swap the strawberries for edible flowers or citrus zest for a fresh finish.
- Store covered in the fridge for up to 4 days—just don’t skip the chill time.
Tried this recipe?Let us know how it was!
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