Go Back
–+ servings
Print Recipe

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.
Total Time1 hour
Course: Dessert
Cuisine: Fusion
Keyword: Tres Leches Cake
Servings: 12 Servings

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 13x9-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.