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Chamomile Tres Leches Cake Recipe: Light Floral Milk Cake

Chamomile Tres Leches Cake
Servings:

12
Servings

Chamomile Tres Leches Cake

A delicate, floral take on the classic tres leches. A light sponge soaks up a chamomile-infused milk blend of evaporated and sweetened condensed milk for an ultra-moist, melt-in-your-mouth dessert. Topped with whipped cream and fresh strawberry slices, this cake is bright, comforting, and ideal for spring gatherings or any time you want a tres leches with a twist.
Total:

1 hour

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Equipment

  • Stand mixer
  • Mixing bowl
  • Measuring cups

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 evaporated milk
  • 1 14 oz can sweetened condensed milk
  • 1 1/2 cup heavy whipping cream
  • 1/4 cup sugar
  • 2 – 3 strawberries, sliced

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 13×9-inch baking dish with cooking spray.
  • In a stand mixer with the paddle attachment, combine the sugar, oil, eggs, and vanilla. Mix on low for about 30 seconds until blended.
  • Whisk the flour, baking powder, baking soda, and salt together in a separate bowl.
  • Gradually add the dry ingredients to the wet mixture, mixing until smooth and combined.
  • Pour the batter into the prepared pan and bake 25–35 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil.
  • Let the cake cool for about 15 minutes, then poke many small holes across the surface so the milk can absorb evenly.
  • Warm the milk in a small pot until it’s hot but not boiling. Remove from heat and steep the chamomile tea bags for 5 minutes (steep longer for a stronger floral flavor).
  • Discard the tea bags, then stir in the evaporated milk and sweetened condensed milk until well combined.
  • Slowly pour the milk mixture over the cake, allowing it to soak in evenly.
  • Cover and refrigerate for at least 8 hours or overnight to let the cake fully absorb the milk.
  • Just before serving, whip the heavy cream and 1/4 cup sugar in a stand mixer until stiff peaks form, about 2 minutes.
  • Spread the whipped cream over the chilled cake and garnish with sliced strawberries.
  • Serve and enjoy.

Notes

  • If you prefer a stronger chamomile flavor, steep the tea a minute or two longer while the milk is warm.
  • Poke lots of small holes with a fork or chopstick so the milk soaks in evenly.
  • This cake improves after resting overnight—the texture becomes even more moist and flavorful.
  • Swap sliced strawberries for edible flowers or citrus zest for a different finish.
  • Store covered in the refrigerator for up to 4 days; be sure to chill before serving.




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