“Pastel de tres leches” literally means “three milk cake” and is a favored dessert to enjoy during special times of celebration.  I can think of no better time to prepare it than in honor of Mother’s day. The blending of the three milks with the spongy cake makes this recipe as much fun to make as it is to eat.  So grab mom by the hand and prepare your taste buds for a delicate, delicious delight!

Life is sweet, so eat well & enjoy!

Chef Arturo Vargas




1 1/2 cups cake flour

1 pinch salt

1 teaspoon baking powder

1/3 cup oil

1 cup sugar

1 teaspoon vanilla extract

5 large eggs

12 oz. evaporated milk

1/2 cup whole milk

14 oz. condensed Milk



Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.

Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.

Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.



12 oz. evaporated milk

14 oz. sweetened condensed milk

1/2 cup heavy cream

Whisk together the three milks and the rum or brandy if you are using it. Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.



3/4 cup heavy cream

1 teaspoon vanilla

1 tablespoon sugar

In a chilled mixing bowl add heavy cream, vanilla and sugar. Beat on high speed until peaks form. Spread a thin layer over the cake.

Top with a sprinkle of cinnamon or garnish with fresh berries.



A native of Acapulco, Mexico, Chef Arturo Vargas is a respected health educator and owner of Northern California’s Taste for the Senses Catering. Arturo was formally trained in the culinary arts in Mexico. Prior to opening his catering company, he served as chef in some of San Francisco, California’s finest restaurants, and facilitated healthy cooking classes and workshops for organizations such as the University of California, Davis, the American Heart Association, and Whole Foods Market. His culinary expertise has been featured in several publications, including Sacramento Magazine, Luxe Life magazine and on

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