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Chamomile Tres Leches Cake Recipe — Floral Latin Dessert Guide

Chamomile Tres Leches Cake
Servings:

12
Servings

Chamomile Tres Leches Cake

A delicate floral twist on the classic tres leches. A soft sponge soaks up chamomile-infused milk combined with evaporated and sweetened condensed milk for an ultra-moist, melt-in-your-mouth texture. Finished with whipped cream and fresh strawberry slices, this cake is light, comforting, and perfect for spring gatherings or any special occasion.
Total:

1 hour
Print Recipe

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

  1. Preheat oven to 350°F (175°C). Grease a 13×9-inch baking dish with cooking spray.
  2. In a stand mixer with the paddle attachment, combine sugar, oil, eggs, and vanilla. Mix on low for about 30 seconds until blended.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing until smooth and fully combined.
  5. 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, loosely cover with foil.
  6. Let the cake cool for 15 minutes in the pan, then use a fork or skewer to poke lots of small holes across the surface so the milk mixture can absorb evenly.
  7. In a small pot, heat the milk of choice until warm (do not boil). Remove from heat and steep the chamomile tea bags in the warm milk for about 5 minutes (or longer for a stronger floral note).
  8. Remove the tea bags and stir in the evaporated milk and sweetened condensed milk until combined.
  9. Slowly pour the milk mixture evenly over the entire cake, making sure it soaks into the holes.
  10. Cover the cake and refrigerate for at least 8 hours or overnight to allow the milk to fully absorb and the flavors to meld.
  11. Just before serving, whip the heavy cream and 1/4 cup sugar in a stand mixer until stiff peaks form (about 2 minutes).
  12. Spread the whipped cream evenly over the chilled cake and top with sliced strawberries. Serve chilled.
  13. Enjoy!

Notes

  • If you prefer a stronger floral note, let the chamomile steep a minute or two longer while the milk is warm.
  • Use a fork or skewer to poke many small holes so the milk absorbs evenly throughout the cake.
  • This cake is often better the next day, as it becomes even more moist and flavorful after resting overnight.
  • Swap strawberries for edible flowers or a touch of citrus zest for a fresh finish.
  • Store covered in the refrigerator for up to 4 days. Do not skip the chilling time for best texture.


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