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Chamomile Infused Tres Leches Cake Recipe

Chamomile Tres Leches Cake — a moist sponge cake topped with whipped cream and strawberries
Servings:

12
Servings

Chamomile Tres Leches Cake


Chamomile Tres Leches Cake is a delicate, floral variation on the classic Latin American tres leches. A tender, lightly textured sponge is infused with chamomile-steeped milk, then drenched in a blend of evaporated milk and sweetened condensed milk for that signature ultra-moist crumb. Topped with fresh whipped cream and sliced strawberries, this dessert offers a soothing floral aroma balanced by bright fruit. It’s an elegant choice for spring celebrations, afternoon gatherings, or any time you want a subtle, comforting dessert with a refined flavor profile.
Total:

1 hour

Equipment

  • Stand mixer (or electric hand mixer)
  • 13×9-inch (33×23 cm) baking dish
  • Mixing bowls and measuring cups
  • Whisk or spatula, fork or skewer for poking holes

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 (dairy or plant-based)
  • 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 (for the whipped cream)
  • 2–3 strawberries, sliced

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 13×9-inch baking dish well with cooking spray or a thin layer of butter to prevent sticking.
  • In a stand mixer fitted with the paddle attachment (or using a large bowl with an electric hand mixer), combine the sugar, oil, eggs, and vanilla. Mix on low speed for about 30 seconds, just until the ingredients are blended; avoid overbeating.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and a pinch of salt until evenly combined.
  • Gradually add the dry mixture to the wet mixture in the mixer on low speed, scraping the bowl as needed. Mix until the batter is smooth and uniform, taking care not to overmix to keep the sponge tender.
  • Pour the batter into the prepared baking dish, smoothing the top with an offset spatula. Bake for about 25–35 minutes, or until the center is set and a toothpick inserted in the middle comes out clean. If the top is browning too quickly, tent with foil for the last 10–15 minutes of baking.
  • Allow the cake to cool in the pan for 15 minutes. While the cake is still warm, use a fork, skewer, or chopstick to poke many small holes across the entire surface—this helps the milk mixture soak evenly into the sponge.
  • In a small saucepan, warm the milk (about 2 1/2 cups) over medium-low heat until it’s warm to the touch but not boiling. Remove from the heat and steep the chamomile tea bags in the warm milk for 5 minutes to impart a gentle floral flavor. If you prefer a stronger chamomile note, steep 1–2 minutes longer.
  • Remove the tea bags, pressing gently to release any concentrated liquid, then stir in the evaporated milk and the sweetened condensed milk until fully combined.
  • Slowly pour the milk mixture over the entire surface of the cake, allowing it to sink into the holes. Pour evenly so the cake absorbs the liquid uniformly. After pouring, cover the pan and refrigerate for at least 8 hours or overnight. Chilling is essential for the texture and flavor to develop.
  • Just before serving, make the whipped cream. In a chilled bowl, whip the heavy cream with 1/4 cup sugar on medium-high speed until stiff peaks form, about 1–3 minutes depending on your mixer. Taste and adjust sweetness if desired.
  • Spread the whipped cream evenly over the chilled tres leches cake. Arrange sliced strawberries across the top for color and freshness, or garnish with citrus zest or edible flowers if you prefer.
  • Serve chilled. For best texture and flavor, allow the cake to rest at least a few hours in the refrigerator—leftovers will keep covered in the fridge for up to 4 days.

Notes

  • Steeping time: For a subtle chamomile aroma, steep the tea for about 5 minutes. If you want a more pronounced floral note, extend the steeping time by a minute or two, tasting to avoid bitterness.
  • Even soaking: Use a fork or chopstick to poke many small holes over the cake surface so the milk mixture soaks in evenly and the texture becomes uniformly moist.
  • Timing matters: Refrigerate the cake for at least 8 hours or overnight. This resting time allows the milk to fully absorb and the flavors to meld—this cake often tastes even better the next day.
  • Flavor variations: Swap strawberries for other fresh fruit, citrus zest, or edible flowers for a different finish. A light sprinkle of ground cinnamon or a drizzle of vanilla syrup can also complement the chamomile.
  • Storage: Keep the cake covered in the refrigerator for up to 4 days. Because the cake is milk-soaked, refrigeration is required for safety and to maintain texture.
  • Make-ahead tip: You can bake the sponge up to two days in advance, cover it well, and refrigerate. Prepare the chamomile-milk mixture and pour it over the cake when ready to chill overnight.
  • Serving suggestion: Serve chilled with a fork and a small napkin—this cake is rich and very moist, so smaller portions work well to let diners enjoy the delicate flavors without feeling overwhelmed.




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