Venezuela Tres Leches Recipe
My favorite recipe, the Venezuela Tres Leches recipe was the subject of my cooking class in Caracas, Venezuela. This dessert, made from light sponge cake soaked in three types of milk, is a staple in Venezuelan cuisine and common at celebrations. The country’s capital of Caracas has modern and colonial architecture. The Avila Mountain provides views of the city and attractions such as the National Pantheon and Parque Los Caobos allow visitors to experience the city’s culture and history.
The basics of making the Venezuela Tres Leches cake were taught in the class. It calls for a sponge cake which soaks up evaporated milk, condensed milk and heavy cream. The result is a moist, flavorful dessert that’s not overly sweet. After the cake absorbs the milks, it’s topped with a light meringue for texture.
When I made Venezuela Tres Leches, I was satisfied the cake was moist and the milk mixture had some sweetness to it. The meringue on top was slightly crunchy and complemented the cake. This dessert is a local favorite. It is refreshing but indulgent and fits the warm climate of Caracas.
Venezuela Tres Leches is more than a dessert in Venezuela. It’s often shared at family gatherings and celebrations, making it a meaningful dish for many. The class gave an insight into Venezuelan cuisine and the role of desserts such as this in bringing people together.
This experience allowed me to appreciate not only Venezuela Tres Leches but Venezuelan cuisine. It’s a dessert locals and visitors alike enjoy whether casually or at a festive occasion. Resource sites like the Venezuelan Culinary Institute can give more information on the recipe.
Ingredients
All-purpose Flour
Baking Powder
Unsalted Butter
White Sugar
Eggs
Vanilla Extract
Whole Milk
Sweetened Condensed Milk
Evaporated Milk
Heavy Whipping Cream
White Sugar
Vanilla Extract
Directions
- Gather the ingredients.
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
- Sift flour and baking powder together; set aside.
- Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs and vanilla; beat well. Add flour mixture, about 1/2 cup at a time, mixing until well blended.
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Pierce cake all over with a fork; let cool to room temperature.
- Mix whole milk, condensed milk, and evaporated milk together in a bowl.
- Pour the whole milk, condensed milk, and evaporated milk mixture over the top of the cooled cake and allow to soak in.
- Whip cream, remaining 1 cup of sugar, and 1 teaspoon vanilla in a chilled glass or metal bowl with an electric mixer until thick.
- Spread over the top of the filling.
- Keep cake refrigerated until serving.
Favorite Local Foods in Venezuela
Venezuela has a diverse and interesting food scene reflecting its history, geography and people. The local cuisine combines indigenous, African and European influences, with regional variations in flavors. From the lively streets of Caracas to the coastline and the plains, Venezuela has a food culture as varied as its landscape.
The most famous dish in Venezuela is the arepa. This versatile cornmeal cake can be grilled, fried or baked and it is served for Venezuelan breakfasts, dinners and lunches. Arepas typically contain cheese, ham, shredded beef, or chicken. Arepas are favorites everywhere in the country, whether as a quick snack or as a main meal. An example is the arepa reina pepeada, stuffed with a creamy chicken salad of avocado, mayonnaise and shredded chicken.
Another popular food in Venezuela is pabellon criollo, the national dish. Shredded beef, black beans, rice and fried plantains make this filling meal. The flavors – salty, sweet and savory – make pabell’n criollo a comfort food. In fact, it’s often served at special occasions and gatherings, as part of Venezuelan hospitality. Tender shredded beef is seasoned with a variety of spices and the beans are cooked through.
Venezuela’s tropical climate means that fresh fruits are plentiful; some of the locals favorite drinks are jugos naturales, fruit juices made from tropical fruits such as mango, guava, papaya and passion fruit. These juices are often fresh and found in homes, restaurants and street stalls. They cool off on a hot day and are a delicious symbol of Venezuela’s natural resources.
Street food is a must try if you want to try local flavors in Venezuela. Cachapas, for example, are thick corn pancakes that are usually stuffed with cheese. Made from fresh corn, cachapas are slightly sweet and savory and popular for breakfast or lunch. Yet another street food is empanadas, stuffed pastries stuffed with cheese, meat or seafood. They are deep fried and served hot with salsa de ajo (garlic sauce).
Hallacas are another traditional food associated with Christmas celebrations in Venezuela. These cornmeal parcels are full of pork, raisins, olives, chicken, beef, and capers and steamed in plantain leaves. The preparation of hallacas is a family activity and the dish has become a part of Venezuelan holiday traditions.
From the comforting pabellon criollo to the fruit juices and the arepa, Venezuelan food can be found in many flavors and textures. At home or on the streets, Venezuelan cuisine reflects the country’s culture and history.
Why I Love Venezuela Food
Venezuelan cuisine combines bold flavours, textures and ingredients. Each dish reveals its cultural heritage and influences over the centuries. I had the opportunity of being exposed to various cuisines as a child, however Venezuelan foods stands apart because of being able to bring excitement and comfort to the table.
One of the reasons I like Venezuelan food is they use corn as a staple. Arepas, for example, are a national dish. These cornmeal cakes are cooked to perfection and can be stuffed with fillings like cheese, shredded beef or avocado chicken salad (reina pepiada). They’re a reminder of just how simple ingredients can make something spectacular. The pleasure of biting into a warm arepa is unparalleled – at breakfast, lunch or dinner.
A highlight of Venezuelan cuisine is regional diversity. From the coasts to the Andean mountains, each region contributes specific ingredients and cooking methods. On the coast, seafood dishes like pescado frito and caz’n empanadas highlight the catch. Inland, the focus shifts to hearty meals like pabell’ n criollo, Venezuela’s national dish. Shredded beef, rice, black beans and fried plantains combine for a satisfying combination of textures and flavours that recall Venezuelan culinary traditions.
A staple in Venezuelan food are plantains. Whether sliced and fried as tajadas (thinly sliced and golden) or flattened and fried as patacones (a crispy base), plantains add sweetness or savoury to meals. I love that plantains can make a dish feel complete by adding a layer of depth that makes even the simplest meal feel complete!
No discussion of Venezuelan food would be complete without mentioning hallacas, a traditional holiday dish. Hallacas are handmade from banana leaves and filled with meat, olives, raisins and capers. Preparing them is often a family activity during the festive period. The combination of flavours and the care given to each hallaca makes it a meal to remember.
I love its cuisine is Venezuelan street food. From empanadas to tequeos, there’s creativity and decadence in every bite. Tequeos in particular are a favourite of mine. Cheese-filled pastries fried to golden perfection are a favorite snack at parties and gatherings. Serving them with a dipping sauce makes a simple snack a memorable one.
And last but not least, the beverages that go with Venezuelan meals so well. Chicha is a refreshing rice drink. Papel’ n con lim’n is made with unrefined cane sugar and lime. These beverages complement dining and reflect the country’s use of natural ingredients.
What I really like about Venezuelan food is the community. The cuisine is about sharing: whether it is a plate of arepas for a family dinner or a batch of hallacas for the holidays. Venezuelan food is more than food; it’s culture. It is a celebration of love, tradition & togetherness. Every bite tells a story and every meal is a voyage through the country’s culture. This combination of delicious flavours and heartfelt experiences is why I love Venezuelan cuisine.
FAQs for the Venezuela Tres Leches Recipe
Question: What is the Venezuela Tres Leches recipe and what makes it special?
A: The Venezuela Tres Leches recipe is a classic Venezuelan dessert made from a sponge cake soaked in three types of milk: evaporated milk, condensed milk, and heavy cream. It’s a rich, moist cake with a creamy texture and a sweet, indulgent flavour that makes it a popular treat in Venezuelan cuisine.
Question: Can I adjust the sweetness in the Venezuela Tres Leches recipe?
A: Yes, you can adjust the sweetness in the Venezuela Tres Leches recipe by reducing the amount of condensed milk used or by using a lighter version of sweetened condensed milk. If you prefer a less sweet version, you can also replace some of the milk with unsweetened milk alternatives.
Question: How can I make the Venezuela Tres Leches recipe ahead of time?
A: You can easily make the Venezuela Tres Leches recipe ahead of time. After assembling the cake and soaking it with the milk mixture, cover it and refrigerate it for a few hours or overnight to let the flavours meld together. It’s actually better when it’s made in advance, as the cake absorbs more of the milk mixture.
Question: Can I substitute any of the ingredients in the Venezuela Tres Leches recipe?
A: While the traditional Venezuela Tres Leches recipe calls for evaporated milk, condensed milk, and heavy cream, you can substitute these with non-dairy alternatives if needed. Use coconut milk, almond milk, or oat milk to replace the dairy ingredients, and opt for a non-dairy whipped topping for the cream.
Question: How long does the Venezuela Tres Leches recipe last after making it?
A: The Venezuela Tres Leches recipe will last up to 3-4 days when stored in the refrigerator. The cake continues to absorb the milk mixture over time, making it even more moist and flavourful. Be sure to cover it tightly to maintain its freshness.
Venezuela Tres Leches Recipe
Ingredients
- 1 ½ cups All-purpose Flour
- 1 teaspoon Baking Powder
- ½ cup Unsalted Butter
- 1 cup White Sugar
- 5 Eggs
- ½ teaspoon Vanilla Extract
- 2 cups Whole Milk
- 14 oz Sweetened Condensed Milk
- 12 oz Evaporated Milk
- 1 ½ cups Heavy Whipping Cream
- 1 cup White Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Gather the ingredients.
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Sift flour and baking powder together; set aside.
- Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs and vanilla; beat well. Add flour mixture, about 1/2 cup at a time, mixing until well blended.
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Pierce cake all over with a fork; let cool to room temperature.
- Mix whole milk, condensed milk, and evaporated milk together in a bowl.
- Pour the whole milk, condensed milk, and evaporated milk mixture over the top of the cooled cake and allow to soak in.
- Whip cream, remaining 1 cup of sugar, and 1 teaspoon vanilla in a chilled glass or metal bowl with an electric mixer until thick.
1 comment
Best cake I have made in a while.