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Triple Silk Tres Leches Recipe: How to Keep It Moist Without Over-Soaking

Written by Neelanjana Mondal | September 28, 2025

If you thought tres leches cake couldn't get any better, wait until you meet its indulgent, chocolate-laced cousin: Triple Silk Tres Leches Cake. This milk-soaked, rich cake gets a full chocolate makeover in this version and is soaked with three kinds of chocolate milk, including Cadbury Dairy Milk Silk. The result is Triple Silk Tres Leches Cake: soft, saturated, and all-in on chocolate. Topped with airy chocolate whipped cream, it’s a bold take on a classic, made for those who think regular chocolate cake just doesn’t go far enough.

Triple Silk Tres Leches Cake Recipe

Ingredients

For the Cake (Sponge Base):

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 5 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • ¼ cup whole milk (warmed)

For the “Triple Silk” Milk Soak:

  • 1 cup sweetened condensed milk
  • 100 gm Cadbury Dairy Milk Silk (about ½ large bar), melted
  • ¾ cup evaporated milk or chocolate milk
  • ½ cup heavy cream
  • 1 tbsp Cadbury cocoa powder, optional

For the Topping:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon cocoa powder (optional)
  • Chocolate shavings or extra-grated Cadbury Silk (for garnish)

Method

Step 1: Making the Sponge Cake

  1. Preheat oven to 180°C, then grease and flour a 9x13-inch baking pan.
  2. In a medium bowl, whisk flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the eggs and sugar using a hand or stand mixer for about 5-7 minutes, until thick, pale, and fluffy.
  4. Add vanilla and warm milk and mix carefully.
  5. Sift the dry ingredients into the egg mixture in 2-3 additions, folding carefully to maintain the volume.
  6. Pour the batter into the pan and smooth the top.
  7. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool completely in the pan.

Step 2: Make the Triple Silk Milk Soak

  1. In a bowl, whisk together sweetened condensed milk and melted Cadbury Silk until smooth.
  2. Add evaporated milk (or chocolate milk) and heavy cream.
  3. Optional: Sift in cocoa powder for extra chocolate intensity. Mix well.

Step 3: Soak the Cake

  1. Once the cake is cool, poke holes all over the surface using a fork or skewer.
  2. Pour the milk soak mixture slowly over the cake in three batches, letting it absorb between each addition.
  3. Cover the cake and refrigerate for at least 4 hours, preferably overnight.

Step 4: Make the Whipped Topping

  1. In a cold mixing bowl, beat heavy cream with powdered sugar and cocoa powder (if using) until soft peaks form.
  2. Spread evenly over the chilled cake.

Step 5: Decorate & Serve

  1. Garnish with grated Cadbury Silk, chocolate curls, or a drizzle of ganache.
  2. Slice and serve cold. Enjoy every Silk chocolate-coated bite!

What Makes It “Triple Silk”?

Soaking a tres leches cake in chocolate sounds simple – until you overdo it and end up with mush. The trick is balance, and that’s where the “Triple Silk” comes in: a mix of three chocolate-infused milks that soak the sponge just right.

  1. Condensed Milk + Melted Cadbury Silk: This is the core of the cake. It’s sweet, thick condensed milk blended with melted Cadbury Silk gives the soak its deep flavor and smooth texture.

  2. Evaporated Milk or Chocolate Milk: This thins the mixture a little, helping it spread evenly without weighing down the cake.

  3. Heavy Cream with Cocoa or Ganache: Adds richness and a final creamy layer. A touch of espresso or vanilla can round out the flavor. Together, they soak the cake without drowning it; each adds a different kind of creaminess, and the result is silky, not soggy.

How to Keep It Moist – Not Mushy

Getting the texture of the ultra-moist tres leches cake right comes down to a few key steps:

  • Use a Dry, Egg-Based Sponge: Skip buttery cakes. You need one that’s light, airy, and dry enough to hold its shape after soaking.
  • Cool the Cake First: Don’t pour milk on a warm cake; it soaks too fast and gets uneven. Let it cool completely.
  • Poke Lightly: Make holes about an inch apart. Enough for the milk to sink in, but not so much that the cake falls apart.
  • Pour in Stages: Add the milk in three rounds, letting it absorb for 10–15 minutes between each. Stop if the milk starts sitting on top.
  • Chill Overnight: Let the soaked cake rest in the fridge for at least 4 hours. This gives the flavors time to settle and the texture time to firm up.
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