Churchill Tres Leches Cake brings together two desserts that hold a special place in Costa Rican culture. It combines the soft, creamy texture of tres leches with the sweet kola flavor, powdered milk, condensed milk, and ice cream that remind us of a classic Churchill.
If you have never heard of a Churchill, don’t worry, it has nothing to do with the former British prime minister! In Costa Rica, a Churchill is a popular "granizado" made with shaved ice, sweet kola syrup, powdered milk, condensed milk, and usually a scoop of ice cream. It is especially associated with Puntarenas, a coastal province where enjoying one near the beach is part of the experience.
For many Costa Ricans, granizados also bring back memories of Sundays after Mass. You would walk outside, find a cart nearby, and immediately start thinking about that colorful combination of shaved ice, syrup, and milk. It was cold, messy, incredibly sweet, and exactly what you wanted on a warm afternoon.
Tres leches brings back a different kind of Sunday memory. It was the cold and creamy dessert served after a family lunch, when everyone was already full but somehow still had room for one more piece of cake. This Churchill Tres Leches Cake brings those two traditions together: the granizados enjoyed after Mass and the tres leches shared after Sunday meals, all on one delicious plate.
Watch Video Here
Ingredients You’ll Need for Churchill Tres Leches Cake
Let’s take a closer look at some of the ingredients that give this Churchill Tres Leches Cake its distinctive flavor.
🥚 Eggs
It is important to separate the yolks from the whites in this recipe. The yolks are mixed with the remaining cake ingredients, while the whites are whipped separately until they become light and airy.
Whipping the egg whites is an important part of creating a soft and fluffy sponge cake that can absorb the milk mixture without becoming too heavy.
🌾 Flour
Regular all-purpose flour works well for this sponge cake. Add it to the yolk mixture all at once and mix until the batter looks smooth and evenly combined.
🍬 Sugar
Regular white sugar sweetens the sponge cake. It is mixed with the egg yolks, vanilla, salt, and milk before the flour is added. Sugar is also used to sweeten the whipping cream that covers the finished cake.
🥛 Milk
Regular milk is used in both the cake batter and the mixture poured over the baked sponge. It helps create a smooth batter and later contributes to the soft, juicy texture of the tres leches cake.
🌼 Vanilla Extract, Salt and Baking Powder
Vanilla adds a warm and familiar flavor to the sponge cake. It also complements the sweet kola syrup and the different types of milk used in the recipe. A small amount of salt balances the sweetness and helps bring out the flavors of the cake. The baking powder is added immediately before folding in the whipped egg whites. As explained in the video, baking powder begins to react once it comes into contact with liquid, so it is best not to add it too early.
Ingredients for the Churchill Milk Mixture
🥛 Powdered Milk
Powdered milk is one of the ingredients that gives a Churchill its familiar flavor. I use Leche Pinito, a popular brand in Costa Rica, but you can use another brand available in your area.
Stir it thoroughly into the liquid until it dissolves. If a few lumps remain, you can strain the milk mixture before pouring it over the cake.
🥤 Kola Syrup (Sirope de Kola)
Kola syrup gives the milk mixture its beautiful pink color and distinctive Churchill flavor. Once all the ingredients are combined, taste the mixture and add a little more syrup if you prefer a stronger flavor or deeper color.
This is not the same as cola soda. Look for the sweet red kola syrup commonly used to prepare granizados.
🥫Condensed milk
Only half of the condensed milk is added to the soaking mixture. Reserve the other half to drizzle over each serving once the cake is ready.
Condensed milk adds sweetness and a rich, creamy consistency to the dessert.
🥛 Evaporated Milk
Evaporated milk adds richness without making the mixture as thick as condensed milk. Add it gradually and continue stirring so the powdered milk dissolves completely.
💡 Helpful Tips Before You Begin
- Grease the bottom and sides of the baking dish well. If you plan to serve the cake directly from the dish, you do not need to add flour.
- Use a 9 x 13-inch baking dish, which is approximately the same size as the 22 x 33-centimeter pan used in the video.
- Fold the whipped egg whites into the batter slowly and in two additions. Use gentle folding motions to preserve as much air as possible and keep the sponge light.
- Baking times can vary depending on your oven and location. Insert a toothpick into the center of the cake; if it comes out dry, the sponge is ready.
- Let the cake cool completely before adding the milk mixture. This helps you handle the sponge more easily while making the holes and separating the edges.
- Taste the Churchill milk mixture before pouring it over the cake. You can adjust the kola syrup or powdered milk according to your preference.
- If the powdered milk does not dissolve completely, strain the mixture before adding it to the cake.
- Pour the milk mixture over the sponge gradually. Add one layer, allow it to absorb, and then continue until all the liquid has been used.
How to Make Churchill Tres Leches Cake
This recipe has several parts, but each one is simple when you follow the process in order. After completing the 12 steps and chilling the cake, cover it with whipped cream and decorate it to your liking. When ready to serve, add a scoop of ice cream and a drizzle of condensed milk to each piece.
Step 1: Separate the Eggs.
Preheat the oven to 350°F (175°C) and grease the baking dish.
Separate the eggs, placing the yolks in a large mixing bowl and the whites in a smaller bowl.
Step 2: Mix the Egg Yolks.
Break up the yolks, then add the vanilla extract, salt, and sugar. Pour in the milk and continue mixing until everything is evenly incorporated.
Step 3: Add the Flour.
Add the all-purpose flour all at once. Continue mixing until the batter looks smooth and homogeneous, then set it aside.
Step 4: Whip the Egg Whites
Beat the egg whites at low speed for 45 to 60 seconds. Once small bubbles begin to form, increase the speed and continue beating for approximately 4 to 6 minutes.
Step 5: Check the Consistency.
The egg whites are ready when they look thick and airy and visible waves begin to form across the surface.
Step 6: Add the Baking Powder and Egg Whites.
Add the baking powder to the cake batter. Then add half of the whipped egg whites and fold slowly until partially incorporated. The mixture does not need to look completely uniform yet.
Step 7: Fold in the Remaining Egg Whites.
Add the remaining whipped egg whites. Fold gently by cutting through the center and turning the batter until everything is evenly combined, being careful not to deflate the egg whites.
Step 8: Transfer the Batter and Bake.
Pour the batter into the prepared baking dish and spread it evenly. Bake it for approximately 35 minutes, or until a toothpick inserted into the center comes out dry. Let the cake cool completely.
Step 9: Start the Churchill Milk Mixture
Combine the powdered milk and kola syrup, stirring until the powdered milk begins to dissolve. Add half of the condensed milk, then gradually pour in the evaporated milk while continuing to mix.
Step 10: Add the Regular Milk
Pour the regular milk into the mixture and stir until everything is completely combined. Taste and adjust the kola syrup or powdered milk to your preference. Strain the mixture if any lumps remain.
Step 11: Prepare the Cake for Soaking.
Once the cake has cooled completely, loosen the edges with a fork. Make holes across the entire surface so the milk mixture can penetrate the sponge.
Step 12: Add the Milk Mixture and Refrigerate.
Spoon the milk mixture over the cake in layers, allowing it to absorb between additions. Refrigerate for at least 4 hours so the sponge can absorb the liquid before decorating so the sponge can absorb the liquid and the flavors can concentrate.
❓ Frequently Asked Questions About Churchill Tres Leches Cake
Yes. This cake needs to be refrigerated for at least 4 hours, so preparing it the day before gives the sponge plenty of time to absorb the milk mixture. Keep it covered in the refrigerator and decorate it before serving.
You can use another brand of powdered milk available in your area. The flavor may be slightly different, but it will still provide the milky taste associated with a Costa Rican Churchill.
Continue mixing until most of the lumps disappear. If a few remain, strain the milk mixture before pouring it over the cake.
Baking powder begins reacting when it comes into contact with liquid. Adding it immediately before folding in the whipped egg whites helps it remain effective as the cake goes into the oven.
Insert a toothpick into the center of the cake. If it comes out dry, the cake is ready. The baking time may vary slightly depending on your oven and location.
Cover the cake and keep it refrigerated because it contains several types of milk and whipped cream. For the best presentation, add the ice cream and final drizzle of condensed milk only when you are ready to serve each piece.
🍰 A Little Piece of Costa Rica in Every Bite
How could a cake made with kola syrup, powdered milk, condensed milk, whipped cream, and ice cream not be delicious? This Churchill Tres Leches is sweet, colorful, creamy, and extremely juicy, exactly the kind of dessert that makes everyone curious the moment you bring it to the table.
The best part is decorating it. You can keep it simple or add as much color as you like. Just remember to serve every piece with a scoop of ice cream and a drizzle of condensed milk. Yes, it already has condensed milk inside, but we’re making a Churchill here, so a little more is completely necessary. 😅
And if this recipe leaves you in the mood for another Costa Rican dessert, try my Original Tres Leches Cake
Costa Rican-Style Rice Pudding,
Fig Cake with Condensed Milk Glaze, or
Tropical Mango Mousse with Coconut Milk. Each one is different, but they are all perfect when you want something sweet to share with family and friends.
If you make this Churchill Tres Leches Cake, leave me a comment and let me know how you decorated it. I would love to see your version!
Besitos (kisses),
Mara
Churchill Tres Leches Cake
Equipment
- 9×13-inch baking pan
- 2 large mixing bowls
- Electric hand mixer
- Whisk
- Measuring cups and spoons
Ingredients
Ingredients for the Sponge Cake
- 5 eggs
- 1 teaspoon vanilla extract 10 milliliters
- 1 cup sugar 220 grams
- ½ teaspoon salt 4 grams
- 1 cup all-purpose flour 160 grams
- 1 teaspoon baking powder 5 grams
- ½ cup whole milk 125 milliliters
Ingredients for the Milk Mixture
- ½ can sweetened condensed milk 7 ounce
- 1 cup powdered milk 250 grams
- 1 can evaporated milk 354 milliliters
- 1 cup Kola syrup 250 milliliters
- 1½ cups whole milk 375 milliliters
Ingredients for the Chantilly Cream and Decoration
- 2 cups heavy whipping cream 500 milliliters
- ¼ cup granulated sugar 55 grams
- Maraschino cherries or fresh strawberries
- Ice cream of your choice
Instructions
- Preheat the oven to 350°F (175°C) and grease the baking dish. Separate the eggs, placing the yolks in a large mixing bowl and the whites in a smaller bowl.
- Break up the yolks, then add the vanilla extract, salt, and sugar. Pour in the milk and continue mixing until everything is evenly incorporated. Add the all-purpose flour all at once. Continue mixing until the batter looks smooth and homogeneous, then set it aside.
- Beat the egg whites at low speed for 45 to 60 seconds. Once small bubbles begin to form, increase the speed and continue beating for approximately 5 to 7 minutes. The egg whites are ready when they look thick and airy and visible waves begin to form across the surface.
- Add the baking powder to the cake batter. Then add half of the whipped egg whites and fold slowly until partially incorporated. The mixture does not need to look completely uniform yet.
- Add the remaining whipped egg whites. Fold gently by cutting through the center and turning the batter until everything is evenly combined, being careful not to deflate the egg whites.
- Pour the batter into the prepared baking dish and spread it evenly. Bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely. In the meantime prepare the 3 milks mixture.
- Combine the powdered milk and kola syrup, stirring until the powdered milk begins to dissolve. Add half of the condensed milk, then gradually pour in the evaporated milk while continuing to mix.
- Pour the regular milk into the mixture and stir until everything is completely combined. Taste and adjust the kola syrup or powdered milk to your preference. Strain the mixture if any lumps remain.
- Once the cake has cooled completely, loosen the edges with a fork. Make holes across the entire surface so the milk mixture can penetrate the sponge.
- Spoon the milk mixture over the cake in stages, allowing it to absorb between additions. Refrigerate for at least 4 hours so the sponge can absorb the liquid and the flavors can concentrate. Make sure the cake is completely chilled before decorating it.
Video
Notes
- Fold the whipped egg whites into the batter gently and in two additions. Overmixing can remove the air and produce a denser sponge.
- The flavor and color of kola syrup can vary by brand. Add more gradually if you want a stronger flavor or deeper pink color.
- Taste the Churchill milk mixture before pouring it over the cake. Adjust the kola syrup or powdered milk according to your preference, and strain it if any lumps remain.
- Add the milk mixture gradually, allowing the cake to absorb it between additions instead of pouring everything at once.
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