Pandan Tres Leches Cake

Soft, spongy pandan cake soaked in a creamy sweet milk blend and topped with a cloud of whipped cream—this Pandan Tres Leches Cake is a beautiful fusion of Latin comfort and Southeast Asian flavor. Every bite is moist, fragrant, and delicately sweet, with the gentle floral-grassy aroma of pandan and the rich smoothness of three kinds of milk.

Yield: 9 servings
Temperature: 350°F (175°C)
Time: About 1 hour baking + cooling and chilling time

Key Ingredients First

Before diving into the full recipe, here are the star players that make this cake so special:

Pandan extract or paste – For that signature green color and unique, fragrant flavor.
All-purpose flour – The base of the soft sponge cake.
Sweetened condensed milk – Adds sweetness and richness to the milk soak.
Whipping cream – For the light, fluffy topping that completes the dessert.

Once you have these four, you’re already halfway to a stunning Pandan Tres Leches Cake.

Why You’ll Love This Pandan Tres Leches Cake

Tres Leches Cake is already famous for its ultra-moist texture, but adding pandan takes it to a whole new level. Pandan, often called the “vanilla of Southeast Asia,” infuses the cake with a sweet, floral, slightly nutty aroma and a beautiful natural green hue (if you use pandan paste or extract). Combined with the creamy three-milk mixture, it becomes a dessert that feels both exotic and familiar at the same time.

Unlike dense, heavy cakes, this one is light and airy but incredibly moist from the milk soak. Each square is like a sponge that has absorbed a pool of lightly sweet, fragrant milk. The whipped cream topping adds a cool, velvety layer that balances the sweetness and makes every bite feel luxurious.

This cake is:

Perfect for celebrations – Birthdays, holidays, family gatherings, Iftar evenings, or potlucks.
Make-ahead friendly – It tastes even better after chilling and resting in the fridge.
Unique yet simple – A creative twist that doesn’t require complicated techniques.
Customizable – You can adjust the sweetness, flavors, and toppings to suit your taste.

If you love pandan desserts, creamy cakes, or anything that feels like a sweet, milky comfort in a pan, this Pandan Tres Leches Cake is going to become a favorite.

Core Ingredients for Making the Recipe

To prepare this soft and creamy Pandan Tres Leches Cake, you’ll need basic pantry items plus pandan and three kinds of milk. Here’s what you’ll need:

For the Pandan Sponge Cake

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs, separated (room temperature)
3/4 cup granulated sugar, divided (1/2 cup for yolks, 1/4 cup for whites)
1/3 cup whole milk (room temperature)
1–1 1/2 teaspoons pandan extract or paste (adjust to taste and color)
1 teaspoon vanilla extract (optional, but helps round out the flavor)

For the Tres Leches Soaking Mixture

1 can (14 oz / 400 g) sweetened condensed milk
1 can (12 oz / 350 ml) evaporated milk
1 cup coconut milk or whole milk
- (Coconut milk pairs beautifully with pandan, but whole milk works if you prefer a milder flavor.)
1/2 teaspoon pandan extract (optional, for a hint of pandan in the milk too)

For the Whipped Cream Topping

2 cups cold whipping cream (heavy cream)
3–4 tablespoons powdered sugar (adjust to desired sweetness)
1 teaspoon vanilla extract
1–2 drops pandan extract (optional, if you want a lightly green cream or extra pandan aroma)

Optional Garnishes

Toasted shredded coconut
Fresh berries or sliced strawberries
A light drizzle of condensed milk
Pandan leaves (for decoration only, not to eat)

Step-by-Step

Guide to Making Pandan Tres Leches Cake

1. Prepare Your Pan and Oven

Preheat your oven to 350°F (175°C).
Grease a 9×9 inch (23×23 cm) baking pan lightly with oil or butter, then line the bottom with parchment paper for easier removal.
Set aside while you prepare the batter.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Make sure everything is evenly combined and lump-free. Set the bowl aside.

3. Prepare the Egg Yolk Mixture

In a large mixing bowl, add:
- 5 egg yolks
- 1/2 cup granulated sugar
Beat with a hand mixer or whisk until the mixture becomes pale, thick, and slightly creamy.
Add:
- 1/3 cup whole milk
- 1–1 1/2 teaspoons pandan extract or paste
- 1 teaspoon vanilla extract (optional)
Mix until everything is smooth and well combined, and the mixture turns a uniform pale green color (or deeper green, depending on how much pandan paste you use).

4. Combine Dry Ingredients with Yolk Mixture

Add the flour mixture in two batches to the yolk mixture.
Gently whisk or fold until just combined—do not overmix.
- The batter should be smooth and thick but still pourable.
Set this pandan batter aside while you whip the egg whites.

5. Whip the Egg Whites

In a clean, dry bowl, add the 5 egg whites.
Begin beating on medium speed until the whites become foamy.
Gradually add the remaining 1/4 cup granulated sugar, a tablespoon at a time, while mixing.
Continue beating until you reach soft to medium peaks—the mixture should be glossy, and when you lift the beaters, the peaks should curl over slightly at the tip.

6. Fold Egg Whites into the Pandan Batter

Add about one-third of the whipped egg whites into the pandan batter.
Gently fold using a spatula to lighten the mixture—don’t stir aggressively.
Add the remaining egg whites in two more batches, folding carefully each time.
Once fully combined, the batter should look light, airy, and even in color, with no big streaks of egg white.

7. Bake the Cake

Pour the batter into your prepared 9×9 inch pan.
Smooth the top with a spatula so it bakes evenly.
Bake in the preheated oven at 350°F (175°C) for 25–30 minutes, or until:
- The top is lightly golden,
- A toothpick inserted into the center comes out clean,
- The cake springs back lightly when you press it gently.
Once done, remove the pan from the oven and place it on a wire rack to cool.

8. Prepare the Tres Leches Milk Mixture

While the cake is cooling slightly, make the soaking mixture:

In a large jug or bowl, combine:
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 cup coconut milk or whole milk
Add 1/2 teaspoon pandan extract if you want a hint of pandan flavor in the milk itself.
Whisk well until all the milks are fully blended and smooth.

9. Poke and Soak the Cake

Once the cake has cooled for about 10–15 minutes (still warm but not hot), use a fork, skewer, or toothpick to poke holes all over the surface.
- Make sure to poke down to the bottom so the milk can penetrate every layer.
Slowly pour the milk mixture over the entire surface of the cake, doing it in stages:
- Pour a bit, let it absorb, then pour more.
The cake will look very wet at first—that’s exactly what you want.
Cover the pan with plastic wrap or foil and place it in the refrigerator to chill for at least 4 hours, but ideally overnight.
- This resting time allows the cake to fully absorb the milk and become deliciously moist.

10. Make the Whipped Cream Topping

When you’re ready to finish the cake:

Add to a chilled mixing bowl:
- 2 cups cold whipping cream
- 3–4 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional: Add 1–2 drops of pandan extract if you want a hint of pandan flavor or a pale green tint.
Beat on medium-high speed until soft peaks form.
- Be careful not to overbeat; you want smooth, spreadable cream, not butter.

11. Assemble and Chill Again

Remove the chilled cake from the refrigerator.
Spread the whipped cream evenly over the top of the cake.
Smooth the surface with an offset spatula or the back of a spoon.
If desired, sprinkle toasted coconut or other garnishes on top.
Chill again for at least 30–60 minutes before slicing. This helps the layers set and makes cutting easier.

12. Slice and Serve

Cut the cake into 9 equal squares (or smaller pieces if serving more people).
Use a spatula to lift each slice carefully—remember, the cake is very moist.
Serve cold, straight from the fridge, for the best texture and flavor.

Flavor Variations and Creative Twists

One of the most enjoyable aspects of this Pandan Tres Leches Cake is how easily you can customize it:

1. Coconut-Pandan Tres Leches

Replace the whole milk in the batter with coconut milk for a stronger coconut note.
Use coconut milk instead of whole milk in the milk mixture, and top with toasted coconut flakes.
This variation tastes like a cross between pandan cake and coconut milk pudding—creamy, tropical, and aromatic.

2. Extra Green Pandan Cake

If you love a strong pandan aroma and color, simply increase the pandan paste slightly.
Just be careful: some pandan pastes are very concentrated, so taste the batter to make sure it’s not bitter.

3. Matcha-Pandan Fusion

Add 1–2 teaspoons of matcha powder to the dry ingredients.
The matcha adds a gentle earthy note that pairs nicely with pandan and milk.

4. Fruity Toppings

Top the whipped cream with fresh fruit such as:
- Mango slices
- Kiwi
- Strawberries
- Lychee
The freshness of the fruit lightens the richness of the cake and adds color.

5. Lighter Version

Reduce the condensed milk a little and add more evaporated or whole milk for a less sweet soak.
Use slightly less sugar in the whipped cream if you prefer desserts that are not too sweet.

How to Serve

Pandan Tres Leches Cake is best served cold, straight from the refrigerator. The chilled milk-soaked sponge and soft cream create a refreshing and satisfying dessert.

Here are some serving ideas:

Simple and elegant:
Serve a square of cake on a dessert plate, maybe with a light dusting of powdered sugar or a small pandan leaf on the side for decoration.
With fruit:
Add a few slices of fresh mango, strawberries, or kiwi for color and freshness.
For special occasions:
Pipe rosettes of whipped cream on top instead of spreading it flat, then garnish with toasted coconut or gold sugar pearls.
After a spicy or rich meal:
The cool, milky sweetness is the perfect finish to a flavorful dinner.

Because the cake is cut into neat squares, it’s also great for buffets, potlucks, and parties—easy to plate, share, and transport.

Tips & Variations

Choosing the Right Pan

A 9×9 inch pan works well for a thick, satisfying cake.
You can also use a rectangular 9×13 pan, but the cake will be thinner and may need slightly less baking time.

Working with Pandan

Pandan extract or paste can be strong—start with the smaller amount and adjust.
Different brands vary in intensity and sweetness, so taste your batter and milk mixture.

Ensuring a Light, Spongy Texture

Separate your eggs carefully; even a bit of yolk in the whites can prevent them from whipping well.
Fold the egg whites gently into the batter to keep it airy.
Don’t open the oven door in the first 20 minutes of baking; sudden temperature changes can affect the rise.

Maximizing Milk Absorption

Poke plenty of holes in the cake, especially in the corners.
Pour the milk mixture slowly in stages so it has time to soak in evenly.
Allow enough chilling time—this is key to achieving that classic tres leches texture.

Adjusting Sweetness

If you prefer a less sweet dessert:
- Reduce the amount of condensed milk slightly.
- Use less sugar in the whipped cream.
Remember, you can always drizzle a little extra condensed milk on individual slices if someone wants more sweetness.

Final Thoughts

Pandan Tres Leches Cake brings together the best of two dessert worlds: the ultra-moist, comforting texture of classic tres leches and the fragrant, tropical charm of pandan. It’s a cake that looks impressive, tastes luxurious, yet remains surprisingly simple to prepare.

With its soft green sponge, creamy milk-soaked crumb, and fluffy white whipped topping, every slice feels like a small celebration. This is the kind of dessert that draws attention on a party table and makes people ask, “What is that amazing flavor?”

Whether you’re serving it to family, sharing it at a gathering, or treating yourself after a long day, Pandan Tres Leches Cake delivers comfort, creativity, and a touch of something special in every bite. Once you’ve tried it, it’s the sort of recipe you’ll come back to again and again—especially when you want to impress without spending all day in the kitchen.

FAQ

Can I use fresh pandan leaves instead of pandan extract?

Yes, you can, if you have access to fresh pandan leaves.
Blend 8–10 pandan leaves with some water, then strain to get pandan juice. Replace part of the milk in the batter with this pandan juice. However, pandan extract or paste is more convenient and gives a more consistent color and flavor. Just be sure not to water down the batter too much if using fresh juice.

Can this cake be made ahead of time?

Absolutely. In fact, it’s better when made ahead.
Prepare and soak the cake, then refrigerate it overnight so the flavors meld and the milk is fully absorbed. Add the whipped cream topping a few hours before serving, or even the next day. It’s perfect for make-ahead desserts for parties and gatherings.

How long does Pandan Tres Leches Cake keep?

Stored in the refrigerator and covered well, the cake keeps for 3–4 days.
Because it contains dairy and whipped cream, it should always be kept cold. Over time, the cake gets even more moist, but it’s best enjoyed within the first few days for the best texture.

Can I freeze this cake?

Freezing is not ideal once the cake is fully soaked and topped with cream, as the texture of the whipped cream and the soaked sponge can change. However, you can:

Bake the pandan sponge,
Cool it completely,
Wrap it well and freeze it before soaking.

Then thaw, poke, soak with the milk mixture, and continue the recipe as usual. For the best tres leches experience, it’s generally recommended to enjoy it fresh from the fridge rather than frozen.

Can I make this recipe without coconut milk?

Yes. If you don’t like coconut or don’t have it:

Replace the coconut milk in the soaking mixture with whole milk.
The cake will still be rich, creamy, and delicious, just without the coconut undertone.
The pandan flavor will still shine and pair beautifully with the milky sweetness.

Can I reduce the sugar in this recipe?

You can adjust the sweetness to your preference:

Use a little less condensed milk in the soaking mixture, and balance with more evaporated or whole milk.
Reduce the powdered sugar in the whipped cream.

Keep in mind that tres leches cakes are meant to be quite sweet, but there is flexibility if you prefer a milder dessert.

What if I can’t find pandan at all?

If pandan is not available:

You can still make a classic tres leches cake by leaving out the pandan and adding a bit more vanilla.
It won’t be a “pandan” cake, of course, but the method and texture will still give you a moist, delicious milky cake.

When you do find pandan in the future, you can easily revisit this recipe and experience the full pandan twist.