By Rachael Thompson Hosting 20.07.2026

Lucky Dragon Supper Club’s Passionfruit Tres Leches Cake

This creamy cake is the ultimate crowd-pleaser.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Steph from The Lucky Dragon Supper Club shares her recipe for a tres leches cake.

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If you're partial to creamy desserts, this delightful Latin American cake will not disappoint. It's made from a sponge that's soaked in three types of milk – regular, condensed, and evaporated – and topped with whipped cream, making it a light and luscious treat.

You can add any fruit you like to this recipe, but Steph from Lucky Dragon Supper Club's recipe calls for passionfruit to add a tropical tang that cuts through the creaminess.

It’s a great dessert for stress-free dinner parties as you can make it in advance (it won’t dry out!), it's fuss-free to whip up, and it tastes heavenly.

Ingredients

180g unsalted butter, softened
200g caster sugar
1 tbsp vanilla paste, plus 1 tsp for the cream
5 eggs
220g all-purpose flour
1 tsp baking powder
⅛ tsp ground cinnamon
2 cups milk
1 cup evaporated milk
1 cup sweetened condensed milk
2 cups thickened cream (whipping cream)
2 passionfruit

Method

Preheat the oven to 180C and lightly grease a 20cmx30cm tin. Set aside.
Beat the butter and sugar in a stand mixer until it is pale and creamy (roughly 8-10 mins).
Add the vanilla paste. Once combined, gradually add one egg at a time, ensuring that it is incorporated before adding another egg.
In a separate bowl, sift together flour, baking powder and cinnamon. Gradually add the flour mixture into the wet mixture. Beat until it is just combined.
Pour the batter into your baking tin and bake for 35 minutes or until a skewer comes out clean.
After baking, using a fork or skewer, pierce holes all over the top of the cake and let it cool completely. You can put it in the fridge to speed up the cooling process.
Mix together milk, evaporated milk, and sweetened condensed milk in a jug and pour over your cooled cake.
Refrigerate for 2 hours or until the milk mixture is absorbed.
Beat whipping cream with vanilla paste until soft peaks form.
Top the cake with cream and spoon passionfruit pulp into the grooves.