Turmeric tres leches cake

Turmeric tres leches cake

Golden Milk Tres Leches Cake

Shopping List: Turmeric Concentrate


For the Cake

6 large eggs, yolks and whites separated, at room temperature

1/2 cup honey 

1/2 cup sugar

1/4 cup Dona Turmeric concentrate (cold)

1/4 teaspoon vanilla extract

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 cups flour

For the Soaking Liquid

3/4 cup heavy cream

1/4 cup Dona Turmeric concentrate

1 can sweetened condensed milk

1 can unsweetened coconut milk

Pinch of salt

For the Topping (not pictured)

Whipped cream 



  1. Preheat the oven to 350°F. Grease a deep, 9”x 13” pan with butter, line with parchment, and grease the parchment.

  1. Whip the egg whites together in a large bowl until soft peaks form. 

  1. In a separate bowl, beat the egg yolks, sugar, and honey together until thick, glossy and light yellow, about 5 minutes. 

  1. Stir in the Dona turmeric concentrate and vanilla. 

  1. Stir in the baking powder, baking soda, salt, and flour just until combined. 

  1. Gently fold in the egg whites, so you preserve the air bubbles, until no white streaks remain. If your egg whites have been sitting while you prepared the rest of the batter, make sure they have not turned back to liquid and re-whip to soft peaks if necessary. 

  1. Carefully pour the batter into the prepared pan, taking care not to deflate it. 

  1. Bake for 27-30 minutes, until the cake is a deep golden, and the center of the cake springs back when pressed lightly with the tip of your finger. Try not to open the oven before at least 20 minutes have passed to ensure a good rise. 

  1. Let cool on a rack for about 20 minutes and then carefully turn out onto a plate or serving platter (make sure it’s one with a rim to hold any excess soaking liquid). Poke the bottom all over with a skewer or fork. Let cool completely. 

  1. Meanwhile, make the soaking liquid by stirring together the heavy cream, Dona turmeric concentrate, sweetened condensed milk, coconut milk, and pinch of salt. 

  1. Slowly pour the mixture all over the cake. Cover and refrigerate for a few hours or overnight to let it absorb into the cake, which will become almost pudding-like in texture.  

  1. When you’re ready to serve, top with whipped cream