Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Tres Leches–Inspired Venezuelan Cake (Soft, Milky & Comforting)

Sarah Smith
Jan 16
3 min read

Cake with white frosting, topped with raspberries and sliced strawberries, has a slice missing. The texture is soft and inviting.

This tres leches–inspired Venezuelan cake is incredibly soft, moist, and gently sweet, soaked in a rich blend of three milks that gives it its signature melt-in-your-mouth texture. Light sponge cake absorbs the creamy milk mixture beautifully, creating a dessert that feels indulgent yet comforting.

Often served chilled and topped with fluffy whipped cream, this cake is a favorite for celebrations, family gatherings, and cozy moments at home. If you’ve enjoyed our Cachapas (Sweet Corn Pancakes) or savory classics like Arepas (Warm, Cozy Venezuelan Corn Cakes), this dessert brings a sweet, nostalgic finish to your Venezuelan-inspired menu.

Why You’ll Love This

Ultra-soft, moist texture
Lightly sweet and perfectly creamy
Great for make-ahead desserts
Ideal for gatherings and special occasions

Recipe Card

Prep Time: 20 minutes Cook Time: 30 minutes Chill Time: 2 hours Total Time: 2 hours 50 minutes Servings: 12 servings

Nutritional Information

Estimated per serving:

Calories: ~360
Carbohydrates: ~42g
Protein: ~9g
Fat: ~17g
Fiber: ~1g
Sugar: ~30g

Ingredients

For the Cake

1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
5 large eggs, separated
1 cup granulated sugar, divided
⅓ cup milk
1 teaspoon vanilla extract

For the Three-Milk Soak

1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
½ cup whole milk

For the Topping

1½ cups heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract

Instructions

Preheat oven to 350°F and grease a 9×13-inch baking dish.
In a bowl, whisk together flour, baking powder, and salt.
Beat egg yolks with ¾ cup sugar until pale and thick. Stir in milk and vanilla.
Gently fold the dry ingredients into the yolk mixture.
In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and beat until stiff peaks form.
Gently fold egg whites into the batter in batches.
Pour batter into prepared pan and bake for 25–30 minutes, until a toothpick comes out clean.
Let cake cool slightly, then poke holes all over with a fork or skewer.
Whisk together the evaporated milk, condensed milk, and whole milk. Slowly pour over the cake.
Refrigerate for at least 2 hours.
Beat heavy cream with powdered sugar and vanilla until soft peaks form. Spread the cake before serving.

Storage & Tips

Storage: Store tres leches cake covered in the refrigerator for up to 4 days.

Make-Ahead Tip: This cake actually improves after resting overnight, making it perfect for entertaining.

Soaking Tip: Pour the milk mixture slowly to allow even absorption without oversaturating one area.

Serving Tip: Serve chilled for the best texture and flavor.

FAQs

Is this cake very sweet? It’s gently sweet and well-balanced. The whipped cream topping helps lighten the richness.

Can I make this ahead of time? Yes. Tres leches cake is best made at least several hours ahead.

Can I freeze tres leches cake? Freezing is not recommended due to the milk soak and whipped topping.

Is this an authentic Venezuelan recipe? This is a Venezuelan-inspired, cozy home version meant to honor the flavors while keeping it approachable.

Final Thoughts

Tres leches cake is the definition of a comforting dessert — soft, creamy, and perfect for sharing. Whether served after a savory arepa-filled meal or enjoyed on its own with a cup of coffee, this cake brings warmth, nostalgia, and sweetness to the table.