Carnivore-ish Tres Leches Cake

A rich, animal-based take on classic tres leches — made with a light, porous butter sponge that soaks up every drop of creamy goodness.

Cake Ingredients

- 5 large eggs, separated

- 2 tbsp melted butter

- 2 tbsp heavy cream

- 1 tsp vanilla extract

- ¼ cup whole milk powder

- ¼ cup unflavoured collagen

- 2 tbsp beef gelatin

- Pinch of salt

Tres Leches Soak

- ½ cup half-and-half

- ½ cup full-fat coconut milk

- ½ cup heavy whipping cream

- 1–2 tsp vanilla extract (optional)

Whipped Topping

- 1 cup whipping cream

- Cinnamon, for dusting

Instructions

Day 1 Make the Cake

1. Preheat oven to 325°F (163°C) and grease an 8x8 baking pan.

2. Separate the eggs into two bowls.

3. In the bowl with the yolks, whisk together the melted butter, heavy cream, vanilla, and salt.

4. Add the milk powder, collagen, and beef gelatin. Mix until smooth.

5. In a separate bowl, beat the egg whites until stiff peaks form.

6. Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture.

7. Pour batter into prepared pan and bake for 22–28 minutes, or until set and lightly golden.

8. Cool completely before the milk soak is added.

Step 2: Make the Tres Leches milk soak

1. In a bowl, whisk together the half-and-half, coconut milk, heavy cream, and vanilla.

2. Remove chilled cake from the fridge and poke holes all over the surface using a fork or skewer.

3. Slowly pour the milk mixture over the cake, allowing it to soak in evenly.

4. Cover and refrigerate for at least 6 hours or overnight.

Finish and Serve

1. Whip the whipping cream until soft peaks form.

2. Spread over the soaked cake.

3. Dust with cinnamon.

4. Slice and serve chilled.

Notes

- For a stricter carnivore version, replace the coconut milk with more heavy cream or whole milk.

- The overnight chill is key for the best soak and texture.

- This cake is best served cold.