Trilece (Turkish Milk Cake)

May 16, 2025

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Trilece (Turkish milk cake) is a light, creamy dessert made with a soft, milk-soaked sponge cake and topped with rich caramel. The name comes from the Spanish tres leches, meaning “three milks,” but this Turkish version has taken on a life of its own, becoming especially popular in the Balkans and Turkey.

A square piece of Trilece, Turkish milk cake, topped with caramel sauce, served on a white plate.

This Turkish milk cake has everything I love about Turkish desserts — it’s light, creamy, and not overly sweet. It’s the kind of recipe you’ll want to keep in your back pocket for special occasions or just a weekend treat. Plus, it’s so fun to make with that final swirl of caramel on top!

Trileçe reminds me a lot of other classic treats we love, like sütlaç (Turkish rice pudding), revani (semolina cake), and Turkish mosaic cake (mozaik pasta)— desserts that are light, just sweet enough, and perfect for sharing with family and friends. If you’re looking for a dessert that’s simple yet impressive, trileçe is one you’ll want to add to your collection.

• Slice of Turkish Trilece cake topped with caramel on a white plate.

The Anatomy of Trileçe

Trilece, also known as Turkish milk cake, is made up of three delicious layers:

The first layer is the light and airy sponge cake, created by whipping eggs and sugar until fluffy. This layer is essential for soaking up the milk mixture.

Labeled ingredients for Trilece: large eggs, sugar, vanilla extract, whole milk, oil, flour, and baking powder

The second layer is a blend of milk, sweetened condensed milk, and heavy cream that gives trilece its signature moist texture.

the milk layer made up of milk, sweetened condensed milk, and heavy cream

The third layer The third layer is a light and creamy whipped topping, gently sweetened to add a smooth, creamy finish.

The fourth layer is a thin drizzle of caramel sauce made up of granulated sugar, butter, and heavy cream. It brings everything together, adding a sweet, milky touch.

How To Make Turkish Milk Cake (Trilece)

Step 1: Make the Caramel Sauce

Start by making the caramel sauce so it has time to cool.
In a pot over medium heat, whisk the sugar until it melts and turns a deep golden brown (dark caramel). Add the butter and stir until melted.

Slowly pour in the heavy cream and stir in a circular motion. Keep in mind that the mixture might solidify at this stage. Don’t panic, just keep stirring and cook for 2-3 minutes until it melts again and bubbles form around the edges and the sauce thickens into a syrup. Transfer to a measuring cup and set aside.

adding sugar to the sauce pan to make the caramel sauce for trilece

pouring milk over the caramel and butter mixture to make the caramel sauce

Tip: Caramel thickens as it cools. For easier spreading, keep it at room temperature.

Step 2: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Line a prepared pan (9×13 inch) with parchment paper. In a large mixer bowl or stand mixer with the whisk attachment, beat the eggs, sugar, and vanilla extract on high speed until the mixture triples in volume and turns pale yellow (about 5-6 minutes).

adding eggs to a large bowl to start preparing the cake batter

adding sugar to the cracked eggs in a transparent glass bowl

Gradually add the milk and oil into the whipped egg mixture, followed by the dry ingredients. Use a rubber spatula to gently fold everything together. Avoid overmixing to keep the sponge cake light.

mixing all the wet ingredients of the sponge cake batter

Step 5: Bake the Cake

Pour batter into the prepared baking dish. Smooth the top with an offset spatula and bang the pan a couple of times on the counter to get rid of excess air. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the warm cake cool completely, then carefully remove it from the pan. Flip the cake and place it in the pan so the side with parchment paper is facing up and peel off the parchment paper.

pouring the cake batter into a pan lined with parchment paper

Step 4: Soak the Cake

Using a fork, poke holes all over the cake surface. This helps the milk mixture soak into every bite!

poking holes in the cake before adding the milk mixture

In a measuring cup or a bowl, mix the milk, heavy cream, and sweetened condensed milk. Slowly pour the mixture over the cake in batches: pour half, let it absorb, then pour the rest. Refrigerate for at least 1 hour to allow the cake to soak up all the milk mixture.

adding sweetened condensed milk to the milk mixture

pouring the milk mixture over the sponge cake

Step 4: Make The Whipped Cream Layer

In a mixer bowl, whip the heavy cream and sugar on medium to high speed until soft peaks form. Reserve 2 tablespoons for decorating later.

Spread the fluffy whipped cream layer over the soaked cake using a spatula for an even, smooth finish.

preparing the whipped cream layer for trilece

placing the whipped cream layer over the sponge cake soaked with the milk mixture

Step 5: Finish With Caramel And Swirls

Pour the cooled caramel sauce over the whipped cream layer. Spread gently using an offset spatula.

Transfer the reserved whipped cream into a small piping bag and pipe parallel lines across the top of the cake. Use a toothpick to drag through the lines in an opposite direction, creating swirls.

Refrigerate for at least 4 hours before slicing and serving.

pouring the caramel sauce over the whipped cream layer

making parallel lines with whipped cream on the caramel layer

Tip: Don’t be intimidated by making the swirls with whipped cream! You can simply drizzle the caramel sauce over the top for an easy and beautiful finish.

square trilece cake pieces served in white plates

Recipe Tips

When preparing the caramel sauce, and after adding the heavy cream, you will notice that the mixture will solidify. Don’t get stressed because that is perfectly normal. Just keep stirring until all the sugar is mixed with the cream.
Always use room temperature eggs and milk for a smoother batter and better cake rise.
I always make sure to whip the eggs and sugar until they double in size because this is essential for getting that perfect spongy texture. This step makes the cake light and fluffy. It also helps the cake absorb the milk mixture without deflating, giving it that irresistible, moist consistency.
When you’re ready to decorate the cake with the caramel sauce, you might notice it has thickened a little — and that’s completely normal! Just place the caramel in a saucepan, gently reheat it on medium heat for about 30 seconds, and stir in a couple of tablespoons of heavy cream if needed. It will loosen up and reach the perfect consistency for drizzling.

Trileçe vs Tres Leches

Origin: Tres leches comes from Latin America, while trileçe is its Turkish and Balkan adaptation, gaining popularity in Turkey and surrounding regions.

Texture: Tres leches cakes are typically denser, while trileçe features a lighter, airier sponge.

Milk Mixture: Both use a mix of milks, but trileçe often substitutes evaporated milk with cream, resulting in a creamier texture.

Topping: Tres leches is usually topped with whipped cream and sometimes fruit or cinnamon. Trileçe is finished with a glossy layer of caramel sauce, giving it a richer, buttery finish.

Flavor: Tres leches leans sweeter and heavier; trileçe is more balanced, with a light texture and a smooth caramel touch.

Turkish milk cake (Trilece) on a white plate with soft whipped cream and caramel topping

Storage

Cover leftover trilece tightly with plastic wrap or store it in an airtight container. Keep it refrigerated for up to 4–5 days. Since this is a milk-soaked dessert, always keep it cold to maintain its texture and freshness. I recommend slicing only what you plan to serve to keep the rest of the cake moist. Trilece actually tastes even better after a day or two as the flavors continue to meld.

It’s not recommended to freeze Trilece, as the texture may change upon thawing. It’s best enjoyed fresh or refrigerated.