Discover the perfect blend of flavors with this Paan Tres Leches cake—a delightful fusion of Indian and Latin American cuisines. This dessert takes the classic tres leches cake, known for its soft, airy texture and rich, creamy milk soak, and infuses it with the refreshing flavors of paan. The cake is bathed in a luxurious milk mixture infused with betel leaves, gulkand (rose petal jam), and fennel seeds, creating a taste that’s balanced to perfection—not too overpowering, yet not too subtle. Each bite delivers just the right hint of paan, making sure the flavors come through beautifully without overwhelming your palate.

To elevate the experience, the cake is topped with a light rose-flavored whipped cream and finished with a sprinkle of candied fennel seeds, dried rose petals, and a touch of paan masala. The result is a unique combination of creamy, melt-in-your-mouth textures and a delightful crunch that adds an extra layer of flavor. You can easily adapt this recipe to make it eggless without compromising on taste or texture, making it a versatile choice for everyone. Perfect for special occasions or whenever you want to impress your guests, this Paan Tres Leches cake is sure to be a showstopper with its beautifully balanced flavors and eye-catching presentation.

Happy Cooking!

Servings: 10-12 servings

Prep Time: 25-30 minutes

Cooking Time: 30-45 mins

Chilling Time: 10+ hours

Total Time: 1 day

Ingredients: 

• Sponge cake- Make the sponge cake as per your choice, recipes below. I always recommend making your so it soaks well.

  • Egg sponge cake

  • Eggless sponge cake

• Milk mixture-

  • 8-10 oz condensed milk

  • 16 oz evaporated milk 

  • 10 oz heavy whipping cream (unsweetened)

  • 3-6 betel leaves

  • 1.5-2 tsp fennel seeds; as per taste

  • 1/4-1/3 cup gulkand

  • 1-2 drops green coloring; optional

• Topping-

  • 2/3-3/4 cup heavy whipping cream (unsweetened)

  • 2-3 tbsp castor sugar

  • 1-1.5 tsp rose essence

  • 2-3 tbsp candied fennel seeds

  • Dried rose petals to garnish

  • 1/4 tsp paan masala; optional

Directions: 

1. Prepare cake as per recipe. I used a deep baking dish to bake the cake in so I can soak and serve in that itself.

2. Milk mixture: In a food processor add evaporated milk, fennel seeds, and 3 betel leaves. blend it till combined. Taste and see if you need more betel leaves and then add more and blend.

3. Once blended add gulkand and green coloring as per taste and blend till as smooth as you can.

4. Pass the mixture through a sieve to remove all the fibers and pieces.

5. Whisk paan mixture, condensed, and heavy cream together.

6. Poke holes in the sponge using a knife or fork or toothpick, making holes throughout the cake.

7. Mix the milk mixture just before pouring and pour about 2/3rd of it all over the cake. Reserve the rest in the fridge to serve.

8. Cover and let it soak in the fridge for 8-10 hours at least.

9. Whip heavy cream with sugar, and rose water, using an electric mixer/stand mixer till soft-medium peaks form.

10. Top the cake with whipped cream. Garnish with candied fennel seeds, paan powder, and dried rose petals.

11. Cut and serve with the reserved milk mixture to pour over it.

Notes/Tips: see the notes and tips in the sponge cake recipe you pick

• Milk mixture-

  • I like to make the mixture and let it sit for 1-2 hours so the flavors mix well.

  • Use room temperature ingredients.

• Make sure you let it soak well otherwise it will be dry!

• Always reserve the milk mixture so that you can pour some while serving.

• I like to taste the betel leaves blended mixture before adding more to see if it’s needed.

• You need to strain the blended paan mixture to get rid of the fibers and whole pieces.

• Be careful while using paan masala, if it is too strong it can overpower the taste.