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Jasmine-Infused Tres Leches Bundt

  • Writer: Culinary Cam
    Culinary Cam
  • 11 hours ago
  • 4 min read

Here we are at the tenth installment of our 2026 Alphabet Challenge that was started by Wendy of A Day in the Life on the Farm. As in years past, we post every two weeks with a recipe inspired by a certain letter. It's like Sesame Street for grown ups! And I love it. I have missed in recent weeks, but I will catch up and link to everyone else's posts so you can be inspired through the alphabet deliciousness as well.



J is for...


Jasmine-Infused Tres Leches Bundt


Years ago, when we were in Costa Rica for my parents' birthdays, we had a tres leches cake for dessert at a restaurant. For those who don't speak Spanish, or haven't had this cake, tres leches means 'three milks.' That mixture is then drizzled over a vanilla sponge cake. It is surprisingly easy and not at all soggy.



Whenever I am testing recipes or using a polarizing ingredient, I like to try it small first. This Little Bundt Good ceramic baking pan is perfect for this. Not everyone in my household appreciates when I add floral flavors to our foods.


Ingredients


I was inspired by the blooming jasmine bush just outside my back door and decided to infuse the cake and the whipped cream on top with jasmine tea. The fresh flowers are just for garnish!


Cake

  • 1/2 cup (1 stick) butter + some for prepping your baking pan

  • 1 teaspoon jasmine green tea

  • 1 cup cake flour

  • 3/4 cup organic granulated sugar

  • 1 teaspoon pure vanilla extract

  • 5 eggs

  • 1-1/2 teaspoon baking powder


Topping

  • 1 can evaporated milk (12 ounces)

  • 1 can sweetened condensed milk (14 ounces)

  • 1/3 cup organic heavy cream plus 1cup more for the topping

  • 1 teaspoon jasmine green tea

  • organic jasmine blossoms for garnish, optional


Procedure

Preheat the oven to 350 degrees Fahrenheit. Prepare your baking dishes with butter and set a side.


Melt the butter in a small skillet and sprinkle tea over the top. Remove from heat.


Separate your eggs, placing yolks in a larger mixing bowl and whites in a smaller one. Into the same bowl as the yolks, add in the flour, sugar, vanilla, and baking powder. Whisk to combine. Add in the melted butter infused with tea. You can strain out the tea leaves if you like; I left them in.


Beat your egg whites until soft peaks form. Gently fold them into your batter. Try not to deflate the egg whites too much.


Spoon batter into prepared dish and bake for 30 minutes, until golden on top and spongy to the touch. While the cake bakes, infuse your whipped cream for the topping.


Pour 1 cup organic heavy cream into a small sauce pan. Heat over medium until it begins to steam. Sprinkle tea over the top. Give a quick stir and let steep until cooled completely. Strain out the tea leaves and set aside.


Remove the cake from pan and cool on a wire rack for 20 minutes. In the meantime, whisk together the three milks: evaporated milk, condensed milk, and 1/2 cup whipping cream. Pour into something from which you can pour easily; I used a measuring cup.


Once the cake is cool, place it on a rimmed cake platter or plate. Poke cake with a skewer or fork to help the milks absorb.


Pour a little bit at a time until the cake is saturated and it just begins to pour off the cake. Cover and refrigerate for at least 1 hour before serving.


To serve, beat the tea-infused cream into soft peaks and spoon over the cake. Garnish with fresh flowers, if using.



The Previous Years' Offerings

My posts link to everyone else's. Enjoy exploring the alphabet through food.


That's a wrap on my offering for the letter 'J'. We will be back in two weeks with recipes that start with the letter 'K.'

 
 
 

Culinary Adventures with Camilla

culinarycami@gmail.com

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