Costa Rican Three-Milk Sponge Cake with Cinnamon Meringue

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This beloved Costa Rican take on the classic three-milk cake features a light vanilla sponge soaked in a luscious blend of condensed milk, evaporated milk, and natilla (Central American table cream), then crowned with a glossy, toasted cinnamon meringue. It is the centerpiece dessert at birthdays, holidays, and family gatherings across Costa Rica.

Nutrition Facts

Per serving (estimated)

• 350 kcalCalories
• 9 gFat
• 5 gSaturated Fat
• 58 gCarbs
• 0 gFiber
• 50 gSugar
• 8 gProtein
• 180 mgSodium
• 280 mgPotassium
• 200 mgCalcium
• 0.8 mgIron
• 2 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the vanilla sponge

• 1 cup all-purpose flour
• 1 cup granulated sugar, divided
• 5 large eggs, separated, room temperature
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp fine sea salt

For the three-milk soak

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 cup Costa Rican natilla or sour cream
• 2 tbsp white rum (optional)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

For the cinnamon meringue

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1/2 tsp cream of tartar
• 1 tsp vanilla extract
• Ground cinnamon, for dusting

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and line the bottom with parchment paper.
2. In a clean bowl, beat the egg whites on medium-high until soft peaks form. Gradually add 1/2 cup of the sugar and continue beating until glossy stiff peaks form; set aside.
3. In a separate large bowl, beat the egg yolks with the remaining 1/2 cup sugar until pale and thick, about 3 minutes. Beat in the milk and vanilla until smooth.
4. Sift the flour, baking powder, and salt over the yolk mixture and gently fold to combine. Fold the beaten whites into the batter in three additions, taking care not to deflate the batter.
5. Pour the batter into the prepared dish and bake for 25 to 30 minutes, until a tester inserted in the center comes out clean. Cool for 10 minutes, then poke holes all over the cake with a skewer.
6. Whisk together the condensed milk, evaporated milk, natilla, rum if using, vanilla, and cinnamon until smooth. Slowly pour the mixture over the warm cake, letting it soak in gradually. Cover and refrigerate for at least 6 hours, preferably overnight.
7. Just before serving, make the meringue: in a heatproof bowl set over simmering water, whisk the egg whites, sugar, and cream of tartar until the sugar dissolves and the mixture is warm to the touch. Transfer to a stand mixer and beat on high until stiff glossy peaks form, about 4 minutes. Beat in the vanilla.
8. Spread the meringue over the chilled cake, swirling it into decorative peaks. Dust generously with cinnamon.
9. Brown the meringue lightly with a kitchen torch or place under a hot broiler for 1 to 2 minutes, watching carefully so the topping chars but does not burn.
10. Refrigerate for at least 1 hour more, then cut into squares and serve cold.

Cook’s Notes

• For the most authentic flavor, use Costa Rican natilla (table cream) instead of sour cream; it is slightly tangier and looser in texture.
• Make sure the cake is warm, not hot, when you pour the milk mixture over it so it absorbs slowly without turning gummy.
• A kitchen torch gives the best, evenly browned meringue; if using a broiler, keep the door ajar and rotate the pan often.
• Overnight soaking is essential; the sponge should be saturated through to the bottom but never mushy or crumbly.
• Serve with fresh strawberries or a sprinkle of toasted coconut for a traditional Costa Rican touch.

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