Tres Leches III

Tres Leches III

97 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    1 h
Marti
Recipe by  Marti

“A light sponge cake soaked with a mixture of three kinds of milk. This is the BEST Tres Leches recipe I have. It is a very good cake recipe and the cake should be very moist.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into the prepared pan.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  4. In a small bowl, stir together the 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour the mixture over the cake until it wont absorb any more. You may have 1/3 to 1/4 left over. That's okay.
  5. Combine the whipped cream and sugar, spread over soaked cake. Refrigerate cake until serving, Pour leftover milk mixture onto plates and swirl in jam if desired, before setting cake on the plates.

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Reviews (97)

Rate This Recipe
JODILHERNANDEZ
223

JODILHERNANDEZ

I have made this many times over the last couple years and never left feedback. This is the best tres leches cake. My hubby if from Michoacan and for our son's baptism we went to my sister inlaws home 7 hours away and ordered one from up there. My husband stood up in the middle of the party and appologized to the guests for the cake that was ordered because as he said " my wife makes it way better" but in spanish. And as for the feedback that if you don't have or us a stand mixer you aren't a real baker BS. I have baked for years and this cake has been don 3 times a year for about two years now and alway turned out great with a hand mixer. This will be the first year i use my stand mixer. Remember not everyone can afford a $400 piece of equipment. That does not make them any less of a baker. Just s less fortunate one.

AMYDUNN
106

AMYDUNN

Did I do something wrong? I followed the directions exactly, but I also produced a dense cake that tasted eggy. Any suggestions?

Sandy
88

Sandy

I just served this cake and received high compliments! I have tried 6 different recipes for this cake and the 7th time was a charm. Trust me, I've had many different types of this cake and the reviews vary. I used one less egg and added a tbs of rum to the milk mixture. It also helps to let the cake sit overnight. It had the correct consistency and was not a nasty "wet" cake. Use the freshest ingredients and the cake is perfect.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 365 cal
  • 18%
  • Fat
  • 20.7 g
  • 32%
  • Carbs
  • 40 g
  • 13%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 141 mg
  • 47%
  • Sodium
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

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