Tres Leches III Recipe - Allrecipes.com
Tres Leches III Recipe
  • READY IN 1 hr

Tres Leches III

Recipe by  

"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 Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 25 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Oct 15, 2007

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.

 
Most Helpful Critical Review
Dec 27, 2003

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

 

113 Ratings

Jan 12, 2006

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.

 
May 08, 2006

For all the bad ratings out there on this recipe, I wonder if the people were cooking instead of baking. There is a difference, and those that know it know what I'm talking about. When the recipe calls for the butter to be at room temperature, that's what it needs to be at, or otherwise bad things can happen. Creaming the butter and sugar is an important step, one that can't be done by a half minute of the hand beater, rather it should be done in a stand mixer until it is light and fluffy, like the recipe calls for. The only substitution I made was to use cake flour instead of all purpose, due to the fact that cake flour has less protein and gluten, making it able to be lighter and fluffier than all-purpose, which is better for crusty breads and other yeast risen baked goods. That being said, this was an incredible cake that had all my guests raving. Follow the recipe exactly as it says, use the proper baking utensils, (If you do a lot of baking, you already have a Kitchen Aid stand mixer. If you don't, you don't bake much.) and enjoy!

 
Aug 03, 2005

This is EASILY the worst Tres Leches recipe I have ever tried. The cake is nowhere near firm enough to support the milk mixture without becoming soggy. You might as well put a store bought yellow cake mix in a bowl of milk. In addition, the timings are not even close to being correct. The cake won't even have set by the time it gets to 30 minutes. On the good site, this recipe is what finally got me to register for this site. I really wish I had read some of these reviews before wasted my money on this. NOTE: If you have tried this recipe, you STILL don't know whether you like Tres Leches because you still have never TRIED Tres Leches. This is DEFINITELY not it.

 
Oct 28, 2003

I followed the steps exactly and I still ended up with a very heavy, eggy cake. I got the comment that it tasted like a quiche.

 
Aug 26, 2005

I have had tres leches before and I absolutely love it, but this recipe didn't seem to give the right directions. I thought that i was doing what the recipe said to do, but it ended up comming out very heavy- almolt like a custard. That is not how tres leches is supposed to taste. For all the work it required, it seemed like a waste.

 
May 15, 2003

***I took this cake to a Cinco de Mayo party. Everybody loved it. I thought it was a little time consuming and difficult to make for a novice baker. However, the tres leches "sauce" was incredible. I had trouble getting the center of my cake to cook. I cooked it so long that the outside edges became hard. Overall I gave it 3 stars.

 

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Nutrition

  • Calories
  • 365 kcal
  • 18%
  • Carbohydrates
  • 40 g
  • 13%
  • Cholesterol
  • 141 mg
  • 47%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 130 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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