Tres Leches 'Three Milks' Recipe -
Tres Leches 'Three Milks' Recipe

Tres Leches 'Three Milks'

Recipe by  

"It is a delicious cake with a special syrup on it, and a meringue frosting. This cake requires refrigeration, and is served cold."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 - 12 x 8 inch cake Change Servings


  1. Grease and flour a 8 x 12 inch pan. Preheat the oven to 350 degrees F (175 degrees C).
  2. Separate 5 eggs, and beat the egg whites in a large mixing bowl. Add 1 cup sugar slowly to the egg whites, beating constantly. Add the yolks one by one, beating well after each addition. Stir in the 1 teaspoon vanilla. Sift the flour, and stir it into the egg mixture. Pour the batter into the prepared pan. Bake the cake for 20 minutes, or until done. Cool.
  3. Blend the sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour this syrup over the cooled cake.
  4. To make Meringue Frosting: Beat 3 egg whites to soft peaks. Gradually add 1 cup sugar, and beat until stiff peaks form. Stir in 1 teaspoon vanilla. Frost the cake.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Jul 27, 2007

Dealing with egg whites as icing: One reviewer said they don't use merengue for the frosting because of a distaste for raw eggs. I think a merengue frosting is necessary for this cake to be authentic--the merengue lightens the texture and is less sweet and rich than whipped cream (which is v. good also). So--the answer is to "cook" the merengue as in "Italian merengues." To do this, you just heat to liquify a sugar syrup, sugar & water. Then you slowly pour this boiling syrup into the eggs whites while you are whipping them. This cooks the whites, but they still look like white, fluffy clouds.

Most Helpful Critical Review
Jul 18, 2005

Sorry, but the meringue on this cake was very disappointing. It looked exactly like the restaurant tres leches, but it was very sugary and gritty. I'm not sure how to fix the problem, but I will definitely be looking for another recipe.

Oct 28, 2003

A way to avoid having too much liquid is to pour the milk mixture over the cake as soon as the cake comes out of the oven. Hope this helps!

May 30, 2004

This recipe is great. I make it in a 9x13 dish. When I take it out of the oven .I take a knife and skim off the skin(light brown part),while it is hot. While it is still warm, pour your milk mixture over, no need to poke holes,put in fridge overnight. This cake gets better the longer it sits. I don't use merginue.Sometimes I use 2 cans of sweetened condensed milk and I cup of milk.I love it this way.

Feb 18, 2007

This recipe makes a very nice tres leche cake. As a variation, try coconut milk as one of the three milks and then garnish the cake with seasonal fresh fruit and toasted coconut. However, what is really special about this recipe is the cake part. It is easy to make, avoids butter fat grams and can be used in a number of different desserts like trifle or all by itself. The ingredients are staples in most kitchens so it can be made spur of the moment. Thank you.

Aug 29, 2003

So delicious! I used a 9x13 pan and when I poured in the first batch of batter, it seemed too little. I doubled the recipe for the cake itself, and kept the "syrup" recipe the same. I would do this again, because the cake ended up just as tall as a regular boxed cake mix and there was not an excess of syrup. I will difinitely make this one again!

Dec 20, 2003

WOW... didn't know this would turn out as great as it did. I put together a Cinco de Mayo dinner and it was a wonderful ending to a fabulous evening. This is what I did after reading some of the reviews: I added a few wholes in the cooled cake before pouring the '3 milk' filling onto it and I also browned my meringue. Thanks for the recipe. :)

Feb 05, 2006

I tried it straight out of the oven, after I poured the milks on it and really did not like it at all- but the next day after it sat in the fridge all night it tasted fantastic and my fiancee just loved it! It was kind of spongy and I wasn't sure if it was I beat the eggs too much or if it was suppose to be like that. I frosted it with whipping cream. I also noticed on another recipie that they added 1/3 cup milk and I wonder what that difference makes? If anyone know please post on the site or email me. Thanks!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 435 kcal
  • 22%
  • Carbohydrates
  • 76.1 g
  • 25%
  • Cholesterol
  • 119 mg
  • 40%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 12 g
  • 24%
  • Sodium
  • 310 mg
  • 12%

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

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

How to Make Tres Leches Cake

See how to make a classic, super-moist yellow cake.

Tres Leches Cake

Four kinds of milk give this tres leches cake its richness.

Three Ingredient Peanut Butter Cookies

See how to make super-easy, 5-star peanut butter cookies.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States