Tres Leches III

Tres Leches III

98

"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

1 h servings 365 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 40g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

98
  1. 113 Ratings

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Most helpful positive review

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 inl...

Most helpful critical review

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

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 inl...

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

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...

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 rec...

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 yello...

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.

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 ...

***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 incre...

It was awsome. Not too sweet, just perfect. everybody loved it. Easy to do. Best to pour the liquid the same day. I did the cake the night before and pour the liquid and put it in the fridge and...