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Tres Leches 'Three Milks'

Tres Leches 'Three Milks'

"It is a delicious cake with a special syrup on it, and a meringue frosting. This cake requires refrigeration, and is served cold."
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servings 435 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 76.1g
  • 25%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 310 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  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.

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Read all reviews 86
  1. 101 Ratings

Most helpful positive review

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 aut...

Most helpful critical review

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 wi...

Most helpful
Most positive
Least positive

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 aut...

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!

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 mix...

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 ...

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 d...

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...

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 ju...

It's a winner. However, some family members found it a bit too sweet but most loved it. I had made it twice already. I think I would try it with less sugar, perhaps 1/2 cup vs. 1 cup.

Skip the Meringue and top with strawberries, the more the better! This cake is very rich and the strawberry just makes it amazing.

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