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Tres Leches Cake Recipe

Tres Leches Cake Recipe photo by Taste of Home

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Finish off a fiesta with a piece of this moist and refreshing cake from Anna Yeatts of Pinehurst, North Carolina. Though it’s been lightened, the sweet flavors of this traditional Mexican dessert aren’t lost, making it the perfect end to any meal.

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Tres Leches Cake Recipe

Prep: 35 min. Bake: 20 min. + chilling

Yield: 15 Servings

35 20 55

Ingredients

5 eggs
1 cup sugar, divided
1 tablespoon butter, softened
1/3 cup fat-free milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
MILK SYRUP:
1 can (14 ounces) fat-free sweetened condensed milk
1 can (12 ounces) fat-free evaporated milk
1 cup fat-free half-and-half
3 teaspoons vanilla extract
15 tablespoons frozen reduced-fat whipped topping
15 fresh strawberries

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Coat a 13-in. x 9-in. baking dish with cooking spray and dust with flour; set aside.
In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 3/4 cup sugar and butter. Stir in milk and vanilla. Sift flour and baking powder; gradually add to yolk mixture and mix well (batter will be thick).
With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter.
Spread evenly into prepared dish. Bake at 350° for 18-22 minutes or until cake springs back when lightly touched. Place on a wire rack.
In a large saucepan, combine the condensed milk, evaporated milk and half-and-half. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool slightly.
Cut cake into 15 pieces, leaving cake in the baking dish. Poke holes in cake with a skewer. Slowly pour a third of the milk syrup over cake, allowing syrup to absorb into the cake. Repeat twice. Let stand for 30 minutes.
Cover and refrigerate for 2 hours before serving. Top each piece with whipped topping and a strawberry. Yield: 15 servings.

Nutritional Facts 1 piece equals 233 calories, 3 g fat (2 g saturated fat), 76 mg cholesterol, 126 mg sodium, 42 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Tres Leches Cake in Light & Tasty August/September 2007, p35

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Tres Leches Cake

Tres Leches Cake

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Reviewed on Feb. 23, 2012 by brookehally

This cake was wonderful! I was pleasantly surprised! From the picture and the reviews, I expected a soggy cake and wasn't going to make. I am glad I did. The cake soaked up all the liquid. I added a little bit at a time (about every 5-10 min) and poked a lot of holes in the pieces (about 9-12). I think that it was the pouring the liquid in small amounts over the 1/2 hour that was the key.

Reviewed on Nov. 20, 2011 by sstetzel

aris_valentine
i dont understand this recipe it doesnt even call for egg whites in the recipe !

The recipe calls for 5 eggs.

The first step of the instructions deals with the egg whites, the second step deals with the egg yolks.

Reviewed on Nov. 20, 2011 by aris_valentine

i dont understand this recipe it doesnt even call for egg whites in the recipe ! it confused the [expletive] out of me i need to find a real recipe for this cake.

Reviewed on Sep. 06, 2011 by jbtiede

It turned perfect and it was a great hit with my family and guests. I'd like to try it with a sprinkle of cinnamon or baked apples instead of strawberries sometime. Definitely use real whipped cream instead of the frozen.

Reviewed on May. 18, 2011 by jadamski

This turned out way too soggy and way to sweet. We couldn't even eat it. My cake probably only soaked up half the milk liquid. If I attempt to make it again I won't pour all the milk liquid over the cake. The actual cake part (w/out) the liquid was ok.

Reviewed on May. 04, 2011 by waddington6

Absolutely perfect!! (I didn't make it lowfat though)

Reviewed on May. 01, 2011 by slosh29

For A.Kuhl: Tres Leches should be wet. it should soak the came and have a little bit for a sauce type..I have tried some recipes that show a little liquid like the picture and some that are swimming..I guess it depends on the preference of the cook..If its too much liquid but the flavor is good next time cut down the fluid a bit. I have noticed to some degree its trial and error because everyone likes different things..

Reviewed on Apr. 29, 2011 by A. Kuhl

Is the cake supposed to be so soggy? I was a little nervous pouring all that milk mixture over it!

Reviewed on Feb. 03, 2011 by 8it1time

although it's a bit time consuming - it's well worth the wait.... we only have 1 Mexican resturant that serves this in our area... and everyone says this tastes better than theirs.

Reviewed on Jan. 01, 2011 by 86county

Made with petite four sized cakes, wonderful bite sized dripping in sauce. Very rich - but worth the time and effort.

Reviewed on Apr. 29, 2009 by NanZim

I would say probably not since the recipe uses sweetened condensed milk.

Reviewed on Apr. 29, 2009 by aug2008