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.
During our extensive travels to Central America, my husband and I have sampled many kinds of the popular tres leches (three milks) cake. We think this is the absolute best! --Joan Meyers, Palos Park, Illinois
Tres Leche means "three milk." This cake gets its name because it uses three kinds of milk—evaporated, condensed and cream. This cake's light and airy texture has made it a classic in Mexican kitchens for generations. —Taste of Home Test Kitchen
Infused with a sweet silky mixture using a trio of milks, these little cakes are three times as good. Because they soak overnight, they're an ideal make-ahead dessert for an upcoming fiesta. —Taste of Home Test Kitchen
The first time I ever had Tres Leches cake I felt like I was in Heaven. I have made it at home using several techniques and flavors and this Margarita twist on the classic is my favorite. —Laurie Lufkin, Essex, Massachusetts
I first tried tres leches cake several years ago while in Ecuador. Since then, I’ve changed it up by adding some of my favorite ingredients, namely chocolate and coconut. This version also has a bit of rum for an adults-only treat. —Lisa Varner, El Paso, Texas