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Three Milk Cake

 Three Milk Cake
With a large Hispanic population here, I have found the best recipes for Mexican food. This traditional Tres Leches Cake is a cross between cake and pudding.
12-15 ServingsPrep: 30 min. Bake: 35 min. + chilling


  • 6 eggs, separated
  • 1-1/2 cups sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups water
  • 1 teaspoon McCormick® Pure Almond Extract
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups heavy whipping cream
  • 1/2 cup light corn syrup
  • 7 tablespoons evaporated milk
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • ICING:
  • 1/2 cup heavy whipping cream
  • 1/2 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon McCormick® Pure Almond Extract


  • In a large bowl, beat egg whites until soft peaks form. Gradually
  • beat in sugar until stiff peaks form. Add yolks, one at a time,

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Three Milk Cake (continued)

Directions (continued)

  • beating until combined. Combine the flour, baking powder, baking
  • soda and salt; add to egg mixture alternately with water. Stir in
  • extract.
  • Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for
  • 35-45 minutes or until a toothpick inserted near the center comes
  • out clean. Cool on a wire rack. Poke holes in cake with a fork.
  • Chill overnight.
  • In a large saucepan, combine the condensed milk, cream, corn syrup
  • and evaporated milk. Bring to a boil over medium heat, stirring
  • constantly; cook and stir for 2 minutes or until thickened.
  • Remove from the heat; stir in vanilla. Slowly pour over chilled cake,
  • letting milk absorb into cake. Cover and refrigerate.
  • In a small bowl, beat cream until soft peaks form. Gradually beat in
  • sugar until stiff peaks form. Stir in vanilla. In a large bowl,
  • combine the sour cream, confectioners' sugar and extract. Fold in
  • whipped cream. Spread frosting over sides and top of cake.
  • Refrigerate until serving. Yield: 12-15 servings.
Nutritional Facts: 1 serving (1 piece) equals 496 calories, 22 g fat (13 g saturated fat), 161 mg cholesterol, 277 mg sodium, 66 g carbohydrate, trace fiber, 8 g protein.