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Tres Leches Cake

 Tres Leches Cake
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.
15 ServingsPrep: 35 min. Bake: 20 min. + chilling


  • 5 eggs
  • 1 cup sugar, divided
  • 1 tablespoon butter, softened
  • 1/3 cup fat-free milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 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 McCormick® Pure Vanilla Extract
  • 15 tablespoons frozen reduced-fat whipped topping
  • 15 fresh strawberries


  • 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

2 of 2

Tres Leches Cake (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.