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Tres Leches Cake Recipe
Tres Leches Cake Recipe photo by Taste of Home

Tres Leches Cake Recipe

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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.
TOTAL TIME: Prep: 35 min. Bake: 20 min. + chilling
MAKES:15 servings
TOTAL TIME: Prep: 35 min. Bake: 20 min. + chilling
MAKES: 15 servings


  • 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
  • 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

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.


  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cover and refrigerate for 2 hours before serving. Top each piece with whipped topping and a strawberry. Yield: 15 servings.
Originally published as Tres Leches Cake in Light & Tasty August/September 2007, p35

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.

Sweet White Wine

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

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Reviewed Feb. 12, 2014

"I don't understand, a Mexican recipe from North Carolina? You would think a Mexican recipe from Mexico SHOULD be from Mexico! Not from the Eastern seaboard of the United States! Come on, I have seen a few Mexican dishes from that part of the United States already from Taste of Home. If this is a Taste of Home, then that person the recipe states has originated from Mexico did a lot of moving around! I would LOVE to see MY Taste of Home from a original Mexican kitchen where I grew up! Aren't there some Hispanics/Mexican women or people that are proud of their heritage that could share these authentic recipe's rather than someone from the Eastern Seaboard where they have NEVER even heard of Mexico! At least from California, Arizona, New Mexico, Texas, even Colorado!"

Reviewed Nov. 20, 2011

"[quote user="aris_valentine"]i dont understand this recipe it doesnt even call for egg whites in the recipe ! [/quote]

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 Nov. 20, 2011

"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 Sep. 6, 2011

"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 May. 18, 2011

"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."

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