Margarita Tres Leches Cake Recipe

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Margarita Tres Leches Cake Recipe

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

Ingredients

  • 4 eggs, separated
  • 1 cup sugar
  • 1/2 cup tequila
  • 1/2 cup butter, melted
  • 6 tablespoons key lime juice, divided
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar
  • 1 teaspoon cream of tartar
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup 2% milk
  • 1/2 cup evaporated milk
  • 1/2 cup heavy whipping cream
  • Whipped cream and lime slices, optional

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Grease and flour a 13x9-in. baking pan; set aside.
Beat sugar, tequila, butter, yolks, 3 tablespoons lime juice and vanilla until well blended. Combine flour, baking soda and salt; gradually beat into yolk mixture until blended.
Add confectioners' sugar and cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Transfer to prepared pan.
Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack. With a wooden skewer, poke holes in cake about 1/2 in. apart.
Beat condensed milk, milk, evaporated milk, whipping cream and remaining lime juice until blended. Drizzle over cake; let stand for 30 minutes. Refrigerate for 2 hours before serving.
Cut cake into squares. Garnish with whipped cream and lime slices if desired. Yield: 15 servings.
Originally published as Margarita Tres Leches Cake in TasteofHome.com 2017

Nutritional Facts

1 1 piece (calculated without garnishes): 344 calories, 14g fat (8g saturated fat), 96mg cholesterol, 278mg sodium, 45g carbohydrate (34g sugars, 0 fiber), 7g protein.

  • 4 eggs, separated
  • 1 cup sugar
  • 1/2 cup tequila
  • 1/2 cup butter, melted
  • 6 tablespoons key lime juice, divided
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar
  • 1 teaspoon cream of tartar
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup 2% milk
  • 1/2 cup evaporated milk
  • 1/2 cup heavy whipping cream
  • Whipped cream and lime slices, optional
  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Grease and flour a 13x9-in. baking pan; set aside.
  2. Beat sugar, tequila, butter, yolks, 3 tablespoons lime juice and vanilla until well blended. Combine flour, baking soda and salt; gradually beat into yolk mixture until blended.
  3. Add confectioners' sugar and cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Transfer to prepared pan.
  4. Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack. With a wooden skewer, poke holes in cake about 1/2 in. apart.
  5. Beat condensed milk, milk, evaporated milk, whipping cream and remaining lime juice until blended. Drizzle over cake; let stand for 30 minutes. Refrigerate for 2 hours before serving.
  6. Cut cake into squares. Garnish with whipped cream and lime slices if desired. Yield: 15 servings.
Originally published as Margarita Tres Leches Cake in TasteofHome.com 2017

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