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Margarita Tres Leches Cake

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
  • Total Time
    Prep: 20 min. Bake: 20 min. + chilling
  • Makes
    15 servings

Ingredients

  • 4 large 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
  • Optional: Whipped cream, lime slices and zest

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. Preheat oven to 375°.
  • 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 until a toothpick inserted in the center comes out clean, 18-20 minutes. Place pan on a wire rack. With a wooden skewer, poke holes in cake about 1/2 in. apart.
  • Beat condensed milk, 2% 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. If desired, garnish with whipped cream, lime slices and zest.
Nutrition Facts
1 piece: 345 calories, 14g fat (8g saturated fat), 88mg cholesterol, 282mg sodium, 46g carbohydrate (34g sugars, 0 fiber), 7g protein.
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