Tres Leches III

  • Recipe By
  • Published Jun 17th
  • Ready In1h
  • Servings24
  • Calories365
A light sponge cake soaked with a mixture of three kinds of milk. This is the BEST Tres Leches recipe I have. It is a very good cake recipe and the cake should be very moist.

Tres Leches III Ingredients

The following are the ingredients needed to make delicious Tres Leches III for 24 servings:

  • 3/4 cup butter, softened
  • 1 1/2 cups white sugar
  • 9 egg yolks
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 cup milk
  • 9 egg whites
  • 1 teaspoon cream of tartar
  • 2 cups heavy whipping cream
  • 1 (5 ounce) can evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups heavy whipping cream
  • 1 cup white sugar

Tres Leches III Cooking Instructions

  • Prep30m
  • Cook25m
  • Ready In1h

To cook Tres Leches III, you need about 30 minutes of preparation time. The time needed to cook this Tres Leches III is about 25 minutes , and you can serve your Tres Leches III within 1 hour . The following are the steps to cook Tres Leches III easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into the prepared pan.
  3. 3 Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  4. 4 In a small bowl, stir together the 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour the mixture over the cake until it wont absorb any more. You may have 1/3 to 1/4 left over. That's okay.
  5. 5 Combine the whipped cream and sugar, spread over soaked cake. Refrigerate cake until serving, Pour leftover milk mixture onto plates and swirl in jam if desired, before setting cake on the plates.

Nutrition Facts

Per Serving: 365 calories; 20.7 grams of fat; 40 grams of carbohydrates; 6.1 grams of protein; 141 milligrams of cholesterol; 130 milligrams of sodium.

  1. Oct 15th 2007

    I have made this many times over the last couple years and never left feedback. This is the best tres leches cake. My hubby if from Michoacan and for our son's baptism we went to my sister ...

  2. May 8th 2006

    For all the bad ratings out there on this recipe, I wonder if the people were cooking instead of baking. There is a difference, and those that know it know what I'm talking about. When the ...

  3. Jan 12th 2006

    I just served this cake and received high compliments! I have tried 6 different recipes for this cake and the 7th time was a charm. Trust me, I've had many different types of this cake and ...

  4. Aug 26th 2005

    I have had tres leches before and I absolutely love it, but this recipe didn't seem to give the right directions. I thought that i was doing what the recipe said to do, but it ended up comm ...

  5. Aug 3rd 2005

    This is EASILY the worst Tres Leches recipe I have ever tried. The cake is nowhere near firm enough to support the milk mixture without becoming soggy. You might as well put a store bought y ...

  6. Feb 24th 2003

    I followed the steps exactly and I still ended up with a very heavy, eggy cake. I got the comment that it tasted like a quiche.

  7. May 6th 2002

    ***I took this cake to a Cinco de Mayo party. Everybody loved it. I thought it was a little time consuming and difficult to make for a novice baker. However, the tres leches "sauce" was i ...

  8. Mar 15th 2002

    This is not a good recipe for this cake. The frosting is fine, this is usually how I make the frosting for tres leches because it is quick but use BIANCAS CAKE RECIPE.

  9. Feb 21st 2002

    Did I do something wrong? I followed the directions exactly, but I also produced a dense cake that tasted eggy. Any suggestions?