Skip to main content New this month
Get the Allrecipes magazine

Tres Leches 'Three Milks'

Rated as 4.42 out of 5 Stars

"It is a delicious cake with a special syrup on it, and a meringue frosting. This cake requires refrigeration, and is served cold."
Added to shopping list. Go to shopping list.

Ingredients

servings 435 cals
Original recipe yields 10 servings (1 - 12 x 8 inch cake)

Directions

{{model.addEditText}} Print
  1. Grease and flour a 8 x 12 inch pan. Preheat the oven to 350 degrees F (175 degrees C).
  2. Separate 5 eggs, and beat the egg whites in a large mixing bowl. Add 1 cup sugar slowly to the egg whites, beating constantly. Add the yolks one by one, beating well after each addition. Stir in the 1 teaspoon vanilla. Sift the flour, and stir it into the egg mixture. Pour the batter into the prepared pan. Bake the cake for 20 minutes, or until done. Cool.
  3. Blend the sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour this syrup over the cooled cake.
  4. To make Meringue Frosting: Beat 3 egg whites to soft peaks. Gradually add 1 cup sugar, and beat until stiff peaks form. Stir in 1 teaspoon vanilla. Frost the cake.

Nutrition Facts


Per Serving: 435 calories; 9.4 g fat; 76.1 g carbohydrates; 12 g protein; 119 mg cholesterol; 310 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 86
  1. 102 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Dealing with egg whites as icing: One reviewer said they don't use merengue for the frosting because of a distaste for raw eggs. I think a merengue frosting is necessary for this cake to be aut...

Most helpful critical review

Sorry, but the meringue on this cake was very disappointing. It looked exactly like the restaurant tres leches, but it was very sugary and gritty. I'm not sure how to fix the problem, but I wi...

Most helpful
Most positive
Least positive
Newest

Dealing with egg whites as icing: One reviewer said they don't use merengue for the frosting because of a distaste for raw eggs. I think a merengue frosting is necessary for this cake to be aut...

A way to avoid having too much liquid is to pour the milk mixture over the cake as soon as the cake comes out of the oven. Hope this helps!

This recipe is great. I make it in a 9x13 dish. When I take it out of the oven .I take a knife and skim off the skin(light brown part),while it is hot. While it is still warm, pour your milk mix...

This recipe makes a very nice tres leche cake. As a variation, try coconut milk as one of the three milks and then garnish the cake with seasonal fresh fruit and toasted coconut. However, what ...

So delicious! I used a 9x13 pan and when I poured in the first batch of batter, it seemed too little. I doubled the recipe for the cake itself, and kept the "syrup" recipe the same. I would d...

WOW... didn't know this would turn out as great as it did. I put together a Cinco de Mayo dinner and it was a wonderful ending to a fabulous evening. This is what I did after reading some of the...

I tried it straight out of the oven, after I poured the milks on it and really did not like it at all- but the next day after it sat in the fridge all night it tasted fantastic and my fiancee ju...

It's a winner. However, some family members found it a bit too sweet but most loved it. I had made it twice already. I think I would try it with less sugar, perhaps 1/2 cup vs. 1 cup.

Skip the Meringue and top with strawberries, the more the better! This cake is very rich and the strawberry just makes it amazing.