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Tres Leches Cake

(recipe, Julie Balderrama)


The original recipe is from Cooking Light. I've reworked the recipe a little.


  1. For the Cake:
  2. Cooking spray
  3. 1 Tbsp. all-purpose flour
  4. 6 large egg yolks
  5. ⅔ cup sugar
  6. 2 tsp. vanilla extract
  7. 2 cups all-purpose flour (about 9 ounces)
  8. 2½ tsp. baking powder
  9. ¼ tsp. salt
  10. ½ cup fat-free milk
  11. 6 large egg whites
  12. 3 Tbsp. sugar
  13. For the Milk Sauce:
  14. 1 (14-ounce) can fat-free sweetened condensed milk
  15. 1 (12-ounce) can evaporated fat-free milk
  16. ½ cup fat-free milk
  17. 2 Tbsp. light rum
  18. For the Topping:
  19. 1 pt. heavy whipping cream
  20. ¼ cup sugar
  21. 1 tsp. vanilla
  22. 1 tsp. rum (optional)


  1. Preheat the oven to 375°.
  2. To prepare cake, coat a 13 x 9-inch baking pan with cooking spray; dust with 1 tablespoon flour. Set aside.
  3. Place egg yolks, ⅔ cup sugar, and 2 teaspoons vanilla in a large bowl; beat with a mixer at high speed until mixture is thick and pale, about 2 minutes.
  4. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and ¼ teaspoon salt; stir well with a whisk. Add flour mixture and ½ cup fat-free milk alternately to egg yolk mixture, beginning and ending with flour mixture.
  5. Beat 6 egg whites in a large bowl with a mixer at high speed until foamy using clean, dry beaters. Add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form (about 2 minutes). Gently fold egg white mixture into flour mixture. Spoon batter into prepared baking pan. Bake at 375° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Turn cake out onto a platter with sides. Pierce entire top of cake with a fork.
  6. To prepare sauce, combine condensed milk, evaporated milk, ½ cup fat-free milk, and rum; stir with a whisk. Slowly pour milk mixture evenly over cake. Cover with plastic wrap, and refrigerate at least 3 hours or overnight.
  7. To prepare the topping, place heavy cream and sugar into a stand mixer. Beat until medium stiff peaks form. Stir in 1 teaspoon vanilla. Spread whip cream evenly over top and sides of cake. Garnish with nutmeg, if desired.