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Margarita Tres Leches Cake

1 review
Total Time
Prep: 20 min. Bake: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Laurie Lufkin, Essex, Massachusetts

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Feb. 23, 2023

The first time I ever had tres leches cake I felt as if I were 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

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Margarita Tres Leches Cake Tips

What is the origin of tres leches cake?

The origin story of the classic tres leches cake is a little murky. While most claim it's an authentic Mexican dessert, others believe it originated in a different country, like Nicaragua, Cuba or Puerto Rico. No matter where it originated from, it's a sweet favorite in a lot of regions.

Can I use regular lime juice instead of Key lime juice in this cake?

Yes, it's fine to use regular lime juice instead of Key lime juice. You'll hardly notice the difference between Key limes and regular limes when baked into a delicious cake like this one. If you do opt for Key limes and wind up with extra juice on hand, use it up in these Key lime dessert recipes.

How long does Margarita Tres Leches Cake last?

This Margarita Tres Leches Cake recipe lasts for about four days when stored in the fridge. If you're making it in advance for a celebration, you can bake it the day before and it will still taste fresh.

Research contributed by Christina Herbst, Taste Recipes Assistant Digital Editor, and Sarah Tramonte, Taste Recipes Associate Culinary Producer
Test Kitchen Approved

Margarita Tres Leches Cake

1 review
Prep Time 20 min
Cook Time 20 min
Yield 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, and lime slices and zest
Text Ingredients

Directions

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Grease and flour a 13x9-in. baking pan. Preheat oven to 375°.
  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 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.
  5. Beat condensed milk, 2% milk, evaporated milk, whipping cream and remaining 3 tablespoons lime juice until blended. Drizzle over cake; let stand for 30 minutes. Refrigerate for 2 hours before serving.
  6. Cut cake into squares. If desired, garnish with whipped cream, and 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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