Torta de Tres Leches

Torta De Tres Leches Recipe

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Janice Brazeau


When we lived in the Dominican Republic we became very fond of this cake. Other countries have their own versions, but we found the extra-moist Dominican style is the best. This is perfect for birthdays or holidays. Frosting can be tinted if desired.


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35 Min
40 Min


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eggs, separted
2 c
white granulated sugar
2 c
white flour
1 tsp
2 tsp
baking powder
1 c
butter, melted
1/2 c
evaporated milk
1 tsp

How to Make Torta de Tres Leches


  • 1Preheat oven to 350. Grease and flour 10x14 baking dish.
  • 2Beat egg whites until stiff.
  • 3Gradually add sugar, beating well.
  • 4In separate small bowl, beat yolks until light and pale. Fold into whites.
  • 5In another small bowl
    mix flour, salt and baking powder together and then fold into egg mixture gently.
  • 6Finally, mix 1/2 cup evap. milk, butter and vanilla and fold into batter. Pour into prepared dish and bake 30 minutes.  Cool.
  • 7Prick with thick fork (meat fork) or similar instrument every inch at least.
  • 8Milk topping: mix together 2 cans sweetened condensed milk, 1 can evaporated milk (plus remaining can from cake), 2-3 cups heavy cream. Pour over the cooled cake. Chill for several hours or overnight until most of liquid is absorbed.
  • 9Frost with Uncooked Boiled Icing:
    1 1/2 cup sugar
    1 tsp cream of tartar
    2 egg whites
    1/2 cup boiling water
    pinch salt
    2 tsp vanilla
    Beat together until thick and fluffy.  Frost top of cake. Store cake in the refrigerator.

Printable Recipe Card

About Torta de Tres Leches

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: Caribbean

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