This is your favorite drink in cake form. An easy-to-make lime cake with tequila as part of the soaking liquid, resulting in the classic tres leches moist crumb. The whipped cream frosting balances it out nicely without overpowering the distinct mix of flavors.
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A boozy twist
This is a grown-up cake, with tequila as part of the soaking liquid.
The base is a butter lime cake, with enough character to stand on its own, but that really shines when transformed into a tres leches cake with tequila.
Just like its key lime margarita pie, it's perfect as part of your Cinco de Mayo recipes. But also consider it for other gatherings, especially fun celebrations with friends.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Tequila: I like golden tequila as it has a mellower flavor than regular one, but both work.
- Baking powder: make sure it isn't expired.
- Sweetened condensed milk: the one from the can with sugar in it.
- Evaporated milk or coconut milk: both work, although the latter will add a hint of coconut flavor. Don't confuse it with coconut cream, which is heavier and not the best for this.
How to make tres leches cake
The base is a simple butter cake with lime.
- Creaming: butter and sugar are beaten until thick and creamy. This takes a few minutes. Use an electric or stand mixer for this part.
- Dry ingredients, also called the flour mixture, should be sifted before adding to avoid clumpy bits.
Paula's Tip
After incorporating flour into a cake batter, you don't want to develop gluten, as it will toughen the baked cake. So mix *just* until it's all well incorporated, but don't overbeat. Also, I like to end mixing with a silicone spatula to ensure the ingredients are fully integrated.
Baking
The cake should be removed from the oven when the cake tester inserted comes out clean. It's not a tall cake, so start checking it several minutes before the baking time given in the recipe card.
- Pour the lime batter into the prepared baking pan and even out the top. I grease and line the pan with parchment paper for easier removal after baking.
- Tres leches mixture: The baked, cooled cake is poked with a skewer or fork, and then the milk mixture is slowly poured over its entire surface. It will seep and soak the cake.
You can also remove the cake first (with the help of the paper) before pouring the liquid. Be careful it doesn't all go to the sides.
Whipped cream frosting
This is a classic topping for this cake, and it works very well with the soaked cake.
What type of cream is best? I usually use heavy cream as it's the one I regularly have at home, but heavy whipping cream also works. Avoid using low- or reduced-fat ones.
How much frosting? The balance between the spongy cake and the cream topping is essential to the success of this cake. You can add a thicker layer, but don't go overboard.
Kitchen notes
- Organization: Read the recipe first and ensure you have the ingredients at the correct temperature, the necessary utensils and equipment, and sufficient workspace. This will make the process so much easier.
- Baking time: Keep in mind that all ovens and pans are different, even if they appear similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (such as the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and identifying any small details that need adjustment.
- Serving: These margarita cake squares are great when eaten cold, but not straight from the refrigerator, in my opinion, as the flavors can be a tad numb. I take it out about 30 minutes before serving.
- How long does it last? Up to 3 or 4 days in the refrigerator is fine, covered with plastic wrap or stored in an airtight container. The plain cake layers can be frozen after they have cooled, before adding the soaking liquid and topping. Wrap them well first.
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Tequila Lime Tres Leches Cake
Ingredients
Lime cake:
- ½ cup lime juice
- ½ cup milk, at room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups unsalted butter, at room temperature
- 1 ¾ cup sugar
- 1 teaspoon lime zest, loosely packed, from about 1 lime
- 5 eggs, at room temperature
Tres leches mixture:
- 1 cup condensed milk
- 1 cup evaporated milk or coconut milk
- ¼ cup milk
- ¼ to ½ cup gold tequila
Whipped cream topping:
- 2 cups heavy cream
- 3 tablespoons powdered sugar
- lime zest, to decorate
Instructions
Make the cake:
- Preheat oven to 350°F (180°C).
- Grease a 9x13-inch (23x33cm) rectangular pan with softened butter or shortening, or use baking spray. Line it with a large piece of parchment paper, covering the bottom and two long sides. The two short sides will be greased but not lined. You can also use an 8x12-inch (20x30 cm) pan and make a taller cake.
- In a small bowl, combine ½ cup lime juice, ½ cup milk and 1 teaspoon vanilla extract. It will curdle and that's fine.
- In a medium bowl, sift together 3 cups all-purpose flour, 1 tablespoon baking powder and ¼ teaspoon salt. Or have the ingredients measured and sift them directly over the cake mixture when prompted (my choice).
- In a large bowl, beat 1 ¼ cups unsalted butter and 1 ¾ cup sugar for 3 minutes, until light. Add 1 teaspoon lime zest.
- Add 5 eggs one at a time, beating well between additions.
- Add the dry ingredients in 3 parts, alternating with the liquid mixture in 2 parts. That means you start and end with the flour mixture. You want to incorporate everything well until you have a smooth, lump-free batter, but don't overbeat at this point.
- Pour the cake batter into the prepared pan, smooth the top, and bake for about 35-40 minutes, until golden brown and a cake tester or toothpick inserted in the center comes out dry.
- Let the cake cool down completely on a wire rack.
For the milk mixture:
- Mix 1 cup condensed milk, 1 cup evaporated milk or coconut milk, ¼ cup milk and ¼ to ½ cup gold tequila in a pitcher. Take into account that the alcohol in the tequila does not evaporate when you decide the amount you use.
- Using a skewer (I use the same one I use to test for doneness) or a fork, pierce the surface of the cooled cake (still in the pan) and pour the mixture from the pitcher over the entire surface. Move the pan around, trying to distribute it as evenly as possible. But don't go crazy. It will stay as it is.
- Let it soak for a few minutes, cover the pan with plastic wrap, and chill overnight or for at least 5-6 hours so the liquids are well absorbed and the flavors can meld.
For the whipped topping:
- Beat 2 cups heavy cream with 3 tablespoons powdered sugar until almost firm peaks form. Be careful not to overwhip it or it will curdle.
- Spread on top of the cake and sprinkle with lime zest for decoration. Keep refrigerated until ready to serve.
- Cut into squares and serve cold. I like to take it out about 20-30 minutes before serving, so it's cold but not extremely so.
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