Tequila Lime Tres Leches Cake
This is your favorite drink in cake form. An easy-to-make lime cake with tequila as part of the soaking liquid, and a whipped cream topping.
Servings 12 squares
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.
Notes
Baking time: Keep in mind that all ovens and pans can vary, 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 an oven thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works, identifying any small details you might need to adjust.
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.
