A square of tres leches cake with strawberries
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Lime and White Chocolate Tres Leches Cake

Dense lime cake soaked in white chocolate and cream then topped with whipped cream - this delicious Tres Leches cake is welcome at all celebrations large or small!
Course Dessert - Cake
Cuisine Mexican/Southwestern
Prep Time 10 minutes
Cook Time 30 minutes
Chilling Time 1 day
Total Time 40 minutes
Servings 16
Calories 388kcal
Author Marye Audet-White



  • 1-3/4 Cups all-purpose flour
  • 2 Teaspoons baking powder
  • 1/2 Cup butter
  • 1/4 tsp salt
  • 1 Cup granulated sugar
  • 4 eggs
  • 1/2 Teaspoon vanilla extract
  • 1/2 cup key lime juice
  • Zest from one lime

Tres Leches

  • 12 oz. evaporated milk
  • 14 oz. sweetened condensed milk , I use Eagle Brand and recommend it
  • 1/2 cup heavy cream
  • 1/2 cup white chocolate
  • 1 tablespoon rum optional
  • Lime juice for sprinkling cake


  • 2 cups heavy cream very cold
  • 1/4 cup sugar
  • 1 tablespoon rum optional
  • 1 teaspoon vanilla
  • 1/3 teaspoon powdered instant pudding mix white chocolate



  • Blend the flour, salt and baking powder and set aside.
  • Cream the butter and sugar together until light and fluffy.
  • Add the eggs one at a time, beating well after each.
  • Add the vanilla and the zest.
  • Add the flour, quickly mixing in.
  • Now add the lime juice.
  • Mix carefully.
  • Spoon into a 9×9 inch pan or a 7x11 pan, or a 9-inch round pan and bake at 350F until done, about 30 minutes.
  • Remove from the oven.

Tres Leches

  • Heat the heavy cream to a simmer.
  • Add the white chocolate to the cream and stir until smooth.
  • Mix the cream mixture, Eagle Brand condensed milk, rum, and evaporated milk.


  • Poke the cake with a fork in several places.
  • Pour the cream mixture slowly over cake, stopping to let the cream be absorbed now and then.
  • Repeat until all of the cream mixture is gone. The cake will be covered in liquid.
  • Cover tightly with plastic wrap.
  • Place in the refrigerator overnight.
  • Just Before Serving
  • Next day turn out onto a cake plate.
  • Sprinkle with about 1/4 cup more lime juice.


  • Whip the cream with the vanilla and rum until it just begins to thicken.
  • Add in the 1/3 teaspoon of instant pudding powder and begin slowly adding the sugar while whipping.
  • Whip the topping until it holds soft peaks - don't overwhip or you'll have butter.
  • Top the cake with the whipped cream and serve.


  • I added shards of white chocolate to the top of my cake for a garnish. The nutrition info is not included in this recipe.
  • It needs to be refrigerated overnight to let the cream mixture soak into it - and any leftovers should be stored in the refrigerator as well.
  • It's fine to eat for up to 4 days but the quality starts to deteriorate after 2.
  • You can freeze the cake itself before adding the cream mixture - then remove from the freezer, thaw, and finish the recipe. You can't freeze the cake once the cream mixture is on it.


Calories: 388kcal | Carbohydrates: 37g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 172mg | Potassium: 267mg | Sugar: 33g | Vitamin A: 845IU | Vitamin C: 3.5mg | Calcium: 183mg | Iron: 0.2mg