Easy Margarita Tres Leches Cake – Family-Friendly & Full of Citrus

Tres leches cake is a beloved classic, but when you brighten it with zesty lime and a hint of orange, it transforms into something unforgettable. This easy Margarita Tres Leches Cake is the perfect way to enjoy bold, refreshing flavors in a light, creamy dessert. With a soft sponge base and a tangy three-milk soak infused with citrus, every bite feels like a sunny celebration. Whether you’re baking for a gathering or just because, this cake is sure to bring joy to the table.

In our Santa Fe kitchen, flavor always came first. One afternoon, while zesting limes with Grandma, I suggested adding citrus to our tres leches recipe. She paused, then nodded slowly—and the kitchen filled with the scent of lime, orange, and warm cake. That afternoon, we created what would become our signature family dessert.

We used lime juice, orange zest, and a three-milk soak to create a version of tres leches that was refreshing, bright, and absolutely irresistible. My daughter still calls it “the sunny cake,” and every time we serve it, it disappears within minutes. Light, creamy, and balanced—it’s everything a good dessert should be.

Easy Margarita Tres Leches Cake – Family-Friendly & Full of Citrus

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• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 5 hours (with chill time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mexican-Inspired
• Diet: Vegetarian

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Description

This easy Margarita Tres Leches Cake is a bright, family-friendly twist on a classic dessert. Bursting with citrus and topped with whipped cream, it’s perfect for any occasion.

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Ingredients

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5 large eggs, separated

¾ cup granulated sugar

1 tsp lime extract (or vanilla)

1 cup all-purpose flour

1½ tsp baking powder

¼ tsp salt

1 can (14 oz) sweetened condensed milk

1 can (12 oz) evaporated milk

½ cup whole milk

2 tbsp fresh lime juice

1 tbsp orange juice

Zest of 1–2 limes

2 cups heavy whipping cream

¼ cup powdered sugar

1 tbsp lime juice

Zest of 1 lime (for garnish)

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Instructions

1. Preheat oven to 350°F. Grease a 9×13 pan.

2. Beat egg whites to soft peaks, add sugar, then yolks and extract.

3. Fold in sifted dry ingredients.

4. Bake 25–30 minutes. Let cool.

5. Poke holes all over cake.

6. Whisk milk soak ingredients and pour over cake.

7. Chill 4+ hours or overnight.

8. Whip cream with sugar and lime juice. Spread over cake. Garnish and serve.

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Notes

Store covered in refrigerator for up to 5 days.

Best served chilled with fresh lime zest.

Try a coconut or berry variation for fun twists.

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Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 28g
• Sodium: 90mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 0g
• Protein: 7g
• Cholesterol: 110mg

How to Make Easy Margarita Tres Leches Cake from Scratch

Ingredients

For the Cake:

• 5 large eggs, separated
• ¾ cup granulated sugar
• 1 tsp lime extract (or vanilla)
• 1 cup all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt

For the Citrus Milk Soak:

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• ½ cup whole milk
• 2 tbsp fresh lime juice
• 1 tbsp orange juice
• Zest of 1–2 limes

For the Topping:

• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 tbsp lime juice
• Zest of 1 lime (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking dish.
2. Separate the eggs. Beat egg whites to soft peaks, then gradually add sugar. Beat in yolks and lime extract.
3. In a separate bowl, sift together flour, baking powder, and salt. Gently fold into egg mixture.
4. Pour into baking dish and bake 25–30 minutes until golden and springy. Cool completely.
5. Use a skewer or fork to poke holes all over the cooled cake.
6. In a bowl, whisk together all milk soak ingredients. Slowly pour over the cake. Let it absorb gradually.
7. Cover and refrigerate for at least 4 hours or overnight.
8. Whip cream with powdered sugar and lime juice until stiff peaks form. Spread over chilled cake and garnish with zest.

Foolproof Tips for the Best Texture

People often wonder why tres leches cake, despite being soaked, isn’t soggy. The answer lies in the sponge. This type of cake doesn’t use butter or oil, which allows it to bake up airy and porous—perfect for absorbing the citrusy milk mixture.

Pro Tips:

• Don’t overmix. Keep the sponge airy.
• Let the cake cool before soaking.
• Pour the milk mixture slowly for even absorption.
• Always chill before frosting to keep the topping smooth and fluffy.

After soaking, tilt the pan slightly—if there’s no puddling at the bottom, your cake is ready for the fridge.

How to Serve, Store, and Customize

Serve this cake cold, straight from the fridge. It slices cleanly and stays moist without being messy. Add a swirl of whipped cream and a sprinkle of zest for a polished finish. For parties, layer it in dessert cups for a beautiful presentation.

Storage:
Keep covered in the refrigerator for up to 5 days. It actually improves in flavor after the first day.

Delicious Variations:

• Tropical Twist: Use pineapple juice instead of orange.
• Berry-Lime: Add fresh berries between whipped layers.
• Coconut Zing: Substitute part of the milk with coconut milk and top with toasted flakes.

Each version brings a new layer of flavor to this bright and joyful dessert.

Frequently Asked Questions

This easy Margarita Tres Leches Cake is proof that bold flavor doesn’t need to be complicated. With its creamy topping, citrus-soaked sponge, and joyful brightness, it’s a dessert that feels like sunshine on a plate. Whether you’re serving it at a celebration or a quiet Sunday dinner, it’s bound to become a new family favorite. And if you’re looking for another cool, fruity twist, don’t miss these refreshing Mangonada Sorbet Bars — a frozen treat with a spicy-sweet kick.