Reviewed: Mar. 30, 2013

I tasted this cake first in Honduras and loved it. This recipe is as close as I have been able to come to that experience. Everybody who tastes it loves it.

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Reviewer:

Vaughn

Home Town: Edmonton, Alberta, Canada

Reviewed: Feb. 17, 2013

All that talk about tres leches cake on the buzz , it got me motivated to finally make it after being so intimidated for a long time. I haven't had tres leches cake for almost 10 years. I chose this recipe from judging on the milk listed and technique. Anywho, this cake was fabulous!!! I made as written but wanted a touch of cinnamon to my milk mixture. I didn't taste any cinnamon because i added too little so next time I will double dash it and see if I like it best with it. Stay tuned....

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Reviewer:

For Here or To Go?

Cooking Level: Intermediate

Reviewed: Jan. 18, 2013

Made this cake for a party at work and everyone LOVED IT! Needless to say, there wasn't anythig left over! Will be making this again for sure

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Reviewer:

baker@heart

Cooking Level: Expert

Reviewed: Jan. 13, 2013

I attempted to make this after having a friend's Tres leches cake. His cake was an old authentic recipe. I was disappointed by this recipe. The instructions were simple enough to follow, the cake texture was good, but it was definitely missing something. I recall the cake he made as being melt-in-your-mouth delicious and there was quite a bit of liquid. This was more spongy and as the instructions called for - I discarded off some of the milk mixture - I immediately regretted it. The cake was more dry than i'm used to. I also believe that the cake is supposed to be served chilled, but i cannot recall if it's the milk mixture or the cake itself...... I added vanilla and strawberries to the whipped cream topping and some sugar for a little more sweetness. I was glad i did that.

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Reviewer:

Jasa38

Reviewed: Dec. 30, 2012

Excellent cake, done it many times. I cut the cake in half and put canned peaches, strawberries and blackberries after the liquid. Comes out very pretty!

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Reviewer:

Horalia

Reviewed: Oct. 13, 2012

Super easy, just a little time consuming. This is not too sweet, and is really moist. My husband usually hates cakes in general, but said he really liked this one, and in fact ate several slices.

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thechampfam

Reviewed: Sep. 16, 2012

I have never made tres leches before but mine came out beautifully! It didn't sink and I think I can contribute that to folding in the egg white mixture just right. Don't overmix as other reviewers said, better to undermix then overmix. Thanks for the recipe.

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Reviewer:

sweet sakura

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Hemet, California, USA

Reviewed: Jul. 19, 2012

Awesome cake!

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Reviewer:

Cecy

Reviewed: Jul. 15, 2012

I was leary about adding all the milk so I only added half - my next attempt will add what the recipe calls for and I used a chop stick to poke the holes. AWESOME!!

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Littleseed

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Jun. 10, 2012

My 10 year old daughter made this by herself in a 9 x 12 glass dish. It turned out amazing! We added sweet-n-low to the whip cream to make it sweet. Other than that, she didn't change anything. Fruit is NOT necessary and may dominate the flavor if used.

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