Reviewed: May 4, 2012

I'm giving this recipe four starts rather than three because of the popularity at our office food day. Everyone loved it. My cake came out very dense. It rose nicely, but fell when it cooled. I decreased the eggs to 8. Not sure if I over-folded my whites into the batter. This made it difficult for the milks to absorb. (I used a 15 oz can of evap milk. Have not seen a 5 oz can) BUT, the cake was very delicious. And I did use my KitchenAid with the whisk attachment. :) I'll try again maybe with this recipe, maybe with another...

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Reviewer:

COUNTRY_GIRL

Cooking Level: Intermediate

Home Town: Corydon, Iowa, USA

Living In: Humeston, Iowa, USA

Reviewed: Dec. 3, 2011

I did not care for this recipe. The mixture of the milk is fine but the cake mixture is not good at all, too many eggs!

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Reviewer:

Sabrina

Reviewed: Sep. 24, 2011

delicious !

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Reviewer:

cmarin2009

Reviewed: May 5, 2011

This is an excellent cake and sorry that it was not a success for a lot of you. Unfortunately, for this type of cake, you require time and patience and cannot be made in a hurry. Instructions need to be followed exactly and the result of all your labors is worth it. As to the controversy between hand mixers and standing ones I have used both and it can be made with a hand mixer successfully - just requires more time and patience.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Apr. 11, 2011

Loved this except I used all purpose flour and it did turn dense at the bottome, but the top was perfect. I'll remember and try cake flour next time. Tasted great though!!

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Reviewer:

EvieKay

Cooking Level: Expert

Living In: Dallas, Texas, USA

Reviewed: Jan. 3, 2011

My daughter and I made this as a project for her Spanish class. I have only ever had Tres Leches at a restaraunt before and this seemed very yummy to me! It definitely tastes better the next day after the milks have had time to soak in. I was dense and a tiny bit eggy but it seemed to work. I might try a different recipe next time just to experiment but I am saving this one in my recipe box!

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Reviewer:

Dana Scrattish

Reviewed: Dec. 24, 2010

I am Mexican and have never found a cake tasting like the one mi abuela used to make back in mexico, This one tastes just like it! Muy Delisioso! Chao!

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Reviewer:

Dylan Duckworth

Reviewed: Dec. 5, 2010

I added a tablespoon of rum to the milk sauce, it was a nice addition. GREAT cake! Thanks!

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Reviewer:

rdrew

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Apr. 18, 2010

Did not like this recipe at all. The cake was very dense and I could really taste the egg (lots of them!). Plus, it was time consuming to make. Won't be making this recipe again.

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Reviewer:

shardy

Reviewed: Mar. 31, 2010

I tried this for my family and the cake tasted very good. The only problem is that it wasn't sponge cake... it was more like pound cake. I'm going to try this recipe one more time in the oven I'm used to, and we'll see how it goes!!!

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