This cake is delicious!! I made it for my daughter's birthday yesterday and all five of us loved it. We usually purchase tres leches cake from a nearby fine bakery for $36, and this recipe comes very, very close in taste and texture to their cake. I just need to learn to decorate :)
I always make recipes as written first, then if there is potential for improvement, I tweak them. THIS RECIPE NEEDS NO TWEAKING!! What makes it so much better than other recipes I've tried?
* The chiffon type cake is light and fluffy so the milk mixture absorbs quickly. Poke those holes! I used a skewer.
* The milk distributes throughout the cake. I have made recipes where when you eat the cake there are parts with and parts without milk. Even the sides of this cake were moist with milk.
*Milk ratios are perfect creating a mixture with the right consistency - not too runny, which creats a sopping mess.
By the way, if you bake this cake for 30 minutes (15-20 minutes less than recommended), your cake will sink. There cannot be any moisture or wetness in a chiffon type cake so bake it as directed. Even if it ends up slightly overcooked/dry, the milk will put moisture back and you will have a high, level cake.
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This cake is delicious!! I made it for my daughter's birthday yesterday and all five of us...