"A dense yet light dessert better served cold and a day or two old. Room temperature + (over 80 degrees F) is a must for making this cake! You really have to plan this one for something special as far as I'm concerned. It's sooo much better put together and let set for a day or two in the fridge, covered." — Garnet B.
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1 1/2 cups
unsalted butter at room temperature
eggs at room temperature, separated
1 1/2 cups
whole milk at room temperature
cream of tartar
1 (14 ounce) can
sweetened condensed milk
1 (12 fluid ounce) can
heavy whipping cream
I have heard of tres leche cakes for a long time..but never tried one..till now. I am an instant fan..this cake is the best thing I have put in my mouth in a long time. I am picky when it comes to cakes and this one is worth the time and the wait for the 2 days to enjoy it. The only changes I made was to use a 12 oz can of cocont milk instead of the evaporated milk, poured the milk sauce on when warm, and put on the whip cream after it was refrigerated for 2 days. and topped it with toasted coconut. This cake reminded me of a coconut cream pie souffle'
My husband and i made this cake (his birthday request) and we like tres leche cakes but this one was the first time we actually made a tres leches cake!! Ok let me say i absolutely LOVED it!!(we added baked almond shavings on top of the cake and sliced strawberries when we were done it was beautiful :) it was dense moist and perfect in sweetness..i couldn't get enough literally or our family and children we all broke our (biggest loser diet today) was totally worth it! my husband really liked it (he had 4 big pieces) but he wanted the cake to have more liquid-to me it was perfect! i had no idea there was such a thing as perfection in food until today, and yes i waited 24 we couldn't wait any longer and next time i would like to use coconut milk and coconut shavings..so yes i will be making this cake again and again..
I had never heard of Tres Leches cake and this was my first time making it. I was surprised that no one else noted that the cake would be totally submerged after pouring the three-milk mixture over it. This had me worried, so I poured out a considerable amount of liquid out of the pan (1/4 of the total) before icing the cake with whipped cream and refrigerating it. It turned out dense, moist, very sweet, but very nice complexity of vanilla and other flavors. (I also replaced the almond extract with vanilla.) It's worth noting that my eggs never stiffened even after I beat them a long time, and it still turned out alright.
Oh my gosh, was this good. I took this to a Cinco De Mayo party for dessert. Everyone raved about it. It was a little time consuming to make but it was well worth it. I made it exactly as the recipe stated. However, I did add the toasted coconut on top per another reviewer. I prepared it the day before the party finishing it at 8 pm and then refrigerated it overnight. It was served the next night at about 6 pm. Awesome recipe.
I've had another recipe from this site printed and ready to go for about two weeks. It had hundreds of reviews, but for some reason, at the last minute, I had second thoughts and decided to look around and settled on making this one instead, even though it had only a handful of reviews. I'm SO glad I did! This cake was fabulous!! I'd never made it before, so I was a bit nervous to bring it to a work potluck, but everyone who tried it loved it. I made only two minor revisions - I used vanilla extract instead of almond (daughter has an almond allergy) and used powdered sugar in the whipping cream just because that's what I always use. Followed the directions otherwise exactly as written. Success! Looking at how the measurement of ingredients differs in this one so much from the one I was going to try, I can't even imagine how the other one could work out.
Everybody raved about this cake! I did substitute cream of coconut for half of the evaporated milk & garnished with toasted almond slices & fresh coconut! This recipe is definitely a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
G's Tres Leches Cake
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 190
Four kinds of milk give this tres leches cake its richness.
Watch how to make this decadent-tasting but actually fat-free cake.
This dense chocolate cake is moist and delicious. And it couldn't be easier!