Recipe by Garnet B.
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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'
I have had tres leches cake before from a a store and bakery-it was good..but then i came across this cake recipe..omg i am Latina and we love our tres leches cake-made this cake last year for my husbands birthday he loved it..i have to practically fight for a piece and it's a good size cake! lol all of our family members raved about this cake! my husband come from a family of 11 siblings including him so if you like rich thick cake that has a perfect amount of just enough sweet,richness that melts in your mouth and dances i would make this cake it's more then worth it..it's on the top of the best cakes i have ever had! did i sell ya? dare ya to live a little! I will be making this cake for my uncle this forth of july-his is the 3rd but i know he will love it! can't wait
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.
I served this cake for a Dia de los Muertos fundraiser dinner and it was a big hit. I've made other recipes for Tres Leche cake but I prefer the flavor and texture of this recipe. I didn't change a thing with this recipe and I did make it two days in advance as recommended. I topped the cake with toasted coconut on top of the whipped cream topping and I'd do that again.
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.
Very good recipe. I made it exactly as written. Next time, I would omit the almond flavoring or reduce it to maybe a quarter teaspoon, it's just not to my taste (to much like Christmas cut out cookies). I would also cut back the sugar a little, maybe by 1/4 cup. don't worry about the liquid being too much it Will all be absorbed by the cake, in fact, it's probably more absorbed then some other tres leches cakes that I've had. the cake will be high and fluffy out of the oven, I ended up baking mine for 37 minutes the top was golden and a few cracks just starting in the middle. The cake will shrink and flatten out (becoming denser) as it cools, I ran a knife around the edges to loosen right away. Letting the cake cool will allow it to continue cooking in case the middle has any slightly gooey parts. All in all it got a thumbs up and with the changes should be a 5 star for me.
This is one of the best cakes I have ever had! I substituted coconut milk for the evaporated milk, but otherwise made this exactly as written. Excellent summer dessert, and even better the longer it sits.
First time to make this. This was easy to make. I'm not crazy about almond and so I used vanilla instead and it tasted like all the other Tres Leche cakes I've had. Very, very good--sweet, dense and very moist. Made it for my sister to share at work. Turned out great!! Just sorry I didn't get a piece. It's one that I'll definitely make again!
* 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
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Four kinds of milk give this tres leches cake its richness.
See how to make a classic, super-moist yellow cake.
Watch how to make this decadent-tasting but actually fat-free cake.