Tres Leches Cake

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Most Helpful Positive Review

Apr 08, 2008

This is a basic sponge cake recipe soaked in a milk mixture. A succesful sponge cake requires proper treatment of the egg, at every step. The egg whites form the body or lightness of the cake. It is extremely important to properly fold the whites into the batter. Too much folding and you have a flat cake. Too little folding and you will have "chewy" pieces from unincorporated egg white. The 1/4 c. granulated sugar should be added to the egg whites before whipping, as sugar helps build peaks, prevents overbeating, and dissolves in liquid egg. I don't know why some reviewers thought white sugar meant powdered sugar, but sponge cakes are made with granulated sugar. I substituted cake flour (1 c. + 2 T.), added a pinch of salt, and the cake was great.

—Rebecca V2

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Most Helpful Critical Review

Nov 22, 2005

Maybe I am the only cook that does not know this, but this recipe should call for CONFECTIONOR'S SUGAR, not to be confused with granular sugar which is obviously white too--I am new to the cooking scene, but this info would have been nice to know.

—jmsiegfried

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256 Ratings

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Oct 17, 2003

I took this cake to a Cinco De Mayo party. I looked at all the tres leches cake recipes on this website, and I decided to try this one. I was not dissapointed. Everyone raved about it. I did substiture Fresh strawberries with the cherries, so it was like a super moist strawberry shortcake. Even my kids loved the "strawberry cake" My 2 yr old son actually ate his own piece, and then tried to steal mine. I definatly recommend this cake. There is no excess run off of liquid like the others cakes listed on this web site. Try it, you'll like it.

—P5KAJ5

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Dec 09, 2005

Soooooo good! Don't make the mistake of trying it before you chill it for at least a few hours. Room temperature milk is nasty and you will think this cake is too if you do so (i tried a piece right after frosting it, that's how i know). I've done this cake twice and i decided to add some sugar and vanilla to the whipping cream the second time to give it more flavor. The second time i also didn't pierce the cake with a fork , i left it in the pan and poured the mixture on it and it soaked it up without any problems and more evenly. The cake came out fluffy and moist and i didn't want to stop eating it. I also liked it better when i separated it into two 8in pans and frosted it in between the two layers.

—LatinaCook

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Nov 09, 2003

Awesome! 25 year old dude here...not really in to cooking but trying to learn...if i try something and like it, i'll go to this site and look it up and try to make it for my self. A chick bought this cake in to work and I thought it was really good so I after reading the reviews of the others I decided to try this one. Again, I dont know how to cook but I made this and it rocks! I may have beat my eggs to long because I only had to cook it for 30 minutes, but again, it's awesome. This one is my new recipe box!

—USRXDAWG

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Dec 28, 2006

This is an excellent cake and a crowd pleaser (but some people didn't like how it's kind of soggy). I suggest using yellow box cake mix - it tastes the same and its faster.

—luvlyday2u

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Apr 28, 2010

This is great. However, I've always added the milk mixture (with 1 tsp vanilla added) as soon as the cake comes out of the oven. If your cake forms a "hump" just slice it off to level it, then pour the milk mixture all over. The milk mixture distributes itself well when the cake is still hot. Let cool to room temp, then refrigerate still in the pan and covered with foil. I let it sit overnight. Once cold, just flip it onto a serving plate and garnish with whipped cream and fresh fruit. Deeelish!!

—Dora

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Oct 17, 2003

Although this cake takes a relatively long time to prepare, it tastes great. However, I put my cake in for exactly 45 minutes and the bottom burnt quite badly. Fortunately, that was easy to slice off because of how moist the cake is. Still, I would suggest 30-40 minutes as a better guideline. I also found I had way too much milk mix left over, but what can you do except make more cake next time... I added Godiva chocolate liqueur to the syrup and it tasted delicious with the cherries. Next time I might try Amaretto or Bailey's. Yum!

—Wonder Wanda

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Nutrition

Calories
642 kcal
32%

Carbohydrates
75 g
24%

Cholesterol
241 mg
80%

Fat
33 g
51%

Fiber
0.4 g
2%

Protein
14.2 g
28%

Sodium
271 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tres Leches Cake

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 642
Calories from Fat: 297

% Daily Value *
Total Fat 33g 51 %
Saturated Fat 19.7g 99 %
Cholesterol 241mg 80 %
Sodium 271mg 11 %
Potassium 448mg 13 %
Total Carbohydrates 75g 24 %
Dietary Fiber 0.4g 2 %
Protein 14.2g 28 %
Sugars 61g
Vitamin A 26 %
Vitamin C 4 %
Calcium 48 %
Iron 13 %
** Thiamin 22 %
** Niacin 32 %
** Vitamin B6 7 %
** Magnesium 13 %
** Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.