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    You are in: Home / Recipes / Tres Leches Cake Recipe
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    Tres Leches Cake

    Average Rating:

     62 Total Reviews

    Showing 1-20 of 62

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    • on March 17, 2010

      DELICIOUS! I used all ingredients and methodolgies as described in recipe. I used skewers to make holes all over the top right out of the oven. I then let it cool for 5 minutes and flipped it onto a cooling rack. I put more holes in the bottom. I then cut off all four sides. (I topped them with cinnamon and baked again making biscotti.) I returned to the 9 x 13 pan and let cool about 1 hour. I then poured the filling in little by little while schmearing / massaging it in with my hands. Twice, I poured the liquid that was in the bottom back into a measuring cup and repeated the massage / schmearing. Having done this, there was plenty of liquid in the cake and was the perfect texture to those I've had on my travels. DH and I had this the frst time on our honeymoon in Bonaire and I made this today to celebrate our anniversary.

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    • on September 13, 2001

      WOW! Its wonderful! Thank you for sharing it!

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    • on February 28, 2010

      Y-U-M! I made this for my boss' birthday and he said that he has had 20 different versions of homemade Tres Leches and this by far is the best! Thanks for the recipe and to those who suggested doubling the milk filling... it came out perfect!!

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    • on May 04, 2009

      Made this for a Cinco De Mayo party this weekend and it was a big hit for both adults and the kids. I had never even heard of it before until now. I took a lot of reviews into consideration and followed the recipe exactly as written. I made it the day before I needed it, to allow the filling to absorb into the cake. I didn't ice the cake until it was ready to eat. Everyone at the party felt the cake was moist enough. I did use the Duncan Heinz "moist" white cake mix, so perhaps that made the difference. I poked holes in the cake using the end of a wooden spoon and then slowly poured the filling over the cake filling each hole. Served it with strawberries (unsweetened) on the side. I already have requests to make this cake for next year. Try it! You won't be disappointed. Thank you for posting this recipe!!!!! It was a huge success with zero leftovers!

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    • on January 05, 2010

      I prefer my recipe much more...but this one was still good the only difference is I put 1/4 cup spiced rum in the milk mix and 2 tablespoons of rum in the frosting ... It gives it so much more flavor...and I use a fork to poke holes all over the cake about an inch apart and pour the milk mixture on top..it should sit in the fridge for at least 2 hours before serving

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    • on October 11, 2008

      I was confused on this, was I suppose to buy a white cake mix and add the next 7 ingredients to the cake mix

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    • on February 02, 2012

      Wonderful!

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    • on September 22, 2011

      Awesome recipe, my Hispanic husband loves it! My suggestion -- use a chocolate cake mix, it's like eating an Oreo dipped in milk. So amazing!!!!! It's the only way I'll make it, and everyone requests it.

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    • on May 10, 2011

      Wonderful. I doubled the filling and used 3/4 of it. I then served it with optional additional filling. Absolutely fabulous recipe!

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    • on May 05, 2011

    • on March 27, 2011

      This recipe is amazing. This is the first recipe I have actually felt obliged to write a review for. Everyone was so impressed with this cake. I did double the milk mixture and also took another reviewer's idea and added 1/4 cup spiced rum to the milk mixture (I eliminated an equal amount of the evaporated milk) and I also added a tiny dash of rum extract to the frosting, although I think I'll leave that out next time and just use the rum in the milk mixture for a little extra flavor. This recipe makes a huge cake, it definitely won't fit into an 8x11 pan. I took my time pouring on the milk mixture and rubbing it into the top of the cake, and I drained out the liquid from the bottom a few times and poured it back over to make sure it really got worked in. Came out perfectly moist and soooo yummy. I probably could have left out maybe half a cup of the milk mixture as the cake would have been slightly less messy to serve if it was a bit less moist.

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    • on March 16, 2011

      My cake's currently sitting in the fridge, having baked it last night, and I'm already thrilled with how it turned out.

      I used 1.5x of the filling as recommended, and I think that's the perfect proportion. I can't wait to top with homemade frosting and strawberries - adding fresh fruit will definitely help with how sweet the cake is.

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    • on December 26, 2010

      By far the best tres leches cake! Cake came out huge also.The frosting was also very good but next time I will put CoolWhip also.

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    • on December 25, 2010

      Followed recipe except I did soaked cake overnight as I had the time. It turned out great! Was a big hit. Thanks for a great recipe.

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    • on May 29, 2010

      This cake is absolutely delicious! I followed the recipe exactly and it turned out great, plus it is easy to make! Thanks for the recipe!

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    • on March 09, 2010

      Awesome cake. Some people don't want to try it due to its soggy appearance, but once they do, they are hooked.

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    • on March 08, 2010

      AWESOME cake my family and I love this recipe. Thank you for sharing.

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    • on August 23, 2009

      What a great and easy to prepare cake! I made if for a cook-out with Ecuadorian and Colombian friends. It was a big hit!

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    • on July 10, 2009

      I absolutely love this recipe!!! I do agree that it isn’t wet enough so I add 1 can of coconut to the filling. I decorated mine with fresh coconut, strawberries, and blueberries. It was delicious!!!

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    • on May 11, 2009

      This is the most addictive cake I've ever made. Hubby says it is also the BEST cake I've ever made.

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    Nutritional Facts for Tres Leches Cake

    Serving Size: 1 (175 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 749.2
     
    Calories from Fat 354
    47%
    Total Fat 39.3 g
    60%
    Saturated Fat 15.6 g
    78%
    Cholesterol 154.1 mg
    51%
    Sodium 442.0 mg
    18%
    Total Carbohydrate 88.3 g
    29%
    Dietary Fiber 0.8 g
    3%
    Sugars 61.3 g
    245%
    Protein 12.1 g
    24%
    Detailed Nutrition Values About Nutrition Info
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