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My review
Tres Leches (Milk Cake)
Stephanie
"This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!"
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Ingredients
servings 280 calsOriginal recipe yields 24 servings (1 -9x13 inch cake)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
- Sift flour and baking powder together and set aside.
- Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
- Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
- Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
- Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 280 calories; 13.7 g fat; 34.6 g carbohydrates; 5.5 g protein; 81 mg cholesterol; 87 mg sodium. Full nutrition
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Reviews
Read all reviews 11401444 Ratings
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Most helpful positive review
4/1/2007
I made this cake yesterday and it turned out very well. I live on the Mexican border so I have had this cake many times in restaurants and at parties. I did make a few changes to lesson the ...
Most helpful critical review
3/3/2003
I love Tres Leches cake but this is not the best recipe. The eggs need to be separated, and the whites beaten prior to adding them to the batter. I have done it both ways, and despite the extr...
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4/1/2007
I made this cake yesterday and it turned out very well. I live on the Mexican border so I have had this cake many times in restaurants and at parties. I did make a few changes to lesson the ...
11/7/2007
I am from Panama and have been making this cake for over 20 years and am constantly making changes to make it even better. This is my favorite cake ever and it is always a hit! A few suggestions...
3/3/2003
I love Tres Leches cake but this is not the best recipe. The eggs need to be separated, and the whites beaten prior to adding them to the batter. I have done it both ways, and despite the extr...
12/21/2007
My recipe is nearly identical - except I follow a slightly different method for making the cake portion - beat the butter first, for a few minutes until it is a light yellow color - then add the...
11/8/2002
This is the second recipe that I have tried for Tres Leches, and it came out perfect. I read all of the previous reviews, and I must disagree with several of the earlier comments. This cake do...
12/25/2006
Overall this is a very good recipe. To ensure you have a good cake, make sure you mix the batter halves exactly. To get a good rise to the cake, make you you whip the egg whites to merenge-like...
5/21/2001
Marti, Your recipe is wonderful...yours was the second (out of four) recipe I tried and I'm not going any further...I am from Nicaragua, where this cake originated and your recipe came very, ...
5/20/2002
I have made this cake several times. The last time I made it, I decided to double the cake recipe, because I thought the cake was too thin. (Although, I have never recvd any complaints from my...