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Tres Leches (Milk Cake)
December 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 batter. Then gently fold in the the flour batter until blended. Do not overmix or your cake will be flat. Bake cake until you have a nice brown top where a toohpick comes out clean and cool. (Hint: in a confection oven, I bake this at 325 degrees for 20 minutes.) As far as the milk mixture goes, I omit the whole milk and just blend together the three milks (hence the name Tres Leches) heavy cream, evaporated milk, and condensed milk together. After you have punched holes into the made cake, pour half the milk mixture into the cake. The cake will absorb the mixture. Refrigerate at least an hour. When serving, I cut out squares of cake out, not using the cake sides. I place a square cake serving into a small bowl. I pour milk mixture on top of the cake until it is all the way to the top or half way to the cake. A small dab of whipped topping and topped with a maraschino cherry and decorate with a tinge of cherry juice over the whipped topping. By the time you will serve this, the milk mixture will be absorbed into the cake. For my tough family of food critics, this recipe gets rave reviews! Thank you for shraing this recipe!

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