Tres Leches Cake

“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.”

“WOW! Its wonderful! Thank you for sharing it!”

“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!!”

“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!”

“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”

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

“Wow this was fantastic! Raves all around from everyone who attended my roommates bday. If it weren’t for the calories I’d be making this constantly!”

“Delicious! I agree with the previous reviewer who wanted it to be a bit wetter, so I will probably increase the milks next time, myself. BUT everyone loved it prepared just as written.Thanks for a keeper!Updating my review – just made this again, and I did double the milks, and it worked just fine. I let the cake cool for 15 minutes or so, and then poked holes all over with a chopstick. I poured the milk slowly, and it absorbed it all just fine. I also put dulce de leche on top as another reviewer mentioned. Yum. Thanks again for a great recipe.”

“I made this cake twice last week–once for neighbors, and once for my parents.We drained pineapple rings, mandarin oranges, and cherries to decorate, and the result was very appealing.”

“I did this recipe exactly as written. It was very good although it definitely could have used more of the milk filling. Some parts of the cake were not saturated nearly enough.Next time I will definitely do at least 1.5x the filling. Still, it was very good.”

“I have made this cake several times.It is the best and easiest Tres Leches cake I have found.This is as good or better than the piece I pay $6 for at the store.I tried many recipes before this one but have not looked at any others since finding this one”

“What a delicious cake! Just LIke I remembered it tasting from when I was a child! Very simple to make! Everyone at my 4th of July Party loved it. Next time, I will add just a teensy bit more filling. Thank you for this recipe!”

“Enjoyed this cake..even better the next day.The bad thing is you want to keep eating this and the scale continues to climb when this is around.”

“Wonderful!”

“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.”

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

“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 8×11 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.”

“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.”

“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.”