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Tres Leche Cake
Recipe courtesy Alton Brown, 2007 Show: Good Eats Episode: Milk Made Overall User Rating: 
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Wow!
06/13/2008 at 03:39pm
User: Cynthia from Johnson City, NY User Rating:
I have been tempted by this recipe since it aired, but I did not try it until last night. I don't have a stand mixer, so I'm always cautious of trying intermediate level baking recipes, but it turned out great! It wasn't a whole lot of work, actually, without the mixer. I just used a stiff spatula to mix by hand. I don't like heavy whipping cream, so I used a store-bought whipped cream icing, which tasted just fine with it. This recipe is so delicious. It's definitely better when served cold, though, in my opinion.
Fabulous
06/07/2008 at 06:27pm
User: Anonymous User Rating:
I was inspired to make this after watching the "Milk Made" episode of Good Eats. I don't have a stand mixer, but I got by just fine with my trusty hand mixer. I used the ingredient amounts that another reviewer posted (1 1/2 cups cake flour and 1 1/8 cups sugar). The cake turned out delightfully moist, light, and fresh-tasting, not heavy and soggy like other tres leche cakes I've had. The whipped topping is absolutely heavenly--I only used half of it on the cake and saved the other half to dip fruit in (strawberries and bananas are especially good). Alton Brown is my food hero!
Can't go wrong
06/07/2008 at 03:23am
User: rick from sacramento, CA User Rating:
Extremely easy recipe and fun with the kids to make. A little on the sweet side with all the sugar and a little moistly at 7 hours because I couldn't wait over night. Fruit toppings goes great with the cake especially the tangy ones.
Soggy and not smooth
06/04/2008 at 10:55pm
User: Anonymous User Rating:
my husband and have been fans for years! And Bud, this one is not your best. I found the cake to be coarse and never absorbed the liquid:( The other thing is please stop weighing your ingredients. I have read your books and understand where you are coming from. The thing is the average at home baker/chef don't have scales. Could you please put the equivalant next to it. Thank you for all you bring to the food network as far as your explainations very entertaining and creative.
Additions to Tres Leches
05/20/2008 at 07:17am
User: missy from dallas, TX User Rating:
I was skeptical about this cake. I do not like "goopy" cakes. Nor much icing. But Alton made it sound SSSSOOO GOOD !!! I subbed a can of Cocoa Lopez for the evaporated milk and added 1 1/2 teaspoonfuls of coconut extract in the cake. OH MY GOODNESS !!! The first time I made it, I took half to work to share with fellow teachers. WOW! What a response. I was TOLD to make it again !! Also, on the sweetened whipped cream, I added 1/2 teaspoonful of coconut ext. along with the vanilla then topped the cake with a 1/2 c. of toasted sweetened coconut. EXCELLENT !!! Thanks ALton !! YOU ROCK !!
another knock your socks off Alton Brown recipe
05/18/2008 at 10:28pm
User: sandy from St Louis, MO User Rating:
I tried my first Tres Leche Cake last year at a birthday party, but to make the cake healthier she used wheat flour. The cake was outstanding, so I thought it would be nice to make the same cake for next years birthday party since last years baker moved to Mexico. I remembered Good Eats milk episode and looked up the recipe. Everyone said this years cake took the cake. It was the best cake I have ever eaten and it was sooooooo easy! I use to be bake phobic, but Alton Brown has cured my fear of the mighty cake.
Fantastic!
05/13/2008 at 08:57pm
User: mona from Lake Mary, FL User Rating:
I made this for Mother's Day and everyone loved it! Next time, I may just use a cake mix to save some time, but other than that, it was so moist and everone requested the recipe. Thanks again, AB!
Well...
05/10/2008 at 06:08pm
User: Deborah from Sioux Falls, SD User Rating:
This is the first recipe from Food Network that totally bombed. I needed a Tres Leche cake for my son's Cinco de Mayo party so followed the directions but it came out the consistency of mashed potatoes with frosting. Would appreciate it if Alton's recipes would come in measurements that are easier to follow as not everyone has a food scale. Perhaps this was my problem. Wouldn't try again.
delicioso!!
05/06/2008 at 03:41pm
User: Anonymous User Rating:
This is a fabulous recipe for tres leches cake!! Came out perfect!! I did cut the sugar in the whipped cream topping to half. Followed the directions as written and didn't have any problems. And what small portion was left over kept well and the whipped cream didn't deflate. This one is definately a keeper!!!
Wonderful!
05/04/2008 at 10:30am
User: Sherry from Atlanta, GA User Rating:
Made this cake for a Cinco de Mayo dinner party. Made two 9" layers and baked for approximately 20 minutes. Placed bottom layer on cake round, piped whipped cream rim and poured on 1/2 tres leches mix a little bit at a time and let it soak in, then filled with whipped cream, placed second round on top and poured remainder of milk mixture. Frosted whole cake ... it was delicious! Very rich, yet light.
Soggy Cake
04/30/2008 at 12:07pm
User: John from Jefferson Hills, PA User Rating:
My wife made this cake.....was way too soggy for my liking
Outstanding
04/29/2008 at 09:53pm
User: LISA from Carmel, NY User Rating:
I made this cake after my husband saw the recipe on a Good Eats episode. I've made it twice now and both times it has turned out fantastically delicious. I use 1 1/2 cups of flour and 1 1/8 cups of sugar (I don't have a scale). The second time I even baked it in a cheap foil pan (so my husband could take it to work) and had no problems. Cake baked up beautifully and absorbed all the liquid. All his co-workers wanted the recipe.
Super Easy and Great Texture
04/25/2008 at 11:48am
User: Andrew from Chicago, IL User Rating:
I have made the cake twice now. Both times it came out great. The cake was just soaked enough to be wet yet not floating in the milks. Like all of Alton Brown's recipes the path to success is simple if you are precise in following the directions. I bought a kitchen scale for this recipe and I highly recommend doing that than using a converstion to volume of some kind.
Follow the instructions
04/20/2008 at 08:55pm
User: Bob from Ernest, PA User Rating:
If you want to cook ABs recipes, buy a scale. They are not that expensive. It also helps to watch the TV episodes, especially if you are new to AB food. This is a great recipe that is easily adjusted within limits. Had to bake about 30 to 35 minutes to get 200 degrees internal temp, but other than that everything went smooth. Thank You AB.
DELICIOUS!!!
04/16/2008 at 11:12pm
User: Vinita from ISSAQUAH, WA User Rating:
I followed the instuctions of this recipe word by word and thought it would be tough to make, but on the contrary it was a breeze. To cut calories I used egg substitues and fat-free half-n-half. As for the glaze, I used half the amount required because I dint want the cake too sweet and it turned out perfect! My husband simply loved it and I will definately use coconut milk for glaze next time. Thanks AB!
Amazing!!
04/14/2008 at 08:55am
User: John from BAltimore, MD User Rating:
Before this recipe I have never tried a Tres Leche cake. This cake is amazing! I love it. Thankfully I found this review page which gave me a heads up to measure my dry ingredients according to weight, not volume. I bought a handy little digital scale from Bed Bath and Beyond. This recipe is easy and tastes amazing. I didn't find it too sweet or too mushy. I'm guessing the people who made these comments didn?t' measure their ingredients correctly, so the cake didn't support the milks correctly. Measure by weight, not volume! I highly recommend this recipe. It?s hard to stop eating this cake!
Awesome Eats
04/13/2008 at 10:21pm
User: Leah from Seffner, FL User Rating:
Wow. Okay. Taking advantage of my willingness to attempt any recipe Alton makes (he tends to idiot-proof them), my husband requested I make this cake after we saw the episode it was featured on. Neither of us had tried it before, and since I'm from Canada (poutine is not Good Eats, by the way), I'd only vaguely heard of it before. I was a little worried, but I shouldn't have been. Not only was this cake easy, (at least with the addition of a kitchen scale and a KitchenAid mixer), it was a blast to make, too. I really was amazed at how beautiful it turned out for a first attempt. Unlike other reviewers, we didn't find this cake too mushy at all -- the consistency was really impressive. The cake itself is exceedingly rich, rich like, say, heavy fudge. One small piece is all you need, but believe me, you'll want a lot more. I might knock the sugar back a bit in the topping next time I make it, but that's a personal taste thing. Alton, you came through with flying colours on this one. Thank you once again for making me look like a culinary do-gooder, and above all, for making it fun to cook.
Good tres leche cake, not great.
04/13/2008 at 03:16pm
User: Julissa from Aurora, CO User Rating:
Too much liquid in the cake, and the cream instead of using regular milk, makes the cake taste too sweet. I think it should be condense, evaporated and regular milk(fat free, 1%, 2%, or whole) There is too much tooping done, I had more than half left over, I dont think its neccesary to over do the topping.
Great!!!
04/13/2008 at 12:43am
User: Michael from MILTON, FL User Rating:
This Cake was easy to make. It tastes somewhat like flan,and my family loved it. I even took some to work and my co-workers loved it too. this one is a keeper.
Tres Leche
04/07/2008 at 03:59am
User: Anonymous User Rating:
I am not rating this cake...JUST COMMENTING. For those that are saying the cake is too wet or mushy..HELLO! Have you ever had a Tres Leche cake? That's exactly how it's supposed to be! These reviews are hilarious. Get a clue..That's like someone saying that carrot cake tastes too much like carrots. Tres leche means 3 kinds of milk, you better be ready for some moisture....duh!
tres leches
04/06/2008 at 05:02pm
User: Anonymous User Rating:
easy to do and tastes great.
YUMMY!
04/06/2008 at 02:14pm
User: Roland from Fernley, NV User Rating:
Easy, authentic, and delicious. The more it sat in the fridge, the better it tasted. This one's a keeper in our house.
Yummy, but...
04/04/2008 at 03:45pm
User: Anonymous User Rating:
First of all, let me say that I "get" AB: the obsessive measuring, the insistence on certain ingredients and methods. I followed this recipe scrupulously and yet somewhere there was a ghost in the machine. My cake didn't rise much, maybe 1 1/2" at the centre. I know that Tres Leches is supposed to be a little sloppy but there was just no way I could have used 4 cups of glaze (my thanks to previous reviewers who warned about this). But yet, it was still pretty darn tasty. I cut down on the sugar in the whipping cream 'cause that's just a personal preference (staves off sugar overload so you can eat more when the kids are in bed). So what's a girl to do, except try again?
wonderful
04/03/2008 at 09:10pm
User: aida from miramar, FL User Rating:
aida pembroke pines fl i am not a tres leche person, i find it to sweet, but my family loves it and i decided to make it. everyone loved it, they said it was great! i will make this cake again. my friend asked me for the receipe. i love alton brown i have learned some much from him.
Yum, but topping too sweet!
04/01/2008 at 10:57pm
User: Michelle from Libertyville, IL User Rating:
Loved this cake! It was fabulous! The whipped topping was a bit too sweet for my taste. Next time I'll try half the sugar, but overall this cake was the best! Definitely going in the family cookbook!
Excellent - highly recommended!
04/01/2008 at 02:22pm
User: Genoa from Adams, MA User Rating:
Great cake! I can't wait to make it again, but I have to wait until I have company so that I don't eat it all! I found it tasted best after sitting at least 24 hours in the fridge. The whipped topping was far too sweet though. I suggest using 3 cups of cream and sweeten it to taste only. Use a half of a cup of sugar at the most.
Great Tres Leches Recipe
03/31/2008 at 02:55pm
User: Charley from St. Pete, FL User Rating:
For the people who gave this recipe a bad review, I have two comments for you. First do not rate a recipe based on the fact you have poor baking skills. If you can't follow the recipe and the final product is "a floating brick" don't critisize the recipe. Second, if you have never had Tres Leches, don't give the recipe a bad review for being soggy or runny. That is what tres leches is. The name is three milks what did you want it to be? Now that I'm finished ranting; this recipe is great. The only thing I may do differently next time is put less frosting on it. It really cuts the underlying flavors of the milks and cake. I've had a good deal of tres leches in costa rica and this is up there for sure.
best cake ever!!
03/30/2008 at 03:25pm
User: Evie from Glyfada, Greece, VA User Rating:
thanks alton- i had an amazing tres leches cake at a restaurant in san francisco, and i never knew i could make it taste as good at home! i layered the cake and filled it with rum flavored whipped cream, then topped it with rum and sugar marinated strawberries. perfect!
Great cake
03/29/2008 at 09:57pm
User: Margarita from Albuquerque, NM User Rating:
If you don't want to buy a food scale (very inexpensive) don't bother complaining. If you watch the show, you know the reason it's done by weight. The cake was yummy. The liquid was absorbed by the cake within seconds. It is pretty sweet and rich. I think I may try it next time with coconut milk in place of the sweetened condensed milk, maybe with some pineapple on the side.
My kids ate it all and asked for seconds!
03/27/2008 at 12:41am
User: Anonymous User Rating:
My children usually just eat the frosting off of cakes but this one made them lick their plate and asked for seconds!
Great cake, but not what I expected
03/23/2008 at 06:42pm
User: Janelle from Norfolk, VA User Rating:
I am the type of person who mixes their ice cream with their cake before eating it at birthday parties. If you are like me, then you will really like this cake. That's exactly what it reminded me of, only with melted ice cream. The cake absorbs the milk and the milk stays in the cake so (to some) this results in exactly how it sounds; a cake soaked in milk. Not soggy, per se, but not the sort of cake we all think of when we think of cake. I think if I make this again I will cut the sugar in the topping down to 4 ounces. It was a bit sweet for my taste.
Best Tresleches Cake
03/20/2008 at 05:16pm
User: Hector from Coral Gables, FL User Rating:
The first Tresleche cake I ever had was the one made at "Los Ranchos" restaurant in Little Nicaragua in Miami-Dade. It must have been back in the late 1980"s. Since then, I've had numerous variations in both Restaurants and at the home of my friends. This is by far the best (perhaps because I made it!)
The winner
03/15/2008 at 03:28pm
User: arlin from lake luzerne, NY User Rating:
This cake is my favorite and this recipe is the best I've found yet.
So Yummy
03/10/2008 at 03:30am
User: Tracey from Medford, OR User Rating:
This cake comes out wet, so be warned. The taste is like pure cream. It is a little bit of a hassle but sooooo worth it!
Short Cut and Substitution
03/01/2008 at 05:12pm
User: John from perkasie, PA User Rating:
Alright, want to save some time. Buy a pound cake box mix and put in a 8 x 10 pan (make sure to adjust the cooking time for the pan since it isn't listed). Poke holes and pour the mixture over it. Want it even easier. Buy a pound cake slice it up and pour over the slices. The recipe is good for a little different flavor use coconut milk instead of evaporated milk, it has a really nice flavor and I'm not a fan of coconut. I personally think the whip crm is to much but it looks crappy without it, maybe slice up some fruit and put it on top.
Real Crowd Pleaser
02/10/2008 at 11:57pm
User: Anonymous User Rating:
I served this to a visitor from Mexico, who gave it the thumbs up. As written, I think the cake is a bit too sweet. I tweaked the recipe by cutting the sugar in half for the whipped cream topping and wish I had done the same for the cake batter. I also topped with cocoa powder and toasted coconut (which added to the sweetness) for textural and visual interest. I didn't have a stand mixer nor a food scale. I used a hand mixer, 1-1/2 cups flour, and was pleased with the results.
Great
01/25/2008 at 11:41am
User: Anonymous User Rating:
The only time I've had a tres leches with the texture of a real mexican cake is from this recipe. As I was in a rush to eat it, I only allowed it to cool for 4 hours. I poured off the small amount of glaze that remained and the texture was still excellent and remained until the cake was finished days later.
My new favorite
01/14/2008 at 08:16pm
User: Karen from West Valley City, UT User Rating:
After seeing the show I decided to try it and YUM!!! German chocolate used to be my fav., but this is my new fav.
read the recipe kim
01/03/2008 at 02:24am
User: Anonymous User Rating:
For Kim who gave it a one star review, You didn't know how much vegtable oil to use. It says to use the oil for the pan. This is so the cake won't stick. Just use enough so the flour will stick to the pan. Based on not knowing about the oil, you probably made other mistakes. Try making it again, this time read the recipe correctly.
incredibly easy and very delicious
12/25/2007 at 11:40am
User: Travis from Grapevine, TX User Rating:
As long as you have a stand mixer and a good food scale, this is a very easy cake to make -- just make sure you start the night before you want to eat it. I have an adopted brother from Mexico who has eaten many tres leches cakes, and he said that this is the best one that he has ever tried. He was really amazed.
Extremely easy and delicious
12/08/2007 at 12:19am
User: Anonymous User Rating:
This cake was worth the wait!
WOWEEEEE
11/22/2007 at 03:06am
User: Vanranou from Irving, TX User Rating:
I love it. I love Alton Brown,,,he's incredible.....MUAH!!!!! many Kisses,,,love the cake not too sweet at all,,,it was creamy and delicious.... YOU'RE AWESOME,,ALTON BROWN!!!!!!
Need A Scale
11/19/2007 at 08:38am
User: Anonymous User Rating:
This is my favorite cake recipe. Thanks Alton for the recipe. You need a scale to make this cake. Those of you that say that those sites convert 6 3/4 oz to .88 cup. THAT IS NOT CORRECT. That is volume, not weight (both volume and weight are measured in oz). Sift your flour and weigh out 6 3/4 oz. Not sure how many cups it is but its a lot more than a cup. Also be sure to weigh your sugar. If you follow the instructions properly this cake is fantastic!
BEST EVER
11/19/2007 at 12:00am
User: DINORA from HESPERIA, CA User Rating:
THIS TRES LECHES CAKE WAS THE BEST. I BAKED IT FOR A FRIEND'S WEDDING AND HER AND THE GUESTS LOVED IT. I HAVE ALSO MADE IT FOR MY FAMILY AND THEY LOVED IT TOO THEY CONSTANTLY WANT ME TO MAKE IT FOR THEM. AS IT IS ALTON BROWN IS MY FAVORITE CHEF OF ALL, HOWEVER THIS TRES LECHES CAKE WAS NOT TOO SWEET AND NOT TO PLAIN. IT WAS JUST THEE BEST.
OH MY GAWD
11/03/2007 at 12:58pm
User: Josh from Racine, WI User Rating:
awesome! very rich! one word of warning.... on the episode he says to make sure your oven racks are level. i checked, and mine were "close." "close" won't cut it. make sure it's perfectly level in there!
Spectacular!
10/27/2007 at 04:45pm
User: Kevin from Dublin, OH User Rating:
I didn't expect to like this recipe because mixing foods (milk and cake in this case) is usually something I dislike. However, I loved this cake and found myself unable to resist the leftovers. The whipped cream topping is especially good.
fantastic
10/16/2007 at 04:32am
User: Anonymous User Rating:
this recipe was so easy it came out so good
excllent
10/15/2007 at 02:52pm
User: Wes from Toledo, OH User Rating:
If you have a sweet tooth and like milk & cake...Then make this.
Not a cake person
10/10/2007 at 01:09am
User: Robin from Leawood, KS User Rating:
I don't like cake, and I love this cake. I followed the recipe exactly and used my kitchen scale to weigh ingredients. You must use CAKE FLOUR for this to turn out properly. It is wonderful
By Weight, Not volume
09/11/2007 at 02:09pm
User: Ashley from North Salt Lake, UT User Rating:
If any of you watch the Good Eats show, you know that when AB measures flour he does so by weight, not volume. So 6 3/4oz is the weight, not .88 of a cup! I believe it comes out to be somewhere around 1 1/2cups. Hope this helps somebody.
Rock hard
09/06/2007 at 08:22am
User: Kim from Ansonia, CT User Rating:
I tried this recippe it turned out rock hard and had to be thrown out. Also the ingredients aren't all in the recipe, the recipe never tells how much or when to add veg oil. The batter was like dough and after add the glaze and chilling over night none was absorbed. It was floating like a brick in the milk glaze. I think some how this is not the correct recipe, since Alton Brown is the best.
A Dessert That Impresses
09/02/2007 at 10:05pm
User: Anonymous User Rating:
We LOVED the way this recipe turned out. We followed it exactly, using 1 1/2 cups flour. It got rave reviews at the dinner party we took it to! We left the cake to soak up the glaze overnight and in the morning we could tip the pan without any liquid coming out. There were no leftovers!
What a hit!!
09/02/2007 at 08:22am
User: Stephen from Mason, OH User Rating:
I hosted a Hawaiian themed dinner party and with one substitution and one addition to the recipe this was THE HIT desert. I substituted coconut milk for the half-and-half in the glaze and generously sprinkled with toasted coconut after applying the whipped cream. I'll definitely be using the recipe again. Thanks AB!
Better than bought
08/26/2007 at 01:13am
User: Anonymous User Rating:
My husband, who sometimes just passes when it comes to his turn for a piece, said that this was better than the bakery bought ones we've had recently. I even caught him having more later in the evening! The cake with glaze would've been good just by itself, but the frosting, which is nice and lightly sweet - so not overwhelming, added an extra "yum."
TRES LECHE CAKE
08/24/2007 at 10:55am
User: YANET from PEMBROKE PINES, FL User Rating:
I'M A SPANISH GIRL AND I'LL TELL YOU THIS IS AN AWESOME RECIPE, MY HUSBAND AND KIDS REALLY ENJOY DESSERT THIS GOOD.
Great Cake!
08/23/2007 at 01:13am
User: Jacque from Redding, CA User Rating:
This is a great recipe but . . . with all that butter I cut corners elsewhere. I used egg substitute, all fat free milks, fat free 1/2 & 1/2 and fat free cool whip for topping. It was very yummy.
Tres Leche Mush Cake
08/22/2007 at 09:24am
User: jean from Pitcairn, PA User Rating:
It sounded really good on the show when Alton was making it! Truth is, it tastes wonderful, but the texture of the course, mushy cake does leave something to be desired! Perhaps if the cake itself were a little better... But no, I don't think I will be making this one again!
Yumm
08/17/2007 at 09:20pm
User: Bilkis from Highland Park, IL User Rating:
This cake turned out perfect! I think other cakes may have turned out flat for others because 6 3/4 oz of flour by WEIGHT turns out to be about 1 3/4 by VOLUME not .88 cups
the best!!!
08/05/2007 at 03:36pm
User: Rosin from Orlando, FL User Rating:
Is an awesome recipe that allows you to experiment with different flavors. I sure did with the wiped cream. I did a guava wiped cream for this one. It was wonderful!!
soggy cake - great taste
08/04/2007 at 06:15pm
User: Lulu from Townville, MN User Rating:
I wouldn't make it again, because it was too soggy, but the flavor was quite good. Next time I'll have a regular piece of cake with some milk on the side.
6 3/4 oz
08/03/2007 at 10:11pm
User: Sly from Alpena, MI User Rating:
6 3/4oz = 0.884 cups, not even a cup. When in doubt, go to www.DianasDesserts.com. It is also wise to purchase a Food Scale, it is always nice to have a scale anytime you're cooking something from AB.
WOW
08/03/2007 at 08:16pm
User: Heather from westwood, NJ User Rating:
I made this for a office party, it was a big hit. It is Amazingly delicious and easy to make.
Tres Lechelicious!
08/03/2007 at 02:05pm
User: Susie from Newark, DE User Rating:
This is divine! Curses Alton! You knew I'd be up all night eating this, didn't you?! I actually prefer this to be eaten just a short while after being chilled in the refrigerator (maybe 2 hours) when it's still wet and without the frosting. It's plenty sweet as is. I found that the next day, the cake dried up more than I'd like it to have, but that's really the way it's supposed to be. With that said, this is a fine recipe.
OUTSTANDING (if adjusted)
08/03/2007 at 12:35am
User: Anonymous User Rating:
I love tres leches cake and this recipe yielded one of my favorites, although I did add only one half of the amount of condensed milk, evaporated milk and half-and-half, keeping in mind what previous reviewers had to say. Even with half the amount of tres leches, the cake was thoroughly milky and sweet. Also, the cake worried me (It only rose to about 1/2 inch at its thickest, possibly because of the humidity) I quite liked its density. I will use this recipe until my mother-in-law finally agrees to share hers.
Very yummy
08/01/2007 at 04:13pm
User: marissa from Eden Prairie, MN User Rating:
This cake was amazingly good! The only problem was all of the liquid didn't absorb, probabley because my cake didn't rise very much. Any guesses why? I'm thinking maybe next time I should put a little more flour.
measurement conversions
07/31/2007 at 11:47pm
User: Anonymous User Rating:
flour; 6 3/4 oz.= 1 1/2 cups sugar; 8 oz.= 1 1/8 cups [7oz.= 1 cup] for future reference here is a weblink http://www.bakingandbakingscience.com/dec.htm
Great Cake
07/29/2007 at 01:17am
User: Anonymous User Rating:
I love this cake, the metal ban is a must and it's great with friut!!
good, really good.
07/28/2007 at 12:01pm
User: jorge from miami, FL User Rating:
My stand mixer was loaned so we had to do it by hand, and even under those conditions it was easy to do, not really quick and the elbow and shoulder are a little sore, but thats what you have children for.
Alton Brown is my food hero!
07/28/2007 at 09:35am
User: brandie from st. louis, MO User Rating:
Alton, you rock, every recipe I have made from you always turns out to look just like it does on TV, and it's always very tasty. Thanks to you, I love to cook now, I used to be intimidated by the kitchen, but now it's my favorite room in the house. Anyway, about the cake, I made this cake and I must say, one of the best. I didn't change a thing and it was fabulous, although next time, I will add some rum to the milk mixture and maybe some nuts to the topping. The cake doesn't keep well past a day, but that's expected with all the moisture. I would suggest serving this where it will all get eaten up that day, like a potluck or a family get together. Loved the cake. Keep the recipes coming Alton!
thes leches cake
07/26/2007 at 07:32pm
User: angela from van nuys, CA User Rating:
the best cake i have made form the food tv network
Tres leches
07/25/2007 at 04:19pm
User: Jeremy from Simi Valley, CA User Rating:
This was delicious, however a bit on the sweet side. I'd cut down on the sweetened condensed milk or the sugar in the cake next time I make this.
advice to anonymous rater.
07/22/2007 at 03:32pm
User: vicki from woodland, CA User Rating:
8 ounces= 1 cup.
Someone Please list ingredients in US measurements for me.
07/20/2007 at 09:05pm
User: Anonymous User Rating:
What is 6 3/4 ounces of flour suppose to be? Is that cups? Someone please explain so we "non" cooks will know so we can try this...Please....
Delicious and Easy to Make
07/20/2007 at 03:04pm
User: Vince from New York, NY User Rating:
Delicious - This was very easy to make and the cake set up perfectly. The only change i made to the recipe was the topping. I cut the heavy cream in half to 1 cup and used 4oz of sugar, which still covered the top of the cake adequately. I also added sliced strawberries on top. It yielded about 18 slices of cake, which was more than enough per person, considering the richness.
Fantastic
07/18/2007 at 10:04pm
User: Anonymous User Rating:
It was almost as good as mi Abuela used to make for me!!!
Great recipe
07/18/2007 at 11:14am
User: K from Winter Springs, FL User Rating:
Made this for a dinner party and everyone raved. One friend even called it heaven. I will definitely be making this again.
So how much is....
07/17/2007 at 08:52pm
User: Anonymous User Rating:
So could someone tell me, even approximately, how much is 6 3/4 ounces of cake flour?? Then I will review this cake!!
Fabulous and easy!
07/15/2007 at 12:31am
User: Ariana from Beaverton, OR User Rating:
This is a great way to highlight summer fruit -- anything from fresh peaches and raspberries to marionberries, strawberries, mango, or kiwi. Thanks Alton and crew for this wonderfully easy recipe. The texture is perfect and the flavor is divine. Don't just pour the three milks over a box cake and call it good. Make this cake and wait the overnight. You will be rewarded!
Like pudding cake!
07/07/2007 at 03:10pm
User: Sharon from Canon City, CO User Rating:
This cake is easy to make and absolutely delicious! I paired it with strawberries because with all the creamy milk products in it it reminded me of strawberries and cream or strawberry shortcake. It has a pudding-like texture on the bottom and tastes a bit like tapioca pudding. Yum!
Very Rich Cake
07/06/2007 at 11:30pm
User: Sly from Alpena, MI User Rating:
I was going to wait to see and tape this show on the 17th of this month, but, i decided to make this cake today (7/6/07), and i must say, this cake is good and "Very Rich". I read all the reviews where some say it was "Too Wet" So, for those who make this cake after you see this show, make sure this cake reaches the internal temp. of 200 degrees, that is important, so if it has to stay in the oven longer than the time says, so be it. Plus, there is no need to use 8 ounces of sugar for the topping, use 4 ounces. Will make again, but not often, Too Rich, but good.
Soupy
07/05/2007 at 03:33pm
User: Lauri from Huntley, IL User Rating:
The cake was not difficult to make, and tasted good, but it was very soupy. It seemed that the cake did not absorb the liquid as it was supposed to and the the whipped cream contributed to it because it was a warm and humid day. Not likely to try again.
good recipe but...
07/03/2007 at 09:41pm
User: Anonymous User Rating:
I made AB's recipe and it was very good. My cake soaked up most of the liquid and I had no issues with the little bit of left over liquid. I grew up eating this cake so I am very familiar with it. My mom's recipe is actually different as it has not butter or oil; just sugar, eggs, vanilla and flour. Also, you can add rum or brandy to the liquid mixture... it gives it a little something extra ! ;) PS. it is Tres Leches (plural)
Yummy!
07/03/2007 at 05:34pm
User: gabriel from new york, NY User Rating:
This cake was delicious. My friends and I scarfed it up. For my own taste I think I will only use a 3/4 of can of condensed milk as it tasted very sweet, but it didn't detract from the overall taste. It also held up well after a couple of days in the fridge. The whip cream stayed whipped and only little bit of the milk seeped out back into the pan.
Delicious, but a bit too much liquid
07/03/2007 at 11:10am
User: John from Bradford, PA User Rating:
I followed the recipe to a T, even converting all of the measurements to weight and grams. I still ended up with too much liquid in my cake. The flavor, however is wonderful.
Delicious
06/27/2007 at 01:22pm
User: KEITH from harrison, TN User Rating:
Everyone in my office really enjoyed this cake. It was easy to make. There was a little more liquard left over that the cake didn't soak up, but that did stop anyone from eatting it all up. i would recomend this one to try.
WOW
06/27/2007 at 11:56am
User: NATALIE from Jeffersonville, IN User Rating:
My husband loved this and told me it was a sure path to his heart...lol...since his tummy loved it! The only thing I had an issue with is the milk mixture never completely soaked in, so I poured off the extra that was pooled on top of the cake after 24 hours in the fridge and moved on with the whipped topping icing. WILL MAKE AGAIN AND AGAIN - as my Hubby says I must...PS. NO counting the calories just ENJOY!
Spanish is not that difficult.
06/25/2007 at 06:25pm
User: Jorge from Houston, TX User Rating:
The name of the recipe is tres lecheS. It should have an S at the end.
Dry measurements, please
06/22/2007 at 07:48pm
User: Anonymous User Rating:
I ADORE Alton, but I don't have a food scale. Please include conventional US dry measures instead of or along with weights for ingredients, thanks. This recipe is not usable otherwise. PS. In my experience, pastel de tres leches ("three milks" is plural, even in Spanish, there is an S at the end of leche(s)), more often has a vanilla meringue topping, not sweetened whipped cream.
muy sabroso
06/22/2007 at 11:01am
User: DAVID from Denver, CO User Rating:
I spend winters in Mexico and start craving this cake long before I arrive. Now I don't have to wait until I get to Mexico - I can make a perfect tres leches right at home. That man NOT be a good thing 'cause it sure isn't low cal.
Great Cake
06/22/2007 at 10:27am
User: Tamara from Gallatin, TN User Rating:
I've made a lot of cakes and this is one of my favorites. If you are looking for a moist cake this is it. A basic cake with wonderful sweetness from the milks and grear for parties.
It was great!
06/20/2007 at 12:23am
User: Claudia from lawton, OK User Rating:
I saw this on Good Eats the other night and was intrigued, and when I planned an all Mexican meal decided to try this for dessert. It was a huge hit. I did have a little problem with the whipped icing, possibly because it was very humid here today. I normally don't have problems with whipped icing.
WOW!!!
06/19/2007 at 07:26pm
User: Anonymous User Rating:
This cake is wonderful! Sweet, rich, incredibly moist AND it is very easy to make. My family and friends LOVED it! I will definitely be making this cake again ( and again and again ). This is another great recipe from Mr. Brown. Everyone I know just loves Good Eats and the amazingly talented Alton Brown! Thank you AB for all of the information and the laughs! Keep up the good (no, GREAT) work!
Delicioso
06/19/2007 at 12:10pm
User: KAYLA from San Bernardino, CA User Rating:
This cake was great. It was really sweet and moist. I didn't realize I used salted butter until it was done, but it still turned out to be delicious. Can't wait to make it again without the salt.
Exactly as described - a big piece of cake dunked in milk!
06/16/2007 at 01:47pm
User: mike from Colorado Springs, CO User Rating:
I found it to be pretty strait forward. Something I never tried before. (Either baking or eating) I love trying new stuff. Doesn't last very long, though... But only because it so tasty.
Tres Leche Cake - WONDERFUL!
06/16/2007 at 12:12am
User: Anonymous User Rating:
This is a WONDERFUL recipe. And I absolutely LOVE all of Alton Brown's "Good Eats" shows. I wish there were more of them, and a little less of Rachel Ray's $40 a day shows. I like her shows too, but there are just too many of them. MORE ALTON BROWN.....PLEASE!!!!!
Easy, Moist & Delicious!
06/13/2007 at 11:07am
User: Anonymous User Rating:
I tried this recipe out with great results. Having just moved, I have not unpacked my stand up mixer or my hand mixer, so the batter and the whipped topping was all made by hand. It was much more time consuming this way, but the end result was too delicious to care. The only change I would make would be to cut down a little on the sugar and vanilla in the whipped cream; the dish is rich as it is without being knocked back by the sweetness on top. Overall, a delicious dish that makes the perfect cap to a spicy meal.
read
06/10/2007 at 11:54pm
User: Anonymous User Rating:
I think that this cake rocks!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Fantastic Cake
06/10/2007 at 08:28pm
User: Chris from St. Louis, MO User Rating:
Great cake, easy to make and very tasty. Definitely would make for friends and family.
Tres Leche Cake. . . . Yummy!
06/09/2007 at 10:16am
User: Melissa from Noblesville, IN User Rating:
Easy to make! Taste was out of this world, would make again.
tres leche cake
06/08/2007 at 07:33am
User: Peter from Norwich, CT User Rating:
Easy to follow and put together. Clean recipe. Cooks up great and taste wonderful.
Super!!
06/07/2007 at 11:29am
User: charity from barre, VT User Rating:
totally amazing cake, family and friends loved it!