Tres Leche Cake

Total Time:
9 hr 10 min
Prep:
45 min
Inactive:
8 hr
Cook:
25 min

Yield:
1 (13 by 9-inch) cake
Level:
Intermediate

Ingredients
  • For the cake:
  • Vegetable oil
  • 6 3/4 ounces cake flour, plus extra for pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 ounces unsalted butter, room temperature
  • 8 ounces sugar
  • 5 whole eggs
  • 1 1/2 teaspoons vanilla extract
  • For the glaze:
  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup half-and-half
  • For the topping:
  • 2 cups heavy cream
  • 8 ounces sugar
  • 1 teaspoon vanilla extract
Directions
Watch how to make this recipe. For the cake:
  • Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

  • Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

  • Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

  • Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

  • For the glaze:

  • Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

  • Topping:

  • Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.


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4.4 401
I was also unsuccessful in making this cake (requested for my daughter's 16th birthday) but I know where I went wrong.  I made it late last evening and let it cool overnight before poking the holes and pouring on the milks. It never absorbed all of the liquid while in the refrigerator  and the top part of the cake was dry. Because of the sweetness, one bite was enough for my wife.  Next time, I add the liquids while it's still a bit warm. item not reviewed by moderator and published
I was disappointed with this recipe. First off, never had nor made Tres Leches before. But my husband wanted this as his bday cake after watching Alton Brown make it on Good Eats. I'm not too experienced in baking but i took this SERIOUS! I re-watched the episode several times, even taking notes to make sure I didn't screw it up. I did everything carefully and gosh-darn-it I baked a identical looking cake to Alton Browns that I was pretty darn proud of. Now when it came time to eat my labor of love i was sorely disappointed. After one bite of the dense cake I felt like I needed a shot of insulin as it was SO overbearingly sweet I just couldn't handle it! I did learn however that homemade whipped cream is delicious and the TOPPING is my favorite part of this cake. item not reviewed by moderator and published
I have to admit that I was disappointed with this recipe. I wanted to like it because I adore Alton Brown but I found the cake to be too dense for my liking. This wasn't one of my favs and I won't be making it again (said with a very sad face) item not reviewed by moderator and published
I like this recipe, but the measurements in ounces rather than cups was a little annoying. I really like Alton Brown and the majority of his recipes.  This recipe is getting four stars stars for this annoyance.   item not reviewed by moderator and published
This was my first time making this, and i chose Altons recipe because of the fact that i just adore that man and everything he does, but anyways, it turned out fantastic! It was so sweet and milky....and i used just a cheap hand mixer and it still turned out great. Would def recommend his version.... item not reviewed by moderator and published
<span>I LOVE this recipe!! I made it as is except for substituting regular milk for the half and half. It was SO delicious and wet and moist and sweet!! It goes beautifully with a topping of fresh blue berries! I've never made this before and it was super easy and came out perfectly. Not sure how the cake could be dry, as some readers mentioned, with so much liquid! I'm making it again today, a double batch. Can't wait to taste it!!</span> item not reviewed by moderator and published
I have never reviewed a recipe on the foodnetwork website until now, even though I've been finding recipes here for over 10 years. I literally signed up for an account to comment on this recipe. I feel deeply inclined to tell people that this recipe is absolutely terrible. I don't know how it has so many positive reviews and it was those reviews that made me try it out, which was a mistake. I have made tres leches cake many times before and wanted to try something new. This recipe is not right because tres leches is fundamentally a sponge cake, which should require egg whites to be beaten separately. That ensures that you will get a moist and fluffy cake. I made this tonight and the consistency is that of a cornbread. I don't even know how that's possible considering it uses cake flour. The cake is incredibly dry, dense and flat. It soaked up all the milks in less than 2 hours and still tastes so dry. Terrible!! Waste of my time, effort and money. Please avoid this recipe. There are many better options out there.  item not reviewed by moderator and published
Just made this recipe.. The taste is there but the cake came out a little dry.. What did I do wrong?? item not reviewed by moderator and published
In case you are wondering 6 3/4 ounces of flour is about 1 1/2 cups. 8 ounces of sugar is about 1 cup plus 1T. In case you do not have a scale handy :) item not reviewed by moderator and published
This is THE best Tres Leches cake I have ever had or made....thanks Mr. B. item not reviewed by moderator and published
I made this for Christmas and it was very tasty, but way too moist.  It was seriously heavy and I had a hard time getting it out of the pan.  I'm pretty sure it was user error though.  It was very easy to make.  item not reviewed by moderator and published
6 3/4 ounces - I was stumped; all other sites gave the recipes in terms of cups.  Flour is in ounces.   item not reviewed by moderator and published
This cake is the best version of Tres Leches I have tried.  The texture is perfect and exactly what I remember from all the Hispanic birthday parties I've attended over the years.  Alton Brown's recipe is the only one I'll be using.  The only change I made to the recipe was the use of powdered sugar over granulated sugar in the topping recipe.  I found that the powdered sugar dissolves better in the cream that granulated sugar.  I also top it with a maraschino cherry!   item not reviewed by moderator and published
This cake is absolutely delicious!  I cut back slightly on the sugar measurement in the cake itself; I only used a very scant cup.  Then instead of granulated sugar in the topping, I used powdered sugar and I only used about 1/4 cup!  It was just the right blend for the sweet cake!....so delicious and the cake had the best sponge-like texture; my family loves it! item not reviewed by moderator and published
Me and my kid love this a lot. item not reviewed by moderator and published
Good Eats is my favorite show. However this recipe was not good. Tres Leche is a sponge cake. It does not need baking powder or butter. The eggs should be separated w/ whites whipped to stiff peaks and folded into the yolks that were creamed w/sugar and had the flour folded into them. The cake did not taste good at all and it did not rise much. Sorry. item not reviewed by moderator and published
I didn't use a mixer for this cake and it turned out perfectly. I said to myself, if this is a latina mom recipe they didn't have a mixer anyways. The texture was perfect, it absorbed all of the milk and everybody came back for seconds. The only thing I changed is that instead of 1 cup of sugar for the whipped cream I use 1/2. item not reviewed by moderator and published
I made this cake for my sister's birthday and everybody love it! to me the cake was very sweet, plus the glaze and topping, it was too much sweet for me, but maybe reducing the amount of sugar on the cake could taste less sweet, the cake was firm and I liked, definitely I will do it again :) item not reviewed by moderator and published
Soooooo......I read all the reviews before I made this, and decided to make both Alton's (long time fan) and Emeril's recipe, to see which was better. I've been baking a long time and was careful to stick exactly to the recipe, as some said you should. I did, however, reduce the sugar in the whipped cream topping and used it on Emeril's cake too....since that seemed unanimous. Alton was the one who definitely "kicked it up a notch". It was smooth, firm and just the right amount of creamy milkiness, where Emeril's was good too, but a little grainy. item not reviewed by moderator and published
I am so pleased with how this turned out. It had a good texture and taste. The cake was firm and not mushy. It was lovely and I will definitely make it again. It is very sweet, and just a small piece is satisfying. For those who have had trouble: Watch the video and follow Alton's directions in the video. Be patient and add ingredients slowly. Use cake flour. If the recipe calls for a weight measurement don't try and use volume measurement. item not reviewed by moderator and published
Reduce the sugar in the cake mix to 7 1/2 oz ~ Use only 12 of the 14 oz of sweetened condensed milk in the glaze ~ Use 4 Tbls of powder sugar instead of 8 oz of sugar in the topping and you will have an AWESOME cake! P.S. ~ I actually used 3 Tbls of powder sugar and drizzled some dolce de leche on top of the whipped topping and it was sooooo good! item not reviewed by moderator and published
I've made this tres leche cake recipe probably a dozen times and we absolutely love it! The cake does taste better and more milky after it has been sitting for 24 hours. I also add some extra half-and-half to make it extra milky. Do not add the entire amount of sugar when making the whipped cream, it can be extremely overly sweet and almost inedible. I make sure only to add a tablespoon or two of sugar when whipping the cream, you don't want it too sweet. Other than that, the recipe is a winner! item not reviewed by moderator and published
Why does my review keep getting deleted!? This recipe is too grainy, too soggy and WAY too sweet. Try a different one unless you have a sickening sweet tooth. I used a stand mixer and followed directions exactly, by the way. The cake should be spongier. Cut the sugar in the whipped cream and cake! There are easier and better recipes but I'm afraid to post a link because I keep getting deleted! item not reviewed by moderator and published
I loved the cake, made my own cake flour, and used less sugar in the frosting but it's a great recipe. item not reviewed by moderator and published
This cake is EXCELLENT! I am an experienced baker, but have never before made a tres leche cake, and I am so glad I chose this recipe to try. I think many of those giving less than stellar reviews got the measurements wrong. The measurements are by weight, and an oz in weight differs from an oz in volume (i.e. the oz on the side of a measuring cup). And beware some of the reviews that offer conversions, they are incorrect. I did do my measurements by weight. My cake was perfect and my glaze (yes use ALL of it!!!!) absorbed within minutes (you still do need to refrigerate it at least 8 hours, preferably 24 hours). The only alteration I made to the entire recipe was to use less sugar in the whipped cream topping. I make whipped cream frequently and knew that 8 oz would be way too sweet for me and my family, so I cut it to 4 oz. It was still sweeter than I would usually make my whipped cream, but I think it suited the cake perfectly and will make it the same way next time. item not reviewed by moderator and published
This is my 9-year-old's favorite cake. I deduct one star in the rating due to having to alter the recipe slightly. I reduce the amount of sugar in the topping recipe from 8oz to 2-4oz, depending on taste. I read in other reviews that it comes out very sweet and I agree that the cake soaked in the glaze is so rich and sweet, that I prefer a less sweet, whipped topping. I would not cheat and buy Cool-whip here. Otherwise I made the recipe as is and I love it! item not reviewed by moderator and published
Awesome Cake!! I've made this for my home, kids' school teachers, friends' parties and it is always a hit! Only change I make is the frosting. I just use lite/fat free whipped cream topping just because I'm lazy and don't trust myself with the heavy whipping cream. item not reviewed by moderator and published
This is a better recipe: http://www.foodnetwork.com/recipes/emeril-lagasse/tres-leches-cake-recipe/index.html I LOVE Alton Brown but Emeril has him beat with this particular cake. ENJOY! item not reviewed by moderator and published
I thought Cake Flour already had salt in it. So why add more when the reader below felt like it was too much with 1/2 tsp??? I will go be what she says! Thanks Marquita. item not reviewed by moderator and published
For those having trouble with the thickness of the cake, or the whipped topping, here's a few tips: 1. The cake is nearly impossible to make without a mixer. A bowl mixer is the preferred method, and what I'm working with, but a good hand-mixer should also suffice. The time the ingredients should sit mixing in the bowl is around five to seven minutes. The consistency should not be flat. The mix should form smallish peaks before you're ready to throw it in the oven. If you do it correctly, the cake should turn out large enough to absorb most or ALL the milk you pour into it. 2. The same above applies to the whipped topping. Make sure you have thick peaks in the frosting before you take it to task for application. This is not a cake you should slide the frosting over with a spatula. Invest in a cake-decorating frosting applicator. This should save you headaches when it comes to the appearance of your cake as the top is delicate due to the holes you'll be making with the fork. item not reviewed by moderator and published
If you've ever had authentic Tres Leches, THIS is it!!! The cake is supposed to be tough at first to absorb all the cream/milk etc... Also, it's hispanic, so it's sweeter than most American desserts. This is by far the best/truest recipe for this I've ever tried. item not reviewed by moderator and published
This is the only recipe for Tres Leches cake that I can ever find that turns out well. I hear people who just make it with boxed white cake, and I tried that once but...it just came out really soggy, and not in an appealing way. So I stick to this recipe! One thing I do note is that, to me anyway, 1/2 tsp of Kosher Salt seems a wee bit too much -- it doesn't make it inedible by any means! When you watch the video, it comes over as more of a heavy pinch (which for me would be less than a 1/2 tsp. item not reviewed by moderator and published
Delicious, easy, really milky like it should be. Cut the sweet with fruit if desired. item not reviewed by moderator and published
Made this cake for the first time, and enjoyed it. The texture is nice. It is a bit too sweet for our taste, which is the only reason I gave 4 instead of 5 stars. I even cut down the sugar in the whipped cream topping to 6 oz instead of 8 oz, since I was able to taste it prior to adding all of the sugar. Next time I make it, I plan to cut sugar in the cake down 50%, and hope that it will turn out ok. item not reviewed by moderator and published
Wish I knew what I did wrong. Would love to try it again. The taste was wonderful. Not soggy either. The texture was where I went wrong. It was like cornbread. Any tips would be helpful. Thanks. item not reviewed by moderator and published
I made this cake yesterday. It came out a bit soggy. It is not mushy though. I don't know what I did wrong. I followed the recipe. But it taste delicious. Did I pour too much milk on the cake? Idk. item not reviewed by moderator and published
Very yummy! Family loved it, made it for the 1st time today, mother's day. Almost all gone, and they debated who was keeping what little was left! But I do think I may substitute regular milk for the half n half because it does get quite heavy. Can't wait to make it again! Thx AB! item not reviewed by moderator and published
Unbelievable cake!! I had never made a tres leche cake until about a month ago and was BLOWN AWAY by this recipe!! I should have know- it's an Alton Brown recipe : This is a keeper!! item not reviewed by moderator and published
Simply put...yum! Very dense and lots of rich flavor! It's a definite keeper! item not reviewed by moderator and published
Wow, this was really easy and turned out great! I never had tres leches cake before, so I did not know what to expect. I followed the recipe exactly, and even bought a kitchen scale (finally in order to weigh the ingredients. I was very afraid that the cake would end up being a soggy mess, but it was super moist and delicious! I made this for a cinco de mayo party. My mom, who never had this cake before either, said it may be her new favorite cake! I would definitely recommend this recipe! I will note that the milk took a long time to soak into my cake. In Alton's video I think he shows the cake after 3 minutes and the milk had mostly soaked in. Even after a few hours my cake still had a fairly thick layer of the milk mixture on top. However, after letting it soak overnight it was fine. item not reviewed by moderator and published
Followed the recipe exactly and it turned out delicious! I even used a hand mixer instead of a stand mixer and it still turned out great! Good thing cinco de mayo only comes once a year cuz the calorie count is pretty high (310 cals each if u cut it into 24 pieces but I'm willing to sacrifice myself once a year! item not reviewed by moderator and published
Absolutely delicious. I read the reviews before trying it and I am grateful for the standard measurements versus the measurements by weight. This is definitely a keeper! item not reviewed by moderator and published
This is the best Tres Leches cake! item not reviewed by moderator and published
This was an excellent Tres Leche cake recipe. It was not difficult and the guests raved about it. Just read and follow the directions as written and you will be pleased. item not reviewed by moderator and published
i make this cake for so many birthdays. for the adults, i reduce the half and half to 1/2 cup and add 1/2 cup bailey's irish cream. gotta try it this way! item not reviewed by moderator and published
This cake is fantastic! Yes it's sweet, though it has a slightly burnt caramel flavor from the sweetened condensed milk which is wonderful. It is a soggy cake, but if you make it right it shouldn't be mushy. You HAVE to follow the recipe though. If you use AP flour instead of cake flour, chances are the cake will be tough. Don't rush while making it either. Integrate the sugar and flour in batches and the eggs one at a time. When it comes the people who said that the cake didn't soak up the liquid, remember you have to poke all the way through the cake and you have to put a LOT of holes. I use a skewer as it leaves bigger holes which helps, and I make sure to cover every square inch. If your cake isn't soaking up the liquid, chances are you didn't perforate it enough. I've made this 3 times already and each time it takes only about a minute to soak up the liquid. I do agree with cutting the sugar in the whipped cream to 4oz. It's plenty sweet enough without all that extra sugar. item not reviewed by moderator and published
This is an amazing recipe!! I use it often and will continue to use it for many occasions to come!! item not reviewed by moderator and published
I followed the recipe exactly and ours turned out great. I might use a little less half/half for the mixture that your pour over next time as there was a tiny bit that settled in the corners. Watching the video first (a few times helped a lot and I did buy a cheap scale to weigh the flour. I also let it sit in the fridge for 24 hrs before adding the whip cream topping then serving. There were 10 of us and not a peice left! item not reviewed by moderator and published
It gets one star only because zero isn't an option. The cake came out as thick as a cookie, and the icing was runny. The taste wasn't good at all to someone who loves tres leches. I followed the recipe exactally and it was horrible and a complete waste of my money item not reviewed by moderator and published
I made this cake for my mother's birthday and it was delicious . it was definitely a hit with the whole family , even the pickiest of them enjoyed it ! , would definitely make it again very easy to make , maybe use a little less sugar next time . item not reviewed by moderator and published
I made this cake last year for my husbands birthday. It didnt turn out exactly like it should have but he liked it. Im having a problem getting it to bake all the way through. After 25 minutes the middle is practically still liquid. What's going on? I let it cook longer and it turns out fine but im not sure what im doing wrong?? item not reviewed by moderator and published
I made this for my daughter's birthday, and she was extremely happy. The whole family actually went nuts over it. Truth be told, we were all sneaking into the kitchen to eat a piece the next morning! It didn't last long at our house! item not reviewed by moderator and published
ABSOLUTELY LOVED IT!!! I agree it is by far the best tres leches cake I have had. And let me tell you I have had a few in my time. My family loved it so much that there was none left for me to take home. Guess I will have to make one just for myself. item not reviewed by moderator and published
Bar none, the best tres leches cake I have ever put in my mouth. I was weaned on Mexican food and desserts, this is very good. A tad labor intensive, well worth the effort. item not reviewed by moderator and published
Don't have cake flour? Use all-purpose flour and corn starch. 1 and 3/4 c apf with 1/4 c corn starch mixed together makes 2 c cake flour. Turned out very well. I would call it quatros leches cake though (with my bad humor because of the whipping cream topping. item not reviewed by moderator and published
I made this cake to the letter and it did not turn out well at all. It did not rise nor did it soak up the liquid. I poured about a cup of it off after it sat for 12 hours in the refrigerator. The recipe says to pierce the top of the cake with a fork, which I did, but maybe I was supposed to pierce the cake all the way through. The cake was less than an inch high. The recipe did not say to sift the flour, just to whisk the dry ingredients (which I did. I'm going to dump it and not waste my time on the icing. What a disappointment. Will be looking for a different recipe. item not reviewed by moderator and published
Alton's recipe is very easy to follow! I watched the video before I started and it also helped. So long as you follow the recipe and make sure you're ingredients are good (i.e. the baking powder isn't expired and use pastry/cake flour not all purpose, etc., then a great cake is bound to happen! I used 3/4 can condensed milk to cut down on richness and separated the eggs to fluff up the whites. Other than that everything was to the letter :. Also, be sure to sift the dry ingredients! Evenly distributing really help with absorption and rise. For people that had difficulties with the cake, some of these techniques are implied. Weight is common because accuracy is necessary. You add ingredients slowly and one at a time for consistency and even distribution. Baking is a science and an art. There's no rush, chances are you're making this for people you care for, so do your best and it will show in what you make. Thanks again, Alton Brown! Another good eats : item not reviewed by moderator and published
I love this cake! I made it 4 times. Note: The cake is sweet so I only use a little sugar in the whipped cream topping. item not reviewed by moderator and published
Because I live alone I made it in two layers and froze one. Worked just great!!!!! Just don't top with the shipped cream until well thawed. item not reviewed by moderator and published
Hands down, bar none... this is the VERY BEST TRES LECHES EVER in the world! I have made several other recipes and my family just wont have them, I ALWAYS come back to Altons recipe. I do not stray from his exact directions and this cake comes out brilliantly perfect every single time and it never lasts more than a day. It is incredibly good, it is the one cake my family begs for me to make and it is the only recipe I will use for Tres Leches! Grrrrrrrreat job Alton... you totally got the science right on this one and we thank you! : item not reviewed by moderator and published
The best Tres Letche cake I have had. I used a spring form pan; it took a little longer to bake but came out perfect. Added the milks and left overnight. The next day I added the whipped cream and refrigerated it for a couple of hours. Ran a knife around the cake and took off the ring. It looked great, was not soggy (i.e. no liquid at the bottom. Looked and tasted amazing. item not reviewed by moderator and published
I am from Miami and Tres Leches Cake is found in every bakery there. They sell it in a loaf pan with three maraschino cherries on the top of the cake. I think this is a very good recipe except the whipped cream topping is not typical...a 7 minute frosting is what is used instead of the whipped cream, it is more stable and lasts a lot longer, that is, if your cake survives dinner! I love you Alton! item not reviewed by moderator and published
I also found it to be too dense. I will try seperating the eggs and beating the whites then folding to make a fluffier cake, reducing the sweetened condensed milk to 1/2 a can and heavy cream instead of half n 1/2 for the soaking. will post my findings. thank you Alton for I would not have known about Tres Leches Cake if not for your show. item not reviewed by moderator and published
Amazing, I only use cake flour when making this and I always add fresh sliced strawberries to mine before finishing it with the whipped cream. Best cake EVER! item not reviewed by moderator and published
Very good cake. I followed the directions precisely, and served it to my book club members. We all agreed it was great. I shared the recipe with my friends, no cake was left at the end of the evening! Thanks. item not reviewed by moderator and published
Love Alton's recipes but this one missed the bar in a few places. The cake was a bit too dense and it way too sweet even after using half of the sugar in the frosting. Maybe beating the egg whites to make a fluffier cake and cutting the sugar in the cake as well. I added cinnamon which added a great flavor. Not the best Tres Leche cake I've had but worth a second try with some minor alterations. item not reviewed by moderator and published
This was without a doubt the worse cake I have even made or eater. It was graining and like sand. I am not a novice baker either. I made your angel food cake recipe and it was great. So, I assumed this would be great also. I made it for Mother's day. What a mistake. Even my grandchildren would not eat more than one bite. The whip cream frosting was the only good thing. Don't waste your time and money on making this cake@ item not reviewed by moderator and published
Awesome cake, just delicious. The only thing that I would change is : put 1 cup of milk into the glaze then the cake will be moist..... Very good recipe. Definitily a winner. item not reviewed by moderator and published
This was... not what I expected. I followed the recipe exactly, and it came out just like Alton says it should. But I'm disappointed, I guess I just don't like Tres Leche cake. It was too soggy, not at all like a "pudding cake" as others had described it. Just an overly sweet pile of mushy cake. item not reviewed by moderator and published
Followed the cake recipe exactly! I did use the whipped cream suggestion from iSurvivor - 3 oz of powdered sugar instead of 8 oz regular sugar - and the whipped cream was amazing and truly complimented the cake!!! Make sure you poke a TON of holes in the cake. If you don't the cake won't properly absorb all of the milk and will end up with soupy parts and parts that didn't absorb any milk! Seriously go crazy with the holes! Will definitely make again. item not reviewed by moderator and published
This cake was a hit at my daughter's baby dedication party. It was my first time making it and I had made two of them. Absolutely love it! It simply melts in your mouth! item not reviewed by moderator and published
Indescribably delicious, the best tres leches cake I've ever had, as a matter-of-fact. Probably because this is really a QUATRO leches cake--count 'em: half &amp; half, sweetened condensed, evaporated, and heavy whipping cream. It just blows my mind! item not reviewed by moderator and published
This cake is astounding. The first time I made it, it didn't come out so well. The stores in my area don't offer cake flour, and being naive, didn't know what ther difference were between cake, bread and AP flour, so I used bread flour. I've since learned how to substiture AP Flour for cake flour. I've made this cake a few times since and it is my favorite. The last time I brought it into work, and everyone was truly impressed. Coincidently a coworker had a birthday the week after I brought in my cake and he brought in a professional bakers tres leches cake, and all anyone could say was that they thought mine was better. For those that are complaining about the weighted measurements, go to walmart and pick up a food scale. It's a $20 investment that's well worth it. As weighing flour is much more accurate since a cup of flour can vary greatly depending on how much you pack the flour into the cup. item not reviewed by moderator and published
SUPERB cake! We have never had Tres Leche cake before, but after seeing Alton's show, I had to give it a try. I'd never had a cake with this type of texture before. I found it to be very interesting, as did my family. We loved it! The taste is scrumptious and I will definitely be making this again. One note about the sugar in the whipped cream frosting. It MAY be a TAD sweet, but it wasn't overboard by any means. Alton Brown never lets me down. :- item not reviewed by moderator and published
Delicious, only thing i would change is the amount of sugar in the frosting. Its too much sugar, the cake by itself is sweet as it is. item not reviewed by moderator and published
Delicious! Make sure you watch the video before making this cake, as there are additional tips. Also, weigh your ingredients and don't use all purpose flour- make sure you buy cake flour. The next time I make this cake I will definitely reduce the amount of sugar in the frosting, it is way too sweet, almost sickeningly sweet! item not reviewed by moderator and published
I've made this 6 times and it's been a hit! These are the only changes and conversions I've made for the perfect Tres Leches-to me anyway. : Use 1 and 3/4 cups of SIFTED CAKE flour. Very important. No more no less. Instead of 1 whole cup of white sugar for the cake batter, use 3/4 cup otherwise its toooooo sweet. Whip the egg yolks and egg whites separately to make a less dense cake. Add 1/2 tsp cinnamon powder and a dash or more of nutmeg to the glaze for a more authentic taste For the whipping cream, use 3 tablespoons of powdered sugar instead of 8 oz of regular sugar. You'll appreciate the lightness of the cream to the sweetness of the cake. I've made it this way and everyone says it taste better than any other Tres Leches they've ever tasted. item not reviewed by moderator and published
THE VERY BEST TRES LECHE CAKE IVE HAD item not reviewed by moderator and published
Simply awesome...It is so good, that now I'm hooked as well as my family and friends. In Puerto Rico, Tres Leches can be had in restaurants everywhere, but I have never tasted one that even comes close. I am now having to bake Tres Leches for family and friends. Heavy cream is extremely expensive in P.R. (6 bucks a quart. Is there a substitute for heavy cream with the same end result? Maybe something dry that I can get on line? Thanks, Edwin, Morovis, P. R. item not reviewed by moderator and published
AMAZING! Everything came out wonderful! I live in the southwest so tres leches is not a stranger to me, and now that I've made it from home it tastes even better! item not reviewed by moderator and published
This some tasty stuff! Beware the comments below that give a negative review! Most of the negative comments I have seen have obviously never had Tres Leche! I had never tried it until I moved to the southwest and the first time I looked at this dripping concoction I was skeptical, then I tried it. YUM!! I have had this dozens of times from many Mexican bakeries (Panaderias and it is SUPPOSED to drip and shouldn't soak up all the milk! Though cutting down the sugar may be best for some. Enjoy! item not reviewed by moderator and published
I made this cake for the first time and follow all the directions, except I reduced the amount of sugar. It became very rich, watery inside and way too sweet. Probably no one goes to eat it. I will give no stars for this one. item not reviewed by moderator and published
Love love love! My brother in law requested this cake for his birthday. I've had Tres Leche cake before and didn't like it but made it anyway. Everyone liked it SO much it has been requested for Christmas and 4 birthdays in a row so far! So yummy! I learned though, that you have to carefully follow the directions or else there are problems. But SO good! item not reviewed by moderator and published
Recipe turned out flawlessly . I did however half the sugar in the whipped cream and it is plenty sweet. I will make this cake again!!! item not reviewed by moderator and published
I made this recipe once and that is it. It came out very wet and way too sweet. This made the cake very dense and heavy and not light and airy. Make sure you sift your flour to lighten it up in order to get it to absorb all of the liquid. I had to lift the pan to a 90 degree angle several times and even upside down with a cloth over the top of the cake in order to get the cake to absorb all of the liquid which took quite some time. Alton, the science is just not in this recipe. item not reviewed by moderator and published
It felt a little risky making this cake for the first time to bring into work for a coworker's birthday, but yikes- am I happy I did! This is such a different cake- people described it like, "It reminds me of bread pudding!" and "It's like tiramisu without the chocolate!" Everyone LOVED it and RAVED about it. This is definitely a keeper recipe- you MUST try it at least once, and for sure you'll be making it again! I also halved the sugar in the whipped cream, and it was PERFECT. item not reviewed by moderator and published
Amazing! Took this to a "puerto rican" themed dinner party and it was a massive hit. My friend's husband is from Chile and this is his favorite dessert. He could not stop going on about how delicious it was. I will definitely put this in my recipe collection! So easy to make for such fantastic results. item not reviewed by moderator and published
This cake is delicious! My friends and I love Tres Leches. There is a local Cuban restaurant we always frequent to partake in traditional cuisine and we always finish it off with some Tres Leches. I've made this twice and my friends think this recipe is BETTER than the restaurants'. I took the advice of the other reviewers and halved the sugar in the whip cream the second time I made it and I enjoyed the second cake much better than the first. I definitely recommend it. item not reviewed by moderator and published
This cake is absolutely delicious and it is so easy to make. This will be my third time of making it. item not reviewed by moderator and published
While I personally didn't try it, (sweet things tend to make me sick, I made this cake recently for my friend's family, and they all absolutely LOVED it! His father is from Mexico, so he knows his tres leches cakes. The best compliment I got on it the whole night was from him, and he said it was better than his grandmother's. I also made a version of this cake with coconut milk in place of the evaporated milk, and it came out perfectly. Both cakes were gone in less than a day. I don't think you can get a better review than that. item not reviewed by moderator and published
This cake was moist and super yummy! I will be making this on many more occasions. :o item not reviewed by moderator and published
Very sweet, but in a good, milky way. Very decadent. item not reviewed by moderator and published
I had never tried Tres Leche cake before. I seen the 'Milk Made" episode and knew I had to try it. This is sooo moist and creamy. Everyone that tried it loved it! I will be making more of this for birthdays, holidays, or just because! Thanks of the recipe! item not reviewed by moderator and published
***Help!*** I was wondering if y'all could give me some feedback. I tried to make this cake last night and I had some issues. The cake itself turned out just fine. I punched a bunch of holes in the top and added the liquid mixture. On the video after about 10 minutes a lot of the moisture had been absorbed into the cake, but not mine. There was about an inch of liquid on top. I put the cake in the fridge overnight and this morning there was about a half inch of standing liquid on the cake. I poured out the excess, and the cake left behind still has structure but is very soggy to the taste. Is it normal for it to not absorb all the liquid and have that much liquid left over? Is the consistency I described normal? I live in Colorado (elevation 6500 feet, could that be an issue? Please share your thoughts! item not reviewed by moderator and published
My cake came out soooooo good! It helped to read all the reviews and I watched Alton's video. I took notes and followed directions. I did add cinnamon to the dry ingredients because I love cinnamon. I did cut the sugar to 1/4 c. for whipped cream. My whole family loved it, and they don't hold back on critiques. My mother thought the cinnamon made it. My sister described it as pudding cake. All the milk soaked in very nicely within minutes. Cake was tender. Can't wait to make/eat again! Pretty easy. item not reviewed by moderator and published
It seems there should be a form of liquid other than the eggs, because at the end my batter was the consistency of dough, and when the cake actually baked it was hard! item not reviewed by moderator and published
delicious!! Fairly simple... Thanks Alton for posting this one.. While making the whip cream, I kind of lost patience and cursed myself for wasting time on trying recipes... but then decided to continue any-which-ways since I had already baked the cake... For all the first-timers who lose hope really quick (like me :.. all I'd like to say is don't lose hope and be patient; follow the steps and the cake will be awesomeeee... I've made this twice till now and each time people loved it.. I make it by-the-books each time with no variations of my own! : Enjoy.. Happy cooking! item not reviewed by moderator and published
Really good, but, what would I have to do to make it at least 3 inches thicker? item not reviewed by moderator and published
This was my first attempt at a tres leches cake. It came out perfectly! I highly recommend this recipe to anyone. I cut the sugar in the whipped topping by 1/4 cup, but I think it could be cut in half. Even still, it was delicious. A great cake to serve at a party. If i could post a picture I would! item not reviewed by moderator and published
This is the most AWESOME cake. I have made it twice and it is so easy if you follow the directions exactly. Everyone who has tasted it raves about it. It is my go to recipe for special occasions. I was also told it was better than they had in restaurants! Thanks. item not reviewed by moderator and published
<span>Hello, I'm from the caribbean and make this cake often. My recommendation is first: replace the heavy cream for whole milk and that will balance the sweetness. Second, pour the liquids when the cake is warm, NOT HOT. ANd don't put the cake in the refrigerator until is completely cold and after you put the topping (whip cream). A hint: You can replace the whip cream with meringue (needs to bake like 10?minutes) and turns out less sweet. Enjoy!</span><br /> item not reviewed by moderator and published
Ree Drummond's recipe beats egg whites, and it's pretty good: http://www.foodnetwork.com/recipes/ree-drummond/tres-leche-cake-recipe.html However, I am still on the search for a totally awesome recipe. Alton Brown talks with such confidence. Thanks for saving me time—I won't try his. item not reviewed by moderator and published
why do you think a latina mom would not have a mixer?  item not reviewed by moderator and published
Thank you for posting this review.  I saw Emeril'a cake receipe and was torn between which one to make!  Thank you, I will make Alton's version!   item not reviewed by moderator and published
1 ½ c. flour 1 ½ tsp. baking powder ¼ tsp. salt Place flour, baking powder, and salt in a large mixing bowl. Set aside. In another bowl, beat 5 egg yolks with 1 c. of sugar. Add 1tsp vanilla and 1/2 c. milk into yolk mixture and mix together. Fold into flour mixture. In a separate bowl, beat egg whites and ¼ c. sugar until the mixture forms peaks. Gently fold egg whites into the batter. Pour batter into a 9”x13” buttered pan and bake for about 40 minutes at 350° item not reviewed by moderator and published
My recipe turned out grainy/soggy/way too sweet whenever I didn't follow the video instructions, but instead just followed the written instructions. When I watched the video and did exactly as Alton said, everything was fab. Maybe try that? item not reviewed by moderator and published
Can you give the measurement you used item not reviewed by moderator and published
Sorry, no b/c as I said I did it by weight. BUT I do know that my 6 3/4 oz of flour was approximately 1 1/4 cups (by volume) of flour, and as some conversions on here have it as 1 3/4 or even 2 cups, I know those must be way off (and would result in a stodgy cake). item not reviewed by moderator and published
I've always poked holes in my cake with a fork before pouring my milk. I find it helps the milk absorb faster without making the top too mushy to frost easily. item not reviewed by moderator and published

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