Tres Leche Cake

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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!

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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

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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 .

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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??

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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!

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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.

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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.

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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.

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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.

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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 :