Tres Leche Cake

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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!

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Really good, but, what would I have to do to make it at least 3 inches thicker?

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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!

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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.

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Excellent, my 1st time making this cake and it went well. Very important to weigh out the ingredients and when pouring the batter into the pan make very sure it's spread evenly. On a side note before turning on your oven check to see that your rack is level if not use foil to level it out. Not all of the liquid was taken in by the cake but that was because I didn't check my rack for level. The 2nd cake I made was perfect and all liquids were absorbed into the cake. It was a giant hit. I used 1/2 the sugar on the icing to cut down on the sweetness and added strawberry slices on the side. Thanks Alton your my hero . I hope to see your show back on tv at night time with new recipes.

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Pretty damn good! We had many friends over to help us eat the cake and all were impressed. Best complement of the evening, "This is restaurant quality".

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I've made this cake 3 times and am about to make it a 4th. It is my husband's favorite! It is definitely essential to weigh the ingredients - as anyone who has ever used an Alton baking recipe knows, it just won't turn out right if you don't. It also needs to set at least 24 hours - I usually make it 2 days in advance. I have made this cake exactly following the directions and I've also made a coconut version by substituting 1/2 tsp of the vanilla extract with coconut extract instead. Both ways are delicious!

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I was somewhat disappointed. I actually thought it would taste just like the tres leches cake I can buy at a bakery. The taste of this recipe was okay.

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This cake is now a staple of mine and I'm always getting requests to make it (I'm finishing off one today for a BBQ. I have made my own modifications over the years I've been making it:

line the bottom of the pan with pineapple slices and brown sugar; add lime zest to the batter; add 1/2 cup dark rum to the glaze (normally in addition to everything else but today I replaced 1/2 a cup of half & half with the rum add a layer of ducle de leche to the top.

I also cut way back the sugar content of the whipped cream to just two tablespoons (and add lime zest, 8 ounces would be way too sweet.

As I'm Scottish I've also make a version of this cake in the style of a trifle with thick custard and unsweetened whipped cream. I also have to add a Cadbury's flake crumbled over the whipped cream to the top of the cake and the trifle.

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This cake is delicious. If you follow the recipe exactly, and weigh the dry ingredients instead of just measuring them by volume, all of the liquid will absorb into the cake. I had this problem myself. The first time I made it I didn't weigh the cake flour and alot of the liquid was left in the pan. I also use my own recipe for the whipped cream topping, that only calls for 2tbsp sugar.