Tres Leche Cake

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So I made this cake for International Day and everyone who tried it said they really liked it. Personally, I thought it was too sweet for me even when I cut the sugar in the whipping cream by 1/4 cup. Also, most of the liquid absorbed but not all of it...just a little bit stayed at the bottom but I don't know if it's supposed to be like that. Also, I think the trick to making this cake is to gradually add the sugar to the butter for 1 minute! This is an important step so all the sugar will be evenly distributed within the butter.

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This was the first time to try this type of cake & recipe. It turned out perfectly and was delicious. The trick is following the recipe with the exact ingredients, measurements & allowing the cake to sit overnight. I have only eaten the Tres Leches cake a couple of times but many of my co-workers were impressed with the cake and asked for the recipe. Of course I gave full credit to Alton Brown. There were many recipes to choose from and I chose this one because it was from Food Network & Alton Brown.

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The taste was very good, but I think the texture of the cake did not turn out right and I believe that caused a lot of the liquid to not get soaked up. The cake did not rise much, and was not very tender (maybe either over mixing or it could have been that the baking powder was fairly old. Even with those problems it was still VERY tasty and not a bad texture, I just think there is some room for improvement. The cake did hold up well to all that liquid, so maybe the texture it wasn't too bad. I think I will try a different sponge cake recipe next time, just for comparison.

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Perfect. Tastes just like the one at my fave Venezuelan restaurant in NY.
Essential to let it set overnight!
If you don't like it quite so sweet, try 1/4 cup sugar instead of 8 oz. in the whipped topping and only half the can of sweetened condensed milk in the glaze ( you can use the other half for coffee to serve alongside
oh- and beware of an earlier post that converted oz. to cups, their measurements were completely off!

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I watched the video, and having had Tres Leche Cake, more times than I can remember, can see that this will be a scrumptous, tasty version, and I can't wait to make it, dusted off with a bit of coco powder, or curls of Mexican chocolate, and eat it. FYI, bidins, a tres leche(three milk, cake, is supposed to be very moist; and every one that I've had the pleasure of eating, over the years, has been. It also goes very well with a cup of hot coffee, and or, you guessed it, a very cold glass of milk. This cake may not be for everybody, but for most of us it is wonderfull!

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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.

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If you're looking to please everyone and you have critics in the family, this is for sure the BEST recipe you will ever taste !!!!!! I made it once before and am going to use this same recipe whenever I need to make this. I am making it today for a friends birthday gathering... Also, Alton Brown does an excellent job at most of his dishes. Try his Mac n cheese or Blueberry Pancakes. Yummm!!!

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Delicious! I made as a birthday cake and it was a hit. My husband and son said it was over the top delicious. I cheated though. I made cake from a yellow cake mix and used cool whip for the topping. Super easy to make and fast. Great recipe! Video helped out tons !

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One of the best dessert I ever had and the best cake recipe my wife has mastered. This is something you want to have once in a blue moon as it's calorie rich but super delicious.

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I've made this recipe quite a few times and have conducted some experiments on it. For those who wound up with a milk moat. This is probably a result of using the wrong type of flour. If you use anything other than cake flour, you're going to have this problem, because the cake will come out too dense and will not be able to absorb the glaze, no matter how ling you let it sit. My advise is to spend the little bit of extra money and buy the cake flour. This dessert is well worth it.