Tres Leches Cake

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I made this cake for a pot luck. I had it at a Cuban restaurant and also at a baking contest and I loved it. I found this recipe and, although it was a hit and everyone said they loved it, I was not happy with it. It tasted nothing like the Tres Leches Cakes I had tasted. The ones I tasted were almost like a pudding cake. This recipe, although it was moist, was still a little dry compared to the others I have tried. It was also very sweet for my taste. A man at work, who is from Cuba, said his wife makes the best Tres Leches Cake so I had him taste mine. He also said it should be much more soggy than it was so he is going to get me the recipe.

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This is very close to the top of my favorite cakes. It received raves from all the family when used as a brithday cake today for my son-in-law. It is light, moist and makes you want more.

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This cake is AMAZING!!!! I made it for the 1st time for xmas and everyone loved it...right now im making my 2nd one of the week and will make another one for New Years Eve Party :. Chef Emeril is the BEST and i LOVE all his recipes!!!! THE BEST CAKE EVER....THANK YOU :

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Delicious !! I only put 1 of the evaporated milk and one of the condensed milk it was perfect that way

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I made this cake yesterday. This was my second attempt (my first one being an absolute disaster and it was a screaming success. I had no trouble getting all the milk mixture to absorb but I found this cloyingly sweet. Recipe called for 2 cans of sweetened condensed and I would definitely cut that one extra out and maybe add 2 cans of evap. Getting the eggs right is the key to make the cake almost like a meringue.

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I tried both Alton Browns Tres Leche and Emeril's. They are both excellent, Emerils is a bit sweeter and airy and Altons more dense and buttery. Both recipes are delicious and easy.

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Has anyone tried making this in a bunt cake pan? If so, what temp did you bake it, and how long? I just think it would look good...if it turned out.

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This cake was excellent! It was not a "wet" cake as most usually are. This was my first attempt at Tres Leche cake as an experiment for our upcoming company picnic. My niece LOVES tres leche cake and she LOVED this one too! I took a short cut with the frosting and used a commercial brand. Once I pre-sliced the cake to proper portion sizes, I added a marchiano cherry and sprinkled cinnamon on each piece. I'm my own worst critic and I enjoyed every bite!

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This was absolutely delicious! It really hit the spot! I was craving tres leches and I was very happy with the outcome. My only complaint is that the recipe ought to say approximately how long it will take to whip the egg whites to stiff peaks, for us worrywarts who aren't super experienced. It seemingly took forever. Also, do NOT dump the amount of milk you're supposed to put on the cake all at once, or it will seriously overflow! The cake went all the way to the top of my 9x13 pan, so I just poured a little at a time, and since the middle was a little dipped in (I checked it too soon, I think, I just used my clean finger to push the milk from that center to the edges to help get a more even soak-in. I did have a little that didn't soak in, but not much. I didn't make the whipped cream topping because it just seemed like it might be overkill and I figured if I left it out I could just buy a pint of whipped cream.

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I LOVE this cake recipe!!!! I used Alton Brown's mixture for the three milks, but I am in love with this cake recipe. It is the first cake I made from scratch, and I am going to use it again today. But, instead of using the tres leches mixture I'm going to use up some fresh plums, peaches, and nectarines. I'm going to cook them first to make a syrup and use the syrup to soak in the cake.