Tres Leches Cake

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This cake is supposed to be very sweet, so if you don't like sweet cakes, then you won't like this type of cake. That being said, this cake was awesome and tasted very authentic. Just like the ones you would get in a Miami bakery. It is labor intensive, but very good and I promise you it is NOT BLAND at all. I made it for my husband's office luncheon and everyone asked me for the recipe and went out of their way to say how much they loved it.

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I made this for book club and it was a huge success. I made it with lower fat evaporated milk and used 2% milk in the cake batter. It was still one of the richest desserts I have ever eaten. Sliced some strawberries on it - it was like a "kicked up" version of the home made strawberry (real shortcake I remember as a child because we used to pour milk all over it and eat it that way. I would like to try making a few smaller cakes and freezing it since it makes so much. I wonder if it could be frozen without the tres leches and then when thawed, slightly warm the cake and pour the liquids over it then. I wonder if the tres leches liquid could be frozen too. Anyone tried this?

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I however modified the recipe a little.

I always add more vanilla extract then the recipe calls for, usually double (but always pure vanilla extract

I substituted 1 1/2 cups of the heavy cream for 1 1/2 cups coconut milk (so I suppose it would be quatro leches, but whatever and I added a 1/2 cup of vanilla rum.

I made sure to poke holes throughout the entire cake about a quarter inch apart using a small wooden skewer.

Make sure the cake is completely cooled. Then starting at the center I slowly began pouring the milk mixture on the cake, waiting until each addition was fully absorbed before adding more; This process took about 30 - 45 minutes.

But patience paid off as the milk was evenly absorbed and the bottom was not soggy.

I also did not add the extra whip cream on top but drizzled caramel sauce and sprinkled toasted coconut flakes on the top.

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I was invited to a "Mexican" themed dinner party and wasnt sure what to bring. All the bases were covered for the entrees and I was in charge of dessert. I was a little nervous to try this one, but it was simple to make and turned out great! Everyone loved it!

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My husband raved about a tres leches cake he had in San Antonio so I made him this one for his birthday. He said it was much better than the one he had in TX. All our guests loved it!!! So delicious!!

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What a great recipe Emeril !!!

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And I don't think it's Emeril's fault. I compared this recipe to countless other tres leches recipes and they are very similar. After all the raving reviews about these cakes, I couldn't wait to try it. Sweetened condensed milk poured over cake, what's not to like? However, I thought this cake was really bad, really bland. It just tastes sweet. Even the vanilla doesn't shine through. The only thing I think would improve it would be to bake the sweetened condensed milk to make a sort of dulce de leche before pouring it over. The cake tastes very soggy and wet a few hours after serving.

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Rich and delicious. I needed to punch large knife holes in the cake to allow the milk mixture soak in, and I still lost some. Instead of topping with the whipped cream, I just toasted some coconut and sprinkled over the cake. It was pretty and tasty too. I froze some of the cake in pieces and thawed for 24 seconds and it was perfect.

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This cake has become a fast favorite. My husband has requested i make it for his birthday. The guys at the firehouse are still talking about it a month later:

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This cake is very sweet and very heavy. Its tastes great in small doses, once or twice. But now I have a huge cake in my fridge that tastes pretty good, but is really rich and I'm not sure if I want to eat much more of it. Its tastes good, but beware.