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Tres Leches: Three Milk Cake Recipe

Tres Leches: Three Milk Cake

Recipe courtesy Ben Plastina

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (53)

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Average Rating:

Total Reviews: 53

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  • on October 16, 2012

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    I have made this a couple of times, delicious. The entire family loves. Easy as well.

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  • on April 27, 2011

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    I made this cake and played with it a little bit I used pillsbury white cake which worked out great it has pudding in it, a 12oz can of evaporated milk, a 14oz can of condensed milk, 1/2 cup heavy cream and 1/2cup of coconut rum the cake soaked up the liquid without being to wet, I then wipped heavy cream for the topping. I think it really needs all 3 milks being its name is tres leches! I give it four stars because it did take a little tweeking>

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  • on January 30, 2011

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    First off, I agree with the other reviewers - there is WAY too much liquid for the cake to absorb. I actually cut out the evaporated milk all together (rather than having 2 half-containers left of milk varieties I never use, and the amount of liquid was perfect. Definitely don't skip the sweetened condensed milk since that gives the cake its ooey gooeyness! The real complaint is that the cake TASTED like a boxed cake. Yes, I know, I DID use a boxed cake, but I was hoping adding everything would change that. Unfortunately it didn't. If the cake is for a special occasion I recommend using Alton Brown's tres leches cake recipe. However, keep the rum from this one :

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  • on May 05, 2010

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    I recommend a white cake mix and egg whites for the basic cake and I skip the rum. I think the 1 can of evaporated milk actually refers to a 5 oz. can and I only use 1 cup of whipping cream for the milk mix---the second cup from a pint of whipping cream can be used to frost the cake. You can also use fat free condensed milk and fat free evaporated milk to cut the fat content of the cake a bit with no loss of flavor or texture. It is spectacular if you top the completed cake with fresh strawberries instead of coconut.

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  • on July 11, 2009

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    I ended up crumbling the cake and placing it into 40 double-layered cupcake baking cups, which made it easier for guests to grab the cake. I added some cinnamon atop the whipped topping which took it up several notches!! It's a great and easy recipe that I will recommend to friends!

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  • on May 06, 2009

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    I was looking for an easy and good recipe for my daughter to take to school the next day in celebration of the Mexico unit they just completed. It was easy and a hit!

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  • on February 24, 2009

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    I love a version of this cake at a local restaurant that has a hint of orange. I used this recipe and tweaked it a little for a dinner party and all were amazed at how good it was. Probably the best we had tasted! I used a Betty Crocker French Vanilla cake mix and added the zest from 1 orange. I used the juice from the orange, 2 tablespoons of vanilla, and additional water to subsitute for the water required by the cake mix. I added the zest of one orange and 2 tablespoons of vanilla to the topping and used 1/4 cup brandy instead of the rum. Since I had some mexican vanilla, that is what I used, but think pure vanilla would be just as good. The modified cake had a nice sublte orange flavor. This is a cake that I will make again and again!!!

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  • on February 22, 2009

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    The first time I made this, I followed the recipe exactly, and it was very "mushy" from all the liquids poured in to the cake. But I did love the ease and flavor, so the second time I made it I used one-half of the amounts of evaporarted milk and Whipping creme, and 3/4 of the amount of Sweetened condensed milk. Then, it was DELICIOUS! I used light Cool Whip on the top, and covered it with Fresh Stawberries instead of cocanut. I used Malibu Rum, which is cocanut flavored. This is easy, and light tasting. Try it!

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  • on November 20, 2008

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    This cake is delicious!

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  • on October 02, 2008

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    What type of cake mix with pudding is used?

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