Tres Leches: Three Milk Cake

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This cake is delicious. Moist without falling apart. I thought it was going to be a mess. It is absolutely stunning. Make it and try it. You'll love it.

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I made this cake for my son's 1st birthday. It was really easy and everyone loved the cake. My brother-in-law that doesn't even like cakes, loved this one. I didn't use the rum or the coconut. I also used a butter rich yellow cake mix instead of the one with pudding. Will definitely make it again!

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but I like to add a thin layer of lemon curd or raspberry jam between the cake and the whipped cream to make it extra-yummo!

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Simple recipe - note to non-bakers: don't panic if you keep the cake in the oven too long - it will still turn out fantastic.

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i have made this cake over 20 times in a 2 year span, ONLY becasue people cant get enough of it....

anyone and everyone must definitely try this cake, it is to dies for...i add pineapple on the top, or strawberries....
it is an excellent recipeee

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Basic recipe, good. I have to add a little something for that extra flavor, but it goes over well. I do have to say, with any tres leches, it's a pain to make, no matter how easy. You'll end up spending sometime getting the cake wet.

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sweet, moist, and easy to make!

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This was absolutely delicious. I had some friends in from Puerto Rico and made this as a treat for them. They LOVED it! They were amazed that I made it, and thought I spent hours making it. (of course I had to tell them how easy it was. I also made some for work. It was gone in 10 minutes and everyone raved. I got many requests for the recipe. This recipe is a keeper and huge crowd pleaser.

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This recipe does not result in anywhere near an authentic pastel de tres leches. Tres leches is supposed to be based on a sponge cake or genoise. The cake base is supposed to be relatively dry, fairly sturdy, and very porous, to soak up the delicious milk syrup. Overall, you're supposed to end up with a cake that remains distinct, with a thick, milky syrup running through its pores. When you press on it lightly with a fork, it's supposed to release some of that syrup, then spring back to its original form.

I thought this recipe might make for a good, quick shortcut by using a packaged mix, but I had my reservations because (1 cake mixes tend to be very, very soft, with very small pores, and (2 pudding cake mixes are even more so, plus the end result is extremely moist, so adding syrup might be overkill.

Unfortunately, my predictions were dead-on. The cake-mix base was extremely moist and delicate to begin with, and the addition of the syrup just turned it into mush. When I pressed it with a fork, the fork just dug a trough right through it. The cake lost all semblance of cake, and the entire finished product could best be described as pudding. Granted, it was a truly delicious, decadent pudding, but it was not what tres leches is supposed to be.

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My family loved it! This recipe goes into "My Favorite" catagory. Very, very easy to make.