Tres Leches: Three Milk Cake

Total Time:
20 min
Prep:
20 min

Yield:
10 to 12 servings

Ingredients
  • 1 yellow cake mix (with pudding) baked as directed in 13 by 9-inch pan
  • For topping mixture:
  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 1 pint heavy whipping cream
  • 1/2 cup rum (or to taste)
  • To finish:
  • Whipped cream, to cover cake
  • 5 ounces sweetened coconut
Directions

Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator.

Cover with whipped cream or cool whip and sprinkle sweetened coconut over top of cake.

OPTIONAL: Add macadamia nuts, cherries and/or pineapple.


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    was very good used the whole can of condensed and the rest 1/2 cans also 1/2 cup of coconut rum, and french vanila cake mix, with strawberries on top.
    I have made this a couple of times, delicious. The entire family loves. Easy as well.
    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>
    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 :
    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.
    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!
    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!
    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!!!
    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!
    This cake is delicious!
    What type of cake mix with pudding is used?
    This cake was really good. I highly recommend.
    I've beeen making the traditional version of this cake for years but decided to try this one as it is so highly rated. I did add 3 oz of roughly ground blanched almonds (I am Mexican and can tell you that it is in all Tres Leches I've ever had) to the batter before baking.
     
     This cake is a little difficult to into a beautiful presentation but the taste more than makes up for that.
    This is definitely not an "authentic" tres leches cake, since it uses a Duncan Hines cake mix for starters, but it is a very good easy way to make this otherwise difficult recipe. I made this for a BBQ, everyone loved this cake even though it had too much liquid in the bottom of the pan. I think you'd be good adding about 1/2 or so of the liquid it calls for so that the cake is not swimming, but still soft and moist. Tres leches is common here in restaurants and Mexican bakeries, but with fresh strawberries, which is what I added on top. Very delicious, great reviews from guests, extremely easy to make. I highly recommend, just with less topping. Don't omit the rum, by any means!
    AWESOME!!
    I couldn't find pudding cake, so I just used a Duncan Hines extra moist yellow cake, and it still turned out fabulous. Everybody adored this cake and I for one am completely addicted. My birthday's coming up and I've already told my husband that THIS is the cake I want. lol
    This cake is simple and out of this world!!! has a smoothe texture and it is a cross between a creamy cheesecake or a dense Flan..Scrumptious!
    I agree w/ other users...The cake was too dense. After the milks soaked in, the texture was still off.
    Super easy to prepare and just the right moistness, and the rum added an extra kick that you don't find in other tres leches
    This is the best Tres Leches cake I have ever had. Better than any in the restaurants. I made it for the first time for a party I was having and everyone loved it. Before I had even taken the first bite everyone was telling me how "horrible" the cake was and that they would make the "supreme sacrifice" and take the rest of the cake and "dispose of it" for me! I will make this recipe many times.
    How much is "a can?"
    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.
    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!
    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!
    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.
    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
    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.
    sweet, moist, and easy to make!
    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.
    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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