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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4.6 54
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. item not reviewed by moderator and published
I have made this a couple of times, delicious. The entire family loves. Easy as well. item not reviewed by moderator and published
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> item not reviewed by moderator and published
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 : item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
This cake is delicious! item not reviewed by moderator and published
What type of cake mix with pudding is used? item not reviewed by moderator and published
This cake was really good. I highly recommend. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
AWESOME!! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
I agree w/ other users...The cake was too dense. After the milks soaked in, the texture was still off. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
How much is "a can?" item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
sweet, moist, and easy to make! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
My family loved it! This recipe goes into "My Favorite" catagory. Very, very easy to make. item not reviewed by moderator and published
I made this with chocolate cake and it is to die for!!! Sprinkled with the caramel and nuts--man oh man!! The best cake I've ever made and everyone loves it. I've also made it with white cake mix and it is much lighter tasting and awesome. item not reviewed by moderator and published
I made this cake and brought it in for my students for a school bakesale. Not a crumb left - every piece was sold! Me dijeron que era mejor que los tres leches de sus abuelas! (They said it was better than their grandmothers' tres leches cake!) This is a sure hit! item not reviewed by moderator and published
Won't try again. Sounded good but was disappointing. item not reviewed by moderator and published
the cake tasted good, although a bit too sweet for my liking. remember to poke holes in the cake!!! i fogot and the bottom ended up soggy and the top dry. i didn't add rum and had no clue what cake mix w/ pudding was so I used regular cake mix and it turned out delicious. item not reviewed by moderator and published
This was a fabulous tasting cake. I have to be honest and say that I never expected the cake to soak up all that liquid yet not be soggy, but that is exactly what happened. I did omit the rum and the coconut, yet it still tasted so, so good. Thanks for a wonderful recipe that I will definitely be making again. This was such a hit at work! item not reviewed by moderator and published
I made this for my husband and in-laws, who are from Latin America-and they absolutely loved it! They said it was the best tres leches they've had! And I told them the short cut of using a cake mix and my mother in law is going back to her country with this new baking tip! She's very excited. Also, you can cut the fat & calories by using fat free evap. milk, half & half instead of whipping cream, etc. It still tastes good! item not reviewed by moderator and published
I thought that this was a really good simple recipe of tres leches. Everyone loved it. I think using the yellow cake was so yummy. I really enjoyed makin this cake. item not reviewed by moderator and published
This was excellent and simple. I added some mexican vanilla to the cake mix and made fresh whip cream and added vanilla to that too. My mom and stepfather were fighting over the leftovers. I will be making this again. item not reviewed by moderator and published
I took this cake to work for a potluck dinner and did not have one crumb left. Very easy also. I left half without the coconut and it please all tastes. item not reviewed by moderator and published
Everytime I make this cake everyone LOVES it!! Now I did 2 things different. 1st I ommited the rum. 2nd I add Cajeta to the top of the cake then put the whipp cream and nuts on top Cajeta is a mexican caremel . So good and everyone who tries it raves. And dont be afraid to put too much liquid on the cake. Thats what makes it so good !j item not reviewed by moderator and published
Delicious!!! item not reviewed by moderator and published
An easy to make cake that everyone will love. Perfect when served cold. Great for summer parties. item not reviewed by moderator and published
I made this to go with Mexican Food at a meeting. It was a huge hit and I have made it almost once a week since. Very easy but the finished cake looks and tastes great. item not reviewed by moderator and published
I have serious issues with making recipes with FULL FAT ingredients....so I used fat-free half & half instead of heavy cream and lite cool whip on top. Turned out EXCELLENT! TIP: this cake is sooo much better when almost frozen! item not reviewed by moderator and published
This is a wonderful dish. item not reviewed by moderator and published
easy to make. excellent taste. item not reviewed by moderator and published
I made this for my 2-year old daughter's birthday and it was a hit! I couldn't keep my husband away from it; myself included. The directions are thorough and easy to follow. After 25 minutes, the center of the cake was still "jiggly" and undercooked, so I kept it in the oven for about 10-12 minutes longer and it came out perfect. After taking it out, I poked holes all over the cake with a fork and while it was still warm I poured the topping. I had about a half of a cup of topping left over because I was afraid it would be too mushy if I used all of it. In the end, the cake was fantastic, it was light tasting and not too sweet...........it was perfect....will definitely make this one for years to come! Thanks Emeril! item not reviewed by moderator and published
Even my non sweets eating husband liked it. Will make often. Thanks. item not reviewed by moderator and published
I used half of the rum with the coconut and walnuts on top. It was great. item not reviewed by moderator and published
Very very easy! Everyone loved it. I omitted the rum and it was great! item not reviewed by moderator and published
This cake was excellent. I used coconut rum and topped with fresh berries. Everyone raved about it. item not reviewed by moderator and published
Very simple to prepare and very good. Refrigerating the cake afterwards make the liquid embedded in the cake sticky/creamy. I prefer less rum this suggested by the recipe. The addition of a little chocolate syrup during serving makes for a welcome addition. item not reviewed by moderator and published
This recipe is so easy, yet very impressive and delicious. Most of my guests were trying it for the first time and thought it was "to die for". It has a cool, refreshing sweetness, but not overwhelming. I used coconut flavored rum, and sprinkled the whipped topping with coconut. This goes into my permanent recipe file. item not reviewed by moderator and published