Tres Leches Cake

Tres Leches Cake

Tres Leches. Three Milks. See, 3rd through 8th grade (and two college semesters) of Spanish did pay off. That glaring four-year gap? Latin in high school. What can I say? I like to mix things up a bit. Like cakes. Specifically this cake, which made me want to do a little dance around the kitchen to celebrate its existence. I’m undoubtedly way late to the Tres Leches party, as this was my first experience tasting the famed cake. I first saw Alton Brown make one years ago and remember thinking that it looked fabulous and I had to try it. Needless to say, I procrastinated a bit on the “Make Tres Leches Cake” Project. But as Heinz (shameless Pittsburgh plug) always reminds us, good things come to those who wait. And wow, this is better than good!

The cake itself is a basic sponge cake that is baked in a 9×13-inch pan. The real magic happens after the cake comes out of the oven and cools. Using a fork, you poke holes all over the cake and then combine sweetened condensed milk (milk#1), evaporated milk (milk #2) and heavy cream (milk #3) and slowly drizzle the mixture over the cake, allowing it to seep into all of the holes. The result? A spongy, moist cake drenched in the most fabulous, creamy flavor. Top it with freshly whipped cream, throw on a maraschino cherry or two, and you have a simple-looking dessert that is anything but.

Tres Leches Cake

What you see above is a little piece of heaven sitting in a lovely pool of deliciousness. All of that milky, creamy goodness soaking through the cake and leaving a little extra love on the bottom.

If you’re looking for a dessert to celebrate Cinco de Mayo next week, this is perfect. And if you need a dessert to celebrate just about anything you can think of (including it being a random weekday and you have a sweet tooth), definitely make this cake. In fact, you could make it to celebrate the Washington Capitals being eliminated in the first round of the playoffs. Just sayin’ ;-)

Tres Leches Cake

One year ago: Cookies and Cream Cheesecake Brownies
Two years ago: Fluted Polenta Ricotta Cake

Tres Leches Cake

Yield: 12 servings

Prep Time: 40 minutes (active), 30 minutes (inactive)

Ingredients:

For the Cake:
1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
5 eggs, separated
1 cup granulated sugar, divided
1 teaspoon vanilla extract
1/3 cup whole milk
1 can (12 ounces) evaporated milk
1 can (14 ounces) sweetened condensed milk
¼ cup heavy cream

For the Frosting:
2 cups heavy cream
3 tablespoons granulated sugar

Directions:

1. Preheat oven to 350 degrees F. Grease and flour a 9x13-inch baking pan and set aside.

2. In a large bowl, whisk together the flour, baking powder and salt; set aside.

3. In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg yolk and ¾ cup granulated sugar on medium-high speed until the mixture is thick and pale yellow. Add the whole milk and vanilla extract and mix to combine. Pour the egg yolk mixture over the flour mixture and, using a rubber spatula, gently fold together until thoroughly combined.

4. Clean out the bowl and the whisk. Add the egg whites to the bowl and whisk at high speed until soft peaks begin to form. With the mixer still running, pour in the remaining ¼ cup of granulated sugar and beat until the egg whites are stiff but not dry.

5. Working in three batches, gently fold the egg whites into the batter until just combined. Pour the batter into the prepared pan and smooth the surface with a spatula.

6. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Turn the cake onto a cooling rack and allow to cool completely.

7. Transfer the cake to a rimmed serving plate. Mix together the evaporated milk, condensed milk and heavy cream in a small pitcher. When the cake is cool, pierce the surface of the cake all over with a fork. Slowly drizzle all but 1 cup of the milk mixture over the top of the cake, making sure to get around the edges of the cake. (You can discard the remaining 1 cup of milk mixture.) Allow the cake to absorb the milk mixture for about 30 minutes.

8. To frost the cake, whip 2 cups of the heavy cream with 3 tablespoons of granulated sugar until thick and stiff peaks form. Spread over the surface of the cake. Garnish with maraschino cherries, if desired.

(Recipe from The Pioneer Woman)

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111 Responses to “Tres Leches Cake”

  1. Bonnie on April 29, 2010 at 1:03 am

    What a simple, beautiful cake. I’ll eat just about anything with whipped cream and a cherry on top.

    Reply

  2. jaclyn@todayslady on April 29, 2010 at 1:34 am

    I really want to try this!! Mmmmm it sounds so delicious and I love how there’s “extra love” on the bottom :)

    Reply

  3. Mary Moh on April 29, 2010 at 1:41 am

    Mmmm…looks very delicious. Love that milk mixture poured over the cake.

    Reply

  4. roxan on April 29, 2010 at 2:07 am

    Oh that looks so moist and delicious!!!

    Reply

  5. My Delicious on April 29, 2010 at 3:17 am

    it looks so delicate! and in addition it`s so simply!

    Reply

  6. Sana on April 29, 2010 at 3:32 am

    oh my! I saw this on the poineer woman website and have been wanting to make this ever since! Now I have one more reason. Thank you for posting the quantities of the condensed and evaporated milk cans as over here we get our milks in different quantities than in the US and I searched so many blogs looking for the weight but everywhere only 1 can was mentioned!!

    Reply

  7. Avanika (Yumsilicious Bakes) on April 29, 2010 at 6:10 am

    I’ve wanted to make this ever since I saw it on Pioneer Woman’s site. It looks delicious!! This is re-inforcing my decision to make it!

    Reply

  8. Jessica @ How Sweet It Is on April 29, 2010 at 6:32 am

    Best cake ever. Beautiful pics, girl!

    Reply

  9. Melanie @ Heavenly on April 29, 2010 at 6:33 am

    All I can say is YUM, YUM YUM!!! Fab fotos too. thanks for a wonderful post.

    Reply

  10. Stacey on April 29, 2010 at 7:02 am

    Looks so great and moist. I will definately get to testing this recipe out, Thanks~

    Reply

  11. Brenda on April 29, 2010 at 7:05 am

    Oh this looks fabulous! I love the addition of the whipped cream frosting. I know what I’m making for dessert next week!

    Reply

  12. bunkycooks on April 29, 2010 at 7:27 am

    This has to be good with all the moistness and sweetness in the cake. Yum! I have never had this either. Maybe now is the time to give it a try!

    Reply

  13. Lauren on April 29, 2010 at 10:18 am

    I love tres leches! But the Caps elimination is nothing to celebrate! I forgot you’re a Pens fan. I am not. We can still be internet buddies though.

    Reply

  14. Jenny Flake on April 29, 2010 at 10:35 am

    YUM! That’s all I have to say….drool!

    Reply

  15. Michelle on April 29, 2010 at 10:53 am

    I love Three Milk Cake! Our little local Mexican Restaurant went out of business several years ago and they had the best Tres Leches Cake! Guess I should just make my own.

    Reply

  16. Cookin' Canuck on April 29, 2010 at 10:53 am

    Believe it or not, I have never tried a tres leches cake, but now it is definitely on my list. The texture of the cake in your last photo got my salivary glands working overtime.

    Reply

  17. Maria on April 29, 2010 at 10:59 am

    I have been wanting to try this recipe for awhile now. Thanks for the reminder. It looks wonderful!

    Reply

  18. Heather (Heather's Dish) on April 29, 2010 at 11:01 am

    oh my goodness…i was already drooling when i read the title, but that picture of the cake with all the moisture at the bottom just did me in. HOLY yum!

    Reply

  19. Baking is my Zen on April 29, 2010 at 11:07 am

    When I make this for my family gatherings, it is ALWAYS a hit!

    Reply

  20. LilSis on April 29, 2010 at 11:25 am

    Oh my goodness! A little slice of heaven, no doubt! This is my kind of cake. I’m going to have to make this for my guys. They’re so deprived of sweets since I’m not a big baker.

    Reply

  21. Jelli on April 29, 2010 at 11:36 am

    I like to make 3 Leches, because all my Costa Rican friends think I’m pretty acculturated then. Hehe. The only addition to this recipe that I usually make, which takes the cake from great to “holy heck good” is adding a bit of cinnamon to the cake and/or whipped cream and rum or rum extract to the milk mixture or whipped cream. Yum!

    Reply

  22. Monica on April 29, 2010 at 12:36 pm

    I been making this cake as long as I can remember, was taught by one of my friends mom, who is Nicaraguan and use to make it for one of the best Nicaraguan restaurants in Miami… to make this even better? 1 tablespoon of rum with the milk combination and instead of whipped cream as a toping, do a 7-minute frosting toping… it takes it to a whole different level.

    Reply

  23. Carly on April 29, 2010 at 12:43 pm

    What a wonderful cake! It’s the first i’ve heard of it! I imagine swapping out the evaporated milk for coconut cream would taste fabulous too!!! I love your site, i check it often, keep up the great work!!!

    Reply

  24. Tracy on April 29, 2010 at 1:17 pm

    Mmm, wonderful! Love it!

    Reply

  25. Married to an Aussie in OK on April 29, 2010 at 2:21 pm

    Yeah I’m late to the Tres Leches party, too, but at least I know what goes in it now! Sounds delish!

    Reply

  26. Allison on April 29, 2010 at 2:43 pm

    Everyone has been making this cake, lately! My worry is that the cake gets soggy…was that your experience?

    Beautiful pictures, as always! =)

    Reply

    • Michelle on April 29th, 2010 at 2:53 pm

      Hi Allison,

      Well, soggy is a relative term here when you drench a cake in liquid ;-) The cake becomes incredibly moist, but I covered it with plastic wrap and refrigerated the leftover and the next day the cake was still just as fabulous, and not soggy at all.

      Reply

  27. Julie M. on April 29, 2010 at 3:07 pm

    Oh Man does that look amazing. We just happen to be having a Cinco de Mayo party next week, and this will definitely be having a seat at the table.

    Reply

  28. Margaret on April 29, 2010 at 3:23 pm

    Amo realmente Tres Leches pastel. I think that is right. I took Spanish, and then Latin, and then German – one I could actually pronounce.

    And I pronounce this cake delicious. You should try it with cuppys. Little containers of yum!!!

    Reply

  29. Hazel on April 29, 2010 at 3:26 pm

    ohmy. That looks beyond amazing – I’ll have to give it a try soon :) Thanks for sharing this delicious recipe!!

    Reply

  30. Sarah from 20somethingcupcakes on April 29, 2010 at 4:28 pm

    Yum! Looks so good. The cherries make it so fun. How would you feel about this in a cupcake? I used a recipe for that in a Miami-Cuban theme dinner party, so fun! May have to switch it up to this, much more classic. xxSAS

    http://www.20somethingcupcakes.com/2010/04/miami-vice-theme/

    Reply

  31. Dinah on April 29, 2010 at 4:35 pm

    I find this 5 de mayo thing odd, I’m from mexico, born and raised and I dont know anyone here (mexico) who celebrates these day, but seems like in the usa people do… how odd hehe

    Reply

  32. Jen @ How To: Simplify on April 29, 2010 at 5:07 pm

    My mouth just watered looking at the photos. Wow, this looks so good!

    Reply

  33. citronetvanille on April 29, 2010 at 5:32 pm

    Oh Funny I’ve had this a few weeks ago in a French restaurant, and I really liked it, even though I tend to prefer savory stuff than sweets.Yours looks even better than the one I had! very moist, I didn’t know about that there were 3 milks poured into the cake. Delicious! beautiful job!

    Reply

  34. TripleScoop on April 29, 2010 at 5:46 pm

    How can you go wrong with that much sweetness. Looks delicious!

    Reply

  35. Fuji Mama on April 29, 2010 at 8:38 pm

    This is one of my favorite desserts! Normally I’m all about chocolate, but this is one of those exceptions…I mean, how can you NOT make an exception for this cake? Yours looks FABULOUS!

    Reply

  36. leslie on April 29, 2010 at 9:07 pm

    mmmm.I love Tres Leche cake.
    ARe you from Pittsburgh? I was born there!

    Reply

  37. Carol on April 29, 2010 at 10:05 pm

    It’s interesting that you posted this today. Yesterday I was having a conversation with our soon to graduate college student and she asked for Tres Leches rather than a traditional sheet cake for her graduation party. I was just thinking how expensive it was going to be if I had to pick one up from Churrascos (restaurant in Houston). Maybe I will attempt to make it instead…

    Reply

  38. Jen @ My Kitchen Addiction on April 30, 2010 at 9:23 am

    Beautiful cake… I have never made Tres Leches cake, but I need to give it a try!

    Reply

  39. Kerstin on April 30, 2010 at 10:19 pm

    So gorgeous! I’ve never made a Tres Leches cake before but I’m saving this recipe :)

    Reply

  40. justine on May 1, 2010 at 2:02 pm

    I made tres leches for my birthday last year and it was amazing- this is definitely one of my favorite types of cakes

    Reply

  41. Dinners and Dreams on May 1, 2010 at 10:01 pm

    A Hispanic coworker makes this all the time. Love it!!

    Have a great weekend!

    Nisrine

    Reply

  42. Katrina on May 2, 2010 at 7:50 am

    Yum! I love this cake, and your recipe is perfect.

    Reply

  43. Wendy on May 2, 2010 at 8:11 am

    Excellent choice! I love this cake.

    The pictures came out amazing. What camera/lens do you use?

    Reply

  44. Nancy aka SpicieFoodie on May 2, 2010 at 9:34 am

    Hi Michelle,
    I’m really happy that my country’s cake is finally catching on, it is so good! (as you have already seen :) )
    And by the way I’m celebrating with you that the Capitals were eliminated! The Penguins are my 2nd favorite team!!

    Reply

  45. Brad on May 2, 2010 at 10:53 am

    That is a little slice of heaven

    Reply

  46. Anna on May 2, 2010 at 6:12 pm

    I’ve been making this cake since I saw it posted on the Pioneer Woman’s site – it’s sooo easy to whip up (always have a can of condensed and evaporated milk in my cupboard) and disappears in one sitting, I’ve only ever had leftovers once which keeps in the fridge very well. Adding cinnamon to the sponge as a variation sounds really good too!

    Reply

  47. Vera on May 3, 2010 at 8:42 pm

    OMG – Jason’s brother made this yesterday, didnt see his recipe so cant compare it to yours….but it was AMAZING!!!!!!!!!!!

    Reply

  48. Daniella on May 4, 2010 at 12:47 am

    I just made this for my boyfriend and his roommate and it was absolutely delicious!
    I’m Hispanic and grew up loving tres leches and have to say that this is one of the most authentic versions I’ve had. It’s just delicious!

    Reply

  49. Kaitlin on May 5, 2010 at 8:12 pm

    I just made this. I’m Hispanic, as are all my friends, and we all loved it. It was devoured quite savagely. ;]

    Reply

  50. Kaitlin on May 5, 2010 at 9:15 pm

    Oh – and I had some issues with the fact that I didn’t have a stand mixer, but I worked through those. I whipped the egg whites by hand – I don’t recommend that, by the way xD – and then, to make the frosting, I mixed the heavy cream and salt and then just added flour tablespoon by tablespoon until it was the consistency of the frosting in the picture. It lost some of the sweetness, though, so I experimented with adding sugar AND some of the extra milk mixture to the frosting until it tasted how I wanted it to. :]

    Reply

  51. Carrie S. on May 6, 2010 at 4:16 pm

    BEST TRES LECHES CAKE !!!!

    Reply

  52. Dina on May 8, 2010 at 12:23 am

    this looks delicious!!

    Reply

  53. Sarah on May 29, 2010 at 9:01 pm

    just made this and it’s heavenly!! my family is killing it right now as i’m typing this. MmMmmmm, thanks for the recipe michelle. i love your blog!!

    Reply

  54. Ashley on June 3, 2010 at 2:31 pm

    I made this for my boyfriend’s birthday yesterday and everyone LOVED it! So easy to make to boot. I added a little bit of cinnamon to the milk mix, bc I basically add cinnamon to everything, and it was very good. Definitely going to be replacing my famous chocolate cake that I make to impress and delight everyone at family gatherings!

    Reply

    • Michelle on June 3rd, 2010 at 9:23 pm

      Hi Ashley,
      So glad that the cake was a hit for your boyfriend’s birthday! Cinnamon sounds like a delicious addition, I am going to try that next time!

      Reply

  55. Carla on April 12, 2011 at 9:41 am

    Hey, hey, hey, I’m from Northern Va. Be nice. They rest of you, make this delicious cake but celebrate something other than the Caps loss. Celebrate spring, the tulips or the cherry blossoms.

    Reply

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  62. Evelyn on September 14, 2011 at 10:33 pm

    Amazing!!!!! I just made this and it taste better than any other Tres leches cake I have ever tasted! Thanks so much

    Reply

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  64. Cindi on December 28, 2011 at 8:48 am

    I’ve made tres leches cake many times, but I will try your recipe. I usually finish my cake with a coating of cajeta sauce (thick caramel sauce) and then top it off with a dollop of whip cream. I’m getting my beaters out now!

    Reply

  65. Patty on January 25, 2012 at 11:44 am

    OMG this was so so yummy!! I took it to a party and the guests had two huge servings. I brought left overs to a football party the next day. One of the husbands said to make it for every party. It was a hit for two nights. :)

    Reply

  66. Melissa on March 2, 2012 at 1:53 am

    How much cinnamon would you add to the batter?

    Reply

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  68. Katie on March 29, 2012 at 1:31 pm

    This cake looks amazing, Michelle! I’ve never tried a tres leches cake but I might attempt it for a Mexican themed party I’m attending! I have a question…do you think the prepared cake would keep for over 24 hours in the fridge? I don’t have time to make it right before the dinner party and I’m wondering if it would work if made one day ahead. Or would it be best to bake the cake ahead of time and add the milk mixture and topping the next day?

    Thanks!

    Reply

    • Michelle on March 31st, 2012 at 8:55 pm

      Hi Katie, I would make the cake (including the milk mixture) the day before, and then top with the whipped cream the day you are going to serve it. Enjoy!

      Reply

  69. Samantha on April 4, 2012 at 6:29 pm

    i don’t have heavy cream. Do you have any heavy cream substitute that would work well in this recipe? Thanks.

    Reply

    • Cindi on April 4th, 2012 at 8:18 pm

      Samantha, yours might be a dos leches cake without the heavy cream :-)

      Reply

      • Samantha on April 4th, 2012 at 9:17 pm

        Yes, tres leches cake won’t be complete without heavy cream.. :)

        Reply

    • Michelle on April 6th, 2012 at 7:56 pm

      Hi Samantha, Unfortunately there is no real substitute for the heavy cream. I guess if you’re in a pinch you could sub half-and-half for the milk mixture, although you’d still need heavy cream for the whipped cream topping.

      Reply

  70. Samantha on April 12, 2012 at 12:34 am

    When you grease and butter the cake pan, is it necessary to put parchment paper? Is it recommended or can I just leave it out?

    Reply

    • Michelle on April 16th, 2012 at 5:41 pm

      Hi Samantha, I usually use parchment if I’m making a layer cake and need to turn the cake out of a pan. If I’m just making a 9×13, I usually do not use parchment.

      Reply

      • Alice on August 15th, 2013 at 4:05 pm

        I was wondering this, because in the recipe as I am reading it, you have to turn the cake out of the pan. Doesn’t a 9 x 13 fall apart when you do that? I have never tried to turn out a 9 x 13 cake.

        Reply

        • Michelle on August 19th, 2013 at 5:30 pm

          Hi Alice, I have turned out a 9×13 without breaking, but you can also leave this cake in the pan to serve as well. If you do that, you don’t need the parchment. If you want to remove the cake and place it on a serving tray, using parchment would make it easier.

          Reply

  71. Mary Bell on April 25, 2012 at 7:19 am

    Can I make this on a Thursday and serve it on a Saturday? I wouldn’t frost it until just before serving.

    Reply

    • Michelle on April 25th, 2012 at 12:37 pm

      Hi Mary, Due to how much liquid you add to the cake, I would be afraid that it could get a little soggy by Saturday. I think I would stick to only one day in advance.

      Reply

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  73. Jenn on May 4, 2012 at 12:41 pm

    so I can make this tonight and have it tomorrow night for dinner?? Or is it really better fresh? (as in, make it tomorrow afternoon). If I do that, can I go ahead and frost it then or should I wait and frost it right before serving?

    Reply

    • Michelle on May 4th, 2012 at 8:32 pm

      Hi Jenn, It’s really best fresh, as it could get a little TOO soggy sitting around, due to all the liquid used. I would make it tomorrow. You can frost it a few hours ahead of time and refrigerate.

      Reply

      • Jenn on May 5th, 2012 at 3:25 pm

        Thanks Michelle! I’m making it now :) Dinner’s at 5:30-6 so we should be good

        Reply

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  75. Diluckshi on May 5, 2012 at 1:05 pm

    Hi,
    I just made this cake and it turned out very thin. I baked it in a 9×13 pan as suggested. I thought I followed the instructions well…do you have any suggestions for me? Did I miss something?

    Reply

    • Michelle on May 7th, 2012 at 9:31 am

      It sounds like it could be one of three things: (1) the baking powder was old/not fresh; (2) the egg whites weren’t beaten until stiff (too soft); or (3) when the egg whites were folded into the rest of the batter it wasn’t done gently enough and the egg whites were deflated.

      Reply

  76. Jenn on May 7, 2012 at 9:33 am

    I made this Saturday. It was DELICIOUS! The cake rose beautifully, the frosting was DELISH and everyone LOVED it!!!

    We had a couple of pieces left over and we had them yesterday, and instead of the cake being soggy like I was expecting, it actually was very firm and not as moist. Still very delicious but was definitely not the same texture as it was on Saturday. (granted, we removed it from the pan, maybe that’s why).

    THANK YOU!!!! <3

    Reply

  77. tracey on May 9, 2012 at 9:31 pm

    looks wonderful! i was searching for a good recipe for this cake – i’m making it tomorrow. we may top with fresh blueberries and strawberries. btw, i live in pgh too! thanks for the recipe and the tips.

    Reply

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  80. Rella on August 1, 2012 at 10:19 am

    I made this for my mom’s birthday this past weekend and it was a huge hit with everyone! The cake itself is so light and the milk mixture gives it a silky quality and that delectable sweet milky flavor. The whipped topping complements the cake’s lightness. I especially love how there’s no butter in the cake, and it doesn’t need it at all either. Separating all the eggs/cleaning out the bowl to whip them again is a bit time consuming but definitely worth it in the end! I looked at a bunch of tres leche cake recipes and they were all so different and since I had never made it before, I wasn’t sure which would turn out best. But this was definitely a winner! Thanks so much for the great recipe!

    Reply

  81. Alicia on February 11, 2013 at 3:27 am

    This is absolutely delicious. My entire family loved it. I will make this again soon! Thank you for this wonderful recipe. Cake was perfect and the frosting was light and not too sweet. Just amazing.

    Reply

  82. Elizabeth on March 2, 2013 at 8:30 am

    This is my favorite tres leches recipe. Everybody loves it! I’m wanting to make a big sheet cake using this recipe. Could I double this or maybe triple it and have it turn out?

    Reply

    • Michelle on March 2nd, 2013 at 5:10 pm

      Hi Elizabeth, I’ve never doubled or tripled this recipe, but if you do please check back and let us know how it went!

      Reply

      • Elizabeth on March 20th, 2013 at 5:36 pm

        I doubled (actually quadrupled and made two thick layers with pineapple in the middle) the recipe and it turned out great! Almost everybody had two pieces and several of them want me to make them one now. Considering the fact that they’re all from Mexico, I have to say it was a huge hit at the fiesta. :)

        Reply

  83. Megan on March 12, 2013 at 9:09 am

    Can this cake be made in advance? I’m taking it to class on Thursday night after working all day. So I’m thinking I could make the cake part on Wednesday, and pour the milk mixture on the cake the next day?
    Has anyone made this cake ahead of time, and what is the best way to approach making it in advance?

    Reply

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  85. Ariel on April 27, 2013 at 11:17 am

    I made this cake on Thursday and it came out great ! it was my first time making it . Mine isn’t too wet ,it’s just right . i have a slice everyday . i recommend this cake to anybody who like a moist cake and not too sweet.

    Reply

  86. marisa on July 5, 2013 at 2:40 am

    i made this cake for the fourth of july and decorated it like a flag. my whole family loved it, it was delicious. thank you!!:)

    Reply

  87. Jana on July 25, 2013 at 4:23 pm

    Hey Michelle. I love this recipe and have made it a handful of times now, and everyone loves it. I was hoping to make some Tres Leches Cupcakes for my sister-in-laws bridal shower and was wondering if you have tried it, or have any tips that might help me. Would the baking time change?

    Reply

    • Michelle on July 25th, 2013 at 11:10 pm

      Hi Jana, I have not tried making this as cupcakes, but you would need to decrease the baking time. How much, I’m not quite sure; you’ll probably need to do some trial and error. Enjoy!

      Reply

  88. Elaine on July 30, 2013 at 9:20 am

    I’m a latina and I had Tres Leche this past weekend for the first time. The cake was fabulous. I will be trying your recipe to see how it matches up. Thanks!

    Reply

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  91. Jessame on May 3, 2014 at 9:05 pm

    This cake is delicious!! I’m just about to make it for the third time and I can’t wait to eat it! Yummy :)

    Reply

  92. Erica on May 4, 2014 at 6:26 pm

    I just made this cake, oh my it is so good! It is my favorite cake, by far. It must meet your daily dairy requirement with all the milk, right?! Awesome recipe B-E-B!

    Reply

  93. Jessica on June 11, 2014 at 8:18 pm

    Would you be able to bake this in 2 8 inch round pans? Or would i have to double the recipe? Thank you!

    Reply

    • Michelle on June 11th, 2014 at 10:21 pm

      Hi Jessica, You could bake this in two 8-inch round pans, no need to double.

      Reply

      • Jessica on June 11th, 2014 at 10:37 pm

        AWESOME!! Thank you for such a quick reply. I will be making this weekend. I will definitely let you know how it turns out.

        Reply

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