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Tres Leches Cake

Recipe photo courtesy of Roland Bello

We added whipped cream and fruit to a classic tres leches cake recipe to make it undeniably delicious. You can use any fruit in season, alone or in combination. This luscious dessert is named "tres leches" -- "three milks" -- because it's soaked in three different types of milk.

Source: Everyday Food, June 2010
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

If you use a metal baking pan, keep a close eye on the cake -- it will be done in about half the time.

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  • joebaker44
    2 MAY, 2018
    Love this recipe! I've been making this cake since it was first published in 2010. When I first made the cake it seemed so "thin" but after adding the whipped cream and fruit, it's perfect! If you use a metal pan the cake does cook much faster so I start checking at about 20 minutes. I often substitute coconut milk for the whole milk and use mangos for a tropical twist. It's the perfect thing to bring to a summer potluck!
    Reply
  • staceyehal4565192
    2 MAY, 2018
    I watched the video and printed your amazing recipe, it's only a matter of when I make it!
    Reply
  • Mary Yram
    1 MAY, 2014
    It is always so frustrating when all Hispanic foods are labeled "Mexican" Tres Leches is NOT a Mexican dessert, it has been adopted by most Hispanics BUT it is a south American dish introduced into the USA Hispanic cultures with the large immigration influx of the 70s and 80s, it always shocks me when, a site of this caliber misquotes or does not give credit where it is due. By the way Flan and Churros are not Mexican either......
    Reply
    • kimberd413
      1 MAR, 2018
      Oh, and flan... It's not really even Hispanic, it's Italian, around since Roman time.
    • kimberd413
      1 MAR, 2018
      You can be frustrated, but there is pretty irrefutable proof it came about either in Mexico or in Nicaragua. The first written recipe was actually on a Nestle milk can in the 60s, so it's been in the US longer than 70s and 80s. But if you really want to get technical, it's really just another take on a soaked cake, which have been around in Europe for centuries.
    • sucioabelyahoo
      5 AUG, 2016
      You are right,the cake is popular throughout Latin America as the company had created subsidiaries in Argentina, Chile, Cuba, Mexico and Venezuela in the 1930s. Same thing with the Avocados,(Aguacates) in spanish,it grows all over the carribean not only in Mexico.
    • Encryptix
      10 NOV, 2014
      I agree with Mary this recipe and a few others should be labeled just as Hispanic not Mexican because it's deeply rooted in many other Latin cultures. It's like claiming black forrest cake as an american dessert.
    • mikki07
      28 SEP, 2014
      Well you may want to explain this to my entire Mexican family. We've always been proud to share tres leche cakes and churros with our non Mexican friends. We claim these desserts as our own!
  • llossettebarrie
    22 FEB, 2018
    I love it
    Reply
  • mjscott88
    15 FEB, 2018
    I thought this cake was easy to make and so delicious! The presentation is beautiful, I love the fresh fruit on top of the whipped cream. I used half the recommended sugar in my whipped cream and it was still delicious. I made this for my birthday!
    Reply
  • suijuris94
    17 APR, 2017
    I noticed other posters' comments said the cake tasted pretty "eggy" so I reduced the number of eggs to four and the cake turned out fantastic. Seven of us devoured the w[filtered] thing in one sitting, AFTER dinner!! Next time I will probably cut the sugar in the whipped cream topping in half, as I don't like mine as sweet as the recipe calls for. Delicious cake, though. Everyone loved it.
    Reply
  • chelseaclynes
    4 JUL, 2015
    I have made this recipe 4 times and it is one that is requested often by our friends. They love it! It has to be one of the best desert recipes I have in my back pocket, and one of the easiest.
    Reply
  • chelseaclynes
    4 JUL, 2015
    I have made this recipe 4 times and it is one that is requested often by our friends. They love it! It has to be one of the best desert recipes I have in my back pocket, and one of the easiest.
    Reply
  • TimKinNYC
    18 MAY, 2015
    This was a hit at a birthday I party. A couple things: to make it even richer, instead of half and half, I used a 1/2 pint of heavy cream as one of the "leches." Also, when poking the cake, I just used a fork. Worked just as well, and much faster than a toothpick or wooden skewer.
    Reply
  • sherbg1
    13 DEC, 2014
    This is not a review but a question please. I am going to attempt to make 2 treks leeches cakes for Christmas. How long will the cake keep before serving and should I bake each separately or can I bake them together? Thank you any help.
    Reply

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