Help With Making Tres Leches Cake

Baking By kjskid Updated 3 Jun 2011 , 1:44am by sweettreat101

kjskid Posted 2 Jun 2011 , 5:33pm
post #1 of 10

I want to make a Tres Leches cake tomorrow. I'm using this recipe:

My question is: when you poke the holes and pour in the syrup, doesn't it run all over the place? I've made Jello cakes before, and I always cool them in the pan so the Jello is contained when I pour it. But this recipe (and others I've seen) say to invert on to a cake board, cool, then put in the syrup. What's your experience with this?

9 replies
kjskid Posted 2 Jun 2011 , 7:38pm
post #2 of 10


KerrieD Posted 2 Jun 2011 , 8:01pm
post #3 of 10

I use a scratch recipe and I think it calls for about 3 cups of milk to be poured on/into the cake. I just pour it slowly and it absorbs. They say its best the next day. I'm not really too familiar with a tres leche cake but my spanish customer said mine was awesome. HTH

instant-gratificaketion Posted 2 Jun 2011 , 8:04pm
post #4 of 10

I have made tres leches cake a few times, but every time it was in a 13x9 and I poked holes and poured in the milks while it was in the pan. I also left it in the pan and cut the pieces from there (it was always for an informal reason) and never had an issue. I'm not sure on the strategy if it is to be an event/client cake.

Sorry I can't be of more help.

KerrieD Posted 2 Jun 2011 , 8:11pm
post #5 of 10

I agree with IG. I did mine the same way - in a 13 x 9 pan and leaving it in the pan.

SweetPaiges Posted 2 Jun 2011 , 8:24pm
post #6 of 10

I also suggest using a 9x13 pan and I would reccomend liining the pan with parchment paper that way if you need to remove it from the pan, you can! I always use a wooden cake dowel to poke the holes in the cake about 1" - 1 1/2" apart. Most people probably use a wooden spoon but I prefer the smaller size of the dowel. After pouring the milk over the cake and allowing it to completely cool to room temp I usually cover it and put it in the freezer. There's just something about freezing it that makes it better! If you are planning on removing it from the pan, freezing it makes this very easy! I also top my cake right out of the freezer to help the topping set. The cake with thaw fairly quickly.
Hope it turns out well for you! icon_smile.gif

cheriej Posted 2 Jun 2011 , 8:41pm
post #7 of 10

I have done a stacked tres leches (martha stewart recipe) and I did let it cool and then I had to slowly pour the liquid, refrigerate, pour more liquid on each layer. I didn't end up using all the liquid because I didn't want the layers to be too soggy to stack. I would agree if you can leave it in a 9x13 that would be best. Just my opinion. icon_smile.gif

kjskid Posted 2 Jun 2011 , 8:48pm
post #8 of 10

Thanks. It's informal, so leaving it in the 9x13 isn't a problem.

instant-gratificaketion Posted 2 Jun 2011 , 10:31pm
post #9 of 10

Oh, and my recipe also called for letting the liquids soak in overnight. Sooooo good the next day. Ultra super duper moist without being soggy.

I topped mine with the whipped cream type frosting and fresh strawberries, blueberries and pineapple. OHMAHGAH was it awesome.

sweettreat101 Posted 3 Jun 2011 , 1:44am
post #10 of 10

The star cake in my photos is all tres leches. I cut the milk recipes down to 3/4 of the milks called for in the recipe. I use a skewer and poke holes all over the cake about 1/2 inch from the edge. Don't get to close to the edge or it makes a mess. I start by pouring 1/2 cup of liquid on the cake and let it soak in then I add another 1/2 cup. You want the cake to feel moist to the touch but stable enough so that you can pick it up and work with it. I usually take my cake knife and lift up the cake layer and if I see tres leches milks on the wax paper below then that's enough milk.

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