Tres Leches Cake

Baking By zespri Updated 22 Dec 2011 , 11:22pm by AnnaJo

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zespri Posted 6 Nov 2011 , 6:25pm
post #1 of 22

Hi folks

I'd like to try making a tres leches cake, but have never made one before, in fact I've never never even SEEN one before. Can anyone tell me:

1) Is it best eaten immediately, or is it the type of cake whose flavours develop over a few days?

2) Would you store it in the fridge or on the counter?

3) What sort of icing do you recommend? I'm thinking brown sugar 7-minute frosting - will that be OK in the fridge?


21 replies
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icer101 Posted 6 Nov 2011 , 7:03pm
post #2 of 22

Hi, i have made this type cake several times. Yes, i did keep in fridge, It was not hard to make at all. I used whipped cream frosting(made myself) and put strawberries in the whipped cream It was delicious. There is one on this site i want to make, but haven,t . Can,t think of where i got the delicious one i made. I know it did use almond flavoring. The best to my understanding, fresh whipped cream is the main frosting. It uses a lot of milks, but that is why it is so moist. I truly do love them. Someone else may have something else to say. I p'med several on here for help.

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zespri Posted 8 Nov 2011 , 9:24am
post #3 of 22

Thanks icer icon_smile.gif Do you think it NEED the fruit? Is it too plain without it?

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AnnieCahill Posted 8 Nov 2011 , 11:31am
post #4 of 22


How funny you posted this thread! I have been wanting to make one too! I found a picture of one the other day and DH walked by and said "What is that? Can you make that?" Well I don't know but I'm going to try! The only thing I am worried about is the cake being mushy or mealy. DH said it would probably be mushy.

Most recipes I have seen use just sweetened whipped cream for the icing, with maraschino cherries or other fruit to top it. I have seen cinnamon varieties too. Since fresh fruit isn't really in season for us right now, I am probably going to just make mine plain.

Let's try it together!!! Here is one on a blog I found the other day:

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JGMB Posted 8 Nov 2011 , 12:58pm
post #5 of 22

I LOVE Tres Leches Cake! It's fun and easy to make, and it's impressive to serve. I just did one for a friend's book club and it got rave reviews! Here's a link to the photo:

I have a great recipe that I'd share if you want it. It has a meringue topping and has to be refrigerated.

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sexysnowtiger Posted 8 Nov 2011 , 1:32pm
post #6 of 22

I Love Tres Leches Cake too. Every now and then my daughter-in-law makes me one when i'm feeling blue. Oh wait I think I'm feeling blue now. I'm going to have to give her a call this morning and hope that she doesn't have to work. LOL

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AnnieCahill Posted 8 Nov 2011 , 2:54pm
post #7 of 22

I would love your recipe if you don't mind sharing it!!

How is the texture? Is it mushy?

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zespri Posted 8 Nov 2011 , 8:02pm
post #8 of 22

[email protected].hehe!

I was going to try Warren Brown's recipe from Cake Love - has anybody heard anything good or bad about it? He says it goes best with 7-minute frosting, so I was going to make some brown sugar 7-minute frosting to go with it. I have no idea what to expect as I have never tasted this cake, or the icing.

For those who have tasted it, does it need fresh fruit, or is it good with just frosting?

My friend who has made it a couple of times used this recipe, and said it was delicious:

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CrescentMoon Posted 8 Nov 2011 , 8:46pm
post #9 of 22

I used Alton Brown's recipe from Food Network just last week. I had never made one before, but everyone at the Dias de los Muertos party said it was fabulous. I just used plain whipped cream (that I made).

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icer101 Posted 8 Nov 2011 , 9:22pm
post #10 of 22

zespri, i just got back on this thread. You asked about fruit or plain, All, i have made , i used strawberries. I always use the whipping cream (whipped to peaks of course) and then the strawberries. I have never made mone that was mushy. Moist , not mushy. I love them.

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shrimpsey Posted 9 Nov 2011 , 1:37am
post #11 of 22

I have made the tres leche cake and used that recipe from the pioneer woman, it was DELICIOUS!! The whipped topping frosting and just put a cherry on top. The only thing I would have changed is using all of the milk mixture, and I would let it sit overnight before eating because the leftovers the next day were even better!! YUM!! A must try, the texture is not mushy, it is hard to describe, but you must try it!! thumbs_up.gif

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zespri Posted 9 Nov 2011 , 2:22am
post #12 of 22

Shrimpsey - would you put the whipped cream topping on the next day, AFTER it's had time to sit in the fridge overnight?

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icer101 Posted 9 Nov 2011 , 2:31am
post #13 of 22

I always let mine sit in fridge overnite(in other words, i do all i am suppose to do with the 3 milks, then put the whipped topping on last. It is never mushy. It is firm and better each day.

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Cristi-Tutty Posted 9 Nov 2011 , 3:30am
post #14 of 22

since it is your first time doing it, I think you should do it simple!! Everyone in my house loved tres leches!! It is good with just frosting. I usually sprinkle it with cinnamon!

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EvieliciousCakes Posted 9 Nov 2011 , 4:04am
post #15 of 22

I have made tres leches cake before and was even able to stack it in 2 tiers and placed fondant on top.
The recipe is simple
1 can: Condenced milk, Lechera mexican brand
1 can: Evaporated milk
2 cups of whole milk
1 8oz cool whip Whipped cream
1 table spoon vanilla

mix everything together with a wisk and you are done,
after the cake is completely cooled, poke with a fork or butter knife.
do this all over the cake.
Pour the mixed milks with a spoon over the holes of the cake. some of the whipped cream will remain on the top so just use the same spoon to smooth it out.

I use this recipe because the whipped cream allows the cake not to be so smushy and milk dripping from the bottm of the cake.
Hope this helps you can always msg me if you have any questions.

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JGMB Posted 9 Nov 2011 , 4:21am
post #16 of 22
Originally Posted by AnnieCahill

I would love your recipe if you don't mind sharing it!!

How is the texture? Is it mushy?

Okay, here goes!

Tres Leches Cake

2 1/2 cups flour
1 Tbsp. baking powder
7 eggs, separated
1 cup sugar
3/4 cup whole milk
1 Tbsp. vanilla
1 can (12 oz.) evaporated milk
1 can (14 oz.) sweetened condensed milk
1 container (1/2 pint) whipping cream
1/4 cup brandy (optional, but adds great flavor)


6 egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
1 1/2 cups sugar
3/4 cup water
Zest of 1 lemon

1. Heat oven to 375 degrees. Combine the flour and baking powder in a medium bowl; set aside.

2. Beat the 7 egg whites and sugar with an electric mixer in a large bowl until soft peaks form, about 3 minutes. Beat in the yolks one at a time. Beat in 1/3 of the flour mixture and 1/3 of the whole milk; repeat twice, beating until smooth. Add vanilla.

3. Pour the mixture into a buttered and floured 10" round cake pan. (For a taller cake, use an 8 or 9" pan and bake a little longer.) Lower the oven to 350 degrees; bake until a toothpick comes out clean, 35-40 minutes. Cool in the pan 15 minutes; unmold. Cut the cake into 3 horizontal layers; place on wire racks set into shallow baking pans.

4. Combine the evaporated milk, condensed milk, cream and brandy in a medium bowl. Prick the top of each cake layer with a toothpick. Ladle 1/3 of the milk mixture over each cake layer; set aside. (It will seem like a lot of liquid, but it really does sink in if you ladle it on slowly, kind of pressing down as you go.)

5. For the meringue, beat the 6 egg whites, cream of tartar and salt with an electric mixer on medium-high speed in a large bowl to form stiff peaks; set aside. Combine the sugar, water and lemon zest in a medium saucepan. Heat to a boil over medium heat; cook until temperature reaches 240 degrees on a candy thermometer, or until the mixture reaches the soft ball stage. Remove from heat. Carefully add the syrup in a thin stream to the egg whites, beating on medium speed. Beat until firm, 5-6 minutes. Restack the cake layers; cover the sides and top of the cake with meringue. Refrigerate until serving time. Serves 12-16.

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Gerle Posted 9 Nov 2011 , 4:37am
post #17 of 22

Thanks JGMB. I was just going to ask you for the recipe. I can't wait to try this cake!

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AnnieCahill Posted 9 Nov 2011 , 10:54am
post #18 of 22

YES! Thank you so much!

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zespri Posted 10 Nov 2011 , 7:26am
post #19 of 22

Thanks so much everyone for your recipes and input, this looks so yummy!

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ZlatkaT Posted 10 Nov 2011 , 1:25pm
post #20 of 22

I just made tres leches cake for the first time this weekend, using a recipe from this site. It was a fabulous tasty cake. As I made it for the first time, I would suggest to really poke it well. I was worried to do that and ended up with some dry area. I used whipping cream on the sides and pour ganache on top. Whipping cream is hard to smooth, so I added lady fingers around the cake. If you wish to see the result, it's the last cake in my gallery. Very delicious!

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zespri Posted 17 Nov 2011 , 8:50am
post #21 of 22

Hi again ladies! I have a few questions I'm hoping someone can answer:

Would tres leches make good cupcakes? I was hoping to make them and put them upside down on a plate (with no paper).

Can it be torted, or is it so wet it would collapse?

Would it taste good with caramel sauce, bananas, and cream? I've never tasted it before, so not sure.

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AnnaJo Posted 22 Dec 2011 , 11:22pm
post #22 of 22

I was asked to to a Tres Leche cake for a Wedding but she wants it cover in fondant. Can a Tres Leche be covered in fondant? and can it be stacked 3 tires or more??

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