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Tres Leches cake - recipes wanted!

I incorrectly titled this post: http://chowhound.chow.com/topics/827803

And have realized what I'm really on the hunt for is a great Tres Leches cake recipe.

Are there any recipes you've tried that you've liked better than others?

Also - is the pan important? Can I do it in square 9x9 cake pans (metal) or should it be a glass 9 x 13, etc?

I did a google search and am finding a bunch out there - just wondering if there are some I should gravitate to or steer clear of....

Thanks in advance!

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  1. I haven't made it myself, but I've heard good things about Alton Brown's recipe:

    http://www.foodnetwork.com/recipes/al...

    I've had it in my file for a long time, just waiting for an excuse to make it. I love a good tres leches!

    1. The town I used to work in had a homestyle Brazilian restaurant with desserts made by the tiny little wizened grandma, who spoke no English. So I was never able to quiz her about her cakes but my impression is that they were nothing complicated or fancy - albeit delicious. She would make different flavors of cake, then turn them into tres leches with the standard poke-and-pour with sweetened condensed milk, cream of coconut, and whipped cream topping. My favorites were the traditional all-coconut, the yellow cake with pineapple (which turned it into pina colada),
      and the chocolate cake. I think you can make any layer cake recipe you like.

      1. I posted my favorite in that thread. I've made the alton brown recipe and while others liked it, I didn't care for it. I've tried different types of cakes for this and found genoise works best. It absorbs the milks without getting soggy.

        1 Reply
        1. re: chowser

          Thanks, chowser! Your link in that other post is the first I'm going to try! Thanks for all your help!

        2. Here is my recipe. I made this for parties before and it is always a hit:

          To begin, you need to bake a yellow cake from a box mix. I use Betty Crocker's Supermoist Yellow cake. Bake this according to the instructions on the box in a 9 by 13 inch glass baking pan, but add a dash of vanilla. Allow the cake to cool completely for several hours. Then, using a fork, poke holes all over the cake.

          For the leches, mix together:
          3 tbs plain sugar
          1/8 teaspoon (pinch) cinnamon
          few drops vanilla
          1 14 oz can of evaporated milk (I use Carnation)
          1 14 oz can sweetened condensed milk (I use Eagle)
          1 cup heavy whipping cream
          1 cup whole milk
          (or use 2 cups half and half, which is half cream and half milk)

          Ladle this milk mixture over your sponge, ensuring that you moisten all parts of the cake. Cover cake and allow to absorb the milks overnight in the refrigerator.

          The whipped cream frosting topping:
          2 cups organic* heavy whipping cream
          4 tbs powdered sugar
          few drops vanilla
          1/4 cup sweetened shredded coconut
          3 tbs chopped pecans

          Blend ingredients and using an electric beater, beat your whipping cream with the powdered sugar and vanilla until it forms stiff peaks. Spread this on top of your milk-soaked sponge. Garnish with the coconut and nuts. You can experiment with garnishes of fruit, cajeta, caramel, chocolate shavings, or whatever suits you. I use organic cream for the topping because it tastes better but since it is expensive I just use the regular/non-organic cream in the leche mixture, just explaining why I specified organic.