Tres Leches Cake with Strawberries

Directions are missing a really important detail: you have to separate the egg whites from the yolk and whisk the egg whites (with no sugar added). The egg whites can be mixed with the flour mixture, sugar and milk, and then you gently fold the egg whites in. The entire point is for the whipped whites to form the light fluffy body of the cake, and if you go by the posted directions, it won't rise. It will be shallow and dense and effectively inedible.

I made two versions of this specifically because I saw the directions and have made tres leches before (wanted to try some different recipes) and that egg white tip is a consistent requirement for a proper cake.

I recommend doing 1 cup flour, 5 eggs with the whites and yolks separate (yolks whipped into a consistency where you can make a peak that isn't stiff but holds its shape), 2/3 cup of sugar, 1.5 teaspoons baking powder, 1/3 cup of milk, and 1/4 teaspoon of salt. Vanilla in this recipe is fine, I actually prefer more. The spiced milk mixture included on this recipe is also good.

3 stars because it tastes good. Too much liquid resulting in a floating cake. If I wanted sweet soup, I wouldn't have searched for a cake recipe... I also don't appreciate the creator of the recipe not responding to those with questions or criticism. It's disrespectful & shows lack of professionalism. Save your money, find a different recipe.

This is the 3rd

Delish! I made it exactly as written except for the cinnamon and cloves, and I used cake flour instead of all-purpose. I wasn't sure my family would like the spice so I left it out. It was divine and the exact right amount of milks to the cake. I didn't use a fork, but the end of a beater from my hand mixer (so a little smaller than a pencil, but bigger than fork holes). I wanted to make sure it soaked in. When I poured on the milk I poured it directly into all the holes first until they filled, then poured it all around. I've dished out several servings and there's not much left in the pan, so it all soaked in beautifully and the cake is milky and delicious. When I make it again I think I'll add a little more vanilla to the milk and the cake batter. So yummy!

This recipe was absolutely delicious. I highly recommend letting the cake marinate over night. I had some after 5 hours and then another portion after dinner 24 hours later and it tasted like a different cake...a perfect cake.

I’ve made this cake twice for my husband’s birthday and it’s now the only birthday cake he wants forever. Sublime would be a good descriptor. I follow the recipe exactly, with the exception of spreading the sliced strawberries over the surface of the soaked cake and then piling heaps of whipped cream on top of that. I like that the strawberry juice soaks into the cake a little but maybe I’m a philistine. Believe me when I say that nothing beats this cake right from the fridge on a summer evening.

The cake came out of the oven looking great. I poked the holes and poured the milk. Did not soak up tight away like I've seen on some videos. I put it in the fridge for 4 hours and it looked like it soaked some of the milk but it was still sitting in a small pool. One recipe recommended 12 hours so I covered it and decided to leave it overnight. Hopefully it works. Took a little sample and it tasted delicious. Hope it turns out okay.

Took it to a small event, the whole cake was completely gone in 4 minutes. You’d have thought the Beatles were in that pan with the mob of people crowded around shouting about it. The milks are perfectly balanced as are the spices. The event was catered with to-die-for Mexican food made by real Mexican people, and they were also totally floored by this recipe; they insisted repeatedly that it was better then any Mexican restaurant they know of. The only disappointment was that I couldn’t get a second piece.

Worst cake ever. Mush floating in milk. Yes I poked and poked it.

I am confused. Cloves of what?

I have made this cake now for several occasions and each time it is a huge hit!!! Super easy to make and super delicious! I would recommend this recipe to anyone!

This cake was amazing! It went over very well at a luncheon. A bit of work, but fun to make.

The amount of heavy cream seemed like more than other recipes had listed for the milk mixture to be poured over the cake . Was this supposed to be divided between the cake and whipped cream topping?

My Mexican boyfriend said it was exceptionally delicious and authentic! That's exactly the reaction I was hoping for :)

This cake was HUGE fail for me. It didn't rise at all. I followed the directions exactly. Very disappointing. My son asked for this kind of cake specifically and it's worked fine with other recipes. Now I have to stop by grocery store on the way to their recital so that I'm contributing to their reception:((((((((