Reviews & Comments

So Yummy! Ever since my husband brought home a small loaf of Tres Leches from a Mexican bakery near his work, I have been looking for a way to re-create it at home. The first recipe I tried was a dismal failure. This recipe, however, is super easy and yummy! I had some very ripe bananas to use up, so it was perfect timing to make this. I made one for my family and we all loved it! My husband liked it so much, he bragged to his coworkers and then promised to bring one in for them, since they all love the Tres Leches from the local bakery. After trying it, his partner who grew up eating Tres Leches said it was very close to authentic and it was given his seal of approval! The recipe as it stands I am giving 4 stars. As many other reviewers already pointed out, the frosting is completely unnecessary and is just overkill. The authentic Tres Leches we enjoy from the bakery is covered in whipped cream and I did the same. With that change I would give this recipe 5 stars! Just be sure to poke lots of extra holes in the cake for the liquid to soak in. I had no problems at all with my liquid not soaking in as some others did. With extra holes, the liquid was quickly absorbed and I was able to frost and refrigerate the cake right after. This recipe is definitely a keeper!

Made this cake for a work potluck. I was amazed by how moist and flavorful it was. For the person who asked about taking it out of the pan - no, there is no way to get it out of the pan. I used a 9" x 11" glass baking dish so it looks great. Just slice it up right out of the pan.

have not made but sounds very good to me.

This recipe was by far the best I have had in a long time. Family and friends just loved it! It was rich and very tasty. Will definitely make again! I was already ask to make for a birthday :)

Question for those who have made this cake: Do you turn it out of the pan before or after you add the milk? It seems like it would absorb the milk better if left in the pan, but then would be hard to remove. I am making this cake for a birthday and need to frost the whole thing, so I can't leave it in the pan for serving. Thanks!