Tres Leches Cake with Raspberries

  • Casaclark Posted: 09/10/09
    Worthy of a Special Occasion

    This cake is out of this world. So decadent, creamy, and not overly sweet. This will be our birthday cake pick every year.

  • sznnrk68 Posted: 03/06/10
    Worthy of a Special Occasion

    I prepared this for a family from El Salvdor who knows what REAL AUTHENTIC Tres Leches Cake tastes like. They gave it RAVE reviews and said it was better than most they had gotten in restaurants here in the states. We had 8 people at our dinner party and there was only 1 small piece remaining. The only thing I was unable to do was to "transfer the cake" from the bottom of the springform pan to a clean plate after it was frosted without creating a potential disaster. So, I just left the springform bottom on and put it on a decorative plate and under a glass cover. With how heavy the cake is once it's full of the sauce and topping, I don't see how it can be transferred safely.

  • polanca Posted: 06/18/10
    Worthy of a Special Occasion

    why does this cake have corn syrup?I

  • Merrybp Posted: 06/01/12
    Worthy of a Special Occasion

    I made this cake a couple of days ago and it DID NOT RISE and I followed the recipe exactly! Why should it rise if it doesn't have any baking powder or something in it to cause it to rise? I went on line and got another Tres Leche cake recipe and it was very good. I used the Tres Leche sauce and filling/frosting recipe from this site - both were FABULOUS (especially the Tres Leche sauce)!!! All was not lost with the unrisen cake - my husband is eating it for breakfast as it tastes good and has the consistency of a coffee cake.

  • Bianca09 Posted: 08/27/12
    Worthy of a Special Occasion

    I gave this recipe 4 stars because it's definitely worth working with. My cake also didn't rise and (my fault partially) cake was very dense. I've started using wheat flour lately and I've noticed the difference in texture. Now that being said once I saw the cake come out very thin I decided to just top it with the fruit and cream instead of trying to assemble it like the photo. Once everything was said and done this tasted delicious! I think we can handle the denseness and next time I'll just make 2 cakes. Also I used agave syrup instead of corn and that worked out fine.

  • eastmanlane Posted: 02/20/13
    Worthy of a Special Occasion

    Cake rose beautifully, tasted great! Not too sweet, super moist. I plan to make it again.

  • iheart2eat Posted: 02/06/14
    Worthy of a Special Occasion

    The whipped egg whites are what give this cake height. If your cake was flat, you didn't whip the egg whites correctly or you deflated them too much when mixing the flour/butter. Just saying...


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