Thai Tea Tres Leches Cake

Great recipe, my family loved it. Interesting twist on the classic and I actually prefer it! I added the lime zest to the whipped cream topping which added a nice flavor.

I love this recipe! I would definitely recommend adding 0.6 cups of Thai tea powder but it turned out amazing with only 0.5 cups. I would definitely recommend using this recipe 5/5 stars. Ps. Make it late at night so it soaks while you sleep if you are impatient.

I let the cake sit for only 8 hours and the milk mix had only made it half way down. Next time going for the full two days. Also, I am now obsessed with this whipped cream variant.

The sponge for this cake came out absolutely beautifully! Like this is the most beautiful cake I have ever seen! For the tres leches, I ended up using 3.5 cups of milk with the 1.5 cups of evaporated milk because I could only find cans in 12 oz portions, but I didn’t notice any obstacles to the process. It may seem like a lot of liquid at first, but this cake can take it.

I made this exactly as written but won't bother to make it again. I found it to be tasteless - not particularly sweet and the leches didn't add anything to it. The only thing interesting were the golden coconut and the lime zest. I bought Thai tea powder from my local Asian grocery so it was orange (and actually stained a plate!) but, again, meh.

How can you flip it without it spilling all over the place! (How to contain the juices upside down?)

Amazing flavor with two big notes. 1. Use tea leaves, not tea powder. It will get the same effect and is easier to strain. 2. The sponge cake is too dense. I followed the recipe to a Tea. I poked all kinds of holes and let it sit 24 hours before serving and only about half of the milk mixture absorbed.

I really wanted to like this cake but could not give it more than 3 stars. I wanted the Thai tea taste to come through more strongly - maybe it is quite important to soak for two nights. I did just one night, followed the recipe carefully. Honestly the toasted coconut was the most interesting thing about this cake. Pretty color though!

To DD, the whole point of a Tres Leches cake (or any "poke cake" for that matter) is to change the texture of the cake. Why not make it the way it's designed to be made? It's wonderful.

It is against my religion to soak cakes in anything that changes the texture,😱😁 My daughter wanted me to make this. I love Thai ice tea, one I indulge in very rarely. As a compromise, I made the Thai Tres leches about 2 cups and used a slice or two of regular cake to indulge her . Leftover tea diluted with water and ice made me an indulgent Thai ice tea. If anyone else feels the same way about soaking a big batch of lovely cake, here is another option.

Made with liquid Thai tea from Whole Foods and reduced the condensed milk to compensate for the extra liquid. Worked like a charm! Soaked for 2 days, came out delicious

10s 10s 10s all across the board. The cake recipe is quite stiff to accommodate all the milk tea and it holds up so well. I added lime zest to the whipped cream for double citrus vibes. Cannot recommend enough!

Had this for my birthday and it was magnificent. So most, so delicious, not too sweet. Loved the sour cream whipped cream frosting— but definitely had too much of it!

Subbed out the Thai tea powder for 1/3 C matcha powder. It turned out beautifully - light yet decadent, with the tea flavor cutting through the sweetness. For the tres leches, I loosely followed the proportions based on the can sizes- then filled out with whole milk. Great holiday dessert for a crowd!