I just made this about a week ago and it was delicious. The recipe includes both types of measurements. The author recommends holding back part of the milk mixture, but I would recommend using all of it. https://www.livewellbakeoften.com/tres-leches-cake/
this post was submitted on 25 Feb 2025
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Here’s a cheat sheet for imperial measurements to weight. https://www.kingarthurbaking.com/learn/ingredient-weight-chart
For recipes I’d highly suggest Martha Stewart’s Tres Leches cake, it’s my wife’s go to and her 92 year old Mexican grampa asks for it on his birthday every year.
If you see anything online that measures baking ingredients in anything but weight, I'd say it's a hard pass.
The first places I check for baking are King Arthur, or Serious eats because they care about things like this. Here's a recipe that looks pretty legit.
There is no escape if you are trying to bake traditional and unique american cakes like checks notes
generic sponge and butter with sugar as cream, that you customize with food coloring, rice crispies and frosting made of sugar and food coloring.
The cake itself is pretty dense. It's basically a stale sponge cake. Then you let it soak in the creamy milk mixture and frost it with a Chantilly icing.
This girl's recipe looks pretty good and it's in metric
I follow this guy's recipes, but hes inconsistent with his measurements switching from mass to volume, but he works in a bakery and his stuffs pretty authentic.