This cake recipe was given to me by my sister-in-law many years ago. It's deliciously light in texture, compatible with any meal and makes a beautiful presentation for special occasions.
-Ann Pitt, Mountainside, New Jersey
If you’re looking to impress guests, try this light, airy cake that gets its lovely look from drizzles of raspberry jam and melted white chocolate. I entered it in the Canyon County Fair and won first place.—Amanda Bowyer, Caldwell, Idaho
Tres Leche means "three milk." This cake gets its name because it uses three kinds of milk—evaporated, condensed and cream. This cake's light and airy texture has made it a classic in Mexican kitchens for generations. —Taste of Home Test Kitchen
"My father is not a cake lover, but he absolutely loves this cake-in fact, it's the only cake he'll eat," writes Jan Huszczo of Beverly Hills, Michigan. "If you don't want to frost these, just dust with powdered sugar."
For dessert, this dessert uses purchased sponge cake. So there's no need for baking. To showcase its pretty strawberry-red layer, I dish it up in clear dessert glasses or dishes like a trifle.—Ruth Taylor, Greeneville, Tennessee