tres leches cake

I have been meaning to give this cake a try. Not only because it sounds delicious (butter cake soaked in milk and cream), but because it’s been in my family’s recipe book for a couple of years now. However, I do not possess that book, hence I went looking for a recipe online. 

After searching through tens and tens of recipes (including Martha Stewart’s, which I will definitely try next time), I finally settled upon Ree Drummond’s recipe. Although the recipe suggested pouring only half of the soaking mixture into the cake, I had poured the entire mixture (I don’t like to waste) and the cake turned out to be too sweet. So never again. Next time, following recipe to the T. 

So I had to squeeze the excess mixture out of the cake (pressing it with a spatula did the job) until it was just moist enough. I know, I ended up doing double the work. No worries though because it turned out to be delicious.

If you want to impress your guests, family, friends or whoever and not have to go through anything too complicated then this recipe is for you. Also, whatever you do, do not skip the frosting because it tastes that much better with it. 

I had a lot of trouble with my whipping cream, it split on me twice. Tried for the third and final time and it just held together, it looks a little runny but I had refrigerated the cake which I had frosted and it turned out perfect. The frosting firmed well and the cake remained moist.

I also tried this cake with a whipped chocolate frosting which I “whipped” up in 2 minutes. Equal amounts of dutch-processed cocoa & confectioner’s sugar, vanilla extract and 1 cup heavy whipping cream. Combine all ingredients and whip until soft peaks form. Not sure how much of cocoa and sugar I used but you can adjust it according to how sweet and chocolatey you like your frosting. 

Tres Leches Cake (Three Milks Cake)

Cake:

1 cup All-purpose Flour

1-½ teaspoon Baking Powder

¼ teaspoons Salt

5 whole Eggs

1 cup Sugar, Divided

1 teaspoon Vanilla

⅓ cups Milk

1 can Evaporated Milk

1 can Sweetened, Condensed Milk

¼ cups Heavy Cream

Frosting:

1 pint Heavy Cream, For Whipping

3 Tablespoons Sugar

Directions:

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated. Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.