Sunday, January 26, 2014

Tres Leches Cake

I am such a fan of tres leches cake! After I posted these cupcakes, I knew I wanted to make a whole cake.
I searched the Internet and found a mix of recipes but I knew I wanted a dense spongecake to soak up the three milks.
This recipe is perfect.The cake is moist but not soggy and I love the hint of cinnamon in the cake.
This cake is easily addictive so make sure you either share or make it for a crowd. If you like moist cakes... This one is for you.

For the cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 stick unsalted butter
1 cup milk
4 large eggs, room temp
2 cups sugar
1 teaspoon vanilla extract

The milks:
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup heavy cream

1 cup heavy cream
3 Tablespoons powdered sugar
splash of dark rum (optional)

Heat oven to 325 degrees and grease and lightly flour a 13x9" baking pan. Set aside.
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
In a small saucepan over medium-low heat, combine the 1 stick of butter and cup of milk. Heat until butter is completely melted and set aside.
In a large bowl using a hand mixer, or a stand mixer fitted with your whisk attachment, beat eggs on medium speed just until light and fluffy. Slowly add in sugar and increase speed to medium high and mix until egg-sugar mixture is thick and glossy, about 5 minutes. Reduce speed to low and add in the butter/milk mixture and vanilla. Mix just until combined. Add in the flour mixture, in three additions, until fully incorporated.
Use a rubber spatula to scrape down the sides throughout and stir at the end. Pour batter into prepared pan and bake in the preheated oven until a toothpick inserted in the center comes out clean, 35-45 minutes* when cake is finished, remove from oven and place on wire rack to cool for 15 minutes.

*While the cake is baking, prepare the milk mixture. Pour sweetened condensed milk into a small bowl and place in your microwave. Heat in 3 minute increments until the sweetened condensed milk is darker in color and fragrant (around 9 minutes). Pour into a larger bowl and whisk in the evaporated milk and heavy cream. Set aside to cool to room temp.

After cake has cooled for 15 minutes, poke holes about a 1/2 inch apart all over the cake. Slowly pour the milk mixture over the top, small batches at a time,to allow the cake to soak up completely. After all the milk has been absorbed cover and place in the refrigerator for 4 hours and up to overnight (the longer the better!)

30 minutes before you would like to serve the cake, remove from the fridge and set on counter top while you make the frosting.
In a large bowl, place cold heavy cream, powdered sugar, and dash of rum (if using). Beat with a hand mixer on medium speed until stiff peaks form.
Spread over the top of the cake, slice into 2-3 inch pieces, and serve.

Enjoy this moist, flavorful, cake!

*recipe adapted from Sweet Peas Kitchen

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