Tres Leches Cake

Tres Leches Cake

Photo by Barb D.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    -inch cake


Ingredients

  • Ingredients

  • 2

    cups sugar

  • ¾

    cup butter, softened

  • 3

    large eggs

  • 1

    tsp. clear vanilla extract

  • 3

    cups flour

  • ½

    tsp. baking powder

  • ½

    tsp. baking soda

  • ¾

    cup whole butternmilk

  • Tres Leches Sauce (below)

  • 2

    (16 ounce) cans fluffy white frosting

  • Tres Leches Sacue:

  • 1

    * 1 can 14 oz) sweetened condensed milk

  • 1

    * 1 cup whole milk

  • 1

    * 1 cup whipping cream

Directions

1. Preheat oven to 350 F. Lightly grease and flour 2 (9-inch) round cake pans. 2. In a large bowl place sugar and butter. Beat at medium speed with an electric mixer for 5 minutes or until fluffy. Add eggs one at a time beating well after each addition. Beat in vanilla. 3. In a large bowl combine flour, baking powder, and baking soda stirring to combine. Add to sugar mixture alternately with buttermilk beginning and ending with flour mixture. Beat at low speed until blended after each addition stopping to scrape bowl as needed. Pour batter into prepared pans. 4. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cakes in pans on wire racks for 15 minutes. Pierce cakes multiple times using a metal or wooden skewer. Carefully pour Tres Leches Sauce evenly over cakes. Let cakes stand to cool completely (about 45 minutes). 5. Cover and refrigerate for 1 hour or until sauce is absorbed into cake. Sauce: In a large bowl stir milk together. 6. Spread frosting evenly between layers and on top and sides of cake. Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator. Cover with whipped cream or cool whip and sprinkle sweetened coconut over top of cake.


Nutrition

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