Using One Cake To Make 4 Different Flavors of Tres Leches Cake! Coffee, Strawberry, Lemon, Caramel!
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Tres Leches Cake is a traditional Latin American dessert that is soaked in three types of milk, and this variation incorporates coffee for added flavor.
Ingredients
- ●1 cup all-purpose flour
- ●1 tsp baking powder
- ●1/2 tsp salt
- ●1/2 cup unsalted butter, softened
- ●1 cup granulated sugar
- ●3 large eggs
- ●1 tsp vanilla extract
- ●1/2 cup whole milk
- ●1 cup brewed coffee, cooled
- ●1 can (12 oz) evaporated milk
- ●1 can (14 oz) sweetened condensed milk
- ●1 cup heavy cream
- ●1/4 cup powdered sugar
- ●1 tsp vanilla extract (for whipped cream)
Instructions
- 1Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
- 2In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- 3In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- 4Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 5Gradually add the flour mixture to the butter mixture, alternating with the whole milk, starting and ending with the flour mixture. Mix until just combined.
- 6Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 7While the cake is baking, combine the evaporated milk, sweetened condensed milk, and brewed coffee in a bowl. Mix well.
- 8Once the cake is done, remove it from the oven and let it cool for about 10 minutes. Poke holes all over the top of the cake using a fork or skewer.
- 9Slowly pour the milk mixture over the warm cake, allowing it to soak in. Let the cake cool completely, then refrigerate for at least 4 hours or overnight.
- 10Before serving, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the top of the cake.
- 11Slice and serve chilled.
Equipment
9x13 inch baking dishmixing bowlswhiskelectric mixertoothpick or skewer
Tres Leches Cake is a traditional Latin American dessert that is soaked in three types of milk, making it incredibly moist and rich. The addition of caramel gives it a unique twist.
Ingredients
- ●1 cup all-purpose flour
- ●1 1/2 tsp baking powder
- ●1/4 tsp salt
- ●1/2 cup unsalted butter, softened
- ●1 cup granulated sugar
- ●3 large eggs
- ●1 tsp vanilla extract
- ●1/2 cup whole milk
- ●1 can (12 oz) evaporated milk
- ●1 can (14 oz) sweetened condensed milk
- ●1 cup heavy cream
- ●1/2 cup caramel sauce
Instructions
- 1Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
- 2In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- 3In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- 4Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 5Gradually add the flour mixture to the butter mixture, alternating with the whole milk, starting and ending with the flour mixture. Mix until just combined.
- 6Pour the batter into the prepared baking dish and smooth the top.
- 7Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.
- 8In a separate bowl, combine the evaporated milk and sweetened condensed milk. Poke holes all over the cooled cake with a fork and pour the milk mixture over the cake, allowing it to soak in.
- 9In another bowl, whip the heavy cream until stiff peaks form. Spread the whipped cream over the soaked cake.
- 10Drizzle caramel sauce over the top of the whipped cream before serving.
Equipment
9x13 inch baking dishmixing bowlswhisktoothpickelectric mixer
Tres Leches Cake is a popular dessert in Latin American countries, known for its moist texture and rich flavor.
Ingredients
- ●1 cup all-purpose flour
- ●1 1/2 tsp baking powder
- ●1/4 tsp salt
- ●1/2 cup unsalted butter, softened
- ●1 cup granulated sugar
- ●5 large eggs
- ●1 tsp vanilla extract
- ●1/2 cup whole milk
- ●1 can (12 oz) evaporated milk
- ●1 can (14 oz) sweetened condensed milk
- ●1 cup heavy cream
- ●1/4 cup powdered sugar
- ●2 cups fresh strawberries, sliced
Instructions
- 1Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
- 2In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- 3In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- 4Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 5Gradually add the flour mixture to the butter mixture, alternating with the whole milk, starting and ending with the flour mixture. Mix until just combined.
- 6Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- 7While the cake is baking, prepare the tres leches mixture by combining the evaporated milk, sweetened condensed milk, and heavy cream in a bowl. Mix well.
- 8Once the cake is done, remove it from the oven and let it cool for about 10 minutes. Poke holes all over the top of the cake using a fork or skewer.
- 9Slowly pour the tres leches mixture over the warm cake, allowing it to soak in. Let the cake cool completely, then refrigerate for at least 4 hours or overnight.
- 10Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread the whipped cream over the top of the cake and garnish with sliced strawberries.
Equipment
9x13 inch baking dishmixing bowlswhiskelectric mixertoothpick or skewer
Ingredients
- ●1 cup all-purpose flour
- ●1 1/2 tsp baking powder
- ●1/4 tsp salt
- ●1/2 cup unsalted butter, softened
- ●1 cup granulated sugar
- ●5 large eggs
- ●1 tsp vanilla extract
- ●1/2 cup whole milk
- ●1 can (14 oz) sweetened condensed milk
- ●1 can (12 oz) evaporated milk
- ●1/2 cup fresh lemon juice
- ●1 tbsp lemon zest
- ●1 cup heavy cream
- ●2 tbsp powdered sugar
- ●Lemon slices for garnish
Instructions
- 1Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- 2In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- 3In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- 4Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 5Gradually add the flour mixture to the butter mixture, alternating with the whole milk, starting and ending with the flour mixture. Mix until just combined.
- 6Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 7While the cake is baking, prepare the tres leches mixture by combining the sweetened condensed milk, evaporated milk, lemon juice, and lemon zest in a bowl. Mix well.
- 8Once the cake is done, remove it from the oven and let it cool for about 10 minutes. Poke holes all over the top of the cake using a fork or skewer.
- 9Slowly pour the tres leches mixture over the warm cake, allowing it to soak in. Let the cake cool completely, then refrigerate for at least 4 hours or overnight.
- 10Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread the whipped cream over the top of the cake and garnish with lemon slices.
Equipment
9x13 inch baking panmixing bowlswhisktoothpickforkrefrigerator
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