Tres Leches Cake Recipe | Lunchbox Cake Side Hustle Idea

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: regular milk

Coconut milk adds richness while reducing sugar.

whipping cream

🥗Healthier: coconut cream

💰Cheaper: heavy cream

Coconut cream is dairy-free and lower in calories.

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine is lower in saturated fat.

Separate the yolks and whites of 3 large eggs.

Place the egg whites in the refrigerator to chill.

In a bowl, add 1/2 cup sugar and 3 egg yolks, then add 3 tablespoons of evaporated milk and 1 teaspoon of vanilla extract.

Whisk and cream the egg yolk mixture together.

In a separate bowl, add the chilled egg whites and 1 tablespoon of reserved sugar, then beat until stiff peaks form.

Sift in 1/2 cup plus 2 tablespoons of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt, and mix well.

Add 1 tablespoon of avocado oil to the mixture and combine well.

Fold in the beaten egg whites into the cake batter until combined and fluffy.

Scoop the batter into four 6x3.5 inch baking tins, filling them halfway.

Bake in a preheated oven at 350 degrees Fahrenheit for 15 to 17 minutes.

Prepare the Tres Leches mixture by combining 10 fluid ounces of evaporated milk and 2 fluid ounces of whipping cream in a measuring cup.

Add 1/4 cup of sweetened condensed milk to the mixture and whisk well.

Add a pinch of ground cinnamon and 1/2 to 1 teaspoon of vanilla extract, plus 2-3 drops of orange extract if desired, and combine well.

Remove the cakes from the oven and let them cool completely.

Use a paring knife to scrape off the top layer of the cake to expose the porous sponge.

Poke holes all through the cake using the blunt end of a skewer while the cake is still warm.

Pour the Tres Leches mixture into a squeeze bottle for easier application.

Saturate the cake by pouring the milk mixture over it in 2-3 passes, allowing it to soak in between pours.

Cover the cakes with their lids and refrigerate for several hours or overnight for best results.

For the whipped topping, add 12 fluid ounces of whipping cream and 2-3 tablespoons of powdered sugar to a bowl and whisk until soft peaks form.

Spread the whipped topping over the top of the cake and garnish with fruit as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens