Tres Leches Cake

This is not what you might call a traditional Tres Leches cake, but I decided to experiment and enjoyed the results. This recipe makes a single 8 inch round, double the recipe for a 9×13.

Cake Ingredients

• 1 cup flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 3/4 cup sugar
• 1/2 stick salted butter
• 1/2 cup whole milk
• 1 tsp vegetable oil

Soak Ingredients

• 1 sm can sweetened condensed milk
• 1 sm can evaporated milk
• 1/4 cup heavy cream

This makes for a heavy soak, if you like a lighter soak, reduce whole mixture by 1/4 to 1/2 a cup depending on you preference.

Whipped Topping

• 1 cup heavy cream
• 3 tbsp powdered sugar
• 1 pinch cinnamon

Preheat the oven to 350 degrees and prep a 8 inch round cake pan with butter and a parchment round in the bottom.

To make the batter, whip the eggs with a mixer until light and fluffy. Heat the milk and melt the butter in a sauce pan, once melted add the vanilla and oil off heat. Add the flour to the eggs in 3 additions, mixing a bit after each addition until all is combined. Add about 1 cup of the egg and flour mixture to the warmed milk and butter and mix well to temper the hot milk. Add the milky batter to the egg and flour batter and mix to combine, scraping down the sides of the bowl. Pour the batter into the prepared pan, tap on the counter to break any large bubbles and bake about 25 minutes or until golden and a skewer comes out clean.

Let the cake cool slightly, then remove from the pan to a wire rack to cool completely. This cake is fairly sturdy, but it may stick a bit, so take your time loosening the edges. Clean the cake pan and put the cake back in it when cool. with a skewer or a chopstick poke holes in the cake all over. I begin on the outside edge and make concentric circles until I reach the center, about 1 cm apart.

Mix the milks together to make the soak, then transfer to a measuring cup with a spout for controlled pouring. Pour slowly over the whole cake until all of the soak is used up. Cover the cake with plastic wrap and refrigerate for 2-3 hours or overnight.

For the topping, whip the cream, sugar and cinnamon to soft peaks and spread over the top of the cake. Serve slices on a rimmed plate (to catch any of the extra milk mixture) and enjoy!