Eat: Tres Leches Cake
I was looking around the internet for a Cinco de Mayo
related food to share with you today, and I thought this Tres Leches Cake sounded easy to make and
quite delicious. Of course in order to
write about it today, I had to make it before Cinco de Mayo, but since my
sister’s birthday was this week I had the perfect excuse! Good thing she doesn’t mind me experimenting
means you poke holes in it after it’s done baking and pour a liquid on
top. This makes for a very rich and moist
Heat oven to 350 degrees (325 for dark or
nonstick pans) and grease and flour bottom and sides of 9×13 pan.
In a large bowl, combine cake mix, water, oil,
vanilla, and eggs. Beat on low for 30
seconds and then on medium for 2 minutes, scraping sides of bowl as
needed. Pour into pan.
Bake as directed on box for 9×13 pan. Let stand five minutes after taking out of oven.
Poke top of hot cake every ½ inch with long
tined fork or skewer. This is why it’s
called a “poke cake”. My son enjoyed helping with this part. We weren’t real particular about the “every half inch”.
In a bowl, combine condensed milk, evaporated
milk, and heavy (whipping) cream. Pour evenly
over cake. My cake was domed in the middle so I tipped the pan around while I poured to try to keep it from all falling down the sides. When I had poured it all on, the cake looked like this.
I felt nervous that it wouldn’t all soak in from the sides so I tipped the pan to pour off some of the excess and poured it back on top. I’m not sure if that was necessary or not.
Cover and refrigerate for at
least one hour (but preferably longer) until mixture is absorbed.
|Phew! It all soaked in!|
Whip remaining heavy cream until desired consistency. Add sugar and vanilla to taste. Frost cake. I served mine with strawberries.
My family enjoyed the flavor of this cake. As promised, it was very rich. Personally, I thought it was a little too moist, so if I made it again I would probably reduce the “milks” a little bit.
Happy Cinco de Mayo (and happy birthday to my sister)!