Tres Leches Cake

Tres Leches = Tres Bien! I first had this fancy, spongey, moist Spanish cake at a birthday party for a friend in Seattle last year. It was bakery-made, and it was delicious! I didn’t give it a second thought until I stumbled on a recipe for this homemade Tres Leches cake in a cooking magazine my mom ordered for me. It brought back a lot of wonderful memories, so I decided to try making it myself.

Tres Leches means “three milks” in Spanish. It’s traditionally made with condensed milk, evaporated milk and half-n-half or cream. This recipe was created by “Daisy Brand” so – of course – they substituted light sour cream for the evaporated milk. I love that substitution! I think it took some of the “heaviness” out of the cream – and I couldn’t tell the difference!

I also have to brag a little bit. This was the first time I’ve ever made whipped cream from scratch. Ohhhhh… I attempted it once before. I thought I was doing something wrong because no matter how long I beat the cream, it wouldn’t solidify – so I gave up half way through. Little did I know, you just gotta stick with it. It takes a good 3-4 minutes of beating the cream before it stiffens up – longer thank you think it should take! But if you don’t have the patience… a tub of cool whip works just as well (I won’t tell!!!)

I didn’t have a good reason to make this cake – no birthday this time – so I guess it’s just a ‘celebrate life’ cake! But I’m keeping it in my back pocket for a beautiful, elegant and easy dessert to make for my next gathering. (No one has to know how simple it is!!!)

(Recipe Adapted From Daisy Brand)
1 box yellow cake mix
1 cup water
3/4 cup Daisy Brand Light Sour Cream, divided
1 tablespoon vegetable oil
4 large eggs
14 ounce can sweetened condensed milk
2 cup heavy whipping cream, divided
1 tablespoons confectioner’s sugar
1 tablespoon cinnamon

1. Preheat oven to 325. Spray a 13 x 9-inch non-stick baking pan with cooking spray, dust lightly with flour.
2. In a large bowl, beat the cake mix, water, ½ cup light sour cream, vegetable oil, and eggs until smooth.
3. Pour the batter into the prepared pan. Bake for 25 to 30 minutes or until a toothpick placed in the center comes out clean.
4. While cake is baking, whisk together the sweetened condensed milk, 1 cup heavy whipping cream, and ¼ cup light sour cream. Set aside in refrigerator.
5. Remove cake from oven and let cool for 15-20 minutes. Using a fork, poke holes over the entire cake. Slowly pour the milk mixture over the cake in the pan. Cover the cake and refrigerate for 1 to 1 ½ hours or until the mixture is absorbed into cake.
6. Remove the cake from the refrigerator. In a medium bowl, using a hand mixer, beat the remaining 1 cup whipping cream until soft peaks form (1-2 minutes). Slowly add the confectioners’ sugar to the whipped cream. Continue beating until stiff peaks form (an additional 1 to 2 minutes). Frost the top of the cake with the whipped cream mixture. Sprinkle the cake lightly with the cinnamon. Refrigerate leftovers.



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