Monday, May 5, 2014

Tres Leche Cake (with a twist)

Happy Monday friends!  Hoping you are all recovering from your first day after the weekend!  Hangovers?  To much yard work?  Bad Monday back at work?  Well, I am about to cheer you up in ways you didn't even know were possible.  I think, anyway. 

So, tell me why nobody has ever introduced me to this cake before?  I mean, seriously, this has got to be what heaven is like.  I am serious, one piece, and I am all in!  I have even declared it my new favorite dessert EVER.  Yes, I said, "EVER".  It baffles me  how you can pour all this milk over a cake and it doesn't get soggy, it just gets heavenly.  I twisted mine up a bit and incorporated my homemade dulche de leches as a layer of "frosting" between the cake and whipped cream.  I drizzled a bit more over the top and it was off the charts.  I really have nothing else to even say about this!

This cake could easily be made the day before and just do your whipping cream before serving.  The longer this cake sits with the milk, the better people.  Don't forget the cherry on top!  I have no idea why I said that, but I haven't ever seen a photo of it without a cherry on top.  I am a follower people, I am a follower!   Include the stem and see who can tie it in a knot with their tongue.  My husbands special gift. (stop looking at me like that)  Ok that is an entirely different blog post.

Let's get with it, I can't wait any longer!  ALL ingredients are in BLUE

1 1/2 cups flour
1 tsp. baking powder
1/2 cup butter (at room temp)
1 cup granulated sugar
5 eggs
1 can evaporated milk
1 can sweetened condensed milk
2 cups heavy cream, divided

Preheat your oven to 350 degrees F.  Prepare either a 9x13 pan or a 9 inch round spring form pan by spraying with nonstick cooking spray and if using a spring form pan, line the bottom with parchment paper.  Set aside. 

In a bowl combine flour and baking powder and also, set aside.  In a bowl or the bowl of your stand mixer, cream together butter and sugar.  Add eggs, one at a time, giving each one a few seconds to mix with the batter.  Pour into prepared pan and bake for 25-30 minutes.  When a toothpick comes out clean with no batter on it, you are done!  Place on a cooling rack and let cool for 20 minutes. 

Remove cake from spring form pan.  Peel off the parchment from the bottom and replace on the bottom of the pan and close it back up.  You will need the sides to hold the milk in while it soaks up!

Using a tooth, skewer or large fork, pierce the top of the entire cake.  Now in a bowl whisk together, 1/2 cup heavy cream, sweetened condensed milk and evaporated milk.  When well combined, pour   S L O W L Y over the cake.  Let sit 15-30 minutes and all of the milk mixture will be absorbed into the cake. 

While this happens...
 Whip 1 1/2 cups heavy cream, 1/4 cup powdered sugar and 1 tsp. vanilla to stiff peaks!

Now is where my twist comes!  I made Dulche De Leche the other day.  You can make it or not.  But it adds wonderful flavor!  If you choose to make a batch, after it has cooled, spread a layer of it on top of the cake.  Then spread your fresh sweetened whipped cream and add some cherries!

I chilled this for about 8 hours, and it was even better than the first piece I had.  Um, yea, I had 2 pieces.  I am so ashamed. 



  1. Hahaha! You are not ashamed at all! I would do the same thing. Love Tres Leches Cake and will be making this. Love the dulce de leche addition, too!

  2. I LOVE Tres Leche Cake! And I am a huge fan of dolce de leche. One of my daughters studied in Argentina for a year, and that is one of many things she misses!

  3. I had some dulce de leche at a Chilean restaurant recently and it was amazing! I bet your cake is amazing too!