A very belated 5 year blogiversary to Modern Homestead Mama! The big day was on July 9th! I have a little surprise for you down below!
I can’t tell you how long I’ve been wanting to make a Tres Leches Cake. You see, my sister, Katie, is a high school Spanish teacher (and has also lived in Spain) and knows all about Spanish food. She introduced us to Paella! She comes home to Charleston every summer and this year, we made BIG plans to make a Tres Leches Cake.
I had never had a Tres Leches Cake so recipe development for it was a little tricky. Luckily with the help of my sister and her boyfriend (also a Spanish wiz), we made it happen!
Shout out to one of my other sisters, Eliza, for watching the munchkins while we baked!
Basically, Tres Leches means three milks in Spanish. And for this cake, it includes your standard milk, evaporated milk and sweetened condensed milk. Recipe for deliciousness!
Once the cake has cooked and cooled, you literally pour the milk mixture right on top of the cake and it soaks it up like a giant tasty sponge! I almost didn’t believe it would work as we were making the cake.
We added the second cake layer to the stack and started pouring the remaining milk mixture. My heart was pounding (please don’t fall or waterfall out!).
Sure enough, it was just fine. It held together like a beast. I slathered the whipped cream on it and we were ready to dig in.
It was so fun sharing the whole process of baking and photographing the cake with my sisters. Then, we got to share in the hard work and enjoy the cakes of our labor.
The flavor and texture is out of this world. It’s unlike anything I’ve ever tasted before. The cake is dense, but filled with the sweet liquid making it light and bursting with flavor in your mouth. You’d never be able to tell it’s made with 100% whole wheat flour!
You know it’s going to be good when you slice the cake and see the pool of milk on the bottom of the cake. Yum!
Wow your guests and make this cake!!!
I can’t believe it’s been 2 years since my first post on Modern Homestead Momma. I can’t thank you enough for spending all this time with me. You’ve built me up when I was struggling (through infertility, rough pregnancies, house moves) and celebrated with me along the way! The community that is you is the reason I continue to do what I do. This is my ultimate happy place and I can’t imagine life without it…with you YOU!
I wish I could give each and every one of you a giant hug and huge slice of Chocolate Chip Cake. Since all of you, my friends, are all over the world, I decided that it would be fun to do a big giveaway…just for you!
Tres Leches Layered Cake
Ingredients
Method
- Preheat the oven to 350°F. Prepare two 8 inch pans by putting a circle of parchment paper in the bottom of each pan and spray with cooking spray.
- In the bowl of your stand mixer, beat the egg whites on high (speed 8 on a KitchenAid) for 2.5 minutes or until stiff peaks form. While the mixer is still running, beat in the sugar (30 seconds) until combined. Pour the egg white mixture into a large bowl.
- Add the egg yolks to the stand mixer bowl and beat for 6 minutes or until pale and creamy. Beat in the vanilla extract. Fold the egg yolk mixture into the egg white mixture. Carefully fold the flour into the egg mixture.
- Pour the batter into the prepared pans and bake for 30 minutes or until light brown on the top and a cake tester comes out clean. Once baked, set out for 5 minutes to cool before flipping out onto a cooling rack to cool completely.
- Meanwhile, in a medium bowl, combine the sweetened condensed milk, evaporated milk, whole milk and vanilla. Set aside.
- Make the frosting by beating the whipping cream in your stand mixer (speed 6 for 3 minutes) until soft peaks form. Add in the vanilla and powdered sugar and beat for another 1 minute.
- Using a fork, pierce the cakes all over the top. Set the first layer onto your cake plate. Pour half of the syrup on the cake (2 cups). Spread some of the frosting on the first layer. Add the next cake layer on top of the first, and pour the remaining syrup on top. Cover the cake with the remaining frosting. Store in the refrigerator.
