From the Shipt Kitchen: Tres Leches Cake

If a cloud could be a cake, then it would be fluffy, mouthwatering tres leches cake. The classic Latin American sponge cake, known as pastel tres leches, meaning “three milk cake” in Spanish, earns its name honestly – it’s made with evaporated, condensed, and regular whole milk. 

“This is hands down the best cake ever,” says Catriana C., Shipt Growth Marketing Manager – Supply Acquisition. “My boyfriend surprised me with a homemade version on my birthday this year. It was delicious, and this is a birthday tradition now.” 

Let this special occasion cake be the centerpiece of your next celebration, like a birthday, an anniversary – or just a Thursday night. 

Ingredients:

Makes 20 servings 

Cake 

5 large eggs, separated

1 cup granulated sugar, divided

⅓ cup whole milk

1 teaspoon vanilla

1 cup all-purpose flour

1 ½ teaspoons baking powder

¼  teaspoon salt

Tres leches mixture

one 14-ounce can sweetened condensed milk

one 12-ounce can evaporated milk

½ cup heavy whipping cream

Whipped cream topping

 2 cups (1 pint) heavy whipping cream

 dash of cinnamon, optional for garnishing

 3 tablespoons confectioners’ sugar

Instructions:

Cake 

 1. Preheat oven to 350°F. Line a 9×13-inch pan with aluminum foil, spray with floured cooking spray or grease and flour the pan; set aside.

 2. To the bowl of a stand mixer, fitted with the paddle attachment (or a large bowl and handheld electric mixer), add the 5 egg yolks, ¾ cup granulated sugar, and beat on medium-high speed until pale yellow and doubled in volume, about 4 minutes. Stop and scrape down the sides of the bowl.

 3. Add ⅓ cup of whole milk, vanilla, flour, baking powder, salt, and beat on low speed until combined, don’t overmix; set aside.

 4. To a medium bowl, add the egg whites and beat with a handheld electric mixer on high speed until soft peaks form. Gradually add remaining 1/4 cup sugar and continue beating until stiff peaks form but egg whites are not dry.

 5. Gently fold egg whites into the cake batter.

 6. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 32 to 35 minutes or until cake is set in the center – springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.

 7. Allow cake to cool in pan on a wire rack. While the cake cools, make the tres leches mixture.

Tres leches mixture 

 1. To a medium bowl, add the 3 milks and whisk to combine.

 2. Using a fork, poke holes all over the top of the cake. Slowly pour the tres leches mixture over the top of the cake, letting it soak in as you go. Try to pour as much over the cake as possible, without neglecting the edges. 

 3. Allow cake to cool at room temp for a 1 to 2 hours before covering and refrigerating until chilled, at least 2 hours, or overnight. Tip: If making the cake in advance of an event, don’t add the whipped cream topping until the day of.

Whipped cream topping 

 1. To the bowl of a stand mixer, fitted with the whisk attachment (or a large bowl and handheld electric mixer), add the heavy cream and beat on high speed until thickened and spreadable.

 2. Add the confectioners’ sugar and beat to combine.

 3. Evenly spread the whipped cream over cake and optionally garnish with a sprinkling of cinnamon. Serve immediately.

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Recipe source: Averie Cooks

Category: Blog, Food & Drink

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