Happy Birthday Tres Leches Cake Decoration: Two Delicious Recipes

Birthdays are a time to celebrate, and what better way to do so than with a delicious cake? Tres leches cake is a traditional Latin American dessert that has become popular all over the world. This cake is soaked in three types of milk, making it moist and flavorful. In this article, we’ll show you how to make two different versions of this classic cake, both perfect for a birthday celebration. So put on your apron and let’s get baking!

Recipe 1: Classic Tres Leches Cake with Whipped Cream and Berries

Ingredients:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 5 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup whole milk
• 1 can evaporated milk
• 1 can sweetened condensed milk
• 1 cup heavy cream
• 1/4 cup powdered sugar
• Assorted fresh berries for decoration (strawberries, raspberries, blueberries)

Instructions:

1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish.
2. In a small bowl, combine the flour and baking powder. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add the flour mixture to the butter mixture, alternating with the whole milk. Mix until just combined.
5. Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
7. Using a fork, poke holes all over the surface of the cake. Slowly pour the milk mixture over the cake, making sure it is evenly distributed.
8. Cover the cake and refrigerate for at least 2 hours or overnight.
9. In a large bowl, beat the heavy cream and powdered sugar until stiff peaks form.
10. Spread the whipped cream over the top of the cake and decorate with fresh berries.
11. Serve and enjoy!

Nutritional Information:

Serving Size: 1 slice
Calories: 380
Total Fat: 21g
Saturated Fat: 13g
Cholesterol: 125mg
Sodium: 90mg
Total Carbohydrates: 42g
Dietary Fiber: 0g
Sugar: 34g
Protein: 6g

Cooking Time:

Preparation Time: 20 minutes
Baking Time: 30-35 minutes
Refrigeration Time: 2 hours or overnight

Equipment:

• 9×13 inch baking dish
• Mixing bowls
• Electric mixer
• Whisk
• Measuring cups and spoons
• Fork
• Spatula

Serving Suggestions:

This cake is perfect for a birthday celebration! Serve with a side of fresh berries or a scoop of vanilla ice cream.

Variations:

You can add a teaspoon of cinnamon to the flour mixture for a hint of spice. You can also use different types of berries for decoration.

Substitutions:

You can use cake flour instead of all-purpose flour for a lighter texture. You can also use light cream instead of heavy cream for the whipped cream topping.

Storage:

Store the cake in the refrigerator, covered, for up to 3 days.

Tips:

Make sure to poke holes all over the surface of the cake so that the milk mixture can soak in evenly. You can also use a toothpick or skewer to make smaller holes.

Frequently Asked Questions:

• Can I use a different type of milk? Yes, you can use any type of milk you prefer.
• Can I make this cake ahead of time? Yes, you can make the cake up to a day ahead and refrigerate it until you’re ready to serve.
• Can I freeze this cake? No, this cake is not suitable for freezing.

Recipe 2: Chocolate Tres Leches Cake with Chocolate Ganache

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 4 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup whole milk
• 1 can evaporated milk
• 1 can sweetened condensed milk
• 1 cup heavy cream
• 8 oz semisweet chocolate, chopped
• 1/2 cup heavy cream

Instructions:

1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish.
2. In a medium bowl, whisk together the flour, cocoa powder, and baking powder. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add the flour mixture to the butter mixture, alternating with the whole milk. Mix until just combined.
5. Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
7. Using a fork, poke holes all over the surface of the cake. Slowly pour the milk mixture over the cake, making sure it is evenly distributed.
8. Cover the cake and refrigerate for at least 2 hours or overnight.
9. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
10. Remove from heat and add the chopped chocolate. Stir until the chocolate is melted and the mixture is smooth.
11. Let the ganache cool for a few minutes, then pour it over the top of the cake.
12. Cover the cake and refrigerate for at least 1 hour or until the ganache is set.
13. Serve and enjoy!

Nutritional Information:

Serving Size: 1 slice
Calories: 470
Total Fat: 29g
Saturated Fat: 17g
Cholesterol: 135mg
Sodium: 135mg
Total Carbohydrates: 46g
Dietary Fiber: 2g
Sugar: 33g
Protein: 7g

Cooking Time:

Preparation Time: 20 minutes
Baking Time: 30-35 minutes
Refrigeration Time: 2 hours or overnight

Equipment:

• 9×13 inch baking dish
• Mixing bowls
• Electric mixer
• Whisk
• Measuring cups and spoons
• Fork
• Spatula
• Saucepan

Serving Suggestions:

This cake is perfect for a chocolate lover’s birthday celebration! Serve with a side of fresh berries or a scoop of vanilla ice cream.

Variations:

You can add a teaspoon of cinnamon to the flour mixture for a hint of spice. You can also use white chocolate instead of semisweet chocolate for the ganache.

Substitutions:

You can use cake flour instead of all-purpose flour for a