Tres Leche Cake Decorating: Two Delicious Recipes To Try

Tres Leche Cake Decorating: Two Delicious Recipes To Try

Posted on
Chocolate Dulce de Leche Cake Liv for Cake
Chocolate Dulce de Leche Cake Liv for Cake from livforcake.com

Introduction

Tres Leche Cake, also known as Three Milk Cake, is a popular Latin American dessert that has become a favorite around the world. This cake is made with three different types of milk, which results in a deliciously moist and creamy texture. It’s perfect for any occasion, from birthdays to holidays to simply indulging in a sweet treat. In this article, we’ll provide two different recipes for Tres Leche Cake, along with some tips and tricks for decorating this tasty dessert. So, grab your apron and let’s get started!

Recipe 1: Classic Tres Leche Cake

Ingredients:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup unsalted butter, softened
  • 1 cup white sugar
  • 5 eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
  2. Sift flour and baking powder together and set aside.
  3. Cream butter and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
  4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
  6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
  7. Whip whipping cream, the remaining 1 cup of the sugar, and 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
See also  Best Pan Cake Quotes

Nutritional Information:

Serving Size: 1 slice
Calories: 470
Fat: 26g
Saturated Fat: 16g
Cholesterol: 154mg
Sodium: 133mg
Carbohydrates: 51g
Sugar: 41g
Protein: 8g

Cooking Time:

30 minutes

Equipment:

  • 9×13 inch baking pan
  • Mixing bowls
  • Mixer
  • Fork

Serving Suggestions:

Tres Leche Cake is delicious on its own, but you can also serve it with fresh fruit or whipped cream for an extra special touch.

Variations:

You can add different flavors to the cake by using flavored milks (such as coconut milk or almond milk) or adding spices to the batter (such as cinnamon or nutmeg).

Substitutions:

If you don’t have heavy whipping cream, you can use whipped topping instead. You can also substitute the all-purpose flour for gluten-free flour if needed.

Storage:

Store Tres Leche Cake in the refrigerator for up to 3 days. Be sure to cover it with plastic wrap or foil to prevent it from drying out.

Tips:

  • Make sure to poke enough holes in the cake so that the milk mixture can absorb properly.
  • Let the cake cool completely before pouring the milk mixture on top.
  • Whip the cream until it’s thick enough to spread on top of the cake, but be careful not to over-whip it.

Frequently Asked Questions:

  • Can I use a different type of milk?
  • Yes, you can use any type of milk you prefer. Just keep in mind that it may affect the flavor and texture of the cake.

  • Can I make this cake ahead of time?
  • Yes, you can make the cake a day ahead and store it in the refrigerator. Just add the whipped cream right before serving.

  • Can I freeze Tres Leche Cake?
  • It’s not recommended to freeze this cake, as the milk mixture may not absorb properly after thawing.

See also  Delicious Cake Recipe With Strawberry Filling

Recipe 2: Chocolate Tres Leche Cake

Ingredients:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup unsalted butter, softened
  • 1 cup white sugar
  • 5 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
  2. Sift flour, baking powder, and cocoa powder together and set aside.
  3. Cream butter and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
  4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
  6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
  7. Whip whipping cream, the remaining 1 cup of the sugar, and 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Nutritional Information:

Serving Size: 1 slice
Calories: 490
Fat: 27g
Saturated Fat: 16g
Cholesterol: 157mg
Sodium: 135mg
Carbohydrates: 54g
Sugar: 44g
Protein: 8g

Cooking Time:

30 minutes

Equipment:

  • 9×13 inch baking pan
  • Mixing bowls
  • Mixer
  • Fork

Serving Suggestions:

You can serve Chocolate Tres Leche Cake with fresh berries or chocolate shavings for an extra special touch.

Variations:

You can add different flavors to the cake by using flavored milks (such as chocolate milk) or adding spices to the batter (such as chili powder or cayenne pepper).

See also  Easy and Quick to Cook Tasty Chocolate cake in a mug

Substitutions:

If you don’t have heavy whipping cream, you can use whipped topping instead. You can also substitute the all-purpose flour for gluten-free flour if needed.

Storage:

Store Chocolate Tres Leche Cake in the refrigerator for up to 3 days. Be sure to cover it with plastic wrap or foil to prevent it from drying out.

Tips:

  • Make sure to use unsweetened cocoa powder for the best flavor.
  • Let the cake cool completely before pouring the milk mixture on top.
  • Whip the cream until it’s thick enough to spread on top of the cake, but be careful not to over-whip it.

Frequently Asked Questions:

  • Can I use a different type of milk?
  • Yes, you can use any type of milk you prefer. Just keep in mind that it may affect the flavor and texture of the cake.

  • Can I make this cake ahead of time?
  • Yes, you

Share this post: