Tuesday, April 30, 2013

tres leches layer cake

These girls at my school have this thing. They caption their photos with this saying. They name their albums with this saying. They constantly repeat this saying and the rest of us don't get it. I don't really mind but I do. They constantly say "Preforming live gives us a rush." I don't really get it but ok. If it wasn't true, it would be even weirder. Thank goodness it's true.
It's actually so true.
Between theatre the past few weeks and runways, I feel like I'm always on the stage. And it feels kinda good if I'm going to be honest. Hearing an audience laugh or cry with you. The flashbulbs at the end of a runway. The glamorous people whispering as you strut down the runway in the cutting edge duds. It's sounds more glamorous than it is. It's a tough job, but it all becomes worth it in those two seconds when you're standing at the edge of the platform and nothing is going through your mind. It all gets kinda clear.
After a 12 hour day at work, my hair is crunchy with product, rinsing all the makeup off my face and pulling heels off my sore sore feet, all I need is something to pull me back down to earth.
tres leches cake is the way to go.
I was a bit cautious because I've had issues with sponge cake before.. que cracked roulade... well i tried
thank goodness it went without a hitch!

The cake baked up moist and light and sticky.
Then i poured it with that lovely mixture of condensed milk, evaporated milk and heavy cream.
You let it soak in all nice. Stack up your layers with cinnamon whipped cream and then you lovingly cut yourself a slice.

 Tres Leches Cake makes a 2-layer 9in cake {adapted from pioneer woman}
1 cup ap flour 
1-1/2 tsp baking powder
1/2 tsp salt
5 eggs
1 cup of sugar- divided 
2 tsp vanilla
1/3 cup milk

Milky Creamy Stuff:
1 can of condensed milk
1 can of evaporated milk
1/4 cup heavy cream

Whipped Cream Frosting:
1 cup heavy cream
1/4 cup granulated sugar
1/2 tsp cinnamon

Preheat the oven to 350 degrees and heavily grease 2-9 inch cake pans. 
Sift the flour, baking powder and salt together in a large bowl.
Separate your whites and yolks into separate bowls. 
Beat the whites until foaming. Add a 1/4 cup of granulated sugar and continue beating until stiff peaks form. Set aside.
Either quickly washer your beater or use a separate bowl. Beat the yolks with the remaining 3/4 cup of sugar until doubled in volume and lighter in color. They should get all fluffy and nice. Gently mix in the mix and vanilla. 
Use a light hand to combine the yolks with the dry ingredients. When there are just a few streaks of flour remaining, at in half the whites. Softly fold until combined smoothly. Add the remaining whites and stir until just combined. 
Divide into pans and smooth the tops. Bake until lightly golden on the top and just springy to the touch. I baked mine on convection and it only needed 15 minutes. If you use it on regular kine oven settings, then it should take about 25 minutes.
Rotate the pans after 10 minutes to ensure even cooking. 
Remove pans from the oven and cool for 5 minutes. Flip onto two lightly greased plate and let cool briefly.
While they cool, stir together all the milky mixture ingredients. This is where the cake gets it's personality. 
Poke holes in the top of the cake with the prongs of a fork and begin pouring the mixture over the cakes. Let it soak in before adding more. ***
Stack one layer on a cake plate. 
Whip your cream with the sugar and cinnamon until it hold medium stiff peaks. Spread half on the first cake layer. Stack with the second cake layer. Add the remaining whipped cream. Sprinkle with extra cinnamon and serve.

***You will not use all the milky mixture, just toss the rest***


  1. Looks so fluffy, moist, and heavenly! (:

  2. I want this! It looks so fluffy, delicious, and drool worthy. And so pretty! Love that you made it two layered. Need to try this! Pinned.

    -Rachel @ Bakerita.com

  3. Your cake looks amazing! We would love to have you share your recipe on our new sister site - MyRecipeMagic.com. It's a recipe sharing community with so many features for bloggers. We hope you'll stop by! http://myrecipemagic.com/home/recipes

  4. Hello, How do I stack without breaking cake layers? Should I pour milk mixture over top of one layer on serving dish, then frost with whip cream then put other layer on top, then put milk mixture over the top of that one while it is on top of other cake layer and frosting? I just want to do this correctly without breaking the cake. Have made in past and cake layers break apart Maybe your recipe will not do this. Thank you for your time/Mary

  5. I just found your blog today and could not be happier! I definitely want to try this recipe.