White Tres Leches Cake
Ingredients
- cooking spray with flour
- 1 (15.25 ounce) package white cake mix
- 1 ½ cups all-purpose flour
- 5 large eggs
- 1 cup white sugar
- 1 cup milk
- ⅔ cup canola oil
- 11/2 teaspoons vanilla extract, divided
- 1 teaspoon baking powder
- 2 (5 ounce) cans evaporated milk
- 1 (10 ounce) can sweetened condensed milk
- 6 tablespoons heavy whipping cream
- ⅛ teaspoon coconut extract
- 2 cups heavy whipping cream
- 1 (3.5 ounce) package instant vanilla pudding mix
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Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Coat two 9-inch round cake pans with cooking spray.
- Combine cake mix, flour, eggs, sugar, milk, canola oil, 1 teaspoon vanilla extract, and baking powder in a large bowl until thoroughly blended; pour into the prepared cake pans.
- Bake in the preheated oven until lightly browned and a toothpick inserted into centers comes out clean, 40 to 50 minutes. Cool cakes in pans about 10 minutes, then remove from pans. Place on wire racks to cool completely.
- Whisk evaporated milk, sweetened condensed milk, 6 tablespoons cream, remaining 1/2 teaspoon vanilla extract, and coconut extract in a bowl until smooth; refrigerate tres leches mixture.
- Beat 2 cups cream and pudding mix together in a separate bowl with an electric mixer until soft peaks form, 3 to 5 minutes; refrigerate mousse filling.
- Level cake by lightly cutting off a thin layer of each cake top using a long serrated knife. Place cakes, leveled-sides up, on pieces of waxed paper. Poke holes all over cakes with a skewer. Slowly pour tres leches mixture over cakes, about 1/2 cup at a time, waiting until mixture has soaked in before adding more. Wrap cake layers in plastic wrap; refrigerate until chilled, at least 4 hours.
- Unwrap one cake layer; place onto a serving platter, leveled-side up. Top cake with mousse filling. Gently place second cake layer over filling, leveled-side down. Refrigerate leftovers.
Source
Original recipe: View Original