Recipes for "tres leches cake"

Make the cake: Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch springform pan with floured cooking spray.

Beat 3/4 cup sugar and egg yolks in a mixing bowl with an electric mixer until light in color and doubled in volume. Stir in flour, milk, baking powder, and vanilla.

Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, continuing to beat until medium peaks form. Fold 1/3 of the egg white mixture into the egg yolk mixture to lighten it. Fold in remaining egg whites, then pour batter into the prepared pan.

Bake in the preheated oven until a cake tester inserted into the middle comes out clean, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Loosen the edges with a knife, then remove the sides. Let cake cool completely on the wire rack, about 20 more minutes.

Invert cake onto a deep serving plate and remove the pan bottom. Pierce the cake all over with a two-pronged meat fork or a cake tester.

Make the filling and topping: Mix condensed milk, evaporated milk, and 1/4 cup whipping cream together in a bowl. Measure 1 cup milk mixture and refrigerate for another use. Slowly pour remaining milk mixture over the cake until absorbed.

Pour remaining whipping cream into a chilled glass or metal bowl. Beat with an electric mixer until it thickens and reaches spreading consistency. Spread whipped cream over cake and garnish with cherries.

If not serving immediately, refrigerate until ready to serve.

1. Preheat oven to 350 degrees F. Butter an 8×8 inch square baking pan.

2. In a large bowl, whisk together the egg yolks, melted butter, milk, and vanilla. Whisk in the flour, 1/4 cup sugar, the baking powder, 1/4 teaspoon cinnamon, and the salt. The batter will be very thick.

3. In a separate bowl, using an electric mixer, whip the egg whites on medium speed until frothy, about 2 minutes. Add 2 tablespoons of sugar, a little at a time, and continue beating until the whites are glossy and stiff peaks form, another 3 to 5 minutes. Fold about 1/4 of the whipped egg whites into the yolk mixture to loosen it. Gently fold in the remaining egg whites.

4. Transfer the batter to the prepared pan, spreading it in an even layer. Bake 15-18 minutes, until the center is no longer jiggly. Remove from the oven and let sit 10 minutes. Let cool 15 or so minutes.

5. Meanwhile, make the glaze. In a medium bowl, whisk together the rice milk, coconut milk, sweetened condensed milk, 1/2 teaspoon cinnamon, and rum (if using).

6. Use a fork to poke holes all over the top of the warm cake. Pour the milk mixture evenly over the cake. Cover and chill cake for at least 4 hours or overnight (or up to 3 days).

7. No more than 4 hours before serving, whip the cream and powdered sugar together using an electric mixer on medium-high speed until soft peaks form, 2 to 3 minutes. Divide the whipped cream in half. Stir the instant coffee and Kahlúa into half of the whipped cream. Dollop both the plain cream and coffee cream over the cake and gently spread, swirling the two together. Sprinkle with more cinnamon. Serve and enjoy!

1. Preheat the oven to 350 degrees F. Grease a 10 inch bundt pan.

2. In a large bowl, beat together the butter, sugar, vanilla, eggs, and milk until fully incorporated. Add the flour, baking powder, baking soda, and salt and mix on low-speed until just combined, being sure the batter is completely mixed.

3. Spoon half the batter into the prepared pan. Gently dollop the softened cream cheese over the batter and spread in an even layer. Sprinkle the shredded coconut over top the cream cheese. Spoon the remaining batter over the cream cheese, carefully spreading in an even layer. Transfer to the oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let cool 15  minutes.

3. Spoon half the batter into the prepared pan. Gently dollop the softened cream cheese over the batter and spread in an even layer. Sprinkle the shredded coconut over top the cream cheese. Spoon the remaining batter over the cream cheese, carefully spreading in an even layer. Transfer to the oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Let cool 15  minutes.

4. Meanwhile, make the glaze. In a medium bowl, whisk together the coconut milk, sweetened condensed milk, cinnamon, and coconut rum, if using. If the glaze seems thick, add coconut milk to thin.

5. Pierce holes in the top of the cake with a skewer, inserting about halfway through the cake. Slowly drizzle 1/4 of the glaze evenly over cake. Let stand 15 minutes. Invert onto a cake plate with edges and poke holes around the top of the cake. Drizzle with the remaining glaze. Cover and place in the fridge for a couple of hours or up to overnight. Before serving, drizzle any glaze sitting on the plate over the cake. Slice and serve.

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10x15-inch baking dish with shortening.

Beat together cake mix, cold water, eggs, oil, and 1 teaspoon vanilla in a large bowl with an electric mixer until very smooth, scraping down the sides of the bowl as needed. Pour batter into the prepared baking dish. Smooth the top, shake the dish, and tap lightly on the counter 2 or 3 times to eliminate air bubbles.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 22 minutes. Let cake cool in the dish for at least 30 minutes. Poke holes all over cake with a bamboo skewer or the handle of a wooden spoon.

Whisk together condensed milk, evaporated milk, and half-and-half in a large bowl until well combined; slowly pour milk mixture all over the top of cake and allow to soak in. Wrap cake with plastic wrap and refrigerate for at least 3 hours to overnight.

Beat together cream, sugar, and remaining 1/2 teaspoon vanilla in a medium bowl with an electric mixer until fluffy; spoon over cake slices to serve.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

Beat cake mix, chocolate milk, canola oil, eggs, and espresso powder together in a large bowl with an electric hand mixer on a low speed until dry ingredients are moistened. Increase speed to medium and continue beating another 2 minutes; pour into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove cake from the oven and allow it to cool in the pan until it is no longer hot to the touch. While the cake is still warm, poke lots of holes all over the cake with a small skewer or a fork.

Whisk sweetened condensed milk, half-and-half, evaporated milk, and 3 tablespoons cocoa powder together in a bowl until cocoa is mostly incorporated into the liquid; slowly pour chocolate milk mixture evenly over cake. Allow cake to cool completely as liquid soaks into it.

Sift confectioners' sugar and cocoa powder together in a bowl.

Beat heavy whipping cream in a stand mixer on medium speed for about 1 minute. While continuing to mix, add sugar-and-cocoa mixture to cream in 2 batches, allowing the first to incorporate before adding the second. Increase mixer speed to medium-high; beat until soft peaks form and the cream is thickened and spreadable. Spread chocolate whipped cream on cake to serve.

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.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

Cream 1 1/2 cup sugar and unsalted butter in a large bowl until mixture is fluffy and pale yellow, 3 to 5 minutes. Mix 6 egg yolks into the butter mixture, stirring in each one before adding the next. Whisk flour, baking powder, baking soda, and salt in a separate bowl; gradually stir the flour mixture into the egg yolk mixture, alternating with 1 1/2 cup milk, to make a smooth batter. Stir in almond extract.

Beat 6 egg whites with cream of tartar in a bowl with an electric mixer until frothy; gradually beat in 2 tablespoons sugar until the egg whites form stiff peaks. Gently fold the egg white mixture into the batter, retaining as much volume as possible. Pour the cake batter into prepared baking pan.

Bake in preheated oven until a toothpick inserted into the middle of the cake comes out clean, 35 to 45 minutes. Cool cake completely in pan on a rack.

Whisk sweetened condensed milk, evaporated milk, and 2 tablespoons whole milk in a bowl. Use a large fork or skewer to poke holes all over the cake; pour the three-milk mixture over the cake.

Beat cream with 1/4 cup sugar and 1 teaspoon vanilla extract until the whipped cream holds stiff peaks. Top the cake with whipped cream; refrigerate until cold, at least 1 hour. Refrigerate leftovers. Cake is better a day or two after making.

Preheat the oven to 350 degrees F. Grease an 8x8x2-inch baking dish; line the bottom with a parchment paper square.

In a small bowl, whisk the flour, baking powder, cinnamon, and salt. In a medium bowl, using an electric mixer on high speed, beat the sugar and eggs until very light and fluffy, 5 to 7 minutes. Add half of the dry ingredients. Beat on low speed just to blend. Beat in the milk, then the remaining dry ingredients, just until blended. Transfer to the cake pan; smooth the top.

Bake until the top springs back when pressed and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack for 15 minutes.

In a medium bowl, whisk 1 1/4 cups Baileys, 1 cup cream, evaporated milk, and vanilla. Using a skewer, poke lots of holes all over the cake, all the way to the bottom. Pour half of the Baileys mixture over the cake and let stand for 10 minutes. Pour the remaining Baileys mixture over and let cool completely. Cover and refrigerate for at least 8 hours and up to 2 days.

Run a knife around the edge of the pan. Place a plate on top of the pan; carefully invert the cake onto the plate; remove the parchment paper.

In a medium bowl, beat the cream cheese and sugar until smooth. Beat in the remaining 1/4 cup Baileys Red Velvet. Beat in the remaining 1 cup cream until firm peaks form. Spoon on top of the cake. Top with strawberries.

Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch springform pan.

Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Clean beaters.

Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow. Fold egg yolks into egg white mixture using a spatula. Sift in flour and carefully fold into the batter; mix in zest of 1 lime. Pour batter into the prepared springform pan.

Bake in the preheated oven until edges pull away from the sides of the pan, about 30 minutes. Turn off oven but keep cake in the closed oven for an additional 20 minutes.

Prepare the '3 milks' while cake is resting in the oven. Combine condensed milk, evaporated milk, 1 cup heavy cream, and amaretto liqueur in a blender; blend until well combined.

Remove the cake from the springform pan and and place on a serving plate. Pierce the cake several times across the top with a fork. Pour the '3 milks' mixture over the cake. Refrigerate cake until cool and milk mixture has soaked in, about 1 hour.

Beat 1 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Garnish the top of the cake with whipped cream, peach slices, and 1 teaspoon lime zest.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish and dust with flour.

Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form and sugar is completely dissolved.

Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow and creamy. Fold into egg whites until incorporated.

Mix together flour and baking powder in a small bowl until well combined. Fold into egg mixture until incorporated; mix in lime zest. Pour batter into the prepared baking dish.

Bake in the preheated oven until lightly golden, about 30 minutes. Turn off the oven and keep cake in the oven for 15 minutes more.

Mix together condensed milk, evaporated milk, and heavy cream in a medium bowl until well combined.

Poke cake several times across the top with a fork. Pour milk mixture over cake. Refrigerate for 1 hour to allow milk mixture to soak in. Spread dulce de leche on top.

For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.

Whisk together the flour, baking powder and salt in a large mixing bowl.

Cream the butter and sugar with an electric mixer on high until it turns pale yellow. Mix in the eggs and almond extract. Slowly incorporate the dry ingredients into the wet ingredients until fully combined – avoid over-mixing. Fold in drained cherries. Pour into the prepared pan and evenly spread the batter out.

Bake until the cake is has cooked through, 25 to 30 minutes. Cool slightly, then pierce the surface of the cake with a fork several times, especially the edges.

Combine the heavy cream, evaporated milk and condensed milk in a small bowl or pitcher. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture.

For the icing: Whip heavy cream until slightly fluffy, then add sugar and almond extract. Spread it evenly over the top of the soaked cake. Top with toasted almonds.

Refrigerate for at least 2 hours or until ready to serve.

Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with paper liners.

Beat eggs and 1/3 cup white sugar together in a bowl using an electric mixer until pale and fluffy; mix in milk and 1 dash vanilla extract. Whisk cake flour, baking powder, and salt together in a separate bowl; stir into egg mixture.

Beat egg whites and cream of tartar together in a separate bowl using an electric mixer until soft peaks form. Gradually add remaining sugar to egg whites mixture and beat until mixture is glossy and firm. Fold egg whites mixture into flour mixture until batter is just mixed. Spoon batter into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 15 minutes. Cool slightly.

Mix evaporated milk, 1/2 cup cream, sweetened condensed milk, and 1 dash vanilla extract together in a bowl. Prick holes into the cupcakes and spoon 4 to 5 spoonfuls milk mixture over each cupcake.

Beat cream cheese, 2 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth. Add 1/4 cup cold cream and beat until stiff peaks form. Spread frosting onto each cupcake.

Preheat the oven to 350 degrees F (180 degrees C). Spray an 11x13-inch baking pan with nonstick cooking spray. Set aside.

For cake, beat eggs until frothy in a large bowl. Gradually beat in white sugar; beat on high speed until very thick and lemon-colored, about 5 minutes. Beat in water and vanilla on low speed. Gradually add flour, baking powder, and salt, then beat until batter is smooth. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 28 to 35 minutes. Cool for 1 hour on a wire rack.

Poke holes into the top of the cooled cake with a skewer. Pour horchata over cake. Cover and refrigerate overnight.

Beat cream with confectioner’s sugar until it holds peaks. Spread over chilled cake. Sprinkle with cinnamon.

Preheat oven to 350 degrees F and place rack in the center of the oven. Line a 9x13 inch baking pan with Reynolds Wrap® Non-Stick Foil and set aside.

Combine the flour, baking powder and salt in a medium bowl and set aside.

Whip together the egg whites in the bowl of an electric stand mixer fitted with a whisk attachment. Add the cream of tartar and whip until soft peaks form, about 5 to 7 minutes. Remove the egg whites to a separate bowl.

Beat the egg yolks in the mixing bowl using a paddle attachment until thick and pale in color. Add the granulated sugar and beat on high for about 5 minutes, until very thick and ribbons fall when you lift the paddle attachment. Stir in the vanilla extract, almond extract and milk until smooth. Add the flour mixture and stir until just combined.

Fold in the egg whites, in three increments, making sure to thoroughly incorporate the whites but try not to over-mix.

Pour batter into prepared baking pan and bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely on a wire rack.

Whisk together the three milks in a medium bowl. Whisk in the rum and vanilla extract. Using a wooden skewer, poke holes all throughout the cooled cake. This will allow for the milk mixture to seep in. Pour the milk evenly over the cake. Cover with Reynolds Wrap® Non-Stick Foil and allow to chill in the fridge for about 3 hours or overnight.

Whip together the heavy cream along with the powdered sugar, salt and vanilla extract until soft peaks form. Spread the whipped cream over the chilled cake. Decorate with sprinkles and cherries. Slice generously and enjoy!

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Stir together yellow cake mix, water, eggs, and vegetable oil in a large bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Stir in crushed pineapple until incorporated. Pour batter into the prepared baking dish.

Bake in the preheated oven until the top is lightly browned and a toothpick inserted into the center of cake comes out clean or with moist crumbs, 30 to 40 minutes. Remove cake from the oven.

Whisk together cream of coconut and milk in a medium bowl until smooth; pour mixture over hot cake. Allow cake to cool thoroughly.

Whip together heavy cream and sugar in a separate bowl using an electric mixer until soft peaks form. Frost the top of cake with whipped cream and sprinkle with toasted coconut.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x12-inch baking dish.

Separate 5 eggs. Beat egg whites in a large bowl. Add 1 cup sugar slowly to egg whites, beating constantly. Add yolks one at a time, beating well after each addition. Stir in 1 teaspoon vanilla. Sift flour over egg mixture and stir until well combined. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutess. Allow to cool completely.

Blend together sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour over cooled cake.

Beat 3 egg whites in a clean mixing bowl to soft peaks. Gradually add remaining 1 cup sugar and continue beating until stiff meringue forms. Stir in remaining 1 teaspoon vanilla.

Spread meringue frosting over cake.

Preheat the oven. Brush the inside of a 9x13x3-inch cake pan with a thin layer of the melted butter.

Place 1/2 cup of the granulated sugar into an oven-safe container and let the sugar warm in the oven as it’s heating up. Warm sugar helps give the egg yolks more volume when you whip them.

Using a hand or stand mixer, whip the egg yolks, the warmed sugar, and the vanilla extract together on medium-high speed until the egg yolks have doubled in volume and are a very pale yellow color. This should take about 5 minutes. Set the bowl aside.

In a separate, very clean bowl with clean beaters, whip together the egg whites and the salt on medium-high speed until the whites are foamy.

Once the whites look foamy, gradually add the remaining 1/4 cup plus 1 tablespoon of sugar to the egg whites. Continue whipping until the whites are stiff and glossy, about 4 1/2 minutes. The whites should stand up with a peak that folds over just slightly when the beaters are pulled from their surface.

Working quickly to prevent the eggs from deflating, sift half of the cake flour into the bowl with the yolks. Use a wide rubber spatula to gently fold the flour into the yolks. Once the flour has been incorporated, fold in half of the egg whites gently so as not to deflate the eggs. Repeat again with the remaining flour and whites.

Fill the prepared cake pan with the cake batter and use an offset spatula to spread the batter evenly into the pan. Gently tap the pan against the countertop a couple of times to release any air bubbles that may be trapped in the batter.

Bake until the top is golden brown and springs back quickly when pressed with your fingertip, about 15 minutes. Allow the cake to cool completely in the pan, or turn it out onto a deep, rimmed serving platter.

In a large pitcher or bowl, combine the 3 milks, the brandy (if using), and the vanilla extract. Whisk together until combined.

Once the cake has cooled, use a toothpick or the tines of a fork to poke small holes all over the cake. Pour the milk mixture over the cake, covering it entirely. Don’t worry if it seems to be a lot; the cake will soak up virtually all of the milk as it sits.

Cover the cake with plastic wrap and refrigerate for 3 hours or up to 24 hours.

In a large mixing bowl, whip the heavy cream with an electric hand mixer on medium-high speed. Once the beaters begin to leave ribbons in the cream, stop the mixer and then add the vanilla extract and the powdered sugar.

Increase the speed to high, and whip until the cream is thick and holds its shape when the beaters are removed, roughly 5 to 7 minutes.

Spread the whipped cream in an even layer over the top of the cake using an offset spatula. Sprinkle with a liberal dusting of ground cinnamon.

Refrigerate the cake up to three hours until ready to serve. Cut into 12 squares. Enjoy up to 3 days after preparation—keep it refrigerated.