Tres Leches Cake: Three Times the Awesome.

tres leches

Last month, my boyfriend took me to a Mexican restaurant for my birthday. It was absolutely fabulous – possibly the best Mexican restaurant I’ve ever been to, and I have been to many (too many). From the sangria to the dessert, it was to die for. Here’s a glimpse of the gloriousness:

heaven on a plate.

heaven on a plate.

Anyway, for dessert, we split a slice of Tres Leches Cake. Now, I’ve had this cake before, and always loved it, but this was one especially grand. It was so moist, perfectly sweetened, and wonderfully light all at the same time. It was at this moment I decided I needed to make this cake at home.

Having never made this cake before, I needed to find a good base recipe to start with. I began searching my books and the ‘net, and eventually settled on this one.

I knew going in that my first attempt at this mouth-watering food-coma-inducing dessert was not going to be anywhere near the perfection I had at the restaurant. But you know what? It really did turn out pretty darn good. I started by gathering up the three major players: the milks.

the three musketeers.

the three musketeers.

Next, I made the cake, pretty much exactly as the recipe dictated, except I added the dry mixture in larger amounts that two tablespoons at a time – I pretty much divided it into fourths and added 1/4 at a time. It worked just fine, as you can see.

the canvas.

the canvas.

Next, I poked holes in it, allowed it to cool, than doused it with the milks until it couldn’t take it anymore. (Tip- put a sheet pan below the cake to catch all the excess milk mix when you pour it over the top – it was the best idea EVER and there was literally no milky mess to clean up at all.)

drowning in milk.

drowning in milk.

Next, I whipped up some homemade whipped cream to use as the topping.

whip it good.

whip it good.

Once it was whipped to stiff peaks, I applied it to the cake.

top that.

top that.

For me, this just wasn’t enough. It needed something more. So, I mixed up some cinnamon sugar, and dusted the entire thing with it.

a dust of sweetness.

a dust of sweetness.

The result: a Tres Leches cake that won the hearts of many, and could definitely hang with the best of them.

one of the cool kids.

one of the cool kids.

Now that I have the cake down, my goal is work towards that unforgettable piece of awesome from the restaurant. You know what they say – practice makes perfect. So everyone I know may be enjoying practice cakes for a while. I do believe this is not such a bad thing. 😉

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