I was never one for the traditional cake. I always wanted an ice cream cake, or a cannoli cake, or a lava cake. Regular cake just always seemed to dry and mundane. That is until I stumbled upon my first Tres Leches Cake. Moist, flavorful, delicious, and simply right up may alley. Well recently I thought, “Why only have this special treat when I go out?” And so I set to work to create my perfect Tres Leches Cake recipe… And I did! I put my own twist on this classic Brazilian dessert, and instead of simply a vanilla cake with whipped frosting, I make a citrusy Orange-Vanilla cake with Cherry Whipped Cream. Don’t worry, even if you are not a baker, just follow these instructions and you will be fine… in fact, you will be the talk of the party! (like I was this past Easter when I made it)
Alright, so here goes…. First the Ingredients:
- For the cake:
- Vegetable oil
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 4 ounces of room temperature, unsalted butter
- 1 cup sugar (fill the measuring cup a little of the brim on this one 😉 If you like it sweet )
- 5 whole eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons orange extract
- 1 tsp lemon juice
- For the glaze (aka The Three Milks or Tres Leches):
- 1 (12 ounce) can of evaporated milk
- 1 (14 ounce) can of sweetened condensed milk
- 1 cup half and half
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 1 teaspoon lemon juice
- For the Whipped Cream
- 2 cups heavy cream
- 1 cup sugar (again, fill it a little over the brim)
- 1 teaspoon vanilla extract
- 3 tablespoons cherry juices (juice from a jar of maraschino cherries)
- Top of the cake
- 1 lemon (for zesting)
- 1 jar maraschino cherries
There you have it. Now that you have all of the ingredients, let’s put this bad boy together. Starting with the cake batter:
- Preheat the oven to 350 degrees F.
- Lightly oil and flour a 13″x9″ metal pan.
- Using the paddle attachment of a stand mixer, beat the butter on medium speed for about a minute until fluffy.
- Decrease the speed to medium-low, and gradually add the sugar.
- Add one egg at a time, allowing it to mix thoroughly before adding the next egg.
- Add the vanilla extract, orange extract, and lemon juice.
- In a separate bowl, whisk together your flour, baking soda, and salt.
- Add 1/3 of the flour mixture to the stand mixer at a time, allowing the ingredients to mix before adding the next batch.
- Pour the batter into the prepared baking pan.
- Bake on the middle rack of the oven for 20-25 minutes, until lightly golden brown.
- Remove from oven and set aside and let cool for about 5 minutes.
While the cake is cooling, it is time to make the glaze! Here goes:
- Whisk together the evaporated milk, sweetened condensed milk, half and half, vanilla extract, orange extract, and lemon juice.
- Take the baked and cooled cake and using toothpicks or a fork, perforate (poke) the cake to create tiny little points for the glaze to seep through.
- Pour the glaze on top of the cake. (this will look like it might overflow, but it won’t)
- Let the cake sit until the glaze has soaked in and then cover with plastic wrap and refrigerate overnight (or for at least 6 hours, overnight is better)
Finally, now that the cake has sat and absorbed all that moist goodness, it is time to make the whipped cream:
- In the bowl of a stand mixer, using the whisk attachment, whisk together on medium-low the heavy cream, sugar, vanilla, and cherry juice.
- As stiff peaks begin to form, increase the speed and whisk until thick.
- Spread the whipped cream over the cake.
- Place cherries on top of the whipped cream as desired.
- Zest your lemon, and sprinkle the zest over the cake.
That’s it! Now let’s take a gander at how it looks 🙂
Then simply enjoy it with your friends, family, coworkers, or whoever else you want to impress until it looks more like this:
I hope you all enjoy this delectable dessert as much as I do. Until next time, this is MaurPowerFoodie signing off.