Augusts’ Cake: Johnny C’s Tres Leches Cake
Tres Leches Cake
Recipe from Southern Cakes by Nancie McDermott
Cake
3 cups all purpose flour
1 tbsp plus 1 tsp baking powder
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup milk
Three Milk Sauce
1½ cups milk
½ cup sweetened condensed milk
One 12ounce can evaporated milk
1 tbsp grated lime zest
Garnish
Sweetened whipped cream for garnish (optional)
Fresh fruit, such as kiwi or berries for garnish (optional)
Cake Method
Preheat the oven to 350F. Grease and flour a 13 by 9inch pan. In a medium bowl, combine the flour and baking powder and stir with a fork to mix well.
In a large bowl, combine the butter and sugar and beat with a mixer at high speed to mix well. Add the eggs one by one, beating well each time and stopping to scrape down the bowl now and then until the mixture is light, fluffy and smooth.
Add one third of the flour mixture and then half the milk, beating at low speed each time just until the flour or milk disappears into the batter. Add another third of the flour, the remaining milk and then remaining flour in the same way.
Pour the batter into the prepared pan and bake for 35 – 40 minutes, until the cake is golden brown, springs back when touched lightly in the centre and begins to pull away from the sides of the pan.
While the cake bakes, make the sauce. (You want the cakes to still be warm when you add the sauce)
Three Milk Sauce
Combine the milk, sweetened condensed milk, and evaporated milk a medium saucepan. Heat gently over medium heat, stirring often until the mixture forms a smooth, steaming hot sauce. Do not let it come to the boil. Allow to cool for 10 minutes before using.
To Finish
Cool the cake in the pan on a wire rack for 10 minutes. Sprinkle the lime zest over the cake. Punch holes with a toothpick in the top of the cake, about 1 inch apart.
Slowly pour the warm milk sauce over the warm cake, in stages, stopping to let the cake absorb the sauce before adding more. You may not need it all. You can add more later if needed.
Let the cake stand for 1 hour. Cover and refrigerate, allowing the cake to come to room temperature before you serve it. Cut into squares and serve right from the pan. Garnish with sweetened whipped cream and fresh fruit if desired.
Chocolate Tres Leches Cake adapted from Southern Cakes
Adapted from this Original Recipe
Cake:
•1 cup + 2 Tbsp. all-purpose flour
•6 Tbsp. cocoa powder
•2 teaspoon baking powder
•1/2 cups (1 stick) unsalted butter, softened
•1 cup sugar
•2 eggs
•1/2 teaspoon vanilla extract
•1/2 cup milk
Three Milks:
•1 cup milk
•1 cup evaporated milk
•1/3 cup sweetened condensed milk
•1 oz. melted chocolate or chocolate syrup (optional)
Cake: Preheat oven to 350 degrees F. Grease and flour 8x8-inch pan.
In a medium bowl, combine the flour, cocoa and baking powder and stir with a fork to mix.
In a large bowl, combine the butter and sugar and beat with a mixer at high speed to mix well.
Adds the eggs one at a time, beating well each time and stopping to scrape down the bowl now and then until the mixture is light, fluffy and smooth. Add the vanilla.
Add one third of the flour mixture and then half the milk, beating at low speed each time just until the flour or milk disappears into the batter. Add another third of the flour and the remaining milk, then the remaining flour in the same way.
Pour the batter into the prepared pan and bake for 35-40 minutes (mine took 40 mins), until the cake is golden brown, springs back when touched lightly in the center and begins to pull away from the sides of the pan.
While the cake bakes, make the milk sauce. You want the cake to still be warm when you add the milk mixture.
Milk Sauce: Combine the milk, sweetened condensed milk, evaporated milk and the semisweet chocolate or chocolate syrup (if using) in a medium saucepan. Heat gently over medium heat, stirring often until the mixture forms a smooth, steaming hot sauce. Do not let it come to a boil.
Allow to cool for 10 minutes before using.
To Finish: Cool the cake in the pan on a wire rack for 10 minutes. Poke holes with a toothpick all over the cake.
Slowly pour the warm milk sauce over the warm cake, in stages stopping to let the cake absorb the sauce before adding more. You may not need it all but you can add more later if you need it.
Let the cake stand at room temperature for one hour before covering and refrigerating. (I let it chill overnight, but a few hours is plenty). Top with cocoa whipped cream (recipe below) and serve it straight from the pan.
Cocoa Whipped Cream
•1 cup heavy cream
•2 Tablespoons sugar
•2 Tablespoons cocoa powder
In a medium bowl, combine heavy cream, sugar and cocoa powder. Mix at medium speed til creamy and fluffy, but don't overbeat or you'll be left with a curdled mess.
Top the cooled tres leches cake with the sweetened cocoa cream. Serve with fruit if desired.
Tres Leches Cake
Recipe from Southern Cakes by Nancie McDermott
Cake
3 cups all purpose flour
1 tbsp plus 1 tsp baking powder
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup milk
Three Milk Sauce
1½ cups milk
½ cup sweetened condensed milk
One 12ounce can evaporated milk
1 tbsp grated lime zest
Garnish
Sweetened whipped cream for garnish (optional)
Fresh fruit, such as kiwi or berries for garnish (optional)
Cake Method
Preheat the oven to 350F. Grease and flour a 13 by 9inch pan. In a medium bowl, combine the flour and baking powder and stir with a fork to mix well.
In a large bowl, combine the butter and sugar and beat with a mixer at high speed to mix well. Add the eggs one by one, beating well each time and stopping to scrape down the bowl now and then until the mixture is light, fluffy and smooth.
Add one third of the flour mixture and then half the milk, beating at low speed each time just until the flour or milk disappears into the batter. Add another third of the flour, the remaining milk and then remaining flour in the same way.
Pour the batter into the prepared pan and bake for 35 – 40 minutes, until the cake is golden brown, springs back when touched lightly in the centre and begins to pull away from the sides of the pan.
While the cake bakes, make the sauce. (You want the cakes to still be warm when you add the sauce)
Three Milk Sauce
Combine the milk, sweetened condensed milk, and evaporated milk a medium saucepan. Heat gently over medium heat, stirring often until the mixture forms a smooth, steaming hot sauce. Do not let it come to the boil. Allow to cool for 10 minutes before using.
To Finish
Cool the cake in the pan on a wire rack for 10 minutes. Sprinkle the lime zest over the cake. Punch holes with a toothpick in the top of the cake, about 1 inch apart.
Slowly pour the warm milk sauce over the warm cake, in stages, stopping to let the cake absorb the sauce before adding more. You may not need it all. You can add more later if needed.
Let the cake stand for 1 hour. Cover and refrigerate, allowing the cake to come to room temperature before you serve it. Cut into squares and serve right from the pan. Garnish with sweetened whipped cream and fresh fruit if desired.
Chocolate Tres Leches Cake adapted from Southern Cakes
Adapted from this Original Recipe
Cake:
•1 cup + 2 Tbsp. all-purpose flour
•6 Tbsp. cocoa powder
•2 teaspoon baking powder
•1/2 cups (1 stick) unsalted butter, softened
•1 cup sugar
•2 eggs
•1/2 teaspoon vanilla extract
•1/2 cup milk
Three Milks:
•1 cup milk
•1 cup evaporated milk
•1/3 cup sweetened condensed milk
•1 oz. melted chocolate or chocolate syrup (optional)
Cake: Preheat oven to 350 degrees F. Grease and flour 8x8-inch pan.
In a medium bowl, combine the flour, cocoa and baking powder and stir with a fork to mix.
In a large bowl, combine the butter and sugar and beat with a mixer at high speed to mix well.
Adds the eggs one at a time, beating well each time and stopping to scrape down the bowl now and then until the mixture is light, fluffy and smooth. Add the vanilla.
Add one third of the flour mixture and then half the milk, beating at low speed each time just until the flour or milk disappears into the batter. Add another third of the flour and the remaining milk, then the remaining flour in the same way.
Pour the batter into the prepared pan and bake for 35-40 minutes (mine took 40 mins), until the cake is golden brown, springs back when touched lightly in the center and begins to pull away from the sides of the pan.
While the cake bakes, make the milk sauce. You want the cake to still be warm when you add the milk mixture.
Milk Sauce: Combine the milk, sweetened condensed milk, evaporated milk and the semisweet chocolate or chocolate syrup (if using) in a medium saucepan. Heat gently over medium heat, stirring often until the mixture forms a smooth, steaming hot sauce. Do not let it come to a boil.
Allow to cool for 10 minutes before using.
To Finish: Cool the cake in the pan on a wire rack for 10 minutes. Poke holes with a toothpick all over the cake.
Slowly pour the warm milk sauce over the warm cake, in stages stopping to let the cake absorb the sauce before adding more. You may not need it all but you can add more later if you need it.
Let the cake stand at room temperature for one hour before covering and refrigerating. (I let it chill overnight, but a few hours is plenty). Top with cocoa whipped cream (recipe below) and serve it straight from the pan.
Cocoa Whipped Cream
•1 cup heavy cream
•2 Tablespoons sugar
•2 Tablespoons cocoa powder
In a medium bowl, combine heavy cream, sugar and cocoa powder. Mix at medium speed til creamy and fluffy, but don't overbeat or you'll be left with a curdled mess.
Top the cooled tres leches cake with the sweetened cocoa cream. Serve with fruit if desired.
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