If you’ve never had a Tres Leches cake, it’s high time! Tres Leches means “3 milks”. A light, airy sponge cake is soaked overnight in evaporated, sweetened condensed, whole milk and a little rum, then topped with sweetened whipped cream. It’s moist beyond belief! Add your favorite berries or fruit and you’ve got a cake that will delight everyone!
Ingredients:
- 1 cup of cake flour
- 1 tsp of baking powder
- 1/2 tsp of salt
- 1/2 tsp of cinnamon
- 1 cup of whole milk, divided use
- 2 tsp of vanilla extract, divided use
- 6 eggs, separated, room temperature
- 1 1/4 cups of sugar, divided use
- 1 (14 oz) can of sweetened condensed milk
- 1 (5 oz) can of evaporated milk
- 2 Tbs of Rum
- 1 1/2 cups of heavy cream, for topping
- fresh berries for topping
Directions:
Preheat the oven to 350°
Line a 9×13″ baking pan with parchment paper. Mix together the flour, baking powder, salt and cinnamon in a large bowl.
Stir together 1/2 cup of whole milk and 1 tsp of vanilla in a measuring cup.
Beat the egg whites with a mixer at medium speed until soft peaks form.
With the mixer running add in 1 cup of sugar, a little at a time and beat until stiff peaks form, about 8 minutes. Then at low speed, add in the yolks, beat until incorporated.
Add the flour mixture a little at a time, alternating with the milk & vanilla mixture, beat until smooth.
Pour batter into prepared pan and bake for 30 minutes. Cool the cake for 20 minutes on a wire rack then invert. Poke holes all over the cake with a skewer.
In a medium bowl, stir together the condensed milk, evaporated milk, the remaining 1/2 cup of whole milk and the rum, pour over the cake, cover with plastic and refrigerate overnight. The cake will absorb all of the liquid like magic!
When ready to serve, beat the heavy cream with the remaining 1/4 cup of sugar and remaining vanilla at medium speed until stiff peaks form. Spread on the cake to the edges. Slice and top with berries of your choice, kiwi is also delicious. Enjoy!
This cake is ridiculous! It’s the most lemony, moist, luscious, decadent cake in all the land! You could just sprinkle on powdered sugar and be deliriously happy, or you could soak it with lemon syrup and drizzle on lemon buttercream! It is definitely a special occasion indulgence!
Ingredients:
Cake:
- 2 sticks of softened butter
- 3 cups of sugar
- 6 eggs, room temperature
- 1 cup of sour cream
- 3 cups of flour
- 1/2 tsp of baking soda
- 1/2 tsp of salt
- 2 tsp of vanilla
- zest of 2 lemons
- juice of 2 lemons
- 1 tsp of lemon extract
- 1 ( 3 oz box) of lemon pudding
Syrup:
- 1/3 cup of sugar
- 2 Tbs of fresh lemon juice
- 2 Tbs of very hot water
Icing:
- 4 cups of powdered sugar
- 5 Tbs of butter, softened
- 2 Tbs of sour cream
- 2 Tbs of fresh lemon juice
- Milk to thin the icing to drizzling consistency
Directions:
Preheat oven to 325°
Grease and flour a 12 inch Bundt pan. Using a mixer, cream together the butter and sugar til fluffy.
Add in eggs, two at a time, then the sour cream, beat until well combined. In a medium bowl, stir together the flour, baking soda and salt, add it to the wet ingredients a little at a time, beat until well combined.Then add in the vanilla, zest, lemon juice, lemon extract and the pudding, beat until well incorporated.Pour into the prepared bundt pan, bake for 60 – 70 minutes, until a skewer comes out clean. This cake is very moist. While the cake is baking, prepare the syrup, just stir together the sugar, lemon juice and hot water in a small bowl until the sugar is dissolved. Using a skewer, poke lots of holes in the cake (while still in the bundt pan) and pour over the syrup slowly so it can soak in (aim at the holes!) Let the cake cool in the pan, loosen the edges with a knife, cross your fingers and invert onto a serving plate, if any sticks (mine did!)
just carefully spoon it out of the pan and patch up the cake, the icing will cover it.To make the icing, use a mixer and add all icing ingredients ( except for the milk) to the bowl and beat until very smooth, then beat in enough milk to get a drizzling consistency, but it still should be fairly thick.
Drizzle the icing over the cake and get ready for insane lemon flavor!*I think my cake stuck a little because I used cooking spray instead of butter and flour to prepare my Bundt pan, that’s what I get for taking a short cut!
Chocolate heaven! Warm, gooey chocolate cake with a salted caramel center, served with whipped cream or ice cream! Just makes you smile! Surprisingly easy to make!
Ingredients:
Makes 4 cakes
- butter and cocoa powder for the ramekins
- 6 oz of bittersweet chocolate, chopped (can substitute semi-sweet chocolate)
- 1 stick of unsalted butter
- 1/4 cup of all purpose flour
- 3 eggs, room temperature
- 1/2 cup of granulated sugar
- splash of vanilla extract
- 4 heaping Tbs of prepared caramel sauce
- kosher salt for sprinkling on caramel
- optional: 1 tsp of Chambord (raspberry liqueur) or Orange liqueur
- whipped cream or vanilla ice cream
Directions: