I made Tres Leches cake for the first time on Valentine’s Day. I’d eaten this cake only a few times before, and had been meaning to try this recipe for a while. Valentine’s Day provided a nice excuse to finally make it, and it was so delicious that I couldn’t wait to make it again. With Jose’s mom in town, we decided on Sunday to go for round 2!
I used a Pioneer Woman recipe — I know, I really need to start branching out — and it turned out great. The cake is essentially a sponge cake, and really easy to make yourself.
The “hardest” part is that you have to separate the eggs, and whip the yolks and whites separately — which really isn’t that hard, even when the handle on your hand mixer is trying to fall apart. Like mine was. Anybody want to buy me one of those fancy KitchenAid stand mixers? Please?
Oh, you should use a little more cooking spray on the cake pan than I did, then your cake won’t stick to the pan and end up coming out all wonky looking like mine did. Good thing it gets soaked in three milks, and then covered in whipped cream in the end! Whipped cream can hide a lot of flaws. (On your cake, at least. I’m pretty sure whipped creams only adds to flaws on your hips.)
Here’s a bonus picture of Jose’s Alton Brown shirt that I found in the folder of pictures I took when making this cake back in February.
Ok, back to the tres leches cake, which is SO yummy. It’ll stay moist for a long time, but it’s best the first day, so you should just stuff yourself with it as fast as you can and enjoy!
We made this cake over the weekend and it was amazing! I had eaten tres leches cake once before, but that cake was all squishy and the liquid was running all over. I wasn’t impressed. In this recipe the cake holds its own and the whole thing was great.
Instead of discarding the last cup of milks my husband suggested I save it for my coffee. And that is why he is a genius. Just a bit in espresso and milk is really, really good!
Yeah it’s pretty delicious. That’s a good idea for the leftover milks! I’ll do that next time!