Tres Leches Cake Recipe

Whether you’re celebrating Cinco de Mayo, a birthday or just crawling out of bed, Tres Leches Cake (3 milk cake) is the cake to do it with. If you’ve never eaten or made a Tres Leches Cake it may sound a little strange; especially if you look at the recipe and see the cake only uses 3 ingredients. I promise you this cake is amazingly delicious and probably the moistest you’ve ever tasted.

I adapted this recipe from the one found on Chow. I omitted the rum and coconut since my 10 year old detests coconut and I’m not too savvy on giving him rum that hasn’t been cooked down.

This cake is a major hit and people will be begging for more. I made a mess here just for your viewing pleasure – imagine all of this milk soaked up into the cake – de-lish-us!

Tres Leches Cake Recipe

Amber

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Course Dessert

Cuisine Mexican

Ingredients

  

• Cake
• 1 cup all-purpose flour
• 6 large eggs separated
• 1 cup granulated sugar
• Tres Leches
• 1 14-ounce can sweetened condensed milk
• 1 cup evaporated milk
• 1 cup half & half
• Frosting
• 1 1/2 cups heavy whippingcream
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract

Instructions

 

• Heat the oven to 325°F. Coat two 8 inch cake pans with butter. Set aside.
• Place the flour in a small bowl and whisk to aerate and break up any lumps; set aside.
• Put the 6 yolks in the bowl of a stand mixer. Add the sugar to the yolks and beat on high speed (use the paddle attachment) for 3 minutes. Transfer the mixture to a large bowl; set aside.
• Wash the bowl and put the egg whites in. With the whisk attachment, whip the egg whites until medium peaks form, about 1 1/2 minutes.
• Use a rubber spatula to stir a third of the egg whites into the yolk mixture. Gently fold in the remaining whites. Sprinkle the flour over the egg mixture and gently fold it in, until you no longer see the flour. (Do not overmix.)
• Pour the batter into the cake pans and bake for 25 - 35 minutes, until the cake is springy and cooked through.
• Whisk together the 3 milks and place in the refrigerator, covered, until ready to use.
• Remove the cake from the oven and allow to cool for 20 minutes.
• Turn the cakes out onto large plates. Use a wooden skewer or straw to poke several holes on top of the cakes. Slowly pour the milk mixture over the cakes.
• Refrigerate the cakes overnight for maximum absorption/moistness.
• Place the heavy whipping cream, powdered sugar and vanilla in large bowl and whisk until medium peaks form. Be careful not to overmix or you'll have butter.
• Coat the top of 1 cake with the whipped topping. You can top with sliced berries if you like. Carefully slide the 2nd cake on top of the frosted cake and finish frosting.

Strawberry Cake with Vanilla Cream Cheese Frosting

Spring has finally started to show it’s beautiful face around here. The birds are chirping and the smell of fresh cut grass is prominent  I adore that smell. We’re also seeing strawberries  plants blooming earlier than usual. Is there anything sweeter than fresh strawberries on a beautiful day? 

This weeks Food Blogger Challenge happens to be for strawberries so I was excited. Sadly we don’t have any fresh strawberries ready for the pickin’ just yet. I used the next best thing, frozen strawberries, for a delicious strawberry cake. Strawberry cake has to be my all time favorite cake.

I can’t think of much that makes me as happy. The frozen berries don’t quite do what I want them to, but they do bring it as close as I’m going to get until I can use some fresh picked berries. I used a simple vanilla cream cheese frosting topped with sliced strawberries to finish the cake and let me just say: “YUM!“

This is a fairly dense cake, but not in a bad way. I know most people use a preserve or puree when making a strawberry cake, but I have to have those strawberry bits so  just half mine. Check out the recipe and make sure you hop along to the other strawberry inspired recipes linked up below.

Strawberry Cake with Vanilla Cream Cheese Frosting

Amber

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Course Dessert

Cuisine American

Ingredients

  

• Cake
• 1 cup white sugar
• 1/2 cup vegetabe oil
• 4 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 cups of strawberries halved
• Frosting
• 1 8 ounce package cream cheese room temperature
• 1 stick unsalted butter room temperature
• 3 cups powdered sugar
• 1 1/2 cup strawberries sliced

Instructions

 

• Preheat oven to 350 degrees F. Grease and flour 2 8 inch cake pans.
• Mix together the sugar and vegetable oil. Beat in eggs and vanilla. Slowly add the flour and baking soda and blend until creamy.
• Split the batter up between the 2 cake pans and bake for 50 minutes, or until a toothpick comes out clean.
• Cool cakes on a wire rack and let them come to room temperature.
• In a large bowl cream together the butter and cream cheese. Slowly stir in the powdered sugar to reach the desired consistency.
• Frost the bottom layer of the cake and spread the sliced strawberries over the frosting.
• Add the 2nd layer to the top and finish frosting. Garnish with berries if desired.

Starbucks Copycat Lemon Pound Cake

Starbucks Copycat Lemon Pound Cake

Starbucks copycat Lemon Pound Cake

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Super Moist Lemon Bundt Cake Recipe

Super Moist Lemon Bundt Cake Recipe

The holidays are one of my favorite times of the year when it comes to cooking. So many yummy treats, hearty dinners, and cooking large meals for my extended family. I just recently, after years of wanting, got my very own Kitchen Aid Mixer and I was SO excited to make something amazingly delicious with it and my husband requested something with lemon in it. So I got to thinking about a recipe I’ve used before for a Super Moist Lemon Bundt Cake. This cake is oh so moist and light, but decadent once you add a cream cheese icing on top. Hungry yet? Let’s get started! Continue reading

Oreo Cheesecake Recipe

Cheesecake is one of those foods that is so simple to make yet puts a smile on your face with every bite. This Oreo Cheesecake is no different. I got the inspiration for this recipe while grocery shopping. I look at everything in the grocery store as a recipe and as soon as I saw Oreo’s sitting on the shelf the first thing that popped in my head was cheesecake. Naturally!

Whipping up the Oreo Cheesecake was so easy and yes I did snack on a few cookies during the process – don’t judge me! I did have to keep reassuring myself the destruction of the Oreo’s was for a good cause – my belly! By the way, smashing Oreo cookies into itty bitty crumbs is surprisingly therapeutic. Sure you can use a food processor but I prefer my handy dandy meat tenderizer.

Since this was my first time making an Oreo Cheesecake I decided to play it safe and Google it. I found a recipe here and decided to play off of that. It was hard to wait an entire day to try the finished product, but let me tell ya – it was well worth it! You’ll never look at Oreo’s the same after tasting the Oreo Cheesecake. I know I’m crushing Oreo’s and freezing the crumbs from here on out!

Okay, okay – I’ll shut up and give you the recipe 🙂

Oreo Cheesecake

Amber

5 from 2 votes

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Ingredients

  

• Crust
• 22 Oreo cookies crushed into crumbs
• 2 tablespoons butter melted
• Filling
• 12 ounces cream cheese room temperature
• 1/2 cup granulated sugar
• 3 eggs room temperature
• 1/3 cup Greek Yogurt
• 1 teaspoons vanilla extract
• 15 Oreo cookies chopped - not crushed

Instructions

 

• Preheat oven to 325°F;
• Combine the melted butter and Oreo Cookie crumbs in a large bowl. I use a spatula to mix mine. Press into the bottom of a 9" Springform pan.
• Bake the crust for 10 minutes.
• While the crust is baking, prepare the cheesecake filling. Use the paddle attachment with your stand mixer to whip the cream cheese on medium speed.
• Add the sugar and mix to thoroughly combine.
• Add the eggs one at a time, continuing to mix, then add the yogurt and vanilla.
• Turn the speed up one notch and allow to mix for 2 more minutes. Carefully pour in the chopped Oreo's and pour the batter in the baked crust. Make sure the filling is even and bake for 40 minutes.
• Allow the cake to cool at room temp for 2 hours then cover with plastic wrap and refrigerate overnight.