Cinco De Mayo- Tres Leches Cake

Cinnamon and caramel are two of my favorite flavors, so I love a great tres leches (three milk) cake.  Since Mexican food is my all time favorite food, Cinco de Mayo is a pretty fun day for me.  This recipe is from one of my favorite cookbooks, The America's Test Kitchen Family Baking Book.

This is my first go to cookbook when I am looking for a recipe.  Everything I have made from this book turns out great.  The secret to this yummy dessert is using the microwave to create a caramel out of the sweetened condensed milk. mmm!  I changed the the frosting to my whipped cream recipe found here. So good.


Serves 12
INGREDIENTSMilk Mixture

• 1(14-ounce) can sweetened condensed milk
• 1(12-ounce) can evaporated milk
• 1cup heavy cream
• 1teaspoon vanilla extract

Cake

• 2cups all-purpose flour
• 2teaspoons baking powder
• 1teaspoon salt
• 1/2teaspoon ground cinnamon
• 8tablespoons (1 stick) unsalted butter
• 1cup whole milk
• 4large eggs, room temperature
• 2cups sugar
• 2teaspoons vanilla extract

Whipped Cream


INSTRUCTIONS

• 1. For the milk mixture: Pour condensed milk into large microwave-safe bowl and cover tightly with plastic wrap. Microwave on low power, stirring and replacing plastic every 3 to 5 minutes, until slightly darkened and thickened, 9 to 15 minutes.
  

  

  

  Remove from microwave and slowly whisk in evaporated milk, cream, and vanilla. Let cool to room temperature.

  
  
  2. For the cake: Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 13 by 9-inch baking pan. Whisk flour, baking powder, salt, and cinnamon in bowl. Heat butter and milk in small saucepan over low heat until butter is melted; set aside off heat.
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  3. With electric mixer on medium speed, beat eggs in large bowl for about 30 seconds, then slowly add sugar until incorporated. Increase speed to medium-high and beat until egg mixture is very thick and glossy, 5 to 7 minutes.
  
  

  

  
  Reduce speed to low and slowly mix in melted butter mixture and vanilla. Add flour mixture in three additions, scraping down bowl as necessary, then mix on medium speed until fully incorporated, about 30 seconds. Using rubber spatula, scrape batter into prepared pan and bake until toothpick inserted into center comes out clean, 30 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.
• 4. Using skewer, poke holes at 1/2-inch intervals in top of cake. Slowly pour milk mixture over cake until completely absorbed. Let sit at room temperature 15 minutes, then refrigerate uncovered 3 hours or up to 24 hours.
  

  
  

  5. Frosting with whipped cream and serve.
  A perfect ending to a great nacho or taco bar.  Have a great weekend everyone! Back Monday.
  XO,
  Jenny