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I Made A Boozy Tres Leches Cake

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This spin on the classic tres leches cake packs a punch!
Ingredients—
Cake batter:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
1 cup white sugar
5 eggs
1 teaspoon vanilla extract
Salt
Tres leches:
1 cup whole milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
2 tablespoons bourbon
Icing:
1 1/2 cups heavy whipping cream
1 cup confectioners sugar
1 teaspoon vanilla extract
Toasted coconut (optional)
Steps—
Preheat oven to 350 degrees. Prepare a 9-inch cake pan with butter and flour.
To make the cake batter: In a medium mixing bowl, sift together the flour and baking powder, add a pinch of salt and set aside.
In a separate, large mixing bowl, using an electric hand mixer, cream together the butter and sugar until fluffy. Add the eggs, one at a time, while continuing to mix. Add the vanilla extract. Add the dry ingredients and continue to mix until just incorporated. Pour the batter into prepared pan. Bake in the center of the oven for 30 to 40 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and set on a cooling rack for 15 minutes. Remove the cake from the pan and return to the cooling rack set over a baking sheet. Using a skewer, poke holes through the top of the cake.
To make the boozy tres leches: In a 2-quart pitcher, combine the milks and bourbon. Gradually pour 3/4 of the milks over the cake, allowing the mixture to soak in.
To make the whipped topping: In a large mixing bowl, use a hand mixer to whip the cream, sugar and vanilla to stiff peaks. Spread the cream on top of the cake. Refrigerate for 2 hours.
To serve, remove cake from fridge and gently pour the remaining milk around the cake.
Optional: Top with toasted coconut.
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Category
Food
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