Sometimes the most intense conversations my husband and I have are after working out. I think all that blood flowing thru our veins throughout our body to the brain help us have serious conversations about things that matter in life.
It was 10 pm at night and we were driving home after completing a grueling chest & biceps workout. We were exhausted and we couldn’t wait to get home and get something to eat (I usually have some kind of sugary carb & a protein shake as it’s the good thing to do to feed your tired muscles ;)).
Anyway, our usual serious conversation started like this:
Me: I just came to the conclusion that I like creamy desserts
Mr. Delish: What? What are you talking about?
Me: Yes! I suddenly got a strong craving for a Twinkie!
Mr. Delish: A Twinkie?! What on earth!
Me: Please don’t judge me! What’s wrong with a Twinkie? It’s been years since I had one.
Mr. Delish: You can do better than a Twinkie! Ugh… do they even still make them?
For some reason, he thinks Twinkies are beneath him! :/
Me: Since I’m craving a Twinkie, I just realized that the only desserts that I crave are creamy ones. You know, my favorites are bread pudding, pastries with filling, donuts & churros filled with creme, and tres leches cake.
Mr. Delish: Okay, whatever.
And that’s how our deep conversation ended my friends. See what I’m talking about?
That conversation inspired me to make this cake. Today (Monday) is my birthday so I decided to make my own cake… who bakes their won cake? Only people that love serious talks I say 😉
I’ve been wanting a Tres Leches Cake for a long time! Every time we go to a restaurant and I order this cake, I’m hoping for a good one. And every time I end up disappointed. Why is it so hard for restaurants to nail a good Tres Leches Cake? I used to make them growing up but the cake mix always came out of a box. I didn’t know how to make my own cake from scratch but the milk mixture has always been the easy part. This cake was adapted from Ina Garten’s Tres Leches Cake and it did not disappoint! So good.
Last year I wanted to share this recipe but a very popular food blogger shared a Tres Leches Cake recipe and suddenly all the little blogs were sharing all things “Tres Leches”. You know how that goes; Tres Leches Cupcakes, Tres Leches Scones, Tres Leches Pancakes, Tres Leches Tacos… haha okay, just kidding on this one. So I decided not to share my recipe in fear of looking like one of the copy cats.
Since it’s my birthday today I decided to spoil myself with this wonderful cake and share the recipe since I’m still in celebratory mode. I said sc*#w it!! I don’t care if this has been shared a million times before…. you need to know about this amazing Tres Leches Cake Recipe.
Adapted from Ina Garten Note: The cake may look small when it comes out of the oven but it puffs up after all the milk mixture has been absorbed by the cake.
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 extra-large eggs, at room temperature
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk
- 1 1/4 cups heavy milk
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 1/2 teaspoon pure almond milk (optional)
- Seeds scraped from 1 vanilla bean or 1/2 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Butter a 9x13x2-inch baking pan.
- Sift the flour, baking powder, and salt into a small bowl and set aside.
- Using an electric mixer, beat the eggs, sugar and vanilla on medium speed until light yellow and fluffy. About 5 to 8 minutes.
- Add half of the flour mixture and mix well.
- Add the milk and mix well.
- Add the remainder of the flour and beat until mixed well.
- Pour batter into pan; smooth top.
- Bake for 25 minutes, until cake is golden brown and middle springs back when pressed.
- Cool in the pan for about 30 minutes.
- In a large bowl, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract if using and vanilla.
- oke holes all over top of cake with a skewer. Slowly drizzle half of sauce over cake, letting liquid soak in before adding more.
- Cover the cake with plastic wrap and refrigerate for at least 6 hours.