Hoping all you amazing mommas had a very happy Mother’s Day today! We had a blast! Luke was actually scheduled to be working today, but last minute, he was able to arrange having the day off… so glad he did!
We started the morning off by going to my mother in laws! She just had a knee replacement, so she wasn’t able to get out and about with the festivities at my moms house today. I took her a plate of some yummy butter pecan cookies! I will be posting those as well this evening…
After our brunch with her, we went over to my moms house, which is just down the street and we had a pool day! It was so much fun, but it was really hot and now I’m pretty drained from the day.
Anyway, so my grandma had a really rough year this year, medically, so we were especially grateful that we were able to celebrate another mother’s day with her! So this post is dedicated to her! It was her request that I make her a tres leches cake for Mother’s Day! This also happens to be Luke’s favorite cake on earth!
I have had many versions of this cake! Personally, I do not prefer the cake to be completely soggy because it kind of grosses me out lol, but I like for the bottom half of the cake to be moist and the top half to be a normal consistency! I made two of these cakes last night so I could try to get my measurements right…
Adding extra baking powder helps with this… Naturally all the milks you add to the cake sink down and settle at the bottom of the cake, so adding a bit more of baking powder will help your cake rise higher. This also helps with the cake not being too sweet. Sweetened condensed milk is like ultra sweet!!!
Also, my grandma was really tired today and she ended up falling asleep on the recliner during our lunch. When my grandpa asked if she wanted to go home, she said “give me my cake first! I want cake!” Lol.
This is a real simple recipe that is very enjoyable! I hope you enjoy it too.
Serving size: 12 Prep Time: 30 minutes Cook Time: 25 minutes Cake sets in refrigerator over night
For the cake
- 1 1/2 cup all purpose flour - 1 1/2 tbs baking powder - 1/2 tsp salt - 3 eggs - 1 cup sugar - 3 tsp vanilla - 1/2 cup milk For the 3 milk mixture - 12 ounce can of evaporated milk - 14 ounce can sweetened condensed milk - 1 1/2 cup heavy cream
For the whip topping
- 1 pint heavy whipping cream - 1/2 - 3/4 cup powdered sugar - 1 tsp cinnamon - 1 tsp vanilla - strawberries for garnish
Preheat the oven to 350 degrees and lightly grease a 9x 13 inch baking dish.
In a medium bowl, combine the flour, baking powder and salt. Whisk together and set aside. In a large bowl beat the eggs and sugar together. Add in the vanilla, mix and set aside. Pour half of the flour mixture into the egg mixture, incorporate together, then pour the milk into the bowl, then the remaining flour mixture.
Once all combined pour the batter into the greased baking dish and bake 20-30 minutes or until a toothpick inserted into the center of the cake comes out clear.
Let the cake cool completely. In a medium bowl, combine the cream, evaporated milk and condensed milk. Whisk the milks together until combined. Take a toothpick and poke holes all over the entire cake. Next take the milks and pour over the cake. Cover and set in the refrigerator 8 hours or overnight.
For the whip topping, take your cream and pour into a large cold glass bowl. Mix with an electric mixer on high speed until the cream thickens into whipped topping consistency. Slowly incorporate the powdered sugar, vanilla and cinnamon. Spread the topping evenly over the cake and garnish with strawberries before serving.