Prior to this I had never even had Tres Leches Cake and didn’t think I particularly needed to, but I was randomly watching Pioneer woman one day while folding laundry and she whipped up one of these and it looked super amazing and unique. I followed her recipe except for adding some cinnamon to the whip cream frosting because it’s an insanely delicious secret I learned from 1.0’s amazing Chocolate Cinnamon Mousse Pie. Also I used strawberries instead of maraschino cherries because those are kind of yuck but strawberries are summer fruit central and tasted delicious! I fed this cake to a crowd and they went nutso for it – I always enjoy seeing my bakes disappear with a quickness. I’m sure you’ll have a similar result because this cake was such a pleasure to eat.
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs – separated
1 cup sugar
1/3 cup milk
1 teaspoon vanilla extract
For the tres leches mixture:
1/4 cup heavy cream
one 14 ounce can sweetened condensed milk
one 12 ounce can evaporated milk
1 pint heavy cream, for whipping
3 tablespoons sugar
1 (scant) teaspoon cinnamon (optional)
strawberries to decorate
For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
Sift the flour, baking powder and salt into a large bowl, set aside. Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface.
Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter.
For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don’t worry about totally soaking the cake! That’s what you want.
For the icing: Whip the cream with the sugar and cinnamon if using. Spread it evenly over the top and sides of the soaked cake and decorate with strawberries. You can use as many or as few as you choose. I was more minimal for pictures, then I gave the rest of the strawberries to my 3 year old and she plastered it how she saw fit, which tasted great!
Refrigerate until ready to serve. Several hours is fine. The cooler the cake, the better!
I am dubbing this “the cake of summer” with it’s toasty outsides and chocolate graham crackery insides. It’s such a classic combo and in this cake, the messy, campy, summery dessert we think of as “smores” gets all dressed up and really puts on a show. I made this for my now 3 year old’s first birthday and people went nuts for it, but I wanted the cake itself to have more flavor and I also felt that using a darker more fancy chocolate for the ganache filling would create more of a flavor sensation. I decided to make it for my Summer themed dinner party last weekend and I adjusted accordingly resulting in knockout flavor and jaw dropping beauty in it’s presentation. Original recipe is linked below, but I had a few people who tried both versions and were absolutely blown away by my more flavorful smores cake v2.0.
1 cup (2 sticks) of butter, softened
2 cups all purpose flour
1 cup honey graham cracker crumbs food processed into a fine crumb (85 grams or around 7 of the 4 piece sheets)
1 cup speculoos or biscoff cookies processed into a fine crumb (85 grams)
1 teaspoon cinnamon
1/4 teaspoon cardamon
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon table salt
2/3 cup granulated sugar
1 cup dark brown sugar
4 large eggs at room temperature
2 cups buttermilk, well shaken (or 1 1/3 cups milk and 2/3 cup sour cream)
1/2 pound dark chocolate chopped small (I love the trader joes 72 percent pound plus)
3/4 cup heavy cream
2 pinches salt
4 large egg whites
1 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract
First make the cake. Preheat oven to 350. Spray or butter two 9 inch round cake pans (this cake is high volume, so if you have 9 1/2 it might work a little better, but 9 inch works, just keep an eye or put them on a cookie sheet to avoid spills). Line your cake pans with circles of parchment paper, with most cakes, you can skip this step, but this is a moist and sticky cake and lining with parchment makes a big difference in how they come out so please do this. Coat parchment and pan with more cooking spray.
In a medium bowl, whisk together flour, cracker and cookie crumbs, baking powder, baking soda, salt, and spices. Set aside. In a large mixing bowl cream butter and sugars together until light and fluffy. Add eggs one at a time, scraping the bowl down after each addition. Add a third of the dry ingredients, then half the buttermilk, a third of the dry ingredients, the remaining buttermilk, and then the remaining dry ingredients, mixing between additions until combined. Scrape down the bowl, and mix again briefly if needed.
Divide the batter evenly between the prepared cake pans, smoothing tops. Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes. Cool in pan on rack, then run a knife between the cake edges and pans before turning out onto a rack to cool. Let cool completely, a process you can speed up in the fridge.
To make the filling, place the chocolate in a heatproof bowl. Combine the heavy cream and salt in a small saucepan, and bring to a simmer. Pour over the chocolate, and let sit for 1 minute, then whisk until smooth. Set bowl over another bowl filled with ice water, and stir it until it firms up to a spreadable consistency. You can let it cool down in the fridge, but it works best if you stir it every now and then so it cools evenly.
To prepare the cake arrange a single layer on a serving platter, cake stand or cake board. For a neat looking cake, use a long serrated knife to level the top gently – they don’t puff up super big as some cakes do so it won’t be a lot, and you will find plenty of people willing to eat your cake scraps. Spread the chocolate thickly over the bottom layer. Place top layer over it and level this one too if you would like.
To make the frosting place the egg whites, granulated sugar and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch – about 3-5 minutes. Transfer the bowl to an electric mixer fitted with the whisk attachment. Beat starting at a low speed, gradually increasing to the high, until stiff, glossy peaks form, 4-7 minutes. Add vanilla and mix until combined. You will want to use this frosting right away, it won’t keep well.
Spread a thin layer of the frosting over the top and sides of the cake covering all the crumbs. Transfer cake to the fridge for 5-10 minutes to let it set. Next generously coat the top and sides with additional frosting making a pretty pattern. You could even pipe on big pretty peaks, but I just made it look artistic and delicious. Remove any flammable objects and people from the cake area and with a kitchen torch on a low setting, lightly brown the outside of your cake creating a toasted marshmallow effect.