Trés Leches Cake

Vanilla Cake Recipe

​INGREDIENTS:
3 Cups Cake Flour (I used Lehi mills Cake flour)
1 1/2 tsp Baking Powder
1 tsp Salt
1 Cup Butter, room temperature
2 Cups Granulated Sugar
4 Eggs
2 Egg Whites
1/2 Cup Vegetable Oil
1 tbsp Vanilla extract
1/3 Cup Greek Vanilla yogurt or Sour Cream
1 Cup Milk


TOOLS NEEDED:
Electric Mixer or Large Bowls
Whisk
Oven
Baking spray
Cake Pans (6” cake pans or 2 - 8” pans)
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Instructions:
-Preheat your oven to 325 degrees F.

-Prepare cake pan with non-stick spray Spray again. Set aside. (I highly recommend the “Bakers Spray” or “PAM Baking Spray with flour”.)

-In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.

-In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for 3 to 5 minutes on medium-high speed.

-The mixture should be light and fluffy. Scrape down the sides of the bowl and begin to add the eggs and egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes.Add the vanilla extract and mix until incorporated.

-Add the the full Measurement of the vegetable oil. Mix well and incorporate.

-Add in the Greek Vanilla yogurt OR sour cream. Mix well.

-Slow the mixer down as much as possible, add then in 1/2 of the of flour mixture,

-Add 1/2 of the milk. Let mix for 40-60 seconds.

-Add in the final measurements of flour and milk. Let mix until fully incorporated. 2-3 minutes. The batter should be smooth.

-Pour cake batter into each of the prepared three 6”cake pans. Or 2 8” pans. Level out all the batter in each pan.

-Place in over to bake at 325°F for 32-36 minutes.

-To check doneness, you can touch the top of the cake very lightly. If it stays firm and holds it shaped, almost bounces back, your cake is done.

-You can also insert a toothpick into the center of the cake. If comes out with a few moist crumbs on it. Let cool in the pans for about 15-20 minutes and then remove from cake pans and place cake on cake board.

-Put cake in the fridge or freezer for 30 minutes to set up
-Take out of the freezer, and poke holes throughout the cake.
-Pour the Trés Leches milk mixture over the cake, and allow the milks to soak the cake well.
-Top with whipped cream and your favorite toppings

​Enjoy!!!
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Trés Leches Milk:

INGREDIENTS:
1 (14 oz) Can of Sweetened Condensed Milk
1/2 (7 oz) Can of Evaporated Milk
1/2 (7 oz) Cold 2% Milk

INSTRUCTIONS:
-Pour all three types of milk together and mix.
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Homemade Whipped Cream

INGREDIENTS:
1 Cup cold heavy whipping cream
1/2 Cup powdered sugar
1 teaspoon pure vanilla extract

INSTRUCTIONS:

Whip heavy cream, sugar, and vanilla extract on medium-high speed in mixer with whisk attachment until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency. If you over-mix your whipped cream will become lumpy and fall apart. So watch it closely while it is mixing.