White Tres Leches Cake Recipes
Ingredients
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cooking spray with flour
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1 (18.25 ounce) package white cake mix
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1 1/2 cups all-purpose flour
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5 large eggs
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1 cup white sugar
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2/3 cup canola oil
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1 teaspoon vanilla extract
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1 teaspoon baking powder
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1 cup milk
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2 (5 ounce) cans evaporated milk
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1 (10 ounce) can sweetened condensed milk
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6 tablespoons heavy whipping cream
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1/2 teaspoon vanilla extract
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1/8 teaspoon coconut extract
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2 cups heavy whipping cream
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1 (3.5 ounce) package instant vanilla pudding mix
Directions
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Preheat oven to 325 degrees F (165 degrees C).
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Spray 2 9-inch round cake pans with cooking spray.
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Mix white cake mix, flour, eggs, sugar, canola oil, 1
teaspoon vanilla extract, baking powder, and milk in a large bowl until
thoroughly combined. Pour batter into prepared cake pans.
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Bake in preheated oven until the cakes are lightly
browned and a toothpick inserted into the center of the cakes comes out
clean, 40 to 50 minutes. Let cakes cool about 10 minutes in pans before
removing to finish cooling on racks.
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Whisk evaporated milk, sweetened condensed milk, 6
tablespoons cream, 1/2 teaspoon vanilla extract, and coconut extract in a
bowl until smooth. Refrigerate the tres leches mixture.
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Beat 2 cups cream with instant vanilla pudding mix
in a separate mixing bowl with an electric mixer until soft peaks form, 3
to 5 minutes. Refrigerate mousse filling.
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With a long serrated knife, lightly cut off a thin
layer of each cake top to level the cake. Place cakes, leveled sides up,
on pieces of waxed paper. Poke holes all over the cakes with a skewer.
Slowly pour the tres leches mixture over the cakes, about 1/2 cup at a
time, waiting until the mixture has soaked in before continuing to pour
on more milk mixture. Wrap cake layers in plastic wrap; refrigerate
until chilled, at least 4 hours.
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Unwrap a cake layer and place onto a serving platter
with leveled side up. Top the cake with mousse filling; gently place
second cake layer over the filling with leveled side down. Refrigerate
leftovers.
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