Tres Leches Birthday Cake

Course: Dessert

Cuisine: American, Fusion, Mexican

Prep Time: 20

Cook Time: 20

Soaking Time: 8

Total Time: 8 40

Servings: servings

Calories: 281kcal

Author: Jazzmine Woodard

Authentic homemade tres leche cake infused and topped with rainbow sprinkles for a festive birthday dessert that's light, fluffy, and fun!

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Equipment

Ingredients

For the Cake

1 ½ cup all-purpose flour
¾ cup rainbow sprinkles (jimmies) plus more for decorating
1 ½ teaspoon baking powder
¾ teaspoon fine sea salt
6 eggs separated
1 cup granulated sugar
1 ½ teaspoon vanilla bean paste or two teaspoons vanilla extract
1 teaspoon dark rum or brandy or bourbon whiskey
1 cup whole milk divided
14 ounces sweetened condensed milk
12 ounces evaporated milk

For the Whipped Topping

1 ½ cup heavy cream
¼ cup powdered sugar plus one tablespoon
1 teaspoon vanilla bean paste or vanilla extract
⅛ teaspoon fine sea salt

Instructions

Make the Cake Batter: Preheat oven to 350 degrees Fahrenheit. Grease and flour 13 x 9 cake pan and set aside. Sift flour into mixing bowl then whisk together with sprinkles, baking powder, and salt.
1 ½ cup all-purpose flour, ¾ cup rainbow sprinkles (jimmies), 1 ½ teaspoon baking powder, ¾ teaspoon fine sea salt
Using stand mixer fitted with paddle attachment, beat the egg yolks and sugar together until they develop a pale yellow color thick and fluffy (about 4 minutes). Mix in the vanilla paste or extract, rum, and ½ cup of the whole milk then fold in the dry flour mixture by hand until just combined and no dry pockets remain. This batter will be thick!
6 eggs, 1 cup granulated sugar, 1 ½ teaspoon vanilla bean paste, 1 teaspoon dark rum, 1 cup whole milk
In another bowl, use the whisk attachment to beat the egg whites until stiff peaks form (about 4-5 minutes).
Gently fold the egg whites into the batter by hand, mixing until smooth with no lumps of egg white. Go slowly and gently with this process to avoid deflating the egg whites as they are key to the cake’s signature texture.
Bake the Cake: Transfer batter into prepared pan and bake for 20 minutes or until top is golden brown and a toothpick inserted into the center comes out clean. Cool to room temp in baking pan (about 30 min).
*The cake should have a bit of a dome when it comes out of the oven, but as it cools, it will fall flat and pull away from the edges of the pan.
Make the Tres Leches: Once cake is fully cooled, stir together the remaining whole milk, sweetened condensed milk, and evaporated milk. Use a toothpick or fork to poke holes all over the top of the cake, then pour the milk mixture over top. Place cake in refrigerator to chill for 2-3 hours or up to overnight.
14 ounces sweetened condensed milk, 12 ounces evaporated milk
Decorate the Cake: Once cake is chilled, use stand mixer fitted with whisk attachment to whip together the heavy cream, powdered sugar, vanilla, and salt until soft, fluffy peaks form (about five minutes).
1 ½ cup heavy cream, ¼ cup powdered sugar, 1 teaspoon vanilla bean paste, ⅛ teaspoon fine sea salt
Spread whipped cream over top of cake then sprinkle with more sprinkles and serve.

Notes

Modifications

You can make this cake vegan by using plant-based milk options, vegan egg yolk and white alternatives, and coconut cream instead of heavy cream.

This recipe can make two cake rounds or one dozen tres leches birthday cupcakes instead of a 9 x 13-inch rectangle cake.

Storage

Store this cake in the refrigerator, covered with plastic wrap or an airtight pan lid. It tastes best within three days but keeps for up to five days.

You can freeze the cake prior to soaking with milk for up to three months. To do this, allow it to cool fully, then wrap it snugly in plastic wrap and aluminum foil and place it in the freezer. Thaw it in the fridge overnight before adding the three milk mixture.

Nutrition