Who can wait overnight to eat a delicious tres leches cake? [looking around the room] That's right, no one. Most of the recipes that I have found for Tres Leches Cake is portioned out for an 8 x 11 pan. But, I decided to use the same recipe for an 8x8 cake and 8 cupcakes. I figured that being much smaller, the cupcakes would be ready to eat in a few hours. And oh, was I right. Also, this recipe uses whole wheat pastry flour, instead of regular all purpose (AP) flour. This substitution makes the cake a bit firmer in texture. Other than that, I tasted no difference. I have forgotten how easy it is to make this cake. You should try it. It's delicious.
Cake Ingredients
1/2 cup butter
6 oz whole wheat pastry flour
1 t baking powder
1/2 t salt
1 cup of sugar
5 eggs
1.5 t vanilla
dash of cinnamon
Tres Leches Sauce Ingredients
1 can evaporated milk
1 can condensed milk
1/2 cup milk
1/2 cup heavy whipping cream
1 T dark rum
Whipped Cream Topping
1.5 c whipping cream
3/4 cup sugar
1 t vanilla
Procedure
Preheat the oven to 350 degrees F. Line 8 cupcake tins with foil cupcake liners and butter/flour an 8x8 cake pan.
1. Cream butter using a mixer.
2. In a separate bowl, whisk together the flour, baking powder, and salt.
3. Add the sugar to the butter and mix.
4. Add the eggs one at a time, waiting for the egg to "disappear" before you add the next one.
5. Add the vanilla and cinnamon.
6. Slowly incorporate the dry ingredients into the batter.
7. Fill the cupcake liners about 1/3 full with the batter.
8. Pour the rest of the batter into the 8x8 pan and spread the batter evenly.
9. Bake for 20-22 minutes.
10. While the cake is baking, mix the ingredients for the tres leches sauce together and chill in the refrigerator.
11. When the cake is done. Remove from the oven and allow it to cool. Once it is cool, use skewers or a fork to poke holes in the cake.
12. Pour about 1 oz of the tres leches sauce into each cupcake. You may have to do this 1/3 ounce at a time to let the sauce soak in. Pour the rest of the sauce into the 8 x 8 cake. Allow the cakes to cool in the refrigerator overnight, or as long as you can keep yourself from them...whichever is sooner.
13. Before serving, make whipped cream using the whipped cream ingredients. For a healthier option, you can use cool whip.
Cake Ingredients
1/2 cup butter
6 oz whole wheat pastry flour
1 t baking powder
1/2 t salt
1 cup of sugar
5 eggs
1.5 t vanilla
dash of cinnamon
Tres Leches Sauce Ingredients
1 can evaporated milk
1 can condensed milk
1/2 cup milk
1/2 cup heavy whipping cream
1 T dark rum
Whipped Cream Topping
1.5 c whipping cream
3/4 cup sugar
1 t vanilla
Procedure
Preheat the oven to 350 degrees F. Line 8 cupcake tins with foil cupcake liners and butter/flour an 8x8 cake pan.
1. Cream butter using a mixer.
2. In a separate bowl, whisk together the flour, baking powder, and salt.
3. Add the sugar to the butter and mix.
4. Add the eggs one at a time, waiting for the egg to "disappear" before you add the next one.
5. Add the vanilla and cinnamon.
6. Slowly incorporate the dry ingredients into the batter.
7. Fill the cupcake liners about 1/3 full with the batter.
8. Pour the rest of the batter into the 8x8 pan and spread the batter evenly.
9. Bake for 20-22 minutes.
10. While the cake is baking, mix the ingredients for the tres leches sauce together and chill in the refrigerator.
11. When the cake is done. Remove from the oven and allow it to cool. Once it is cool, use skewers or a fork to poke holes in the cake.
12. Pour about 1 oz of the tres leches sauce into each cupcake. You may have to do this 1/3 ounce at a time to let the sauce soak in. Pour the rest of the sauce into the 8 x 8 cake. Allow the cakes to cool in the refrigerator overnight, or as long as you can keep yourself from them...whichever is sooner.
13. Before serving, make whipped cream using the whipped cream ingredients. For a healthier option, you can use cool whip.