White Tres Leches Cake

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Description

A friend of mine requested a tres leches cake that wasn’t soggy but full of flavor that could be decorated. This is what I came up with. Fill cake with vanilla cream mousse filling and top with your favorite buttercream recipe. You can also make a 9×13-inch sheet cake and soak with the tres milks, cut into individual servings, and top with mousse rosettes.

Ingredients

  • cooking spray with flour
  • 1 (18.25 ounce) package white cake mix
  • 1 ½ cups all-purpose flour
  • 5 large eggs
  • 1 cup white sugar
  • ⅔ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 cup milk
  • 2 (5 ounce) cans evaporated milk
  • 1 (10 ounce) can sweetened condensed milk
  • 6 tablespoons heavy whipping cream
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon coconut extract
  • 2 cups heavy whipping cream
  • 1 (3.5 ounce) package instant vanilla pudding mix

Instructions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Spray 2 9-inch round cake pans with cooking spray.
  3. Mix white cake mix
  4. flour
  5. eggs
  6. sugar
  7. canola oil
  8. 1 teaspoon vanilla extract
  9. baking powder
  10. and milk in a large bowl until thoroughly combined. Pour batter into prepared cake pans.
  11. Bake in preheated oven until the cakes are lightly browned and a toothpick inserted into the center of the cakes comes out clean
  12. 40 to 50 minutes. Let cakes cool about 10 minutes in pans before removing to finish cooling on racks.
  13. Whisk evaporated milk
  14. sweetened condensed milk
  15. 6 tablespoons cream
  16. 1/2 teaspoon vanilla extract
  17. and coconut extract in a bowl until smooth. Refrigerate the tres leches mixture.
  18. Beat 2 cups cream with instant vanilla pudding mix in a separate mixing bowl with an electric mixer until soft peaks form
  19. 3 to 5 minutes. Refrigerate mousse filling.
  20. With a long serrated knife
  21. lightly cut off a thin layer of each cake top to level the cake. Place cakes
  22. leveled sides up
  23. on pieces of waxed paper. Poke holes all over the cakes with a skewer. Slowly pour the tres leches mixture over the cakes
  24. about 1/2 cup at a time
  25. waiting until the mixture has soaked in before continuing to pour on more milk mixture. Wrap cake layers in plastic wrap; refrigerate until chilled
  26. at least 4 hours.
  27. 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.

Prep Time: 30 mins

Cook Time: 40 mins

Total Time: 5 hrs 10 mins

Servings: 16

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