3 CAKE RECIPES

3 MILK CAKE OR TRES LECHES RECIPE | ALLRECIPES

3 Milk Cake or Tres Leches Recipe | Allrecipes image

With all the liquid in this cake you would think it cannot work. But it does. It is a traditional Spanish recipe and the most delicious cake you've ever tasted. Obviously the moistest.

Provided by rmosher10

Categories World Cuisine Latin American Mexican

Total Time 1 hours 40 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 1 9x13-inch sheet cake

Number Of Ingredients 13

Ingredients

6 eggs, separated
2 cups white sugar
2 cups all-purpose flour
6 tablespoons milk
¼ cup butter, melted
4 teaspoons vanilla extract
4 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup half-and-half
1 (4 ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 cups heavy whipping cream

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9x13-inch baking pan.
Beat 6 egg whites in a large bowl with an electric mixer until fluffy; set yolks aside. Gradually beat in sugar until mixture holds soft peaks. Beat in flour gradually, then beat in milk, reserved egg yolks, melted butter, 4 teaspoons vanilla extract, and baking powder, beating in each ingredient thoroughly before adding the next. Pour batter into prepared baking pan.
Bake in preheated oven until cake is browned and crusty on top, no more than 30 minutes. Let cake cool in pan for about 10 minutes before gently removing cake to finish cooling.
Whisk sweetened condensed milk, evaporated milk, and half-and-half in a bowl. Pour half the 3-milk mixture into a pan deeper and longer than the cake. Lay the cake into the milk mixture. Use a fork to score deep lines into the top of the cake and pour remaining 3-milk mixture over cake, allowing the mixture to soak in.
Beat cream cheese with 1 teaspoon vanilla extract in a bowl with electric mixer until soft and fluffy; gradually beat in cream until frosting is thick and spreadable. Spread over the cake.

Nutrition Facts : Calories 747.7 calories, CarbohydrateContent 87.9 g, CholesterolContent 234.3 mg, FatContent 38.3 g, FiberContent 0.7 g, ProteinContent 14.7 g, SaturatedFatContent 22.9 g, SodiumContent 421.5 mg, SugarContent 65.8 g

BAKERY THREE LAYER CAKE RECIPE - FOOD.COM

Bakery Three Layer Cake Recipe - Food.com image

This cake taste just like the ones at your bakery, it is so moist! Frost it with you favorite butter cream frosting. For this use 1/2-cup each butter, oil and shortening only no changes please! See my recipe#78579 for greasing pans

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 3 layer cakes

Number Of Ingredients 11

Ingredients

1 cup buttermilk
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter, softened
1/2 cup vegetable oil
1/2 cup shortening (room temperature)
4 egg yolks
1/2 teaspoon almond extract
2 teaspoons vanilla
2 cups all-purpose flour
4 egg whites (room temperature)

Steps:

Set oven to 325 degrees.
Grease three 9-inch round cake pans (if desired line the bottom of the pans with parchment paper).
In a bowl combine the buttermilk with baking soda; let stand while preparing the next steps.
In a large bowl cream sugar with butter, oil and shortening until well combined (no sugar granules should remain).
Add in egg yolks, almond extract and vanilla; beat until well combined.
Add in the buttermilk mixture alternately with the flour into the creamed mixture.
In a large glass or stainless steel mixing bowl beat egg whites until stiff peaks form.
Fold 1/3 of the whites into the creamed batter until blended, then fold in remaining whites until no streaks remain.
Divide the batter between the three pans.
Bake for 25-30 minutes or until cakes test done.
Cool in pans for 15 minutes then remove to wire racks to cool completely before frosting.

Nutrition Facts : Calories 1844.8, FatContent 108.2, SaturatedFatContent 35.2, CholesterolContent 336.3, SodiumContent 808, CarbohydrateContent 202.3, FiberContent 2.2, SugarContent 138.2, ProteinContent 19.7

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