evaporated milk

This recipe looks hard, but it’s not. Promise. A very easy chocolate cake is transformed into a version of <a href="https://cooking.nytimes.com/recipes/1019181-tres-leches-cake">tres leches cake</a>, the classic Latin American dessert, by drenching it with evaporated milk, condensed milk and heavy cream and topping it with a lightly sweetened whipped cream. Each component of this recipe — the cake, the tres leches and the whipped cream — are all adapted from “Simple Cake: All You Need to Keep Your Friends and Family in Cake” by Odette Williams, a choose-your-own-adventure cookbook that provides you with several cake and toppings recipes that you can combine as you wish. Ms. Williams’s recipe doesn’t call for it, but adding a teaspoon of ground cinnamon to the whipped cream is a lovely addition.

Chocolate Tres Leches Cake

all-purpose flour

unsweetened Dutch-processed cocoa powder

baking powder

baking soda

fine sea salt

granulated sugar

eggs,

240 milliliters whole milk

oil oil

vanilla extract

water

(12-ounce) can/355 milliliters evaporated milk

(14-ounce)

heavy cream

vanilla bean

240 milliliters heavy cream, chilled

cinnamon (optional)

Chocolate shavings (optional)

Heat the oven to 350 degrees. Grease the bottom only of a 9-by-13-inch cake pan (preferably metal), leaving a 1/4-inch border that remains ungreased. Do not butter the sides of the pan.

Place a large sifter or a sieve in a large bowl. Add the flour, cocoa, baking powder, baking soda and salt and sift. Add the sugar and whisk to combine.

In another large bowl, whisk the eggs, milk, oil and vanilla until combined. Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth. Carefully pour in the boiling water and stir until combined.

Pour the batter into the prepared pan. Bake in the center of the oven until a wooden skewer inserted in the center comes out clean and the cake bounces back when lightly pressed, about 25 to 30 minutes.

Meanwhile, make the tres leches: In a large bowl, combine the evaporated milk, condensed milk (setting 3 tablespoons aside for the whipped cream), heavy cream and vanilla bean seeds or extract (if using) and whisk to combine. Cover with plastic wrap and refrigerate if not using immediately.

Remove the cake from the oven and let stand for 10 minutes. Run a butter knife around the cake’s edges. Cool completely.

While the cake is still in the pan, use a skewer or a fork to poke small holes through the cake to the bottom, about an inch apart. Slowly spoon the tres leches over the top of the cake, giving it time to soak in. Once the liquid is absorbed, repeat until all the tres leches is used. (Toward the end, the tres leches will pool at the edges, but don’t worry; it will be absorbed while in the fridge.) Cover the cake with plastic wrap and refrigerate for at least 5 to 6 hours, preferably overnight.

When ready to serve, make the whipped cream: Add the reserved condensed milk along with the cream, vanilla and cinnamon (if using) to the bowl of an electric mixer. Beat on medium high until the cream has doubled in volume, forms soft peaks and is light and fluffy. Spread the cake with the cream and sprinkle the chocolate shavings on top. Serve from the pan.

Delight your taste buds with this amazing Fantasy Fudge. This Fantasy Fudge is a classic marshmallow fudge that gets its chocolatey, nutty goodness from BAKER'S Semi-Sweet Chocolate and PLANTERS Walnuts.

Fantasy Fudge

sugar

butter

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped

(7 oz.) JET-PUFFED Marshmallow Creme

PLANTERS Walnuts

vanilla

Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.

Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.

https://players.brightcove.net/pages/v1/index.html?accountId=1744010276001&amp;playerId=rJhqDKJMf&amp;videoId=5706316960001&amp;autoplay=play

This showstopping dessert, which is inspired by the classic Thanksgiving side dish, is really a pie baked in a springform pan. (Don’t try it in a pie pan because the filling will likely overflow.) What makes this dessert a winner is the textural contrast between the creamy sweet potato filling, the crisp pecan crust and the gooey marshmallow topping. Here are a few tips for best results: Roast the sweet potatoes instead of boiling them because it enhances their flavor, and use smaller sweet potatoes because they are naturally sweeter than larger varieties. Also, it may seem fussy, but chilling the cooked potatoes, then aggressively whipping them aerates them, resulting in a silkier texture. Once baked and cooled, refrigerate the pie until right before it’s time to serve.

Sweet Potato Casserole Pie

small sweet potatoes, unpeeled

pecan halves

brown sugar

unsalted butter (1/2 stick), softened

salt

cinnamon

nutmeg

ginger

marshmallows (about 27)

Heat the oven to 425 degrees and line a baking sheet with parchment; set aside.

Using the tines of a fork, carefully poke holes into the surface of each sweet potato. Place the sweet potatoes on the prepared baking sheet and bake until fork-tender and the skins are crisp, 45 to 50 minutes. Lower the oven to 350 degrees, remove the sweet potatoes and let sit until cool enough to handle, 15 to 20 minutes. Peel them, discarding the skins, and transfer peeled sweet potatoes into a large bowl; mash until creamy (you should have about 2 generous cups). Place the bowl into the refrigerator to chill while you make the crust.

Line the bottom of a 9-inch springform pan with a piece of parchment. In a food processor, combine the pecans, 2 tablespoons light brown sugar, 2 tablespoons butter and 1/2 teaspoon salt; blend on high until the mixture looks like coarse bread crumbs, about 20 seconds. Sprinkle the mixture into the bottom of the pan and press down firmly to compact the crust. (If using a pie plate, press up the sides as well.) Bake until deep golden brown and fragrant, 18 to 20 minutes. Let the crust cool while you make the filling.

Lower the oven to 325 degrees. Into a stand mixer fitted with a paddle attachment, add the chilled potatoes and beat on medium for 3 minutes, scraping the sides of the bowl and beater as you go. Add the remaining 1/2 cup light brown sugar, 2 tablespoons butter and 1/2 teaspoon salt, along with the cinnamon, nutmeg and ginger. Beat on medium speed to combine for 2 to 3 minutes, again stopping to scrape down the sides of the bowl and beater as you go. Reduce the speed to low and add the evaporated milk and vanilla, beating until combined. Add the eggs, one at a time, beating until fully incorporated, then turn the speed to medium-high and beat for another 45 seconds before pouring the mixture into the cooled crust. Set the pie on top of a baking sheet, then bake until set around the edges but just slightly jiggly in the center, 60 to 70 minutes.

Allow the pie to cool for 10 to 15 minutes, then carefully arrange the marshmallows on top in an even layer. (If you set the marshmallows on the hot pie as soon as it comes out of the oven, they’ll melt into a flat layer. Allowing the pie to cool a bit first helps them retain their shape.) Once the pie cools to room temperature, cover it with foil and transfer it to the fridge to chill, at least 4 hours or up to 2 days.

When ready to serve, heat the broiler and position an oven rack close to the broiler. Place the pie under the broiler until marshmallows are browned in spots, 1 to 3 minutes, depending on how charred you prefer your marshmallows, watching closely. Remove from the oven and let the pie rest for 10 minutes to allow the marshmallows to set and harden before running a knife around the edges of the pan and releasing the ring. Slice and serve immediately.

Easily make Evaporated Milk at home in just 25 minutes!

How to Make Evaporated Milk

(26floz/732 milliliters) full-fat milk*

In a non-stick heavy bottom saucepan, bring the milk to a simmer over medium heat (the milk will cook onto the sides of the pan, so using a non-stick pan will be so much easier to clean).&nbsp;

Once it simmers, turn down the heat to medium-low and let it gently simmer, stirring the milk occasionally to make sure it's not getting scorched on the bottom of the pan.&nbsp;

Simmer the milk for about 25 minutes or until it's reduced down to roughly 1 1/2-1 1/4 cups of liquid.&nbsp;

Once the milk has reduced and turned a creamy color pass it through a sieve remove any skin. Set aside to cool completely.&nbsp;

Store the evaporated milk covered in the fridge for up to 5 days.&nbsp;

Skip the store and make your own Evaporated Milk in 25 minutes!
Get the WRITTEN RECIPE here: http://bit.ly/EvapMilk
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RELATED VIDEOS & RECIPES
*  Condensed Milk Recipe: http://bit.ly/GemsCondensedMilk
*  Dairy-Free Condensed Milk Recipe: http://bit.ly/CoconutCondensed
*  Buttermilk Substitute Recipe: http://bit.ly/ButtermilkSub

Hi Bold Bakers! My method for How to Make Evaporated Milk is so easy. I get so many requests for what to replace this ingredient with, or where to find it, and now you never have to worry about that — because evaporated milk can be made so easily at home in just 25 minutes! So let’s get baking!
 
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How to Make Evaporated Milk | Bold Baking Basics

I toasted the rolled oats called for in Ms. Fields's recipe, just to get a little more texture out of them. Make sure the mixture is hot when you drop the cookies or the texture will be too crumbly.

Kelly Fields’S Haystack Cookies

dark cocoa powder/28 grams

evaporated milk/60 grams

salt/1 gram

vanilla extract/5 grams

Kelly Fields’s Haystack Cookies

Preheat oven to 300 degrees. Spread rolled oats on a baking sheet and toast for 20 to 30 minutes, until slightly darker and toasty smelling. Remove from heat.

Line baking sheets or your work surface with parchment or wax paper. In a heavy saucepan, combine sugar, butter, cocoa powder, evaporated milk and salt and bring to a boil, stirring. Remove from heat and stir in vanilla extract, oats and coconut.

Immediately drop the warm mixture by scant tablespoons onto parchment or wax paper. Allow to cool and store in a tin.

Rhubarb Streusel Cake With Warm Vanilla Sauce

butter, melted

butter, softened

buttermilk (here is a guide for making your own buttermilk)

rhubarb

Rhubarb Streusel Cake with Warm Vanilla Sauce

Preheat the oven to 350 degrees. Lightly grease...

Preheat the oven to 350 degrees. Lightly grease a 9-inch square baking dish and set aside.

In a large mixing bowl, cream together the...

In a large mixing bowl, cream together the butter and sugar for the cake. Beat in the egg. In a smaller bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the creamed butter/sugar mixture alternately with the buttermilk, beating just until moistened. Fold in the chopped rhubarb. Pour the batter into the prepared pan and smooth the batter to the edges.

In a medium bowl, combine the streusel topping...

In a medium bowl, combine the streusel topping ingredients, mixing them together until the mixture is coarse and combined. Sprinkle the streusel evenly over the batter. Bake for 40-45 minutes or until a toothpick comes out clean and the top of the cake is lightly browned. Cool on a wire rack.

For the sauce, melt butter in a medium...

For the sauce, melt butter in a medium saucepan. Add the sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened (it will thicken more as it cools slightly). Remove from the heat; stir in the vanilla. Serve warm with the cake.

Tres leches, which means “three milks” in Spanish, refers to the whole milk, condensed milk and evaporated milk that make up a creamy soaking sauce for the baked cake. Over time, it saturates the cake, making it soft and luscious. While a thick garnish of softly whipped cream may seem excessive, it actually tempers the sweetness of the whole confection. Serve with some berries or sliced fruit to complete the presentation.

Tres Leches Cake

Butter

eggs, separated,

whole milk

sweetened condensed milk

confectioners’ sugar

Heat oven to 350 degrees. Butter the bottom of a 13-by-9-inch pan lightly, leaving a 1/4-inch border that remains ungreased. Do not butter the sides of the pan; you want the cake to “climb” up the sides of the pan as it bakes.

In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, with an electric mixer on medium-high, beat the egg yolks and 1/2 cup/100 grams of the sugar until pale and thick, about 3 minutes. Beat in 1/2 cup of the milk, lower the speed and then mix in the flour mixture just until combined. 

In another large bowl, with clean beaters, whip the egg whites until foamy and the yellowish color has disappeared, about 1 minute. Slowly add the remaining 1/2 cup plus 2 tablespoons/125 grams sugar while beating. Continue to beat the mixture until you have shiny, medium-stiff peaks, about 2 minutes. Stir a big scoop of the egg white mixture into the batter to loosen it, then, using a spatula, gently fold the remaining whites into the batter without deflating them. 

Pour the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer cake to a rack to cool slightly.

Meanwhile, in a medium bowl, whisk together the remaining 1 cup milk, condensed milk, evaporated milk and vanilla. Using a skewer or a toothpick, poke holes about 1/2 inch apart all over the cake. Cut the edges of the cake from the sides of the pan. Pour the milk mixture evenly over the cake, about a cup at a time, allowing 5 to 10 minutes for it to soak in before adding more.  Cover and refrigerate for at least 2 hours (or up to 24 hours).

To serve, whip the cream and confectioners’ sugar to soft peaks. Top the cake with the whipped cream.

For such a seemingly simple dessert, pumpkin pie can be tricky to make. This recipe promises a tender, flaky crust and gently spiced pumpkin filling that won't crack as it cools.

Perfect Pumpkin Pie

unsalted butter,

vegetable shortening,

(15-oz) can pumpkin (about 1-3/4 cups)

eggs

light brown sugar, packed

cloves

black pepper

Make the Crust: Combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade. Pulse a few times to combine. Add the pieces of butter and shortening and pulse until you have coarse crumbs with lots of pea and chickpea-size clumps of butter and shortening within. Add half of the water and pulse a few times to incorporate. Add the remaining water and pulse until the mixture is just evenly moistened and very crumbly. It will not come together into a mass -- that's okay. Dump the crumbly dough out onto a work surface and gather it into a ball. Pat the dough into a 5-inch disc -- don't worry if the edges crack -- and wrap it in plastic. Refrigerate for at least 45 minutes to rest.

Take the dough out of the refrigerator (if it was in the fridge for a long time, let it sit on the countertop for 10-15 minutes so that it's malleable enough to roll). Dust your work surface lightly with flour and place the dough on top; sprinkle a little flour over the dough. Use your hands to quickly work the dough into a smooth disc -- don't over-work it or warm it up too much, just  smooth the edges as best as you can so it's easier to roll. Roll the dough, adding more flour as necessary under and on top of the dough so it doesn't stick, into a 13-inch circle. Carefully drape the dough over the rolling pin and transfer it to a 9-inch deep dish pie pan (it should be at least 1-1/2 inches deep). Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Don't worry if it tears, just patch it right back up. Trim the edges to 1/2-inch beyond the lip of the pie pan. Turn the edges under to create a rim on the crust (you can use the scraps to patch in any thin areas); then press the rim  against the lip of the pan, forming it into an even edge as you go. Using your fingers, crimp the rim. Place the crust in the refrigerator for 30 minutes while you heat the oven.

Preheat the oven to 375°F. Remove the pie crust from the refrigerator and place on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill it about halfway full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the  edges with a few strips of foil folded in half lengthwise. This will protect the edges from getting too dark. Bake for another 20 minutes, until the dough is dry and golden. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don't throw it away; you may need it again.

Make the Filling: Whisk together all of the ingredients in a large bowl. Pour the filling into the pre-baked crust.

Bake the pie for 50 to 60 minutes, until the filling is just set. It should look dry around the edges and the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it's browning too quickly, tent the edges again with the foil strips. Cool the pie on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve.

Note: If you use a store-bought crust, follow the instructions on the package for blind baking.

Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated.

Freezer-Friendly Instructions: The dough can be made ahead and wrapped in plastic and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator. The pie can be frozen after baking for up to 1 month. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight in the refrigerator before serving.

With a recipe that calls for exactly a can each of coconut and evaporated milks, butter mochi seems like the prime hapa example of classic postwar dump-and-stir baking. Packed with brown butter and brown sugar, this version is rife with the nutty, butterscotch notes of caramelization. The way the thick, dark crust contrasts with the chewy, faintly tropical center will bring the French canelé to mind, but these little cakes are a lot easier to make!

Brown-Butter Mochi

unsalted

coconut milk

(16 ounces) dark brown sugar

(21 ounces) mochiko (glutinous-rice) flour

Adjust oven racks to upper and lower-middle positions. Preheat oven to 350.

Generously grease two cupcake tins with butter, including the outer rims of each mold (this will ensure the cakes release after baking). Set aside.

Place butter in a medium saucepan, and set over medium heat. Cook, swirling, until the foam subsides and the butter turns golden brown and begins to smell nutty, about 4 minutes. Turn off heat, and add coconut and evaporated milks and sugar. Whisk until sugar and coconut milk melt. Transfer mixture to a medium bowl. Add eggs and vanilla, and whisk until smooth. Set aside.

In a large bowl, whisk together mochiko flour, baking powder and salt. Pour milk mixture into dry mixture, and whisk until smooth. Scoop a scant 1/2 cup of batter into each cupcake mold (enough to fill each mold just under the brim). Gently drop filled pans onto countertop from a height of 3 inches to release any air bubbles.

Bake for 55 to 60 minutes, rotating pans and switching their positions after 30 minutes or so to ensure even baking (decrease baking time by 10 minutes if using a nonstick dark metal tin). The mochi are done when they are butterscotch brown on top and an inserted skewer comes out mostly, but not completely, clean.

Lightly run a butter knife along the sides of each mold, then invert tins to release mochi, and cool on a wire rack for 10 to 15 minutes. Don’t worry if the cakes feel soft or underbaked when you pick them up — it’s just the nature of mochi.

Store leftover mochi in an airtight container at room temperature for up to 4 days.

This recipe for a tres leches cake (a traditional syrup-soaked confection from Latin America) takes a good thing — namely the combination of milks that saturate its crumb — and doubles it. Instead of just the usual three milks (sweetened condensed, evaporated and heavy cream), it calls for six, adding coconut milk, condensed coconut milk and dulce de leche. Like the original version, it’s a dense, puddinglike cake flavored with cinnamon and rum. But here, notes of coconut and caramel lend complexity and even more richness. Serve this in small squares, preferably with a bitter espresso or some tea to sip between syrupy bites.

Seis Leches Cake

cinnamon,

fine sea salt,

45 milliliters whole milk

cream of tartar

240 milliliters evaporated milk

160 milliliters sweetened condensed milk

240 milliliters dulce de leche

Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan. In a medium bowl, whisk together the flour, 3/4 cup/150 grams sugar, the baking powder, cinnamon, nutmeg and 1/4 teaspoon salt. In a large bowl, whisk together the egg yolks, melted butter, milk and vanilla.

Using an electric mixer fitted with the whisk or beaters, set on medium speed, beat the egg whites until frothy, about 2 minutes. Add the cream of tartar, and beat until thick, fluffy and white but before peaks form, another 2 to 3 minutes. Add remaining 1/4 cup/50 grams of sugar, a little at a time, and continue beating until the whites are glossy and firm peaks form when the beaters are lifted, another 3 to 5 minutes.

Whisk half the flour mixture into the yolks (it will seem like paste). Whisk a quarter of the egg whites into the yolk mixture to lighten it. Using a rubber spatula, gently fold in another quarter of the whites. Sift half of the remaining flour mixture over the batter and fold in. Fold in another quarter of the egg whites followed by the rest of the sifted flour and finally the rest of the whites. Scrape batter into the pan and smooth the top with the spatula.

Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a wire rack to cool for 20 minutes.

While the cake is cooling, in a small saucepan over medium heat, stir together the coconut milk, evaporated milk, condensed coconut milk, condensed milk, rum and a pinch of salt. Heat until steaming, stirring to dissolve any lumps.

Use a fork to poke holes all over the top of the warm cake, then cut it into 18 pieces but don’t take the pieces out of the pan. Pour milk mixture evenly over the cake. Cover and chill cake for at least 8 hours or preferably overnight (or up to 3 days).

No more than 4 hours before serving, spread 3/4 cup/180 milliliters dulce de leche over top of the cake. Whip the cream with the remaining 1/4 cup/60 milliliters dulce de leche until thick and mousse-like. Spread the whipped cream on the cake, and sprinkle with more cinnamon.

Divine Tres Leches Cupcakes

heavy whipping cream

berries,

(7.5 ounces) all-purpose flour

(1 stick, 4 ounces) butter

(7.5 ounces) granulated sugar

buttermilk

Preheat the oven to 350 degrees F. Line...

Preheat the oven to 350 degrees F. Line a standard muffin tin with foil liners (don't use standard paper liners; the milk mixture will soak through). This recipe makes about 16 cupcakes so you can line another 4 muffin cups in a second pan as well or bake a second batch.

In a medium bowl, whisk together the flour,...

In a medium bowl, whisk together the flour, baking powder, soda and salt. Set aside.

In a microwave-safe bowl (you can also do...

In a microwave-safe bowl (you can also do this in a pan on the stovetop), melt the butter. Whisk in the sugar and continue whisking until the mixture is no longer warm to the touch. Whisk in the egg, buttermilk and vanilla until well-combined.

Add the dry ingredients to the wet mixture...

Add the dry ingredients to the wet mixture and whisk until the batter is mostly lump-free without overmixing (maybe 20-30 strokes of the whisk total).

Portion the cupcake batter evenly in the tins....

Portion the cupcake batter evenly in the tins. Don't overfill! For this recipe, in particular, it is best to have the baked muffins sit slightly below the rim of the muffin cup to help when adding the tres leches mixture. I use my #20 cookie scoop to portion the cupcake batter - about 3 tablespoons batter, or slightly less, per muffin cup.

Bake the cupcakes for 14-16 minutes until the...

Bake the cupcakes for 14-16 minutes until the tops spring back lightly to the touch.

Remove the cupcakes to a wire rack to...

Remove the cupcakes to a wire rack to cool completely. When cool, use a thin skewer to poke holes all over (and I mean, all over) the cupcake. Go crazy, but don't poke all the way through the cupcake liner.

For the milk mixture, in a large liquid...

For the milk mixture, in a large liquid measuring cup or in a blender, whisk together or blend the sweetened condensed milk, evaporated milk and heavy cream. The milk mixture needs to be drizzled or spooned over the top of each cupcake one at a time. I find it works best to pour the milk mixture in batches into a squeeze bottle (pictured below) and slowly squeeze the milk mixture onto the top of the cupcake while simultaneously pressing the milk mixture into the top of the cupcake with an small offset spatula. This tedious step can probably be sped up by using a thicker skewer to poke the holes. I use a fairly thin skewer which means the milk mixture doesn't soak in quite as quickly. You'll want to use about 2-3 tablespoons of milk mixture per cupcake (depending how soft and soaky you want them).

Refrigerate the cupcakes for at least an hour,...

Refrigerate the cupcakes for at least an hour, or cover lightly with plastic wrap and refrigerate up to 12 hours.

When ready to serve (up to two hours...

When ready to serve (up to two hours ahead of time but not before that), prepare the topping by whipping the heavy cream, powdered sugar and vanilla extract together until stiff peaks form. Dollop

the sweetened whipped cream on top of each...

the sweetened whipped cream on top of each cupcake and finish it off with a fresh berry. Serve immediately or refrigerate for 1-2 hours until serving.

https://www.youtube.com/watch?v=AogLp0OJ0Bg

Love tres leches cake? It’s even more delicious and pretty in cupcake form. These from-scratch tres leches cupcakes are sure to be a hit!

This homemade Tres Leches Cake recipe is soft and fluffy and soaked in three types of milk, for an easy Mexican dessert you won&#039;t be able to resist.

Tres Leches Cake Recipe

all purpose flour

½ tsp baking powder

sugar (divided)

milk

tsp vanilla extract

oz evaporated milk

oz sweetened condensed milk

cinnamon sugar

strawberries (sliced, optional)

Preheat oven to 350 degrees F. Coat a 9x13&quot; baking dish with non-stick spray or butter and set aside.

In a large bowl combine the flour, baking powder, cinnamon and salt, whisk together.

Separate the egg yolks from the egg whites and place each in a separate bowl. To the egg yolks, add in ¾ cup of granulated sugar and beat with a mixer until light pale and silky. Stir in the milk and vanilla extract until smooth and silky. To the bowl with the egg whites, use clean beaters to beat until soft peaks form, while adding in the remaining ¼ cup of granulated sugar. The egg whites should fold over themselves when you lift the beaters out of the bowl.

Pour the egg yolk mixture into the bowl with the flour and use a sturdy rubber spatula to mix the two together until no flour clumps remain. Add in the egg whites and gently fold the batter over until the egg whites are incorporated. Make sure not to over mix the batter, as this can result in a flat cake.

Scoop or pour batter into the prepared baking dish and smooth out top. Bake for 30 minutes, until toothpick inserted in center comes out clean. Let cool until only slightly warm.

For The Cake:

Combine the evaporated milk, sweetened condensed milk and heavy cream in a large mixing bowl (or measuring cup for easy pour). Poke several holes over the top of the cake, all the way to the bottom, using a fork. Slowly pour the milk mixture over the cake and allow it to absorb completely.

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