This is the type of cake that prowls through dark alleys at night, waiting to attach itself to an unsuspecting healthy person's hips and thighs, never to let go.
This cake is a fugitive. And the reward for it's capture is sheer delight and bliss... and a few extra pounds.
I kid you not when I say I could have devoured this whole cake in one sitting. This cake is deceptively bad for you.
The recipe doesn't contain butter, so the cake doesn't feel heavy. On the contrary. Despite being soaked through, this cake is as light as air. But that doesn't mean that it's not bad for you. Oh no, my friends. Where the butter leaves off, the heavy cream, condensed milk, and sweetened evaporated milk pick up. The three milks seep through every pore of this spongey cake and the result is a cake that drips with sweet, almost caramel-flavored milky goodness with each bite. And because I always feel the need to add rum where appropriate, I added rum. Yum to rum.
This cake is Bad News Bears. It's a Highway to the Danger Zone. It's any other out-dated pop-culture reference I can use to describe this cake which is so bad for you but so good.
I dare you to stop after one bite piece half a cake cake.
Tres Leches Cake with Dulce De Leche
Mix the flour, baking powder, and salt in a bowl.
Separate the eggs and the egg whites.
Mix the egg yolks with 3/4 cup sugar.
Beat until the eggs are pale yellow and fluffy.
Add vanilla and pour over flour mixture.
Stir the ingredients together until just combined.
Pour into a well-sprayed 9 x 13" baking pan and bake at 350 F for 20-25 minutes.
Make the milk mixture by combining 1 can of evaporated milk,
One can of sweetened condensed milk,
1/4 cup heavy cream,
and RUM (holla!).
Invert your fully cooled cake on a long, rimmed plate and poke holes all over the surface with a fork.
Pour milk mixture all over the surface of the cake (the cake will soak up the milk like a sponge).
Spread with dulce de leche and enjoy!
Tres Leches Cake with Dulce De Leche adapted from The Pioneer Woman Cooks
- 1 cup All-purpose Flour
- 1-½ teaspoon Baking Powder
- ¼ teaspoons Salt
- 5 whole Eggs
- 1 cup Sugar, Divided
- 1 teaspoon Vanilla
- ⅓ cups Milk
- 1 can Evaporated Milk
- 1 can Sweetened, Condensed Milk
- ¼ cups Heavy Cream
- 1-2 tablespoons rum (optional)
- 1 can dulce de leche, homemade or store bought
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 30 to 35 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, heavy cream and rum in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 (but it is best left for a few hours to really soak up the cake).
Spread top of cake with as much dulce de leche as you'd like.