Dos Layer Tres Leche Cake

by Rebecca Jan 13th, 2011 // Desserts, Recipes, Veggie Friendly

Dos Layer Tres Leche Cake

Dos Layer Tres Leche Cake

It’s my friend, Jaime, of Prudent Baby’s birthday today so my kid, Macki and I baked her this double layer tres leche cake and hosted a little gathering of ladies last night. Except just as we were about to fill the cake we learned Jaime wouldn’t be making it to her birthday celebration. She wound up in bed with a bug.

Dos Layer Tres Leche Cake

We were already slow braising 8 pounds of short ribs so we proceeded with Jaime’s birthday party without Jaime. She understood and we toasted her just before eating this gorgeous cake.

Dos Layer Tres Leche Cake

My kid was already in bed by the time the cake was presented so I promised him he could try a slice in the morning. Now for the recipe…

Dos Layer Tres Leche Cake

Prep Time: 1 hour  Cooking Time: 35 mins

Cake Ingredients:
1 cup all purpose flour
1 1/2 teaspoon baking powder
¼ teaspoons Salt
5 large egg yolks
5 large egg whites
1 cup Sugar, Divided
1 teaspoon Vanilla
⅓ cups Milk
2/3 can Evaporated Milk
2/3 can Sweetened, Condensed Milk
3 tablespoons Heavy Cream

Frosting Ingredients:
1 pint Heavy Cream, For Whipping
3 tablespoons confectioners sugar
5 oz fresh pomegranate seeds

Preparation Instructions

Preheat oven to 350 degrees. Spray two nine inch round pans with cooking spray. In a large bowl whisk together flour, baking powder, and salt. In the bowl of an electric mixer beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Remove bowl from mixer and stir in milk and vanilla by hand. Fold egg yolk into the flour. Set aside. Rinse and dry the mixing bowl and then beat egg whites in it on high speed until soft peaks form gradually add sugar until stiff. Now fold egg whites into the batter. Pour into pans and spread to even. Bake for 30 to 35 minutes or until a toothpick comes out clean. Turn cakes out onto two pieces of parchment paper and let cool completely. When cakes are cooled, trim the edges with a serrated knife so that they are the same shape and size. Using a fork, poke both cakes liberally. Whisk together condensed milk, evaporated milk, and heavy cream in a measuring cup with a spout. With a spoon in one hand and your milk in the other slowly pour the milk mixture onto one of the cakes and use the spoon to gently swirl the mixture into the cake until it is absorbed. Be sure to get it all the way to the edges of the cake. At this point you will have used up about 1/2 of the milk and will only have filled one of the cakes. Set aside and make the frosting. Make the frosting by whipping 1 pint heavy cream with 3 tablespoons of confectioners sugar until it forms peaks. Spread a thick layer of frosting on top of the milk infused cake. Sprinkle liberally with pomegranate seeds and place the other cake on top of it. Now get your milk in one hand and your spoon in the other and slowly pour the milk mixture onto the cake and use the spoon to gently swirl the mixture into the cake until it is all absorbed. Don’t forget the sides. Wait about 15 minutes for it to firm up / fully soak in and then ice the entire cake with the whipped cream. Sprinkle top of cake with pomegranate seeds and place in the fridge until ready to serve. Makes 10 to 12 slices.

Dos Layer Tres Leche Cake

tres leche

You might also like...

4 Comments on “Dos Layer Tres Leche Cake”

  1. [...] and I wanted to make something super special for Jaime’s aforementioned birthday dinner but we were having the party on a week night so it had to be something easy. I’m aware that [...]

  2. [...] Braised Short Ribs with Easy Parsnip Puree, something I found on Heather The Babysitters blog and Dos Layer Tres Leche cake, which my mom has been craving since she first saw it [...]

  3. [...] doing just that by cooking up Pinwheels with Roasted Veggie Sauce, Cannellini Bean Salad and Dos Layer Tres Leche Cake for [...]

  4. 4.) Mary@fitandfed
    February 19th, 2012

    I like the idea of decorating the top of the cake with pomegranate seeds. It’s a nice, natural alternative to something like the sparkles and garnishes you can get in the baking aisle. I’m thinking it would be cool to make a simple design with the pomegranate seeds.

Leave a Reply