Tres Leches (Three Milks) Cake


I only found out about this delicious cake after moving to the Southwest a few years ago … and recipes for it abound. I got lucky the very first time … easy, delicious and got rave reviews. Some said it was the best they had ever tasted … so I won’t be looking farther for other recipes! 🙂 You should make this at LEAST one day ahead of time to allow the flavors to blend and the milks to soak thoroughly into the cake. This is comfort food at its best! 

1 1/2 cups unbleached flour
1 tsp. baking powder
1/2 cup unsalted butter
1 cup sugar
5 eggs
1 1/2 tsp. vanilla
2 cups whole milk
1 14-oz. can sweetened condensed milk
1 12-oz. can evaporated milk

For topping:
1 1/2 cups heavy whipping cream
1 cup sugar
1 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour a 9×13 inch baking pan.

Sift (or whisk) together flour and baking powder. Set aside.

Cream butter and 1 cup sugar together until fluffy. Add eggs, one at a time, beating well. Beat in 1 1/2 tsp. vanilla. Gradually add flour mixture to butter mixture, mixing until blended. Pour into prepared pan.

Bake for 30 minutes. Remove from oven and pierce WELL with a fork. (You want to cover the cake with holes!)

Combine whole milk, sweetened condensed milk and evaporated milk, stirring until well combined. Pour over the hot cake. Let cool. Cover and refrigerate overnight.

Whip together whipping cream, 1 cup sugar and 1 tsp. vanilla until thick and spreadable. Spread over cold cake. Refrigerate at least two hours before serving.

Summer Berry Cake


Here’s a wonderful cake for a summer party. Bake the cake after the sun goes down the night before, let it cool overnight and frost it and add the berries in the morning. This is a substantial cake … almost pound cake-like in texture, and the combination of the vanilla-buttermilk cake, cream cheese icing and tart berries is luscious! 

1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
2 tsp. vanilla
4 cups cake flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups buttermilk

8 oz. cream cheese, room temperature
1/2 cup butter, room temperature
1 tsp. vanilla
3 cups powdered sugar

1 pt. blueberries, rinsed if needed and throughly dried
1 pt. raspberries, rinsed if needed and thoroughly dried

Preheat oven to 350°F. Butter a 9×13-inch baking pan and line the bottom with a rectangle of parchment paper, then butter the parchment. (If you don’t have parchment paper, you can use a non-stick baking spray, but I recommend the parchment!) 

Beat 1 cup unsalted butter and sugar together with an electric mixer until light and fluffy, at least 3 minutes. Add eggs, one at a time, scraping down the bowl between each addition. Add vanilla extract. Sift together cake flour, baking powder, baking soda and salt. Add half of dry ingredients to butter mixture and mix just until combined. Stir in buttermilk. Add remaining dry ingredients and mix just until combined.

Pour batter in prepared pan and smooth top. Bake until golden and a wooden pick inserted in center of cake comes out clean, about 40 to 50 minutes. Cool completely in pan on rack.

Beat cream cheese and 1/2 cup butter together until light and very fluffy. Mix in the vanilla. Beat in the powdered sugar, one cup at a time. Spread evenly over top of cooled cake in pan.

Arrange the berries over the frosted cake in whatever manner pleases you! Dust with powdered sugar and chill until serving.
Adapted from SmittenKitchen.com … a great site! 

Guinness Stout Cake


This cake is one of those unexpected pleasures … a deeply chocolate cake made with GUINNESS STOUT! The Guinness adds a depth of flavor and texture that is sublime. The cake is not overly sweet, and is absolutely delicious! It’s also impressive, as it is baked in three 8″ layers and stacked high! It serves a crowd, since slices can be thin.

2 cups Guinness stout
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)

4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream

For icing:
2 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups Guinness and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add Guinness-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For icing:
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

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