Happy Cinco de Mayo! To celebrate the day, I’m sharing a recipe that’s a slight twist on the traditional Tres Leches Cake, a Tres Leches Bundt Cake. I love a good Tres Leches Cake, but I thought that a Bundt version would absorb the tres leches topping a little better so that the cake wouldn’t be as wet. And I was right! One thing though, since the Bundt cake is a bit denser than a regular cake it’s best to pour the tres leches topping over the Bundt cake while it’s still warm and the crumb of the cake is soft. If you wait until the cake is room temperature or cooler the cake will still absorb the topping, but, it will just take a bit longer and it might not spread throughout the cake as well. If that does happen it’s all good as you can use some of the reserved tres leches topping to drizzle over your slice. And while the recipe didn’t call for it, I decided to spruce up the top of the Bundt cake with a little whipped cream and sliced strawberries. It was also a good way to hide the holes I poked in the cake for the topping.
Tres Leches Bundt Cake
Ingredients:
For the cake:
3 sticks unsalted butter, at room temperature
1 1/2 cups sugar
6 large eggs, at room temperature
3 cups flour
3 teaspoons baking powder
1 teaspoon Kosher salt
1 cup whole milk
1 tablespoon vanilla extract
For the Tres Leches topping:
1 14oz. can sweetened condensed milk
1 12oz. can evaporated milk
1/4 cup whole milk
Directions:
Preheat the oven to 350 F. Spray a Bundt pan with baking spray and set aside.
In a medium bowl whisk together the flour, baking powder and Kosher salt. Set aside.
Using a hand mixer (or a stand mixer) on medium speed beat the butter and sugar together on medium speed until it is light and fluffy, about 5 minutes.
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Beat in the vanilla extract.
With the mixer on low speed add the flour mixture to the butter mixture in three parts alternating with the milk.
Transfer the batter to the prepared Bundt pan and bake in the preheated oven for 50-60 minutes, or until a cake tester inserted come out clean.
Cool the cake in the pan for 10 minutes before inverting onto a serving dish. While the cake is still warm poke holes into it using a fork or a skewer. Make sure to poke the holes all the way thru the cake.
In a small bowl whisk together the condensed, evaporated and whole milk until well combined. Pour about 3/4 of the mixture over the cake. Make sure you pace pouring the milk mixture over the cake to give it time to be absorbed by the cake. Once the cake has absorbed the milk mixture cover it and refrigerate it for at least 2 hours. Reserve the remaining milk mixture to drizzle over slices of the cake.
Recipe from A Classic Twist
Bead Yarn & Spatula 