TRES LECHE SPRINKLE CAKE
Warm sunshine is here and that means we’re making this TRES LECHE SPRINKLE CAKE every wekeend for the next couple months.
Funfetti cake mix is baked until golden brown then holes are poked into the top of cake. Three kinds of milk are slowly poured on top: coconut milk, non fat milk, and condensed milk.
Once the flavored milk settles, fresh sweetened homemade whipped cream is slathered high on top.
Rainbow sprinkles are the final finishing touch.
We first saw this cake on How Sweet Eats and mouth watering immediately insued.
Any cake “frosted” with whipped cream is such an amazing journey of texture and flavor, we just can’t resist.
And can we just say this is literally the BEST cake we have made this year.
This Tres Leche Sprinkle Cake is A M A Z I N G !
Slight coconut flavors hit your mouth on the first bite followed by the lightness of fresh whipped cream flavored with powdered sugar and vanilla essence. Not to mention because of the TRES milks, this cake is so heavenly delectable and moist. Sprinkles in and on top of the cake only add to this fun delicious experience.
This is what cake dreams are made of.
TRES LECHE SPRINKLE CAKE
Notes
ADAPTED FROM: HOW SWEET EATS.
NOTE: TO SPRAY AND FLOUR PAN: USE SPRAYING COOK AND COVER BOTTOM AND SIDES OF PAN'S INTERIOR. TAKE FLOUR AND SPRINKLE OVER ENTIRE PAN AND USING YOUR HANDS SHAKE AND HIT THE SIDES TO DISPERSE EVENLY. OVERTURN PAN OVER SINK TO REMOVE EXTRA FLOUR.
Ingredients
- CAKE:
- 1 FUNFETTI CAKE BOX MIX
- 4 EGGS
- 1/3 CUP VEGGIE OIL
- 1 CUP WATER
- TRES LECHE:
- 1 1/2 CUPS NONFAT MILK
- 1 CAN CONDENSED MILK
- 1 CAN COCONUT MILK, FULL FAT AND UNSWEETENED
- WHIPPED CREAM:
- 2 CUPS HEAVY WHIPPING CREAM, COLD
- 2 TABLESPOONS POWDERED SUGAR
- 1 TEASPOON VANILLA EXTRACT
- SPRINKLES
Instructions
- COMBINE CAKE MIX, WATER, EGGS, AND OIL IN A STAND MIXER OR WITH A HAND MIXER.
- MIX FOR 2 MINUTES UNTIL FLUFFY, USE A SPATULA TO SCRAPE SIDES AND MIX FOR 30 SECONDS.
- TRANSFER INTO A SPRAYED AND FLOURED 9"X13" PAN.
- BAKE AT 350 FOR 30 MINUTES UNTIL A FORK COMES OUT CLEAN, CAKE SHOULD BE GOLDEN AND SLIGHLTLY BROWNED ON THE EDGES.
- LET COOL IN THE PAN AND USING A FORK POKE HOLES IN THE TOP OF THE CAKE.
- COMBINE THREE MILKS IN A LARGE MEASURING CUP OR BOWL WITH A WHISK.
- POUR OVER TOP OF CAKE SLOWLY AND EVENLY, LEAVE CAKE IN PAN TO HOLD MILK (IT MIGHT SEEM LIKE A LOT OF MILK AT FIRST BUT IT WILL SOAK INTO THE CAKE AND UNDERNEATH IT).
- COVER AND REFRIGERATE AT LEAST TWO HOURS OR OVERNIGHT.
- ONCE READY TO SERVE, USING A STAND MIXER COMBINE CREAM, POWDERED SUGAR, AND VANILLA.
- WITH THE WHISK ATTACHMENT, WHIP UNTIL FLUFFY AND SLIGHTLY STIFF.
- COVER CAKE WITH WHIPPED CREAM "FROSTING" EVENLY.
- TOP WITH RAINBOW SPRINKLES & SERVE.
If you’re not into creamy delightful whipped cream covered cakes, these are a few of our other favorites:
SHOP THIS POST:
Much love,
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