Tres Leches Confetti Cake
User Reviews
5.0
117 reviews
Excellent
Tres Leches Confetti Cake
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A sprinkled twist on the classic tres leches! Tres leches confetti cake is full of rainbow sprinkles and tastes like heaven. So easy to make!
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Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup unsalted butter, softened
- 3/4 cup sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- ½ cup assorted colorful sprinkles
- 1 1/2 cups whole milk
- 1 14 ounce can sweetened condensed milk
- 1 14 ounce can full-fat coconut milk
whipped cream
- 2 cups cold heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup assorted colorful sprinkles
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Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 inch baking pan with nonstick backing spray.
- In a bowl, whisk together the flour and baking powder.
- Using your electric mixer fitted with the paddle attachment, beat the softened butter and sugar together until fluffy, about 5 minutes. Beat in each egg 1 at a time. Beat in the vanilla extract until combined. Add the flour mixture to the batter about ½ cup at a time, beating on medium-low speed, until combined and smooth. Use a spatula to gently but quickly stir the sprinkles into the batter – don’t overmix! Pour the batter into the greased baking pan.
- Bake the cake 30 minutes, or until the edges are slightly golden and the center is set. Let the cake cool completely, then poke holes all over the cake with a fork. Be sure to leave the cake IN the pan so it can catch all the milk!
- In a large measuring cup or bowl, whisk together the whole milk, condensed milk and coconut milk. Pour the milk mixture all over the top of the cake, evenly distributing the milks. I like to refrigerate the cake for at least 30 minutes at this point before frosting and serving. You can also make it the night before serving, but I would wait to frost and sprinkle on top until right before serving.
whipped cream
- To make the whipped cream, add the cold cream to the bowl of your electric mixer fitted with a whisk attachment. Beat the cream on medium-high speed until soft peaks begin to form. Add in the sugar and vanilla extract, then beat until firm peaks form.
- Right before serving, spread the whipped cream over the cake. I like to do this right before serving since whipped cream can melt. Top with the sprinkles and serve!
- Note: be sure to serve this on rounded plates or in bowls so the milks don’t run off and the cake can soak every bit up!
Notes
- batter adapted from allrecipes
Genuine Reviews
User Reviews
Overall Rating
5.0
117 reviews
Excellent
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