Tres Leches Confetti Cake
User Reviews
5
Tres Leches Confetti Cake
Description
The Tres Leches Confetti Cake starts with a classic vanilla cake base enriched with softened butter, eggs, and vanilla, and accented by the playful addition of colorful sprinkles. The batter is baked until the edges turn golden and the center sets. Once cooled, holes are poked across the cake’s surface to allow a trio of milks — whole milk, sweetened condensed milk, and full-fat coconut milk — to soak deeply into the crumb, leaving it moist and richly flavored.
The whipped cream topping, lightly sweetened and flavored with vanilla, is spread over the cake to add a smooth, airy contrast to the dense milk-soaked cake beneath. Additional sprinkles on top enhance its celebratory appearance. The combination of the three milks adds a creamy sweetness with slight tropical notes from the coconut milk, balanced by the vanilla cake and buttery elements.
This cake is appealing for dessert occasions where a tender, moist cake is desired along with the visual appeal of confetti sprinkles. The method of pouring the milk mixture directly onto the cake in the pan ensures even soaking and easy cleanup. The coconut milk introduces a subtle dimension making it slightly unique among tres leches variations.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup unsalted butter softened
- 3/4 cup sugar
- 5 egg large
- 1 tablespoon vanilla extract
- ½ cup Sprinkles assorted colorful
- 1 1/2 cups milk whole
- 1 sweetened condensed milk 14 ounce can
- 1 coconut milk 14 ounce can, full-fat
whipped cream
- 2 cups heavy cream cold
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup Sprinkles assorted colorful
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
- Use a fork to poke holes thoroughly after baking so the milk soak reaches every part of the cake.
- Allow the cake to cool completely before pouring on the milk mixture to prevent sogginess during baking.
- Keep the cake in the pan to catch all the milk mixture and ease serving.
- Use full-fat coconut milk for a richer flavor in the milk soak.
User Reviews
Overall Rating
5
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