Hello, cake. Tres Leches Cakes, chock full of their creamy-soft moistness and melt-in-your-mouth simplicity are the perfect treat for summer. And, if quick and easy makes your summer even better, then this is the recipe for you. A basic box cake (or your favorite white cake recipe) is baked and cooled, then topped with a splendid mixture of milk, cream, and fresh raspberries. Perhaps the best part of this recipe is it actually makes TWO cakes, so you’ll have enough to share. Which, considering the number of summertime picnics and potlucks that seem to occur this time of year, may indeed make this truly the most perfect treat for summer ever.
10-Minute Tres Leches Cake
1 White Cake Mix, baked into two 8-inch
1 can sweetened condensed milk
1/2 cup whole milk
1/2 cup evaporated milk or heavy cream
seeds of 1 vanilla bean
pinch of cinnamon
3 cups nondairy topping or whipped cream
2 pints fresh raspberries
Use a skewer to poke several small holes across the top of your pound cake. Whisk together the sweetened condensed milk, whole milk, heavy cream (or evaporated milk),vanilla bean, and cinnamon. Drizzle this mixture slowly over each cake. Let your cakes stand 10 minutes to let milk soak in. Spoon the whipped topping on top of the cake, spread evenly across, and serve with fresh raspberries for garnish.
Makes two cakes.