I just celebrated another year of life, and my only wish was to indulge in tres leches cake. I remember when I first tried tres leches at a birthday party; the minute the wet bread entered my mouth, I was hooked. While I’ve never been one to crave cakes, tres leches is just too amazing to not crave. I decided rather than spend all my day cooking up a normal-sized cake (that would be so hard not to eat all of!), I figured out how to make a simpler and much smaller version to satisfy my craving for tres leches.
Tres leches cake is a traditional Mexican three-milk cake. It consists of regular milk, evaporated milk, and sweetened condensed milk as the base for the rich milk sauce. This deliciously sweet milk concoction is then prepared, added to a cake, and left to absorb all the liquids hours in advance. It honestly is way too much work in my opinion. While delicious, I’d be the only one eating the cake since my family here aren’t such fans of the wet bread.
With so much work involved, it’s hard to find a delicious tres leches cake. Most times, the cake is too wet or not wet enough. Sometimes the tres leches isn’t sweet enough to my liking.
Lucky for me, I was able to create a simpler version with just as much flavor as the traditional tres leches cake I remember enjoying. My birthday gift to myself was being able to create my favorite cake instantly! My version involves a microwave and a short time of refrigerating, as this cake is best eaten cold.
Create this easy Mexican treat in a mug by following the directions below:
Yellow cake mix
Angel food cake mix
La Lechera (I used a 3 ounce can)
Carnation evaporated milk (I used a 5 ounce can)
Milk (whole or 2% works best)
Vanilla extract or imitation
Large Ziplock bag
Prepare the cake
Mix both cake mix and angel food mix together in a ziplock bag and shake to combine.
Add 6 tablespoons of combined cake mix into a mug and 1/4 cup of water. (Save your sealed bag of cake mixes for future mug cakes!)
Mix until combined and heat in microwave for about 1 ½ -2mins until nice and spongy. Test with a fork to make sure it’s fully cooked; it will also look like it separated from the sides of the mug.
Insert into freezer or refrigerator while you prepare the milk mixture and topping.
Prepare the Tres leches
2 tablespoons of condensed milk
1 tablespoon of evaporated milk
1 tablespoon of heavy cream
½ tsp of vanilla
1 tablespoon of milk
Mix well and set aside.
Prepare the whipped topping (Mexican frosting)
2 table spoons of heavy cream
½ tsp of powdered sugar
¼ tsp of vanilla
Whip until combined and you have a soft peak.
Tip: beware over mixing, or you will end up with a huge mess.
Putting it all together
Remove cake from fridge or freezer. Using a fork, make some holes for the tres leches to drip in to.
Pour tres leches into cake, then let it sit for another 5 minutes in the refrigerator or until ready to serve.
Remove from mug by turning out onto a plate and top with the mexican whipped topping!
Read more of Ruby’s writing at Growing Up Blackxican