Mi Huerta Market
Adco Trading, Inc.
Bake a Cake, Mexican Style!
Tres Leches Cake, translated means “three milks cake”. It is a traditional Mexican dessert and is extremely popular because of its unique qualities. It is a moist cake that consists of milk being soaked into the cake itself along with cream, other sweetened milk and a variety of other delicious ingredients that make these cake an easy favorite in hundreds of American households. It can be found at almost any Mexican restaurant in the south of the U.S. and when made right keeps the customers coming back for more.
With this particular recipe, it is a Tres Leches Cake with pecans for even more flavor that even those who don’t care for pecans find themselves eating bite after bite of! It’s a lot of ingredients with quite a few directions so you will want to pay close attention and also have all the correct cooking utensils available. That
includes a cake pan or two, mixing bowls, measuring cups, electric mixer, heavy-bottom saucepan and a cooling rack. And of course spoons and forks to serve the cake with. One last thing you will need for this popular Mexican dessert is patience. Great things take time and this cake is no exception. It must be made with much effort and time so that it comes out correctly the first time. If made without careful hands and special attention it could come out too soggy and lose the authenticity of the recipe.
Families all over are so in love with this recipe for many reasons. It’s made with DairyPure milk which is hormone free and organic, as well as sweet heavy cream, whipped cream, CAKE, pecans, caramel and melts in your mouth with every bite. You can jazz it up any way you like which is always a plus. The best part is you can put it back in the fridge and it will last too. Get ready to try this awesome recipe out with great additions your family will absolutely love. I can’t wait to see how it turns out!
Caramel Pecan Tres Leches
- 1 cup unsalted butter, softened, room temperature
- 2 cups white sugar
- 2 eggs, separated, room temperature
- 3 teaspoons Mi Huerta Pure Vanilla extract
- 2 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup DairyPure milk, room temperature
- 1 cup, chopped pecans
- 1 can, sweetened condensed milk
- ½ cup, heavy cream
- 4 ounces unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon Mi Huerta Vanilla extract
- 1 cup sugar
- ¼ cup water
- ¾ cup heavy cream
- 3½ tablespoons unsalted butter
- 1 teaspoon gray sea salt, crushed or kosher salt
1 Preheat oven to 325.
2 Grease and flour one 9-inch cake pans. Set aside.
3 In a large bowl, cream together butter and sugar.
4 Add in egg yolks and Mi Huerta vanilla, mixing until fully incorporated. Set aside.
5 In a separate bowl combine flour, baking powder and salt.
6 Gradually add dry ingredients into wet ingredients, alternating with the DairyPure Milk.
7 Mix until batter is fluffy but be careful not to over mix.
8 Beat egg whites until foamy and thick.
9 Very gently fold egg whites into batter, add pecans and mix until just incorporated.
10 Pour batter into prepared pan.
11 Bake for 30-35 minutes
12 Remove from oven and let cake cool in pans until pans are warm to the touch.
13 Carefully remove cake from pan and place on a cooling rack to finish cooling.
14 Mix the sweetened condensed milk with the heavy cream.
15 Place the cake inside a larger pan with sides.
16 Pour the mixture over the cake, and allow the liquid to be absorbed, about 10 minutes.
17 Meanwhile, in a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
18 Slice cake horizontally, into two equal halves, frost the middle, top, and sides.
19 In a heavy-bottomed saucepan, combine sugar and water (for caramel) over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring.
20 Boil until the syrup is a deep amber color, about 5 to 6 minutes.
21 Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble.
22 Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. (Caramel will keep in fridge for up to two weeks. Reheat before serving.)
23 Drizzle top of cake with caramel sauce when serving.
I hope you enjoy this cake just as much as we do here at Mi Huerta. The cake is a classic Mexican Tradition and is we are so proud to know it has continued to flourish in America as a favorite among guests at restaurants, birthday parties and households.
Thanks so much for your support as always and good luck with this cake, it’ll be worth the wait, I promise!