Birthday Tres Leches Recipe

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 RECIPE

Birthday 

Tres Leches




Ready in 7 hours 

Yields: 1 8”, 9” or 9 x 13” cake


Ingredients

Cake:

  • 113 g. (8 TB) softened unsalted butter

  • 200 g. (1 c.) sugar 

  • 1 TB. clear vanilla (optional)*

  • 1 tsp. kosher salt

  • 5 large eggs, room temp.

  • 180 g. (about 1 & 1/4 c.)  all-purpose flour 

  • 1 tsp. baking powder

  • ½ c. Rainbow Sprinkles (jimmies) 

Milk Soak:

  • 1 c. (8 oz.) whole milk 

  • 1 can sweetened condensed milk

  • 1 can evaporated milk

  • 1 tsp. clear vanilla extract (optional)

Chantilly Whipped Cream:

  • 2 c. (16 oz.) heavy whipping cream

  • 4 oz. mascarpone cheese*

  • ½ c. powdered sugar

  • 1 tsp. clear vanilla extract (optional)

Birthday Crumble (from Milkbar):

  • 50 g. (¼ c.) sugar

  • 1 TB. light brown sugar

  • 45 g. (⅓ c.) all-purpose flour

  • ¼ tsp. baking powder

  • pinch of salt

  • 1 TB. rainbow sprinkles

  • 2-3 TB. oil (canola or veg, any neutral oil)

*Clear vanilla is optional for this recipe, but highly recommended for that classic birthday cake flavor. 

*Mascarpone may be subbed with cream cheese for the chantilly whipped cream. 

Preparation

For the Cake

  1. To a bowl, combine your flour, salt, baking powder and sugar. Add your softened butter and beat with a hand mixer (or stand mixer with paddle) on low speed until a sandy, crumbly texture forms. 

  2. Add 3 of your eggs, and beat on medium high for 2 minutes. The batter should be pale and fluffy, like ice cream. 

  3. Add your remaining 2 eggs, along with the vanilla, and mix again until just incorporated. 

  4. Fold in ½ c. rainbow sprinkles. 

  5. This cake can be baked in an 8” or 9” round or square cake pan. You can also bake it in a 9 x 13 pan, but keep in mind the cake will be thinner. Line your pan with parchment  if you plan to remove the cake. 

  6. Bake your cake at 350 F for 30-35 mins. Your cake is finished when you press the center and it springs back. 

  7. Allow your cake to cool completely. This cake can be prepared up to 2 days before using. 

For the Birthday Crumble:

  1. To a bowl, add your sugars, flour, baking powder, salt and rainbow sprinkles. Mix until well combined. 

  2. Add your oil to your flour mixture, and combine with a rubber spatula or whisk until a crumbly texture forms. You may have to add a bit more oil to achieve the crumbles. 

  3. To a baking sheet lined with parchment, distribute your crumble evenly and bake at 300 F for 15-18  mins. 

For the Milk Mixture

  1. Combine 1 cup whole milk, 1 can sweetened condensed milk and 1 can evaporated milk. Whisk together well until combined. 

  2. Set aside or place in the fridge until ready to use. 

For the Chantilly Cream: 

  1. To a bowl, combine the cold heavy cream,  mascarpone cheese and powdered sugar. 

  2. Whip on high using a handheld mixer or with the whisk attachment of a stand mixer. Your mixture will thicken until a stable and creamy frosting forms. Be sure to not over whip, or the frosting will break, and the texture will not be ideal. 

Assembling the Cake:

  1. You can trim the top of your cake for the best soak, or poke holes with a fork.

  2. Pour your milk mixture over your cake and let it sit in the fridge for about an hour.

  3. After the milk has been fully absorbed, frost your cake with the whipped chantilly cream. It should be stable enough to pipe if you want to use it for decorating. 

  4. Add the birthday crumble to the frosted cake, along with the remaining ¼ c. of rainbow sprinkles. 

  5. For best results, allow the cake to sit in the fridge for at least 6 hours or overnight. Enjoy!

I hope y’all give this tres leches a try! Enjoy, and thank you.  -Chanel 

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