Tres Leches Snack Cake
Delicious moist vanilla sponge cake with fluffy whipped cream topping, garnished with cinnamon and macerated strawberries.
Equipment
- 9"x9"x2" or 8"x8"x2" square cake pan
- electric mixer with whisk and paddle attachments
- mixing bowls and spatulas
- silicone spatula
Ingredients
Vanilla Sponge Snack Cake
- 4 large eggs
- 1 cup granulated sugar (divided in half)
- ½ cup unsalted butter (1 stick, softened at room temperature)
- 1¼ cup all purpose flour
- ⅓ cup whole milk
- 2 teaspoons vanilla extract
- 1½ teaspoon baking powder
- ½ teaspoon kosher salt
Milk Soak (To pour over baked snack cake)
- 10 ounces condensed milk
- 10 ounces evaporated milk
- 4 ounces heavy whipping cream
Whipped Cream Topping
- 2 cups heavy whipping cream
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
Macerated Strawberries (make ahead)
- 2 cups sliced strawberries (washed and tops removed, then sliced)
- 5 Tablespoons granulated sugar
- 2 Tablespoons lemon juice
Instructions
Macerated Strawberries
- Wash the strawberries, remove the tops, and slice the strawberries.
- Mix sliced strawberries with granulated sugar and lemon juice. Let sit in the refrigerator for at least a couple of hours or while you make the cake. Stir every 20-30 minutes for the first couple hours. The longer it sits, the more juice will be produced and the softer the strawberries will become.
Vanilla Sponge Snack Cake
- Preheat the oven to 350℉ (325℉ convection). Prepare baking pan by thoroughly greasing the inside bottom and sides of the pan with softened butterm then dusting with flour. Shake off the excess. Be sure to grease the pan really well to avoid the cake sticking.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, using an electric mixer fitted with a paddle attachment, cream together softened butter, salt, and ½ cup of sugar until light and fluffy.
- In a separate bowl, using an electric mixer fitted with a whisk attachment, whisk together on medium-high speed the remaining ½ cup sugar and 4 eggs for 2 minutes until mixture is lighter in color and bubbly.
- Add the egg mixture into the creamed butter and sugar mixture, add in vanilla extract then mix on low-medium speed until combined. It's okay if there are small lumps. Mix in dry ingredients until combined, then add the whole milk and mix on low speed until mixture turns into a uniform cake batter - avoid overmixing at this point.
- Pour the cake batter into the prepared/greased pan and bake on the middle rack of the oven for around 22 minutes or until baked through and the top is lightly golden brown.
- Pull the cake from the oven. Allow it to cool in the pan for at least 30 minutes. Using a fork, poke holes all over the top of the cake.
- In a bowl whisk together the three milks - evaporated milk, sweetened condensed milk, and heavy cream for the milk soak. Pour milk mixture over top of the cake covering the entire surface. The milk mixture will look like a lot and puddle around the edges and top of the cake. Spread it around the best you can. Cover the pan with plastic wrap and place the cake in the refrigerator to chill for at least one hour.
Whipped Cream Topping
- With an electric mixer fitted with a whisk attachment, whisk heavy whipping cream, sugar, and vanilla extract together on high speed until stiff peaks form, scraping the bowl down as needed.
- Spread on top of the chilled cake in a thick even layer.
Assembly
- Sprinkle ground cinnamon over the top (optional), Slice and pour some macerated stawberries on top of cake slice just before serving. Enjoy! *Best served chilled. Store in the refrigerator.
Video
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