We parents are secretly celebrating something. For fear of judgment, we hardly talk about the joy it brings us. Yet, silent sighs of relief can be felt across the country for… Back to School. Of course, we love our babies beyond all understanding. We love their smiles and little noses. We love that fluttery little laugh that gurgles up when something strikes them as funny. We love their breathy stories, the elaborate crafts they make, and the ingenious games they come up with. We love them regardless of their artistic wardrobe selections. We love them as they go through the awkward stages of adolescence with unwarranted hormonal outbursts.
Celebrate with Tres Leches Cake
We love them when they are sweet and helpful, and we even love them when they are as mean as snakes. That never stops. Yet, after a magical summer filled with family vacations, swimming pools, trips to the zoo, hiking trails, hours at the park, makeshift forts, lemonade stands, gallons of insect repellent and sunscreen, sibling squabbles, and staying up way past bedtime, WE ARE TIRED. So we tearfully send our little ones, with baggy new clothes and over-sized backpacks, off to school. Then peacefully sit in silence, if only for a moment. You know what? After all that fun and energy exertion, we deserve cake. My double-layer Tres Leches Cake Recipe with Mango Cream is just the thing for this bittersweet occasion.
What is Tres Leches?
As tres leches means 3 milks in Spanish, you can imagine the rich creamy taste and texture this cake provides, after being soaked in a mixture of evaporated milk, sweetened condensed milk, and heavy cream. This cake is a very light sponge cake, with the lovely flavor combination of your choosing. I chose to make this one mango-flavored!
What Ingredients You Will Need
For the Tres Leches Cake:
1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon sea salt 1/2 cup unsalted butter, softened (4 ounces) 1 cup sugar 2 teaspoons vanilla extract 5 large eggs 12 ounces evaporated milk (or whole milk) 14 ounces sweetened condensed milk 1/3 cup heavy cream
For the Mango Cream:
2 1/2 cups heavy cream 2 ripe mangoes 2/3 cup sugar Pinch salt
How to Make Tres Leches Cake
For the Mango Cream:
To Assemble the Cake:
Lt. Dan and I agree, although there are uncountable reasons to make this Tres Leches Cake Recipe with Mango Cream, the best part about it is the sumptuous sound it makes when you dig into it with your fork. The sflumph you hear as you cut each saturated bite, lets you know something luxurious is about to grace your palette.
How long does this cake last?
You can store this cake in the fridge for 3 to 5 days.
Can I use mango pulp instead of fresh mangoes?
Yes, you can. However, I can’t exactly tell you how much… I would start with 3/4 cup. Taste and test the thickness, then add more if needed.
How can I make half of this recipe?
Yes, you can. Use the serving slider in the recipe card below to adjust the recipe. Instead of trying to use 2 1/2 eggs, the easiest solution would be to use 2 extra-large eggs if you can find them.
More Killer Cakes:
Chocolate Banana Coconut Cake Orange Crush Cake Cinnamon Dolce Latte Cake Homemade Strawberry Cake from Scratch Velvet Brownie Swirl Cake Spiced Pumpkin Cake with Maple Cream Frosting Authentic Tres Leches Cake Recipe by A Sassy Spoon Peanut Butter Chocolate Cake with Caramel Popcorn ~ Sweetapolita
For more crazy cakes, follow my Pinterest Board, Holy Sweetness. Check the printable recipe card below for the nutrition information including calories, protein, cholesterol, sodium, and fiber percentages. Make sure to share this dessert on Facebook, Pinterest, Youtube, and Instagram. Share This Recipe With Friends!
