Time 55m Yield 20 servings. Number Of Ingredients 13 Steps:
Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, combine cake mix, eggs, milk, softened butter and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. , In a 4-cup measuring cup, whisk topping ingredients until blended. Using a skewer, generously poke holes in top of warm cake. Pour milk mixture slowly over cake, filling holes. Cool 30 minutes longer. Refrigerate, covered, at least 4 hours or overnight., In a bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Spread over cake.
Time 6h15m Yield 10 servings Number Of Ingredients 15 Steps:
For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Whisk the flour, baking powder and salt in a bowl. Combine the granulated sugar and eggs in a large bowl and beat with an electric mixer until light and pale, about 3 minutes. Add the flour mixture and mix until just incorporated. Add the melted butter and mix until just incorporated. Pour the batter into the prepared baking dish and even it out with an offset spatula. Bake until puffed, golden and a wooden pick inserted into the center comes out clean, about 25 minutes. Cool on a wire rack for 10 minutes. For the glaze: Pour the sweetened condensed milk into a large measuring cup and stir in the cinnamon. Then stir in the evaporated milk, half-and-half and vanilla. After the cake has cooled for 10 minutes, poke it all over with a wooden skewer and pour the glaze on top. Allow the cake to cool completely, about 1 hour. Cover with plastic wrap and refrigerate at least 4 hours, and preferably overnight. For finishing: Beat the heavy cream with the confectioners’ sugar and vanilla until it just holds stiff peaks. Spoon the cream over the cake and smooth with an offset spatula. Sprinkle with cinnamon. Keep refrigerated until ready to serve.
Time 2h30m Yield 8 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9-inch springform pan. Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold 1/3 of the egg whites into the yolk mixture to lighten it; fold in remaining egg whites. Pour batter into prepared pan. Bake in preheated oven for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes. Loosen edge of cake with knife before removing side of pan. Cool cake completely on a wire rack. Place cooled cake on a deep serving plate. Use a two-pronged meat fork or a cake tester to pierce the surface of cake. Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Set aside 1 cup of the measured milk mixture and refrigerate for another use. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries. Store cake in the refrigerator.
Time 1h55m Yield 15 Number Of Ingredients 9 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.
Yield 24 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Sift flour and baking powder together and set aside. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
Number Of Ingredients 10 Steps:
Preheat oven to 325 degrees. Butter a 3-quart baking dish. In the bowl of an electric mixer fitted with the paddle attachment, beat egg yolks and sugar on high speed until light and fluffy. In another bowl, whisk egg whites and salt to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Sift flour over egg and gently fold into batter (do not overmix). Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes. Transfer to a wire rack and let cool 20 minutes. In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate at least 1 hour and up to 1 day. To serve, whip cream and confectioners’ sugar to soft peaks. Fill a pastry bag fitted with a 1/2-inch plain round tip, and pipe whipped cream in a decorative pattern, if desired.
More about “shortcut tres leches cake recipes”
Time 2h40m Yield 10 to 12 servings Number Of Ingredients 9 Steps:
Spray a 9-by-13-inch cake pan with nonstick baking spray. Bake the cake according to the cake mix package instructions in the greased cake pan. Let cool. Poke holes in the surface of the cake with a toothpick or thin skewer. Pour the sweetened condensed milk, evaporated milk, whole milk and vanilla into a pitcher and whisk thoroughly. Slowly pour the milk mixture over the top of the cake. Let the cake sit and absorb the milk mixture until it has soaked in, 20 to 30 minutes. Spread the whipped topping evenly over the top. Decorate with the sprinkles and cherries.
