Moist tres leches cake with the addition of sourdough flavor.
As the name implies tres leches cake is infused with a mixture of three milks: whole, evaporated, and sweetened condensed. To be clear, these milks are not mixed into the the batter prior to baking but instead poured directly into the fully baked cake. The result is a supremely moist, luscious, and saucy Latin American-style cake. The cake itself is light and airy to withstand this soaking. For this version the cake is also imparted with sourdough starter for an extra kick of flavor. It is finished off with a simple buttercream frosting and a sprinkling of cinnamon, although fresh fruit would make an excellent topping as well. Either way it is the perfect confection for any celebration.
This recipe was developed in conjunction with my husband, Jonathan Rodriguez.
Sourdough Tres Leches Cake
Ingredients
Cake:
- Butter for pan
- 160 grams (1 cup plus 2 tbsp) all purpose flour
- 198 grams (1 cup) sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 125 grams (½ cup plus 2 tbsp) canola or vegetable oil
- 3 large eggs
- 1 tsp vanilla
- 125 grams (½ cup) sourdough discard 100% hydration
Soaker:
- 120 ml (½ cup) whole milk
- 1 12-oz can evaporated milk
- 1 14-oz can sweetened condensed milk
Topping:
- 113 grams 1 stick butter, room temperature
- 113 grams 1 cup powdered sugar, sifted
- 1 tsp vanilla extract
- ¼ tsp Kosher salt
- 1 tbsp heavy cream
- Ground cinnamon for topping
Instructions
- Preheat oven to 350°. Butter an 8-inch round cake pan.
- In a large bowl or the bowl of a stand mixer whisk together flour, sugar, baking powder, baking soda, and salt.
- Add oil to the dry ingredient mixture. Beat together until no dry flour remains. Beat in eggs one at a time. Mix in vanilla. Scrape down the sides of the bowl. Mix in sourdough starter until incorporated.
- Pour batter into prepared cake pan. Bake for 40-50 minutes until a toothpick inserted in the center comes out clean. Let sit for 10 minutes then remove from pan and cool on a wire rack.
- When cake has completely cooled place on a large rimmed plate. Cut off the domed top with a serrated knife.
- In a small mixing bowl or large spouted measuring cup whisk together whole milk, evaporated milk, and sweetened condensed milk. Slowly ladle or pour milk mixture over the top of the cake, allowing mixture to soak in before pouring more on. Cover and refrigerate at least 2 hours, or overnight.
- Make frosting: Combine butter and powdered sugar in a large bowl or the bowl of a stand mixer. Mix until combined then scrape down the sides of the bowl. Beat together on medium-high speed until light and fluffy, about 4 minutes. Add vanilla, salt, and heavy cream and mix until incorporated.
- Spread frosting onto the top of the cake. Sprinkle with cinnamon and serve.
