I first tasted a tres leches cake when I was working a conference at the Wyndham Resort in Phoenix. I knew I would someday try my hand at this dessert . It wasn’t until I saw a recipe posted using a cake mix that I was inspired into action. Because of food sensitivities in our family (wheat and dairy to name a few) I knew that the standard cake mix needed to be replaced. I made my own cake mix using white spelt flour and reduced the dairy and amount of frosting. Thanking Shay at MixandMatchMama for the inspiration. I have referenced the recipe link utilizing the cake mix in the recipe below.
- 3 cups of white spelt flour or flour of your choice
- 1 3/4 cup superfine sugar (or make your own - this can be done by blending it - I used my Bullet)
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup cocoa
- 2 small packages of chocolate pudding
- 3/4 cup butter, softened
- 1/2 cup mini chocolate chips, melted
- 3/4 cup unsweetened almond milk
- 3/4 cup water
- 1 can of condensed milk - use 1/2 can in the cake batter and 1/2 for Step 2 under directions.
- 4 eggs
- 2 tsp of vanilla
- 2 1/2 cups powdered sugar
- 1 stick butter, softened
- 1 tsp vanilla
- 2 Tbsp unsweetened almond milk
- Preheat oven to 350 degrees
- Grease (I use Pam) a 10 inch bundt pan and place cupcake liners in pan - lightly spray with Pam
- Step 1 - Let's make the cake...
- Place the first six ingredients into a large bowl. Stir and then sift into another bowl. I used a fine mesh colander to sift with.
- In large mixing bowl, combine softened butter, melted chocolate, water, almond milk, 1/2 of the condensed milk, eggs and vanilla.
- Gradually add flour mixture into wet mixture. Scrape sides of bowl often and once everything is incorporated mix on medium speed for 2 minutes.
- Pour 3/4 of the batter into the bundt pan and bake for 50-60 minutes. Every oven is different. An inserted toothpick should come out clean.
- Place on cooling rack and let it sit for 15 minutes. Invert onto serving plate.
- Step 2 - infusing moistness into the cake...
- While the cake is still warm, use the end of a wooden spoon or I had a large straw to poke holes every 1-1/2 inches around the top of the cake. Warm the rest of the condensed milk in a pitcher-type measuring cup - and drizzle on cake and into holes. Let cool completely.
- Step 3 - Let's frost the cake....
- Cream the butter in mixer until smooth. Add the vanilla. Alternate the powdered sugar and milk until the frosting is at a spreading consistency.
- Frost and decorate the cake as desired.
- For cupcakes - Line a cupcake pan with liners. Spray with Pam. Fill 2/3 full. Bake for 20 minutes or until toothpick comes out clean.
- The cake had more of a brownie consistency.
- The cupcakes were more cake-like.
- Both delicious.
Cake Inverted Onto Serving Plate – I feel so happy when the cake comes out in one piece 🙂
Poke holes in the cake to place moisture into the cake with warmed condensed milk
Your cake looks beautiful! I love how you mixed and matched it! Thank you so much for trying out one of my recipes!!
Thanks, Shay. My son-in-law is my chocolate kid and he really liked it. I still want to try your root beer cake.
My husband would love this, must admit I’m a little afraid to try and make it though! Love the recipe for stuffed apples going to try that with my preschooler.
Hi Jackie,
I needed to create the recipe because of food sensitivities we have but if you can utilize a cake mix – here is the link to Shay’s recipe from her blog Mix and Match Mama that will be much simpler http://www.mixandmatchmama.blogspot.com/2013/01/bundt-cake-74-chocolate-tres-leches.html
Doing what I can to get your husband his chocolate cake.
I love the stuffed apples and hope your preschooler enjoys it.