Tres Leches Confetti Cake.
It should come as no surprise that I’d make a tres leches confetti cake.
I put sprinkles in my tres leches cake! Woohoo. I did.
Sprinkles make everything better, and my inner seven year old will always believe that. I will never be over sprinkles. Ever.
Just how immature would it be for me to frame this sprinkle pour and put it up in my kitchen? Happening.
You know how sometimes you have the best memory of a really great moment or day or weekend where you didn’t necessarily… do much?
That’s what tres leches cake reminds me of.
Eddie and I were closing on and moving into our first house in late April of 2009. For the few days that we moved in and once we were settled, I was burning some sunset-scented summery candle and I swear that I can still smell it. The house was so clean and new to us – it was the first kitchen that really felt like MY kitchen.
We made an early dinner the first Sunday we had moved in and I had prepped a tres leches cake (the first time I ever made one) to have later that evening for dessert. If you’re anything like me, Sundays are for the scaries. The Sunday blues get me every week. We ate, then went and took a long walk outside. It was gorgeous and warm and one of those days that happens early enough in the year that is just lights the fire for summer inside of you.
We came home and ate the cake, and that was that.
I mean, that’s the story. I know. It’s not like it was anything special, but in a weird way, it was something special. It was such a lovely Sunday in our first house together and I seriously remember it and can feel it like it was this morning. Crazy when things are like that.
Anyway – that’s what tres leches cake reminds me of. It’s why I love it so much.
Well, one of the reasons. Another being that it’s insanely delicious.
Oh! So the other thing is that I’ve made a chocolate tres leches cake. Now that… is the business. Seriously, it is incredible. It’s actually the cake I’m going to make this weekend. I’m going to make a taco feast and the chocolate tres leches on Saturday night for the Kentucky Derby. That chocolate tres leches is soaked in chocolate milk (naturally) and it’s absolutely incredible. I love it so much that I hate it.
You get me.
The tres leches confetti cake is everything tres leches is… soft and moist and so flavorful. It’s rich, but light at the same time. I used coconut milk here because I am a coconut freak, but you can use evaporated milk instead. Add lots of sprinkles. Obviously.
And don’t trust yourself with a fork near this dish. It.is.trouble.
Tres Leches Confetti Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup unsalted butter, softened
- 3/4 cup sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- ½ cup assorted colorful sprinkles
- 1 1/2 cups whole milk
- 1 14 ounce can sweetened condensed milk
- 1 14 ounce can full-fat coconut milk
- 2 cups cold heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup assorted colorful sprinkles
Preheat the oven to 350 degrees F. Spray a 9x13 inch baking pan with nonstick backing spray.
In a bowl, whisk together the flour and baking powder.
Using your electric mixer fitted with the paddle attachment, beat the softened butter and sugar together until fluffy, about 5 minutes. Beat in each egg 1 at a time. Beat in the vanilla extract until combined. Add the flour mixture to the batter about ½ cup at a time, beating on medium-low speed, until combined and smooth. Use a spatula to gently but quickly stir the sprinkles into the batter – don’t overmix! Pour the batter into the greased baking pan.
Bake the cake 30 minutes, or until the edges are slightly golden and the center is set. Let the cake cool completely, then poke holes all over the cake with a fork. Be sure to leave the cake IN the pan so it can catch all the milk!
In a large measuring cup or bowl, whisk together the whole milk, condensed milk and coconut milk. Pour the milk mixture all over the top of the cake, evenly distributing the milks. I like to refrigerate the cake for at least 30 minutes at this point before frosting and serving. You can also make it the night before serving, but I would wait to frost and sprinkle on top until right before serving.
To make the whipped cream, add the cold cream to the bowl of your electric mixer fitted with a whisk attachment. Beat the cream on medium-high speed until soft peaks begin to form. Add in the sugar and vanilla extract, then beat until firm peaks form.
Right before serving, spread the whipped cream over the cake. I like to do this right before serving since whipped cream can melt. Top with the sprinkles and serve!
Note: be sure to serve this on rounded plates or in bowls so the milks don’t run off and the cake can soak every bit up!
But the happiest trouble.