by Valerie Leave a Comment
A super easy and delicious Weeknight Tres Leches Cake is the star of my daughter’s 2nd birthday and casual lake-side family get-together.
My little one is turning 2! WOW! I can’t believe it. Yesterday she was this little tiny infant wiggling in my arms and now she is walking, running and talking! Where did these 2 years go?!
Although she is too young to read or understand this post, I feel it appropriate to write her and express what the last 2 years have meant to me.
Dear Poppy,
Happy birthday my sweet little Poppy seed! You are such a big girl now and I couldn’t be more proud. The last 2 years have been an unforgettable adventure that I wouldn’t’ trade for anything in the world.
From the moment we first met in the hospital, I fell in love with you. My kid. My daughter. My sweet little girl.
Those first few weeks were rough, for all of us. Your dad and I had no idea what we were doing, and you and I both struggled through the whole nursing thing. But it didn’t matter because you were such a trooper and we figured it out in the end. Thank you for being patient with us.
Once your daddy had to go back to work, it was just you and me. A little team of two that I’ve grown to adore. So much so, that I feel rather lost and empty when you are not around. I will never forget our countless stroller runs together, where you were cuddled up sleeping while I was trying to get back into shape. Thank you for being my constant motivation to staying healthy, fit and happy.
All of those times you patiently hung out on my chest in the baby carrier while I cleaned the house or made dinner. The numerous nights we spent sleeping on the couch together as I tried to soothe you to sleep. Despite those being long sleepless days and nights for me, I will cherish them forever. And if I could, I would relive them in a heartbeat. Thank you for being my sweet flexible little sidekick that was always up for anything.
Our relationship has constantly evolved and every stage has been incredible. From you needing me 24hrs a day, to you becoming an independent little girl with your own opinion. I’ve seen you discover the whole world around you, witnessed you bond with your Dada and watched you fall in love with our family.
Once you started walking and running, life got a whole lot crazier and it’s been a wild ride. You are such a curious happy go-lucky kid and hope that never changes. I feel so fortunate to have been here every step of the way, witnessing every good day, bad day and everything in between.
Words cannot express how much I love you and how proud I am of you. Thank you for being my daughter and for choosing me as your mom. I promise to be your biggest cheerleader, support and best friend forever and ever.
Happy birthday baby girl.
OK now that I’m finished writing and crying (good thing I am pregnant… the people around me at this coffee shop are probably thinking pregnancy hormones) lets talk about why this Weeknight Tres Leches is the perfect birthday cake for my Poppy.
- Cake can be made ahead of time
- It is easy, uncomplicated and uses basic pantry ingredients
- It’s perfect for a large group
- Poppy LOVES it!
The reason this cake is called Weeknight Tres Leches is due to the fact that it’s totally doable to make during a busy week. Essentially you make the cake in about 20 minutes, bake it and then let it chill in the fridge as it soaks up the milk mixture. Serve it up the next day with some homemade whipped cream and your favorite fruit.
No need to wait for a special occasion to make this cake. Everyday is a good day for a little tres leches.
Serves 9-12
Weeknight Tres Leches – Happy Birthday my sweet Poppy
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Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 large eggs at room temperature
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk
- 1 1/4 cups heavy cream
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1/2 teaspoon pure almond extract
- 1 teaspoon vanilla extract
- 1 pint heavy cream, for whipping
- 3 tablespoons powdered sugar
- 1 small jar Maraschino cherries
Whipped cream
Instructions
- Preheat the oven to 350F degrees. Butter a 9 x 13in baking pan with at least 2 inch sides.
- Sift the flour, baking powder and salt into a bowl and set aside. Mix the eggs, granulated sugar and the vanilla extract in a bowl with an electric mixer fitted with the paddle attachment and beat on medium-high speed for 8 minutes until light yellow and fluffy. Reduce the speed to low and add half the flour mixture, then the milk and then the remaining flour mixture.
- Pour the batter into the prepared pan, and bake for 25 minutes, until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 30 minutes.
- In another bowl, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract and vanilla extract.
- Poke holes all over the cooled cake using a skewer or toothpick. Slowly pour the milk mixture over the cake, the cake absorb the milk completely before pouring more of the mixture.
- Cover the cake with plastic wrap and refrigerate for at least 6 hours.
- Whip the heavy cream and powdered sugar with an electric mixer (using the whisk attachment) until it reaches stiff peaks or is thick and spreadable.
- If you are serving this up for a large group, spread the whipped cream over the surface of the cake and decorate with maraschino cherries.
- If only serving a few squares, cut cake into squares and decorate each square individually.
Notes
Cake will keep for 3-5 days in the fridge. Store any unused whipped cream in an airtight container. When ready to use, re-whisk for 10 to 15 seconds.
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https://sweetpoppyseed.com/weeknight-tres-leches/
Recipe slightly adapted from Ina Garten.
Originally posted 2017-06-26 06:00:00.
