I made this cake two times in two weeks. The first time was for my sister's birthday. She saw the recipe somewhere and thought it would be a good one to try. Initially, I was not convinced. Looking over the recipe, I wasn't sure where the flavor would come from, as the cake is basically eggs, flour, milk (heavy cream and sour cream), and vanilla. Plus, as a woman who knows and loves her chocolate, I am suspicious of any birthday cake that does not list chocolate as a primary ingredient. But, boy was I wrong! This cake is delish! Light, fluffy, sweet, creamy...just heavenly! I made it again yesterday for some dear friends who were coming over. It did not disappoint. I sent some home with them, as I did not need a lot of extra cake sitting around begging to be eaten! [Pictured above: Yes, there is an indent in the frosting that is curiously shaped like a fingertip. I sampled some frosting before deciding to snap a photo!] If you are looking for a light but decadent dessert, perhaps this would satisfy:
Tres Leches Cake
3/4 cup sugar
1/4 cup water
1 tsp vanilla
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 14 oz. can sweetened condensed milk
1 cup heavy whipping cream
1/2 cup sour cream
1 Tbsp vanilla
1/2 pint (8 oz) heavy whipping cream
2 Tbsp sugar
1 tsp vanilla
1 cup toasted coconut
Preheat oven to 350 degrees. Grease a 9-inch square or round pan.
Beat eggs in mixer until frothy. While mixer is running, pour in sugar and beat until mixture becomes thick and pale yellow. This takes about 5 minutes.
In separate bowl, combine flour, baking powder, and salt. Keeping mixer on low, add water and vanilla to egg mixture. Then, gradually, begin to add the flour mixture. Mix just until batter is smooth. Do not overmix.
Bake 20-25 minutes. Cake is ready when it begins to pull away from sides of pan and toothpick inserted in center comes out clean. Remove from oven and let cool completely.
While cake is cooling, mix sauce ingredients together and set aside. Once cake has cooled, take a fork and poke holes all over top of cake. Pour sauce over entire cake, cover and refrigerate until most of sauce has been absorbed. This takes at least a couple of hours, but I let it sit overnight.
Then whip frosting ingredients until stiff peaks form. Frost chilled cake and top with toasted coconut right before serving. Grab a fork and dig in!!