Not for the Lactose Intolerant!

Luckily my dad is not lactose intolerant so I made him this Tres Leches Cake for his birthday. And I definitely deserve the favorite daughter award because this cake was muy delicioso! (Technically I'm the only daughter but still.) This cake is sooo moist and flavorful it melts in your mouth. And it's a snap to make! Just remember to make it a day ahead because all those leches need time to soak into the cake. Here's how to make it!

You will need: cake flour, baking soda, salt, sugar, butter, eggs, vanilla, and I added a pinch of cinnamon at the last second. For the leches: evaporated milk, condensed milk and half and half. And then for the whipped topping: heavy cream, sugar and vanilla. Sooooo if you count the topping then technically this is a cuattro leches cake, right?

This is an Alton Brown recipe and he likes to weigh out his ingredients for cakes so if you have a scale, use it. Mix together the flour, baking soda, salt and cinnamon and set aside. Use a mixer to whip together the butter and sugar until nice and fluffy. Add the eggs one at a time, mixing in between each one. Add the vanilla and mix. Add the flour in 3 batches, mixing until just mix after each addition. Don't overmix or your cake will be tough. Pour batter into a greased and floured 9x13 pan. Bake at 350 degrees for 20 minutes. When the cake is done take it out of the oven and poke holes all over it with a skewer or knife. Let the cake cool completely.

Time for the leches! Mix together the evaporated milk, condensed milk and half and half. Pour the milk mixture all over the cake. It might seem like there's way too much leches but don't worry, they will all get soaked in. This is one thirsty cake! Now here's the important part. Let the cake rest in your fridge overnight. Resist the temptation to eat it right away! This cake will just get better the more it sits.

My cat would like some leches please.

When you are ready to serve the cake put together the whipped topping. Whip the heavy cream and vanilla with an electric mixer. Slowly add in the sugar while it is whipping. Whisk until stiff peaks are formed. Dump all that yummy topping on the cake and spread it evenly.

Here's the birthday dad with his cake! Mmmmmm yummy. Can't wait to eat it!

Some sliced strawberries go great with this cake. My dad really enjoyed his cake. In fact he had seconds. But that's OK cause calories don't count on your birthday. :)

And because I love you, here are some more photos I took today with the macro lens on my camera. I just had to get up close so you can see all the moist yummy crumbs of cake and the fluffy whipped cream. Mmmm, I think I might have to go have another piece right now!

Tres Leches Cake
courtesy Food Network: Alton Brown

6 3/4 ounces cake flour (about 1 1/2 cups)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
4 ounces butter (1 stick) room temperature
8 ounces sugar (about 1 cup)
5 eggs
1 1/2 teaspoons vanilla extract

12 ounce can evaporated milk
14 ounce can condensed milk
1 cup half and half

2 cups heavy cream
8 ounces sugar (I only used about 4 and that was plenty sweet for me!)
1 teaspoon vanilla extract

Mix together flour, baking powder, salt and cinnamon in a bowl. Set aside. Mix together butter and sugar in an electric mixer until light and fluffy. Add eggs one at a time and mix thoroughly. Add in vanilla and mix. Add the flour mixture in 3 batches, mixing until just mixed in between each batch. Do not overmix. Dump batter into a 9x13 inch pan that has been lightly greased and floured. Bake at 350 degrees for about 20 minutes, or until brown and the cake has set. Remove from oven and poke holes in the cake with a skewer or knife. Let the cake cool completely.

Mix together the evaporated milk, condensed milk and half and half. Pour the mixture over the cooled cake. Let the cake set in the refrigerator overnight to absorb all the milk.

Mix the heavy cream and vanilla and whip with an electric mixer. Gradually add in sugar. Whip until stiff peaks form. Spread the whipped cream evenly over the cake. Cut into squares and serve with sliced strawberries. (Which is optional but highly recommended!)

Laura's Birthday Cake!!!!

Today is my best friend Laura's birthday and to celebrate I made her this fabulous Carrot Apple Cake! Laura has a major sweet tooth and loves cream cheese frosting so this cake was perfect. It's super moist and the toasty pecans on the side add that perfect finishing crunch. Let's make it!

Here's what you'll need: flour, sugar, vegetable oil, carrots, apples, eggs, baking powder, baking soda, cocoa powder, cinnamon, salt, and nutmeg

Sift together the dry ingredients. Stir in the oil and eggs, grate the carrots and apples and add those in too.

Split the batter between 2 9 inch cake pans and bake at 350 degrees bake for 25 minutes. Cool on wire rack.

Time for frosting! You'll need cream cheese, butter, vanilla, powdered sugar, and pecans for the outside. Toast the pecans for extra yumminess.

Whip together the cream cheese, butter, vanilla and powdered sugar. I just had to include the two photos of the creamy goodness!

Frost the cake and coat the outside with pecans. I've found the easiest way to get the pecans on the outside is to elevate the cake a little bit (I used a bowl), get a big handful of the pecans and press them in, using another bowl to catch the extra bits underneath.

Since it's a birthday cake I thought it needed some extra fanciness. A friend in college showed me a good trick for piping words on a cake. Use a toothpick to write it in first, that way if you mess up you can smooth it out and start again.

A dab of green food coloring and a few extra pecans and we're good to go! Mmmmmmmm I almost wish I didn't have to give it away!

Birthday girl Laura with her cake. Don't eat it all at once!


Carrot Apple Cake
(slightly adapted from the Noble Pig)

2 cups flour
1 1/2 cups sugar
2 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons cocoa powder
1/4 teaspoon salt
1 cup vegetable oil
4 eggs plus 1 egg yolk, lightly beaten
1 1/2 cups grated carrots, about 3
1 1/2 cups grated apples (I used golden delicious, about 3-4)
2 8oz packages cream cheese (I used 1/3 less fat cause that's how I roll), room temperature
1 stick of butter, room temperature
1 tablespoon vanilla extract
1 lb powdered sugar (half a bag)

Sift together dry ingredients and whisk to combine. Stir in vegetable oil and eggs until combined. Stir in carrots and apples. Divide batter into 2 greased 9 inch pans. Bake at 350 degrees for 25 minutes, or until set and a toothpick inserted in the middle comes out clean. Cool on racks for 10 minutes then turn out to cool completely. Toast the pecans in the oven, be sure not to burn them!
For the frosting, whip together cream cheese, butter and vanilla. To ensure a smooth frosting the butter and cream cheese have to be really soft otherwise you will get lumps. Gradually add in the powdered sugar and mix until combined.
Place first cake layer on a plate and top with about 1 cup of the frosting. Spread it evenly then top with the second cake layer. Frost top and sides of the cake with the remaining frosting. Press pecans onto the sides of the cake. If you can wait, it's best to let the cake chill a few hours before slicing, but I understand if you can't. :)