Sourdough Tres Leches Cake: A Unique Twist on a Classic Latin American Dessert

This Sourdough Tres Leches Cake infuses the traditional sweetness of the beloved Latin American dessert with a hint of tanginess from sourdough discard, creating a delightful new take on a classic. Perfectly moist and indulgently creamy, this cake combines a tender, fluffy texture with a rich milk-soaked base, topped with a light, airy whipped cream and a sprinkle of cinnamon.

Why You’ll Love This: The addition of sourdough discard to the cake batter introduces a subtle complexity to the flavor profile, balancing the intense sweetness of the three-milk blend. This cake is incredibly moist, practically melting in your mouth with each bite. It’s a comforting, satisfying treat that’s perfect for those who appreciate a twist on traditional recipes.

Perfect Occasion: Ideal for festive celebrations, family gatherings, or as a luxurious weekend dessert. This cake is sure to impress at any dinner party or special event, providing a conversation starter about its unique ingredient. It’s also a fantastic choice for holidays, where a comforting and decadent dessert is called for.

Decoration Tips:

1. Dust the top of the whipped cream with a generous amount of ground cinnamon for a classic finish, or try a pinch of nutmeg for a different spice note.
2. Garnish with a few slices of fresh fruit, such as strawberries or peaches, to add a fresh, colorful contrast to the creamy white topping.
3. Create a decorative pattern on the whipped cream using the back of a spoon or a piping bag with a star nozzle for an elegant presentation.
4. Serve each slice with a small sprig of mint for a refreshing touch and beautiful color.

Ingredients:

• Cake:
  • 1 cup + 2 tbsp all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted (1 stick)
  • 3 eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup + 2 tbsp sourdough discard
• Milk Soaker:
  • 1/2 cup whole milk
  • 1 12 oz can evaporated milk
  • 1 14 oz can sweetened condensed milk
• Whipped Cream Topping:
  • 2 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • Ground cinnamon, for topping

Instructions:

1. Prepare the Cake:
   • Preheat the oven to 350°F (177°C). Grease a 10.5×7.5” baking pan and set aside.
   • Sift together flour, baking powder, baking soda, and salt in a large bowl. Add sugar and whisk to combine.
   • Blend in the melted butter until incorporated. Mix in the eggs, one at a time, followed by the vanilla extract and sourdough discard until smooth.
   • Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick comes out clean. Let cool completely.
2. Prepare the Milk Soaker:
   • Whisk together whole milk, evaporated milk, and sweetened condensed milk.
   • Poke holes over the cooled cake with a fork and gradually pour the milk mixture over the cake, allowing it to absorb the liquid. Cover and refrigerate for at least 4 hours, or overnight.
3. Whipped Cream Topping:
   • Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
   • Spread the whipped cream over the chilled cake and sprinkle with cinnamon.
4. Serve:
   • Slice and serve chilled, garnished with additional cinnamon if desired.

Enjoy this sumptuous Sourdough Tres Leches Cake, where traditional flavors meet a unique sourdough twist for a truly memorable dessert experience!