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:
- 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.
- Garnish with a few slices of fresh fruit, such as strawberries or peaches, to add a fresh, colorful contrast to the creamy white topping.
- 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.
- 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:
- Prepare the Cake:
- Preheat the oven to 350°F (177°C). Grease a 10.5x7.5” 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.
- 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.
- 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.
- 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!