Let cake rest: pour milk mixture evenly over cake then cover and refrigerate at least 6 hours (or up to 3 days). Make milk mixture: In a large mixing bowl whisk together milk, 1/2 cup heavy cream, the sweetened condensed milk and the evaporated milk until blended. Once cool pierce cake many times all over with a long-pronged fork. Remove from oven and let cool on a wire rack, about 45 minutes.
Spread into prepared pan: pour batter into prepared baking dish and spread into an even layer (it will seem like a thin layer).īake until set: bake in preheated oven until toothpick inserted into center comes out clean, about 24 – 28 minutes. Remove mixing bowl from stand mixer and scape down sides and bottom of bowl and fold until evenly incorporated. Mix in flour mixture: Add in flour in 3 additions mixing just until combined after each addition. Add in baking powder and salt and whisk 20 seconds, set aside.Ĭream butter and sugar: in the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until very pale and fluffy.īlend in eggs and flavoring: Mix in eggs one at a time, blending until well combined after each addition. Whisk dry ingredients: sift cake flour into a medium mixing bowl. Butter a 13 by 9-inch or 12 by 8-inch baking dish, set aside. Warm oven and prepare baking dish: preheat oven to 350 degrees. Here we actually use three milks and cream for maximum flavor. Sweetened condensed milk, evaporated milk, heavy cream and milk – these make the cake deliciously rich and give it that traditional soaked texture.Eggs – these are crucial to the recipe as they bind the ingredients together.Granulated sugar – this obviously sweetens up the cake but did you know sugar also makes cake tender?.Salt – this will bring out the flavors in the cake.Vanilla – regular vanilla or Mexican vanilla are great in this recipe.
#Mexican vanilla cake full
Why pay $8 dollars a slice when you can make a full cake at home for about the same price? What Does “Tres Leches” Mean? This is an authentic Mexican cake that’s perfect for birthdays, parties and holidays and it’s just as good as what you’ll get at your favorite Mexican restaurants!Īnother thing you’ll love about making tres leches cake at home is that it’s a lot cheaper. Our Traditional Mexican Vanilla is a top pick of Traditional Home Magazine’s Cooking School, and was also featured on Martha Stewart’s Cup Cake Show.Butter makes everything better. The Canosa family, who produces our vanilla exclusively, has been winning the Gold Medal of Honor award in Mexico for 30 years running. Our Mexican vanilla is never blended with another grade or type of bean – it is the absolute best vanilla available in Mexico. This allows much of the alcohol to cook out.īoth the Traditional & Pure Mexican Vanillas are all natural, produced in Mexico using only the highest grade, single sourced, Mexican vanilla beans. Our Pure Mexican vanilla contains this higher 35% alcohol content, and is therefore best utilized in those items which require high heat, such as baking. According to US FDA regulations, in order to be labeled “pure” a vanilla extract must have 35% alcohol ( FDA 21CFR169.3). The primary difference between the Traditional and the Pure is the amount of alcohol in the vanilla.
The Traditional Mexican vanilla can be used for anything that calls for vanilla anything from french toast, smoothies, homemade ice cream, whip cream, cookies, cakes, oatmeal, etc, etc. Also the less alcohol makes the vanilla much more versatile. The vanillin helps hold the flavor and gives the vanilla a very rich, smooth flavor. It has 10% alcohol and a small amount (less than 1%) of vanillin (which is a naturally occurring vanillin, not synthetic). Our Traditional Mexican vanilla is more typical of a really good vanilla that you buy when you visit Mexico. “What is the difference between the Traditional & Pure Mexican Vanilla?”
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