Versatile Vanilla Cake
1 cup(two sticks)unsalted butter
2 1/2 cups all purpose flour(spooned and leveled)
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 cups sugar
2 large eggs
3 large egg yolks
2 tsp pure vanilla extract
1 cup low-fat buttermilk
Tres Leches Milk Mixture
1 can condensed milk
1 can evaporated milk
1 cup of heavy cream
Whipped Cream Topping
1 small tub of Whipped cream
1 tsp Wilton Clear Vanilla Extract
I normally go with Strawberries, Mandarins and Kiwi. I replaced the Strawberries with Pineapple in this one. Any fruit combo would work but I like to stick with tropical fruit!
Preheat oven to 275 degrees( I bake all my cakes at this temp. It does take longer to bake but the cake rises slower creating less bubbles and tunnels in cake, which could lead to poor cake support). Spray your pans(the cake pictured is an 11x15 sheet cake to feed 20-25 if you cut your squares in 2x2x2, standard cut for birthday party sheet cakes)I use Pam baking spray! In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined. Pour all of your batter in your 11x15 pan/Pyrex and bake for 35-45 minutes(or til toothpick comes out clean).
When cake is finished baking take it out of the oven and use a fork or a skewer to poke holes all over the cake. Keep in mind that you don't want to get poke crazy because then when you soak your cake and go to serve it, it may fall apart and crumble if you have poked too many holes in it. You don't want to ruin the support and stability of your cake.
Mix all of your milks together in a large cup or bowl and pour mixture evenly all over the cake and aiming towards getting them into the holes. What I normally do is pour most of the mixture and cover and refrigerate the cake for a good 24 hours. Take the cake out after 24 hours and let it sit out for about thirty minutes and determine if it needs the rest of the milk mixture or if it should be good as is. If you used a Pyrex it s easy to tell if the bottom of pan is dry and no liquid remains, then pour on the rest of your milk. Cake should be moist, not dry or so soaked that it is soggy.
Combine all of your ingredients for the whipped cream topping and spread all over the Tres Leches cake. Add your choice of fruit on top of the whipped cream. I like to set each fruit in its own colander that has paper towels, and I throw a few more on top of fruit to soak up any remaining water from fruit. You don't want your whipped cream to seize due to the excess water content or colors of the fruit running through out the cake from its water. I like to pre-cut the pieces prior to topping it with cream mixture because it makes it easier to just scoop up the pieces once everything is on. Serve and enjoy!!
All other pictures brought to you by Me:p