What could possibly make a tender dairy-laden Tres Leches Cake Recipe even better? How about light fluffy Mango Cream! This Latin inspired creation is a great way to celebrate any occasion.
We parents are secretly celebrating something.
For fear of judgement, we hardly talk about the joy it brings us. Yet, silent sighs of relief can be felt across the country for… Back to School.
Of course, we love our babies beyond all understanding.
We love their smiles and little noses. We love that fluttery little laugh that gurgles up when something strikes them as funny. We love their breathy stories, the elaborate crafts they make, and the ingenious games they come up with. We love them regardless of their artistic wardrobe selections. We love them as they go through the awkward stages of adolescence with unwarranted hormonal outbursts.
We love them when they are sweet and helpful, and we even love them when they are as mean as snakes.
That never stops.
Yet, after a magical summer filled with family vacations, swimming pools, trips to the zoo, hiking trails, hours at the park, makeshift forts, lemonade stands, gallons of insect repellent and sunscreen, sibling squabbles, and staying up way past bedtime, WE ARE TIRED.
So we tearfully send our little ones, with baggy new clothes and over-sized backpacks, off to school. Then peacefully sit in silence, if only for a moment.
You know what?
After all that fun and energy exertion, we deserve cake.
My double layer Tres Leches Cake Recipe with Mango Cream is just the thing for this bittersweet occasion.
As tres leches means 3 milks in Spanish, you can imagine the rich creamy taste and texture this cake provides, after being soaked in a mixture of evaporated milk, sweetened condensed milk, and heavy cream.
The whipped Mango Cream that holds the tres cakes cake recipe together is fluffy, tangy and just slightly sweet to off set the milky intensity of the cake.
I pureed a fresh ripe mango and simmered it with sugar to thicken the puree. Once chilled, I folded the puree into whipped cream for a dreamy Mango Cream topping.
Then I sliced another ripe mango to decorate the top of the mango cream.
Lt. Dan and I agree, although there are uncountable reasons to make this Tres Leches Cake Recipe with Mango Cream, the best part about it is the sumptuous sound it makes when you dig into it with your fork. The sflumph you hear as you cut each saturated bite, let’s you know something luxurious is about to grace your palette.
This one’s for you parents. (Although your kids will love it too!)
Tres Leches Cake Recipe with Mango Cream
Yield: 8-12 servings
Prep Time: 45 minutes
Cook Time: 25 minutes
For the Tres Leches Cake Recipe:
- 1 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup unsalted butter, softened (4 ounces)
- 1 cup sugar
- 2 teaspoons vanilla extract
- 5 large eggs
- 12 ounces can evaporated milk
- 14 ounces can sweetened condensed milk
- 1/3 cup heavy cream
For the Mango Cream:
- 2 1/2 cups heavy cream
- 2 ripe mangoes
- 2/3 cup sugar
- pinch of salt
- For the tres leches cake recipe: Preheat the oven to 350 degrees F. Grease and flour two 8-9 inch cake pans and set aside.
- Mix the flour, baking powder and salt together in a small bowl. Using an electric mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Then add the vanilla.
- Crack the eggs into a measuring pitcher. Then with the mixer running, alternate adding the eggs and flour mixture until just combined. Scrape the bowl and mix again for 30 seconds.
- Divide the cake batter evenly between the two pans and bake for 20 minutes, until golden on top. Remove the cakes from pans and cool for 20 minutes. Meanwhile, whisk the evaporated milk, condensed milk and cream together. Set aside.
- Once the cakes are cool, place one on a cake platter and the other on a sheet of foil with the edges turned up to form a shallow bowl. Poke both cakes with a fork thoroughly, to help the milks absorb. Slowly pour half the tres leches mixture over each cake and allow them to sit and soak it all up while you make the Mango Cream.
- For the Mango Cream: Peel both mangoes. slice one into thin strips and set aside as the garnish. Cut the second off the pit and place in the blender with 2/3 cup sugar and a pinch of salt. Puree until smooth.
- Pour the puree into a small sauce pan and place over medium-high heat. Bring to a simmer. Stir and simmer for 3-5 minutes until thick. Then place in the fridge to cool.
- Using a clean bowl and electric mixer, whip the heavy cream until firm peaks form. Then gently fold in the chilled mango puree.
- To assemble: Scoop about half the Mango Cream on the cake that's on the platter. Spread the Mango Cream evenly, then carefully flip the second cake layer on top and remove the foil. Spread the remaining mango cream on the top and decorate with fresh mango slices.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
More Killer Cakes:
Orange Creamsicle Cheesecake ~ Budget Gourmet Mom
Reeses Brownie Ice Cream Cake ~ Bakers Royale
Peanut Butter Chocolate Cake with Caramel Popcorn ~ Sweetapolita
For more crazy cakes, follow my Pinterest Board, Holy Sweetness.