About the Recipe
We love a good Tres Leche Cake! I wanted to try a lighter version this time and made a lot of modifications I’m sharing with you with extra notes! It turned out really good! Loved the whole wheat in it, felt more nutritious.
2 cups white flour
1 cup whole wheat flour
4 teaspoons baking powder
1 teaspoon salt
6 large eggs room temperature
1/2 cup granulated sugar
1/2 cup stevia
4 teaspoons vanilla
1 cup low fat or skim milk
1 low-fat sweetened condensed milk
1 low-fat can evaporated milk (12 ounce)
2 cups heavy whipping cream
1 tea spoon vanilla
2 teaspoons monk fruit or powdered sugar to sweeten
Sliced fruits (for topping and/or in between cakes)
Preheat to 350 F. Coat two round pans or one long rectangular pan with cooking spray.
Combine white flour, whole-wheat flour, baking powder and salt in a bowl. In another bowl or stand mixer, beat eggs, sugar, and vanilla at medium-high speed until very light and fluffy, about 5-10 minutes. Add half the flour mixture on low speed and combine. Add milk & the remaining flour mixture and mix until just combined. Evenly spread the batter into the prepared baking dish.
Bake the cake(s) until lightly browned and a fork(toothpick) comes out clean when when checking, 18 to 25 minutes. Let cool in the pan for at least 30 minutes.
Whisk milks together; the condensed milk and evaporated milk in a bowl. Poke holes all over the cake with a fork. Slowly pour the milk mixture over the cake and around the edges. Cover and refrigerate at least 2 hours and up to 24 hours.
Just before serving, beat cream, vanill, and your choice of sweetener in a medium bowl with an electric mixer until soft peaks form. Spread the whipped cream over the cake(s). Top with fruit and layer if desired!
You can also keep this cake thin and use less batter in the pans (add an additional small circle pan) or I’ve done cupcakes. It really depends how thick you want your cake. You can also use additional amounts of the drizzling evaporated and condensed milk If you would like more. I would just watch for it becoming too soggy. A good amount is needed though to keep it moist!
I substituted stevia in to reduce the sugar in half but you can use additional sugar in replacement of the stevia. I really use my recipes as a guide and adjust to my needs.
I wished I would have made sure to use the full amounts of canned milk though and did it a couple rounds to soak more. We made two (two layer cakes) and some parts were more moist and milky than others. I’ve made this once before as one cake and I made sure to use all the canned milk and poke extra holes, and it was extra yummy and milky throughout! You just have to go for it and be generous with the milk. Longer time to soak in the fridge the better.
I wish you the best of luck and welcome your input!