Lime White Chocolate Tres Leches Cake

Tres Leches cakes have been around a long time here in Texas. You can get them at any local grocer. Lately they seem to have become somewhat of a trend on the Internet and now all y’all are clamoring forrecipes for the humble Tres Leches. Well, Texans are generous and you are getting a ton of them. And here is one more.

Basically a Tres Leches is a firm cake that is soaked overnight in a mixture of three milks. The soaking gives it flavor and moisture, which originally was a way to save a stale cake.

I wanted something a little different with memorable contrasts. Sweet white chocolate and tangy key lime did the trick for me. This is not a cake to make in a hurry but once you make it you are going to love it. I am sure.

This is a rich cake and you can expect it to serve 12 easily.

Lime White Chocolate Tres Leches Cake Recipe

Cake

• 1-3/4 Cups all-purpose flour
• 2 Teaspoons baking powder
• 1/2 Cup butter
• 1/4 tsp salt
• 1 Cup granulated sugar
• 4 eggs
• 1/2 Teaspoon vanilla extract
• 1/2 cup key lime juice
• Zest from one lime

Tres Leches

• 12 oz. evaporated milk
• 14 oz. sweetened condensed milk
• 1/2 cup heavy cream
• 1/2 cup white chocolate
• Lime juice for sprinkling cake

Topping

• 2 cups heavy cream
• sugar to taste
• 1 tsp. Vanilla
• 1/2 tsp rum extract

Directions:

1. Blend the flour, salt and baking powder and set aside.
2. Beat the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each.
4. Add the vanilla and the zest.
5. Add the flour and then the lime juice.
6. Mix carefully.
7. Spoon into a 9×9 inch pan or a 9-inch round pan and bake at 350F until done, about 30 minutes.
8. Remove from oven and let cool.
9. Poke the cake with a fork in several places.
10. Heat the heavy cream to a simmer.
11. Add the white chocolate to the cream and stir until smooth.
12. Mix the cream mixture, Eagle Brand condensed milk, and evaporated milk
13. Pour slowly over cake, allowing cake to absorb all the liquid. Repeat until the cream mixture is gone.
14. Cover tightly with plastic wrap.
15. Place in the refrigerator overnight.
16. Next day turn out onto a cake plate.
17. Sprinkle with about 1/4 cup more lime juice.
18. Whip the cream with the vanilla, rum extract, and sugar to taste.
19. Top the cake with the whipped cream, sprinkle with zest and serve.

One thing I will do next time is to increase the cream mixture by half because this cake was not quite as “wet” as I like my Tres Leches cakes to be. I think the pan I used made the cake thicker than a 9×9 pan would have and a thinner cake would have worked better. Use your own judgment on this. I used Oxford Falls Raspberry Chipotle sauce on the plate to add both flavor and a color color contrast.

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