Tres Leches Boston Cream Cake – a delicious recipe with white cake, buttermilk, vegetable oil, egg whites, heavy cream, condensed milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. Grease bottom of a 13- x 9-inch baking dish. Beat first 4 ingredients with an electric mixer at low speed 30 seconds, then at medium speed 2 minutes, scraping bowl occasionally.
2
Pour batter into pan, and bake at 350u00b0 for 25 to 30 minutes or until edges are golden brown and a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes. Pierce top of cake multiple times using a small wooden pick. (I have made the cake both with leaving it in the pan and adding the milks and icing and I have also gently taken it out of the pan and poured the milks on and then poured on the icing.).
3
Combine cream, condensed milk, and evaporated milk in a small bowl; gradually pour and spread over warm cake, about 1/4 cup at a time, allowing mixture to soak into cake before pouring more. Let stand 2 hours; cover and chill overnight.
4
Bring half-and-half to a boil. Pour into a medium bowl with chocolate chips, whisking constantly until mixture is smooth. Pour evenly over chilled cake. (If leaving the cake in the pan, the chocolate topping comes out a bit thicker than if you remove the cake from the pan. If you frost the removed from the pan, much of the icing ends up on the tray around the bottom of the cake which was ok because some people in my family love chocolate and they were able to scoop it up and add extra to their pieces!).
1088
kcal
Calories
107
g
Fat
21
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (18 1/4 ounce) package white cake mix, 1 1/3 cups buttermilk (I use regular milk with 1 tablespoon and 1 teaspoon white vinegar), 2 tablespoons vegetable oil, 3 egg whites, and more.
Yes, Tres Leches Boston Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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