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.
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.
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 (18.25-ounce) package white cake mix, 1 1/3 cups buttermilk, 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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