The fabulous book, Desserts in Jars by Shaina Olmanson is full of delectable treats- all served in jars! This delicious TRES LECHES THREE MILK CAKE recipe is from the book. For more wonderful recipes like this you can purchase the book at Target, Barnes & Noble, Amazon & other bookstores.
TRES LECHES THREE MILK CAKE IN JARS RECIPE
For the Sponge Cake
1 1/2 cups cake flour
3/4 tsp baking powder
1/4 tsp salt
6 tblsp (3/4 stick) unsalted butter, softened
1/2 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup sweetened condensed milk
1 cup evaporated milk
1/2 cup half-and-half
For the Topping
1 cup heavy cream
3 tablespoons confectioners’ sugar
1/2 tsp vanilla extract
14 maraschino cherries, for garnish
Preheat the over to 350 degrees Fahrenheit. Line enough muffin tins with paper liners to make 14 cupcake size cakes. Whip the cake flour, baking powder, and salt together in a bowl and set aside. Cream the butter for 2 minutes on high speed, then beat in the sugar. Add the eggs one at a time, mixing to incorporated after each addition. Mix in the vanilla. Mix in flour mixture gradually until just combined. Scoop the batter into the cupcake compartments, filling them 2/3 full.
Bake the cakes for 18-22 minutes, rotating the pans 180 degrees after 9 or 10 minutes, until the tops are lightly browned. Removed from the over and let cool completely on a cooling rack. Unwrap the cupcakes from their liners. Poke each cake all over with a fork and place each in a 4-ounce jar.
Stir together the sweetened condensed milk, evaporated milk, and half-and-half. Spoon 3 to 4 tablespoons of the milk mixture slowly over each cake. Cover the jars and store them in a refrigerator overnight.
Before serving, make the topping: Whit together the cream, confectioners’ sugar, and vanilla until stiff peaks form. Spread or pipe over the cakes and top with a maraschino cherry or strawberry.
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