Banana Pudding Tres Leches Cake
Banana Pudding Tres Leches Cake is an exquisite dessert that brilliantly combines the classic flavors of banana pudding with the traditional Latin American tres leches cake.
Equipment
- Mixing Bowl
- Baking Dish
- Whisk
- Electric Mixer
Ingredients
For the Cake
- 1 cup all-purpose flour The foundation of the cake, providing structure and texture.
- 1 teaspoon baking powder Helps the cake rise, giving it a light and airy consistency.
- 1/2 teaspoon baking soda Works in tandem with the baking powder to ensure proper leavening.
- 1/4 teaspoon salt Enhances the overall flavor of the cake, balancing the sweetness.
- 1/2 cup granulated sugar Sweetens the cake, contributing to its moistness.
- 1/4 cup unsalted butter, softened Adds richness and moisture to the cake batter.
- 2 large eggs Provide structure and stability, while also enriching the batter.
- 1 teaspoon vanilla extract Adds a subtle depth of flavor to the cake.
- 1/2 cup whole milk Ensures the batter is moist and helps with the cake's texture.
For the Tres Leches Mixture
- 1/2 cup evaporated milk Contributes a creamy texture and enhances the richness of the cake.
- 1/2 cup condensed milk Adds sweetness and a velvety texture to the mixture.
- 1/2 cup heavy cream Provides a luxurious mouthfeel and helps the cake remain moist.
For the Topping
- 1 cup heavy whipping cream Used to create a luscious whipped topping.
- 1/4 cup powdered sugar Sweetens the whipped cream to complement the cake.
- 1 teaspoon vanilla extract Enhances the flavor of the whipped topping.
- 2 ripe bananas, sliced Adds fresh fruit flavor and beautiful presentation.
- 1 cup vanilla wafers Crushed for a delightful texture and additional flavor contrast.
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the whole milk, starting and ending with the flour mixture. Mix until just combined; avoid overmixing.
- Grease and flour a 9×13 inch baking dish. Pour the batter into the prepared dish, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10-15 minutes.
- In a mixing bowl, combine the evaporated milk, condensed milk, and heavy cream. Stir until well blended.
- Once the cake has cooled slightly, use a fork or skewer to poke holes all over the surface of the cake. Slowly pour the tres leches mixture over the cake, allowing it to soak in.
- Cover the cake with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- In a large mixing bowl, beat the heavy whipping cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
- Once the cake has soaked and is chilled, remove it from the refrigerator. Spread the whipped cream evenly over the top of the cake. Decorate with the sliced bananas and sprinkle the crushed vanilla wafers over the bananas.
- Slice the cake into squares and serve chilled. Enjoy!
Notes
This cake is best enjoyed within a few days, as the bananas may brown. Consider variations like adding chocolate or caramel for a twist!