Funfetti Tres Leches

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You read that right: Funfetti Tres Leches. Because everything is better with sprinkles.

A word of warning: This cake is sweet. Tres Leches is a sweet cake to begin with, but the addition of the sprinkles brings new meaning to the phrase “sugar high”. I’m talking unicorns dancing, leprechauns jigging, and children bouncing off the walls.

In other words: It’s the perfect cake to feed to your nieces, nephews, or grandchildren before giving them back to their parents.

We begin by using every bowl in your kitchen (aka prepping the dry ingredients). The cake itself is fairly simple: flour, cornstarch, and baking powder, and sugar for the dry, and butter, vanilla, and eggs for the wet. But putting them together is a little different than other cakes.

But rather than dumping the butter and sugar in your stand mixer and letting it go to town, you have to first cream the butter, then slowly add your sugar.

  • Just butter
  • Little bit of sugar
  • Almost there
  • Sugar finally incorporated

And then you have to add the eggs one by one…

  • This is going to take a while
  • Finally!

And even more slowly add your flour mixture…

  • Of course that’s not all the flour

Until FINALLY you get to bust out your secret weapon:

Yeeaaaaaahhh…that’s the good stuff right there.

Obviously if you just wanted to make a regular Tres Leches, you could leave out the sprinkles and still have something super delicious…but why would you do that when you could have sprinkles?

The batter will be fairly thick so you have to spread it as evenly as possible in your baking pan, but it will spring up during baking!

  • Look at all the pretty colors!

As you can see, my sprinkles decided to chill at the bottom of the pan. No big deal as they are still colorful and fun…fetti. Sorry, couldn’t resist.

Once your cake has cooled completely, you get to assemble the holy trinity of milk:

Pardon my lunch bag in the background, but how cute is that frog?!

Mix those three up and let them meld together while you take your frustrations for the week out on your cake.

Now that you’ve done all this work, you have to let it refrigerate over night so the cake can absorb all that delicious milk.

Once the cake has soaked up the milk, you are ready to make your topping! You want to freeze the bowl and whisk you plan on using in order to help whip the cream. After that, just dump the ingredients in and let your stand mixer do the work until you get stiff peaks!

Spread that pillowy goodness over the top of your cake and refrigerate until ready to serve. Hit it with a few more sprinkles and enjoy!

  • Soaked it all up!
  • Like a sponge!
  • Sweet, sweet clouds
  • Mmmmm…

Adapted from A Little Bit of Spice

Funfetti Tres Leches
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Funfetti Tres Leches

Recipe by Stacey

Ingredients

  • Cake

  • 2 cups all purpose flour, minus 2 tablespoons

  • 2 tablespoons cornstarch

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 1/4 cup sugar

  • 1/2 cup unsalted butter, room temperature

  • 5 eggs

  • 1 1/2 teaspoon vanilla extract

  • 1/2 cup rainbow sprinkles

  • Glaze

  • 1 12oz can evaporated milk

  • 1 14oz can sweetened condensed milk

  • 1 cup whole milk

  • Topping

  • 2 cups heavy whipping cream

  • 1/2 cup powdered sugar

  • 1 teaspoon vanilla

  • Sprinkles for decoration

Directions

  • Cake
  • Preheat oven to 350F. Grease and flour a 9×13 baking dish and set aside. In a medium bowl, whisk together flour, cornstarch, salt, and baking powder. Set aside for later.
  • In the bowl of a stand mixer, or using a large bowl and a hand mixer, cream butter on medium speed until fluffy. Slowly add sugar until mixture is light and fluffy.
  • Beat in the eggs one at a time. Add vanilla and mix to incorporate. Add flour mixture in small batches and mix until just combined.
  • Spread batter evenly in baking dish. Bake on middle rack for 20-25 minutes or until a cake tester comes out almost clean. Remove from oven and allow to cool completely.
  • Glaze
  • Whisk together evaporated milk, sweetened condensed milk, and whole milk until combined
  • Poke holes in cake with fork or skewer. Pour milk mixture evenly over the cake.
  • Cover and refrigerate over night.
  • Topping
  • Place mixing bowl and whisk attachment in freezer for 15 minutes. Once cold, combine whipping cream, powdered sugar and vanilla in mixing bowl. Whisk on medium speed until stiff peak are formed.
  • Spread topping over the cake. Refrigerate until ready to serve.
  • Sprinkle with additional sprinkles to serve.

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