Description My birthday is at the end of October and this is my absolute favorite birthday cake. It is not soupy but extremely moist and delicious. I poke the holes with a straw, my daughter uses a pencil. Both work well. Make it the day before, so it can absorb the three milks. Ingredients 2 … Read more
Description I love coconut and I love tres leches cake. So I combined both and this is the delicious results. Plus it’s vegan! Top with dairy-free whipped cream if desired. Ingredients 4 tablespoons dry egg replacer (such as Bob’s Red Mill®) ¾ cup water, divided ¾ cup white sugar ½ teaspoon vanilla extract ½ teaspoon … Read more
Description A dense yet light dessert better served cold and a day or two old. Room temperature + (over 80 degrees F) is a must for making this cake! You really have to plan this one for something special as far as I’m concerned. It’s sooo much better put together and let set for a … Read more
Description This is a part dry, part moist Mexican cake made with three types of milk. It is a sweet and delicious treat! Ingredients 1 cup white sugar 5 egg yolks 5 egg whites ⅓ cup milk 1 teaspoon vanilla extract 1 cup all-purpose flour 1 ½ teaspoons baking powder 1 (14 ounce) can sweetened condensed … Read more
Description This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers! Ingredients 1 ½ cups all-purpose flour 1 teaspoon baking powder ½ cup unsalted butter 1 cup … Read more