Getting a cake just right can be tricky-especially when it comes to keeping it moist. That’s where tres leches comes in! Tres leches means three milks; you mix it and pour it over a prepared cake and it makes it deliciously….juicy 🙂
The flavor possibilities are endless! You can make a traditional tres leches by making a vanilla cake and topping it with a milk mixture of half and half, evaporated milk, and sweetened condensed milk.
Orrrrrrr you can make this special rose version that feels and tastes more special (and fancy). I use rose water to flavor the cake, but be careful-it has a very strong flavor! A little sure goes a long way.
Then to add more depth of flavor I use Rooh Afza, which is a popular rose syrup in South Asia for the frosting. It has a unique flavor-but any rose syrup will work.
To make this cake, prepare a vanilla cake batter according to the box instructions. Add a little bit of rose water to the batter then bake according to the instructions on the box.
Once the cake is cooked through, poke holes in it with a toothpick. Combine sweetened condensed milk, evaporated milk, and half and half then pour over the cake.
Rest the cake in the fridge and prepare the frosting. In a cool clean bowl, whip heavy cream until soft peaks form. If you pull your whisk out of the bowl, a soft peak will form then fall over. At this point, add rose syrup and powdered sugar. Whip until the peaks are firm and hold their shape.
Spread whipped cream frosting over the cake and decorate however you like. Enjoy your rose milk cake!
- 1 cake box mix cake
- 1 tbsp rose water
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1 cup half and half*
- 1 1/2 cups heavy whipping cream
- 1-2 tbsp rose syrup
- 1/4 cup powdered sugar
1. Prepare box cake mix according to package but add in 1 tbsp rose water
2. Bake cake according to package instructions, I used mini aluminum baking tins
3. One a toothpick inserted in the middle comes out clean, remove cake from oven and cool
4. Prepare your tres leches mixture by combining your evaporated milk, sweetened condensed milk, and half and half.
5. Poke holes throughout your cake with a small knife or fork. Then pour over milk mixture and refrigerate until completely cold
6. For the frosting, beat heavy cream with rose syrup and powdered sugar until stiff peaks form. Spread over cake
* If you don’t have half and half it can be made with 1/2 cup milk and 1/2 cup heavy cream
** I decorated with the same frosting mixture by mixing small amounts of frosting with food color. I then used floral piping tips and a leaf piping tip to add flowers and roses