CLASSIC YELLOW CAKE
- 3/4 cup buttermilk, room temperature
- 2/3 cup sour cream , room temperature
- 3 whole eggs , room temperature
- 1/3 cup vegetable oil
- 1 Tablespoon vanilla
- 1 15.25oz Yellow Cake Mix (I used Duncan Hines)
FOR THE YELLOW CAKE:
- Preheat the oven to 325 degrees. Prep the 9×13 sheet pan with shortening and flour, or baking spray. Set aside
- In a large mixing bowl, whisk together all the ingredients except for the cake mix until they're all combined. Sift in the cake mix, then gently stir to fully combine (no pockets of powdered cake mix!). Pour into the prepared baking pan and spread evenly.
- Bake for 25-27 minutes, then let cool to room temperature
TRES LECHES
- 12 ounce can evaporated milk
- 14 ounce can sweetened condensed milk
- 1/4 cup whole milk
- Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake.
- Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
Whipped Topping:
- 1 pint heavy whipping cream
- 3 Tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Freeze bowl and whipping attachment for at least 30 minutes to help whipping process go faster.
Whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake.
Optional- Sprinkle cinnamon on top. Serve with fresh sliced strawberries.
