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Perfect Pastel de Graduación Tres Leches con Flores de Buttercream Fácil y Delicioso

Pastel de Graduación Tres Leches - featured image
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A moist and flavorful tres leches cake topped with delicate buttercream flowers, perfect for graduations and celebrations. This recipe balances simplicity and elegance, making it a crowd-pleaser with a light crumb and creamy finish.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated and at room temperature
  • 1 cup (200g) granulated sugar, divided
  • 1/3 cup (80ml) whole milk
  • 1 teaspoon pure vanilla extract
  • 1 can (12 oz / 354 ml) evaporated milk
  • 1 can (14 oz / 414 ml) sweetened condensed milk
  • 1/4 cup (60 ml) whole milk or half-and-half
  • 1 cup (227g) unsalted butter, softened
  • 3–4 cups (360-480g) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 2–3 tablespoons heavy cream or milk
  • Gel food coloring (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch pan and set aside.
  2. Separate the eggs carefully, placing the whites in a clean mixing bowl and yolks in another. Ensure no yolk gets into the whites.
  3. Whisk the egg yolks with 3/4 cup (150g) sugar until pale and fluffy, about 3-4 minutes. Add the vanilla extract and milk, mixing well.
  4. Sift together the flour, baking powder, and salt. Gently fold this dry mixture into the egg yolk mixture, being careful not to overmix.
  5. Beat the egg whites on medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup (50g) sugar and continue beating until stiff peaks form.
  6. Fold the egg whites gently into the batter in thirds, preserving as much air as possible.
  7. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool the cake on a rack for about 10 minutes, then poke holes all over the top using a fork or skewer.
  9. Mix the tres leches soak by combining evaporated milk, sweetened condensed milk, and whole milk. Slowly pour the mixture evenly over the warm cake.
  10. Refrigerate the cake for at least 4 hours, preferably overnight, to let it soak fully.
  11. While the cake chills, make the buttercream: Beat softened butter on medium speed until creamy. Gradually add powdered sugar, alternating with heavy cream and vanilla extract, until smooth and pipe-able.
  12. Divide the buttercream into small bowls and tint with gel food coloring as desired.
  13. Use piping bags fitted with flower tips to pipe buttercream flowers directly on the cake or onto parchment paper to transfer later.
  14. Decorate the cake with your buttercream flowers, creating a beautiful, celebratory look.

Notes

Whip egg whites to stiff but shiny peaks to ensure light texture. Fold batter gently to preserve air. Pour milk soak slowly to avoid sogginess. Adjust buttercream consistency by adding cream or powdered sugar as needed. Practice piping flowers on parchment paper before decorating the cake. Cake can be made gluten-free by using a 1:1 gluten-free flour blend and adjusting baking time.

Nutrition

Keywords: tres leches cake, buttercream flowers, graduation cake, moist cake, celebration dessert, easy tres leches, festive cake

Find it online: https://tastypierecipes.com/perfect-pastel-de-graduaci-o-n-tres-leches-con-flores-de-buttercream-f-a-cil-y-delicioso/