Chef Christian gives a s’mores twist to a classic Tres Leches cake – and spoiler alert: it’s amazing.
Never used our S’mores blend? It’s become a fan favorite for a reason – you’re getting all those iconic flavors of rich chocolate, buttery graham cracker and sweet marshmallow come together in a blend that you might want to eat by the spoonful.
“Patience is key with any cake. I don’t let the cake cool all the way so it absorbs the S’mores leche quicker.”
Get more inspiration with Chef Christian’s recipes over on Youtube!
S’mores Tres Leches Cake
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 10 seervings 1x
Ingredients
Scale
- 1 cup All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 6 Extra Large Eggs (room temp)
- 1 cup and 2 Tbsp White Sugar
- 1 1/2 cup Whole Milk
- 1 14 oz can Sweetened Condensed Milk
- 1 12 oz can Evaporated Milk
- 2 Tbsp Spiceology S’mores Blend
- 2 cups Graham Cracker Crumbs
Instructions
- Preheat oven to 350 degrees. Butter the bottom of a 10″ springform pan. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. In two small bowls, separate the egg yolks and whites. Keep both. In a large mixing bowl or electric mixing bowl, beat the egg yolks with the white sugar until pale and thick.
- Beat in the 1/2 cup of the milk, then mix in the flour mixture on low speed just until combined. If you don’t have two electric mixer bowls, transfer the wet flour mix to a different bowl.
- In the clean electric mixing bowl, with a cleaned whisk, whip the egg whites until foamy and the yellowish color has disappeared, approximately 1 minute. Slowly add the remaining 2 tablespoons of white sugar while whisking on medium speed. On high speed, continue to beat the mixture until you have glossy, medium-stiff peaks, about 2-3 minutes.
- Stir 1/2 of the egg white mixture into the bowl of batter to loosen it, then, using a spatula, gently fold the remaining egg white mixture into the batter. Do not let the egg white mixture deflate. The batter should look lighter and fluffier than before the egg white mixture was incorporated.
- Pour the batter into the LOCKED springform pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Transfer cake to a rack to cool.
- In a medium mixing bowl, whisk together the remaining 1 cup milk, condensed milk, evaporated milk and S’mores blend.
- Using a skewer or a toothpick, poke holes about 1/2 inch apart all over the cake. Pour the milk mixture evenly over the cake, about a cup at a time, allowing 5 to 10 minutes for it to soak in before adding more.
- Cover and refrigerate for at least 2 hours (or up to 24 hours).
- Remove from the fridge and dust with graham cracker crumbs and S’mores blend.
