Go Back
Cereal Milk Tres Leches Cake

Cereal Milk Tres Leches Cake

Cereal milk tres leches cake is infused with the sweet flavors of your favorite breakfast cereal!
Yield: 9x13-inch pan
Prep Time: 25 mins
Cook Time: 35 mins
Inactive Time: 1 hr
Total Time: 2 hrs
Course: Dessert
Cuisine: American, Mexican
Keyword: tres leches cake, cereal tres leches cake, birthday tres leches cake
Servings: 12
Author: Maryanne Cabrera

Ingredients

Sponge Cake:

  • 1 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 4 large eggs, separated
  • 1 cup granulated sugar
  • ¼ cup whole milk

Tres Leches:

  • 1 cup mini Trix cereal , or sweet breakfast cereal of choice
  • 1 cup whole milk
  • 12 oz can evaporated milk
  • 14 oz can sweetened condensed milk

Topping:

  • 1 ½ cup heavy cream, chilled
  • cup powdered sugar
  • 1 ¼ cup mini Trix cereal, or sweet breakfast cereal of choice

Instructions

Sponge Cake:

  • Preheat oven to 350°F. Grease a 9x13-inch baking pan and line with parchment paper. Set aside.
  • Whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Using a stand mixer or hand held mixer, whip together egg yolks and sugar on medium speed until the mixture has thickened and is pale in color. Add milk and mix until incorporated.
  • Add flour mixture and mix until combined.
  • In another bowl, using an hand held mixer, whip egg whites to medium peaks. Gently fold egg whites into batter in three additions. Fold until there are no longer any white streaks of egg whites. Be careful not to overmix.
  • Pour cake batter into prepared baking pan. Spread into an even layer. Bake for 35 minutes until the top of the cake is golden brown and a toothpick inserted in center of cake comes out clean. Leave cake in pan and let cool to room temperature.

Tres Leches:

  • While the cake is cooling, combine 1 cup cereal with 1 cup whole milk. Steep for 30 minutes. Strain out soaked cereal and save cereal milk. Add evaporated milk and sweetened condensed milk to cereal milk. Stir to combine.
  • Using a fork (docker or skewers), poke holes throughout the cooled cake.
  • Pour combined milk over poked cake. Once all the milk has been added, let cake stand for about 30 minutes until all the liquids have been absorbed. *

Topping:

  • In a chilled bowl, whip together cold heavy cream and powdered sugar. Whip to medium stiff peaks. Spoon over milk soaked cake. Use an offset spatula or the back of a spoon to evenly distribute whipped cream. Top with cereal. Slice and serve immediately.

Notes

Do not frost the cake until you ready to serve. If you are making the cake ahead of time, store soaked cake in the fridge for up to 2 days. 
All images and text © The Little Epicurean