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Cereal Milk Tres Leches Cake
Food & Drink
1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp fine sea salt
4 large eggs, separated
1 cup granulated sugar
1/4 cup whole milk
1 cup Mini Trix cereal, or breakfast cereal of choice
1 cup whole milk
12 oz can evaporated milk
14 oz can sweetened condensed milk
1 1/2 cups heavy cream, chilled
1/3 cup powdered sugar
1 1/4 cup Mini Trix cereal, or breakfast cereal of choice
Preheat oven to 350 degrees 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.
While the cake is cooling, combine 1 cup cereal with 1 cup whole milk. Let 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. *
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.