Tres Leches Cake with Cajeta

The Tres Leches cake is a staple in most Mexican restaurants. It's made of white or yellow cake that is soaked in three different milks, hence the name, Tres Leches. When my husband and I got married we chose it as our wedding cake. You know how most people have tons of cake left over? Well, we had absolutely none! It is, in my opinion, one of the best cakes out there.

This particular recipe is a little different from the ones you normally see. Mine is layered with a thin layer of cajeta (Mexican caramel sauce) between the cake. Most people make a sheet cake, cut it in even squares and top with half a maraschino cherry. If you can't find the particular cake mix that I used, just go with a plain white mix. When pouring the milk onto the cake, make sure it doesn't seep out the bottom. The cake should be very moist but not dripping with liquid.

1 box of vanilla cake mix, like Duncan Hines Signature or Moist Deluxe

1 cup sweetened condensed milk

1/2 cup evaporated milk

1 cup heavy cream

1/2 cup cajeta, room temperature

2 tbs powdered sugar

1/4 tsp rum or imitation rum

Prepare cake according to package directions for two 9" cakes. When done, completely cool on wire racks. With a long knife or cake cutter, even out cake layers. Mix sweetened condensed milk, evaporated milk and 1/2 cup of heavy cream in a bowl. Place on cake on a plate with cut side up. Slowly pour 1/2 of the milk mixture over the cake. Be careful not to pour too much, you do not want the liquid to seep out of the cake. Top with a thin layer of cajeta then top with the second cake, cut side up. Slowly pour the remaining milk mixture over second layer, making sure not to add too much. In a mixer bowl, add remaining heavy cream, powdered sugar and rum, whip until stiff. Frost cake with the whipped cream, cover and refrigerate until well chilled, preferably overnight. Garnish with cherries or pineapple if desired.