I’m so excited that Thanksgiving is just around the corner. I’m kind of sad that the season of pumpkins is winding down. I’m going to miss my pumpkin spice everything. I love that International Delight Pumpkin Pie Spice comes in single creamers that I can just pop into my bag to work and make any cup of Joe remind me of pumpkin season again.
Which made me think of ways I should celebrate the holidays with holiday inspired tastes. I have been dying to try my hand at a Tres Leche cake ever since a coworker brought it in for a potluck. However, I wanted to put a holiday spin to it so that I could call it my own. This cake is divine. I have never tasted anything quite like it before. It’s a cake with three types of milk soaked into it. If you make this the night before your holiday potluck, you will have an amazing milk cake that everyone will be raving about and fighting over.
On another note, my girls’ have been loving that I’ve been baking more. They’ve been using the sifter, mixer, measuring cups – all teachable moments. And they have also been learning how to crack eggs! All this to say, please be a little understanding of me not having a photo of the egg cracking part.
First Layer: Cake
1 stick of butter melted
1/2 teaspoon of vanilla extract
1 1/2 cups of all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon of baking soda
Second Layer: Filling
1 cup of whole milk
1 cup of International Delight Peppermint Mocha OR Sugar Cookie creamer
1 can of sweetened condensed milk (14 ounces)
1 can of evaporated milk (12 ounces)
Third Layer: Topping
3 tablespoons of International Delight Peppermint Mocha OR Sugar Cookie creamer
2 cups of powdered sugar
1 stick of butter melted
your choice of food coloring
Directions for Holiday Milk Cake
First, preheat your oven to 350 degrees and grease a baking pan.
Next, get some kiddos to help you sift the flour, baking powder, and baking soda.
In a mixer, pour a melted stick of butter, vanilla extract, and the eggs that your kids cracked! (Can you imagine the mess I had on my hands with two kids under the age of 5 learning to crack eggs?)
Next, you’ll want to add the flour mixture a little at a time. I used a measuring cup…
And my three year old loved helping with this.
Once its mixed, put it on the oven for 25 minutes. When it comes out, make holes with a fork so that when you are ready to pour the milk in, it will soak nice and well!
While the cake is cooling, mix all the ingredients of the filling up.
Then, mix all of the ingredients for the topping (basically icing). Put this in the fridge.
Pour the milk mixture very carefully OVER the cake. Let it soak overnight.
The day of your party, take the icing and spread it on top. You should have this delicious concoction below!
Who would have thought that you could use International Delight’s coffee creamers in your recipe to make it holiday ready?! It is so delicious. That peppermint mocha I used definitely kicked me into Christmas season. Its so good! Next time, I’ll be making this with International Delight Sugar Cookie!
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