Easy Hibiscus Tres Leches Cake

My hibiscus tres leches cake is made by infusing milk with hibiscus, honey and cherry juice. Warmed and blended until smooth, hibiscus infuses the milk to create a delightfully tangy, sweet milk that gives this tres leches cake a delightful flavor. I’m thrilled to partner with LECHE. Amor por lo verdadero to share with you this delicious tres leches cake recipe. 

Milk has always been a special ingredient in my kitchen, especially more important after I gave birth to my girls.  From breakfast liquados, to afternoon snack time, to baking milk has played an important role in our daily lives. 

When my oldest shared with me she wanted to learn to bake, I was excited to share with her the recipes that were passed down to me by my abuelita. 

Our first baking session together was cookies. She was so excited to bake, she asked so many questions, wanted to feel the cookie dough and wanted to scoop the cookies herself. Little did I know she would soon  proclaim to me that she wanted to be a Chef. She is currently attending the Culinary Institute of America and her passion for being in the kitchen has only gotten bigger. 

Last week she kicked off her second year of Culinary School and asked me to bake her favorite tres leches cake. I was more than happy to oblige her request, as I have been making this tres leches cake for her since she was five years old.  

My hibiscus tres leches cake is made by infusing milk with hibiscus, honey and cherry juice. Warmed and blended until smooth, hibiscus infuses the milk to create a delightfully tangy, sweet milk that gives this tres leches cake a delightful flavor. To keep this accessible for entreating and a weekday baking, I used a boxed cake mix, but feel free to swap out your favorite made from scratch cake. You can find a great one here. 

Baking with milk helps to keep my traditions alive from generation to generation as I share my love of comida with my daughters. LECHE – Amor por lo Verdadero

Real milk is nutritious and has always been there as the perfect pair to any snack and used as an ingredient in most of our beloved traditional recipes.  It helps us give our kids the nutrients they need to grow strong and makes any dish creamier and more delicious.  

Real dairy milk is wholesome, simple and affordable – it enhances some of life’s most loved moments.  One of the original farm-to-table foods, milk has nutrition that’s hard to find in other single foods and beverages. It’s no wonder our grandparents and their parents have been serving and cooking with milk.

Did you know? An 8-ounce glass of milk has 8 grams of high-quality, natural protein, plus other essential nutrients like calcium and vitamin D. Kids ages 9 and up should get 3 servings of milk and milk products each day, kids ages 5-8 should get 2 ½ servings of milk and milk products each day, and kids 2-4 should have 2 servings of milk and milk products a day.

Visit FuertesconLeche.com for more amazing recipes and to follow Siempre Leche on Facebook, Twitter ,  Pinterest and Instagram 

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Hibiscus Tres Leches

A hibiscus tres leches cake is made by infusing milk with hibiscus, honey and cherry juice. Warmed and blended until smooth, hibiscus infuses the milk to create a delightfully tangy, sweet milk that gives this tres leches cake a delightful flavor.

Author: Vianney Rodriguez

Ingredients

• Ingredients
• Infused hibiscus milk:
• 1 tablespoon dried hibiscus flowers
• 1 1/2 cups water
• 1/4 cup tart cherry juice
• 1 tablespoon honey
• 1 1/2 cups milk
• 1 box white cake mix
• 1 1/4 cups water
• 1 tablespoon vegetable oil
• 2 teaspoons vanilla
• 4 eggs
• 1 can 14 oz sweetened condensed milk
• 1 cup evaporated milk
• 1 cup hibiscus infused milk recipe above
• Whipped topping
• Hibiscus sugar

Instructions

1. Instructions
2. Infused hibiscus milk: In a small saucepan bring water to boil. Once the water boils remove from heat, add the hibiscus flowers and allow to steep for 10 minutes.
3. Strain hibiscus tea then place in blender along with cherry juice, honey and milk. Blend, until mixture is creamy and frothy.
4. For cake: Pre-Heat oven to 350°F Liberally spray a 9×13 pan with nonstick cooking spray.
5. In large bowl, beat cake mix, water, oil, vanilla and eggs with until well blended. Scraping down sides as needed. Pour batter into pan.
6. Bake as directed on box for 13×9-inch pan.
7. Remove from oven. Allow to rest for 5 minutes. While cake is still warm, poke holes in every 1/2 inch with knife or fork.
8. Carefully pour milks evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Top with whipped topping and garnish with hibiscus sugar.