CHAMOMILE TRES LECHES 🍰

Soft, spongy cake soaked in a gentle chamomile-infused milk blend—this tres leches is calm, cozy, and just a little different. It’s topped with fluffy whipped cream and perfect for this weekend to make ahead for your Easter celebration. It's a subtle twist on a classic dessert and you have to try it.

Full recipe details are listed below - like + save this post to make this weekend!
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Chamomile Tres Leches Cake
12 servings
1 hour

1 cup white sugar
3/4 cup vegetable or canola oil
1 tsp vanilla extract
4 eggs
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
Pinch of salt
2 1/2 cups milk of choice
5 chamomile tea bags
1 (12 oz) can of evaporated milk
1 (14 oz) can of sweetened condensed milk
1 1/2 cup heavy whipping cream
1/4 cup sugar
2-3 strawberries, sliced

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Preheat the oven to 350°F, then grease a 13x9 rectangular baking dish with cooking spray and set aside.
In a large bowl of a stand mixer, cream together the sugar, oil, eggs and vanilla extract with the paddle attachment on low speed until just combined, about 30 seconds.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt. Gradually mix in the flour mixture to the wet mixture until fully combined and the batter is smooth and cohesive.

Pour the batter into the prepared baking dish and bake on the middle rack for 25-35 minutes, or until a toothpick inserted into the middle comes out clean. If the top begins to brown a little too quickly, cover the baking dish with aluminum foil to prevent it from burning.

Allow the cake to cool for 15 minutes, then poke several holes throughout the cake.
Next, warm the milk in a small pot, then turn off the heat and allow the tea bags to steep in the warm milk for about 5 minutes.

Remove the tea bags, then stir in the evaporated milk and sweetened condensed milk until well combined, then pour the milk mixture evenly over the cake. It will seem like a lot of milk, but the cake will gradually soak up the mixture in the fridge. Cover the cake and refrigerate for at least 8 hours, preferably overnight.

Just before serving, make the whipped topping by whipping together the heavy whipping cream and sugar on high in a stand mixer until stiff peaks form, about 2 minutes. Spread the whipped cream evenly over the cake and garnish with strawberry slices.

Enjoy!

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