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Restaurants›Boulevard›Buttermilk Cornmeal Tres Leches Cake Recipe

Buttermilk Cornmeal Tres Leches Cake Recipe

Inspired by Boulevard

Time2h

Serves12

huckleberry sauce, figs, blackberries & plum ice cream

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Ingredients

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Cake

1 cups 00 bread flour

1 cups Cornmeal

1 1/2 tsp Baking powder

1/2 tsp Celtic sea salt

1/2 cups Unsalted butter

1 cups granulated sugar

4 pieces Large eggs

1 cups Buttermilk

1 tsp Watkins vanilla extract

Tres Leches Mixture

1 cups sweetened condensed milk

1 cups evaporated milk

1 cups whole milk

Toppings

1 cups huckleberry sauce

6 pieces fresh figs

1 cups blackberries

2 cups plum ice cream

Method

Cake Preparation

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

Mix Dry Ingredients

In a bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.

Cream Butter and Sugar

In a large bowl, beat the butter and granulated sugar together until light and fluffy.

Add Eggs and Buttermilk

Add the eggs one at a time, mixing well after each addition. Then mix in the buttermilk and vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Bake the Cake

Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Tres Leches Mixture

Prepare the Mixture

In a separate bowl, combine the sweetened condensed milk, evaporated milk, and whole milk. Mix well.

Soak the Cake

Once the cake is baked and slightly cooled, poke holes all over the top with a fork. Pour the tres leches mixture over the cake, allowing it to soak in.

Serving

Chill and Serve

Refrigerate the cake for at least 2 hours before serving. Top each slice with huckleberry sauce, fresh figs, blackberries, and a scoop of plum ice cream.