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Splenda® Sugar Blend for Baking Tres Leche Cake

Splenda® Sugar Blend for Baking Tres Leche Cake
Makes:
24 servings (2 dozen)
Prep Time:
15
minutes
Total Time:
100
minutes
based on
6 reviews
Try this delicious Tres Leche Cake featuring Splenda® Sugar Blend for Baking and Carnation® Evaporated Lowfat and Sweetened Condensed Milk. You will be the hit of the party!

In this recipe:



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Ingredients:

  • CAKE
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup SPLENDA® Sugar Blend for Baking
  • 5 large eggs
  • 1/2 teaspoon vanilla extract
  • CREAM
  • 1 1/2 cups 2% milk
  • 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 3/4 cup NESTLÉ® CARNATION® Sweetened Condensed Milk
  • TOPPING
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup SPLENDA® Sugar Blend for Baking
  • 1 teaspoon vanilla extract

Directions:

FOR CAKE:
PREHEAT
oven to 350° F. Grease and flour 13 x 9-inch baking pan.

SIFT flour and baking powder together in small bowl. Cream butter and SPLENDA® Sugar Blend for Baking in large mixer bowl. Blend in eggs and vanilla extract. Gradually add flour mixture until well blended to egg mixture; blend well. Pour batter into prepared pan.

BAKE for 25 minutes or until wooden pick inserted in center comes out clean. Remove from oven to wire rack. Prick top of cake thoroughly with wooden pick. Cool completely.

FOR CREAM:
COMBINE
2% milk, evaporated milk and sweetened condensed milk in medium bowl. Pour over cooled cake. Let cake absorb cream.

FOR TOPPING:
BEAT
cream, SPLENDA® Sugar Blend for Baking and vanilla extract until stiff peaks form. Spread over cake. Refrigerate until serving.

Recipe courtesy of SPLENDA®.


Reviews:

Review This Recipe
  •  Star(s)

    Splenda® Sugar Blend for Baking Tres Leche Cake

    KATHY GREEN from South Daytona, FL

    I have been looking for a low-fat and low sugar recipe for a dessert that was different as well as delicious, I found it. This was great.

  •  Star(s)

    A tasty disappointment!

    Katrina Moss from Carlsbad, NM

    I followed the recipe to the letter, but the cake turned out quite flat. I poured the milk combo on anyway, thinking it would soak it up and expand, but nothing happened! The cake floated in the milk mixture and hardly soaked up any liquid (even though I poked loads of holes in). I served it anyway with strawberries and blueberries on the side and used the milk like a sauce. It tasted really yummy, but it was nothing like the picture. I don't think I'd make it again.

  •  Star(s)

    Wonderful

    K. B. from

    I was making a cake for my mother's 90th birthday- I wanted it to be special- something that would help her remember her birthday. I wanted to start with the cake, I looked at this recipe and saw it was pretty healthy and had wonderful reviews. Many cakes I have baked don't taste the best, but when I made this cake for a 2 hour party, the cake was almost gone by the end of the party- It was the best cake ever! It was so yummy! I also made her some raisenet oatmeal bars from this site- after the party was over, they were all eaten up! Everyone should try both of these yummy recipes. After you taste the cake, there is no going back to old cake mixes from boxes! YUMMY!

  •  Star(s)

    Very Light and Creamy!

    Rebekah Rowley from PARKERSBURG, WV

    I first made this cake because I was looking for dessert recipes with low or no sugar. I am so glad that I found it because it has become one of my mother's favorite desserts. If you like something sweet and creamy with a light vanilla flavor, then you'll love this!

  •  Star(s)

    Tres Leche Cake

    Sheila Dodenhoff from EAGLE POINT, OR

    Made this cake for Easter. It was unusual to see it soak up all of the milk! Taste was very similar to strawberry shortcake - especially with fresh strawberries on the side! Very light vanilla taste.

  •  Star(s)

    Splenda Sugar Blend for Baking Tres Leche Cake

    PHYLLIS WIEDNER from HIGHLAND, IL

    Easy and not to sweet. DELICIOUS!!!!!!

Nutrition Facts

Serving Size: 1/24 of recipe

Servings Per Recipe: 24 

  • Calories: 200
  • Calories from Fat: 100
  • Total Fat: 12g (18% of DV)
  • Saturated Fat: 7g (35% of DV)
  • Cholesterol: 80mg (27% of DV)
  • Sodium: 70mg (3% of DV)
  • Carbohydrates: 20g (7% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 14g
  • Protein: 4g
  • Vitamin A: 10% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Splenda® Sugar Blend for Baking Tres Leche Cake

Ingredients

  • CAKE
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup SPLENDA® Sugar Blend for Baking
  • 5 large eggs
  • 1/2 teaspoon vanilla extract
  • CREAM
  • 1 1/2 cups 2% milk
  • 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 3/4 cup NESTLÉ® CARNATION® Sweetened Condensed Milk
  • TOPPING
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup SPLENDA® Sugar Blend for Baking
  • 1 teaspoon vanilla extract

 

Directions

FOR CAKE:
PREHEAT
oven to 350° F. Grease and flour 13 x 9-inch baking pan.

SIFT flour and baking powder together in small bowl. Cream butter and SPLENDA® Sugar Blend for Baking in large mixer bowl. Blend in eggs and vanilla extract. Gradually add flour mixture until well blended to egg mixture; blend well. Pour batter into prepared pan.

BAKE for 25 minutes or until wooden pick inserted in center comes out clean. Remove from oven to wire rack. Prick top of cake thoroughly with wooden pick. Cool completely.

FOR CREAM:
COMBINE
2% milk, evaporated milk and sweetened condensed milk in medium bowl. Pour over cooled cake. Let cake absorb cream.

FOR TOPPING:
BEAT
cream, SPLENDA® Sugar Blend for Baking and vanilla extract until stiff peaks form. Spread over cake. Refrigerate until serving.

Recipe courtesy of SPLENDA®.

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