Perfect Pastel de Tres Leches Graduation Cake Recipe with Fondant Cap Tutorial
A moist and tender pastel de tres leches cake topped with a charming handmade fondant graduation cap, perfect for celebrations and special occasions.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: Mexican
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup (200g) granulated sugar, divided
- 1/3 cup (80ml) whole milk
- 1 teaspoon pure vanilla extract
- 1 can (12 oz/354 ml) evaporated milk
- 1 can (14 oz/414 ml) sweetened condensed milk
- 1/4 cup (60 ml) heavy cream
- 1 1/2 cups (360 ml) heavy whipping cream, chilled
- 1/4 cup (30g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 8 oz (225g) white fondant
- Black gel food coloring
- Edible gold dust (optional)
- Thin edible ribbon or fondant strips for the tassel
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or line with parchment paper.
- Sift together flour, baking powder, and salt in a medium bowl; set aside.
- Beat egg yolks with 3/4 cup sugar until pale yellow and thick, about 3 minutes. Add milk and vanilla, mix gently.
- Slowly fold dry ingredients into egg yolk mixture without deflating.
- Beat egg whites to soft peaks, gradually add remaining 1/4 cup sugar, and beat to stiff peaks. Fold gently into batter in three additions.
- Pour batter into prepared pan and bake 25-30 minutes until a toothpick comes out clean and cake springs back lightly.
- Cool cake completely in pan. Whisk evaporated milk, sweetened condensed milk, and heavy cream together.
- Pierce cake surface several times with a fork and slowly pour milk mixture over cake, allowing it to soak fully.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread evenly over soaked cake.
- Knead fondant until pliable. Roll out to 1/8 inch thickness. Cut a 3-inch square for the cap top and shape a small circle or oval for the base.
- Tint fondant strips or tassel with black gel food coloring and add edible gold dust if desired.
- Assemble fondant cap on top of frosted cake gently just before serving.
Notes
Use clean bowls to avoid yolk contamination when whipping egg whites. Fold egg whites gently to keep batter airy. Pour tres leches mixture slowly and in stages to avoid sogginess. Add fondant cap just before serving to prevent softening. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use coconut or almond milk but expect different texture and flavor.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Fat: 15
- Carbohydrates: 40
- Protein: 6
Keywords: tres leches cake, graduation cake, pastel de tres leches, fondant cap, celebration cake, moist cake, easy tres leches