Ingredients
For the Cake:
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
5 large eggs, at room temperature
1 tsp vanilla extract
1/2 cup whole milk
For the Milk Mixture:
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1/2 cup whole milk
For the Topping:
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Ground cinnamon, for garnish
Directions
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
Make the cake batter: In a large bowl, combine the flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and mix in the dry ingredients alternating with the whole milk. Pour the batter into the prepared baking dish.
Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for about 10 minutes.
Prepare the milk mixture: In a bowl, whisk together the evaporated milk, condensed milk, and whole milk until well combined.
Soak the cake: Once the cake has cooled slightly, poke holes all over the surface using a fork. Slowly pour the milk mixture over the cake, allowing it to absorb the liquid. Refrigerate the cake for at least 2 hours, or overnight for best results.
Make the topping: Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the soaked cake.
Garnish: Sprinkle with a light dusting of ground cinnamon before serving.
How to Prepare
To prepare Tres Leches Cake, start by baking a fluffy sponge cake. Once it’s baked and slightly cooled, create small holes on top and pour the sweet milk mixture over the cake to soak it thoroughly. After chilling, top with whipped cream and a sprinkle of cinnamon for extra flavor.
Preparation Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 12-15
