Tres Leches Cake | FoodieAtlas

Ingredients

For the Cake:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
For the Milk Mixture:
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup whole milk
For the Whipped Cream Topping:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Cake

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

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

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

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Pour the batter into the prepared baking dish and smooth the top.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

Prepare the Milk Mixture

In a large bowl or measuring cup, combine the sweetened condensed milk, evaporated milk, and whole milk. Mix well.

Soak the Cake

Once the cake has cooled, poke holes all over the surface using a fork or skewer.

Slowly pour the milk mixture over the cake, allowing it to soak in. Let the cake absorb the milk for at least 1-2 hours, or preferably overnight, in the refrigerator.

Prepare the Whipped Cream Topping

In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Spread the whipped cream evenly over the soaked cake.

Serve

Garnish with fresh fruit or a sprinkle of cinnamon if desired.

Slice and serve chilled.