Ingredients:
For the Cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs (at room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup whole milk (or buttermilk)
- 1/4 cup unsalted butter, melted
For the Tres Leches (Milk Mixture):
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup heavy cream (or whole milk)
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
2. Prepare the cake batter:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs with a hand mixer or stand mixer on high speed until they are thick and pale, about 5-7 minutes. Gradually add the granulated sugar and vanilla extract, and continue to beat until the mixture is smooth and fluffy.
- Reduce the mixer speed to low, and slowly add the flour mixture, mixing just until combined.
- Add the milk and melted butter, mixing gently until smooth.
3. Bake the cake:
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 of the cake comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
4. Make the tres leches milk mixture:
- In a medium bowl or large measuring cup, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and vanilla extract. Stir until well combined.
5. Soak the cake:
Once the cake has completely cooled, poke holes all over the top using a fork or skewer. Pour the milk mixture evenly over the cake, allowing it to soak in. Let the cake sit for about 30 minutes to absorb all the liquid.
6. Prepare the whipped cream topping:
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form (about 2-3 minutes).
- Spread the whipped cream over the top of the soaked cake, smoothing it out with a spatula.
7. Chill and serve:
Refrigerate the cake for at least 2 hours, or overnight, for the best flavor and texture. Serve chilled, garnished with fresh fruit (like strawberries or cherries), if desired.
Tips:
- For a lighter version: Use a lighter cream or milk, but keep in mind it may change the texture slightly.
- Flavored variations: You can add a tablespoon of rum, cinnamon, or almond extract to the milk mixture for extra flavor.
- Make ahead: This cake is best made ahead of time, as the longer it sits, the better it soaks in the tres leches mixture!
Enjoy your rich and delicious Tres Leches Cake—it’s sure to be a hit with anyone who tries it!