Tre Leches Cake

Tre Leches Cake

The name “Tres Leches” literally translates to “three milks” in English, but that description doesn’t do enough to capture the magnificence of this cake.

Ingredients:

Cake

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
1 cup granulated sugar
3 large eggs room temperature
1 ½ teaspoons vanilla extract
½ cup whole milk
Milk Mixture

1 can sweetened condensed milk 14 ounce 
1 can evaporated milk 12 ounce 
 ½ cup heavy whipping cream
 Topping

2 cups heavy whipping cream
3 Tablespoons powdered sugar
1 teaspoon Cinnamon for garnish

Directions:
Preheat the oven to 350℉. Lightly butter a 9×13 pan. Set aside.

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

With an electric mixer, combine sugar, eggs, and vanilla on high speed until the mixture is light and airy (about 5 minutes). Add half the dry ingredients, mixing on low, until just incorporated

Gradually pour in the milk. Add the remaining dry ingredients and mix on low until just combined.

Pour the cake mixture into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely.

In a large mixing bowl or liquid measuring cup, combine sweetened condensed milk, evaporated milk, and heavy whipping cream.

Poke holes all over the top of the cooled cake.

Slowly pour the milk mixture over the cake, letting it seep into the cake through the holes. Cover and refrigerate for at least 4 hours or overnight.

With a hand mixer, whip the whipping cream and powdered sugar until stiff peaks form. Spread over the top of the chilled cake and sprinkle with cinnamon, if desired.

Refrigerate any leftovers.