Tres Leches Cake

By kayjayjohnson

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted and cooled, plus more for baking dish
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon coarse salt (I used kosher salt)
• 5 large eggs
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 cup whole milk
• 2 cups heavy cream

Details

Adapted from boastfulbaker.com

Preparation

Step 1

Preheat oven to 350°F. Lightly butter a 9-by-13-inch baking dish.

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

In a large bowl, using an electric mixer (or in the bowl of your standing mixer), beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes.

Add vanilla and beat to combine.

With mixer on low, gradually add flour mixture and beat to combine.

With a rubber spatula, fold in melted butter until incorporated.

Transfer batter to baking dish and bake until top is golden brown and a toothpick inserted in center comes our clean, 30 to 35 minutes. Rotate dish halfway through.

In a medium bowl, whisk together the three milks.

Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top of cake and let cool to room temperature, about 1 hour.

Whip cream and remaining 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake.

Refrigerate until ready to serve.