Tres Leches Cake
Servings: 12
Equipment
- 1 9x13 Glass Baking Dish
- 1 Hand Mixer
Ingredients
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs
- 1 cup granulated sugar
- 1/3 cup whole milk
- 1 tsp vanilla extract
- 12 oz can evaporated milk
- 14 oz can sweetened condensed milk
- 1/4 cup whole milk
For the topping
- 1 pint heavy whipping cream
- 3 tbsp granulated sugar
- 1/2 tsp vanilla extract
- ground cinnamon
Instructions
- Preheat oven to 350°F. Spray the 9x13 glass baking dish with non-stick cooking spray.
- In a medium bowl, combine flour, baking powder, and salt.
- Separate the eggs into two separate bowls.
- Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine.
- Pour the egg yolk mixture over the flour mixture and stir gently just until combined. (don't over-mix)
- Use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks.
- Fold egg whites into the batter gently, just until combined. Pour batter into prepared pan. Make sure to smooth it into an even layer.
- Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
- Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake.
- Slowly pour the combined milks over the the top of the cake, making sure to pour near the edges.
- Refrigerate the cake for at least 1 hour or overnight, to allow the cake to soak up the milks.
- In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake and sprinkle the top with cinnamon. Serve cold and enjoy!