Tres Leches Cake

Adapted from: A cookbook my cousin has - sorry I don't know the name!

INGREDIENTS

  • 1 ½ cups all-purpose flour

  • 2 tsp baking powder

  • ¾ tsp kosher salt

  • 3 large or extra-large eggs, at room temperature

  • 1 cup sugar

  • 2 ½ tsp vanilla extract, divided into 2 tsp and ½ tsp

  • ½ cup whole milk

  • 1 ¼ cups heavy cream

  • 1 (12-ounce) can evaporated milk

  • 1 (14-ounce) can sweetened condensed milk

  • Whipped cream (you can use store bought but making your own at home is way yummier)

  • Strawberries (or any other mix of berries), for serving

INSTRUCTIONS

  1. Preheat the oven to 350°. Butter or spray a 9×13 inch baking pan (I use a glass pyrex dish).

  2. Sift flour and baking powder into a small bowl. Add salt and mix. Set aside.

  3. In a larger bowl (or stand mixer bowl if you have one) add eggs, 1 cup of sugar, and 2 tsp vanilla. Beat on medium high for 10 minutes (yes–time it!) until light yellow and fluffy.

  4. Reduce speed to low. Add half of the flour mixture, then milk, then the remaining half of the flour mixture.

  5. Do a quick stir with a rubber spatula, scraping down the sides of the bowl, to make sure the batter is properly mixed.

  6. Pour batter into a greased pan and lightly tap on the counter so the top is smooth.

  7. Bake in a preheated oven for 25 minutes, until the cake springs back when lightly touched in the middle, and a toothpick comes out clean.

  8. Cool cake for ~30 minutes.

  9. Mix heavy cream, evaporated milk, sweetened condensed milk, and ½ tsp vanilla in a 4 cup liquid measuring cup (or bowl if you don’t have one–the pour spout of the measuring cup will make it easier to pour the mixture onto the cake).

  10. After the cake is cooled, poke small holes in the cake with a bamboo skewer or fork. Slowly pour the cream mixture on top of the cake.

  11. Cover the cake with plastic wrap and chill in the fridge for at least 6 hours.

  12. Serve with whipped cream and fresh berries!