Tres Leches (Milk Cake)

Recipe View Gather all your ingredients. (5 minutes)

Recipe View Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan to prevent sticking. (10 minutes)

Recipe View In a medium bowl, sift together the flour and baking powder. This ensures a light and airy cake. Set aside. (5 minutes)

Recipe View In a large bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy. This step is crucial for a tender crumb. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. (10 minutes)

Recipe View Gradually add the sifted flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake. (5 minutes)

Recipe View Pour the batter into the prepared pan and spread evenly. (2 minutes)

Recipe View Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. (30 minutes)

Recipe View Remove the cake from the oven and let it cool slightly. While it's still warm, poke holes all over the surface with a fork. This will allow the milk mixture to penetrate the cake evenly. (15 minutes)

Recipe View In a separate bowl, whisk together the whole milk, sweetened condensed milk, and evaporated milk. (5 minutes)

Recipe View Slowly pour the milk mixture over the warm cake, making sure to saturate it evenly. Allow the cake to soak up the milk for at least 2 hours, or preferably overnight, in the refrigerator. (120 minutes)

Recipe View In a chilled bowl, whip the heavy cream with the remaining sugar and vanilla extract until stiff peaks form. (10 minutes)

Recipe View Once the milk mixture has fully soaked into the cake, spread the whipped cream evenly over the top. (5 minutes)

Recipe View Dust the top of the cake with ground cinnamon, if desired. Refrigerate for at least 30 minutes before serving. (30 minutes)

Recipe View Slice and serve chilled. Enjoy the creamy, dreamy goodness! (5 minutes)