Tres Leches Cake Instructions (Print Version)

# Ingredients:

→ For the Cake

01 - 1 ½ cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon kosher salt
04 - 1 cup granulated sugar
05 - 3 large eggs, room temperature
06 - 1 ½ teaspoons vanilla extract
07 - ½ cup whole milk

→ For the Milk Mixture

08 - 1 can sweetened condensed milk (14 ounces)
09 - 1 can evaporated milk (12 ounces)
10 - ½ cup heavy whipping cream

→ For the Topping

11 - 2 cups heavy whipping cream
12 - 3 Tablespoons powdered sugar
13 - 1 teaspoon cinnamon, for garnish

# Instructions:

01 - Preheat the oven to 350℉ (175℃). Lightly butter a 9x13 pan. Set aside.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, and kosher salt. Set aside.
03 - With an electric mixer, combine sugar, eggs, and vanilla extract on high speed until light and airy, about 5 minutes.
04 - Add half of the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Gradually pour in the whole milk, followed by the remaining dry ingredients, mixing on low until combined.
05 - Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake completely.
06 - In a large mixing bowl or liquid measuring cup, combine the sweetened condensed milk, evaporated milk, and heavy whipping cream.
07 - Poke holes all over the cooled cake. Slowly pour the milk mixture over the cake, ensuring it seeps evenly. Cover and refrigerate for at least 4 hours or overnight.
08 - With a hand mixer, whip the heavy whipping cream and powdered sugar until stiff peaks form.
09 - Spread the whipped cream over the chilled cake and garnish with cinnamon, if desired.

# Notes:

01 - For freezing, place the baked and cooled cake in an airtight freezer container for up to 3 months. Thaw at room temperature before adding the milk mixture.
02 - Make the cake the day before for the best flavor, as it improves after soaking overnight in the milk mixture.
03 - Ensure even distribution of the milk mixture to keep all portions moist.
04 - Avoid using boxed cake mixes; a traditional sponge cake absorbs the milk mixture better.
05 - Store covered in the refrigerator for up to 3 days.

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