Tres Leches Cake

Ingredients:

1 ⅔ C. Flour

¾ tsp Baking Powder 

1 tsp Salt

1 TBSP Cinnamon

½ C Butter

1 C. Sugar

1 tsp Mexican Vanilla

6 Eggs 

Syrup:

2 C. Whole Milk

12 oz can Evaporated Milk

14 oz can Sweetened Condensed Milk

Topping:

1 C. Heavy Whipping Cream

½ C. Powdered Sugar

Sliced Strawberries

Instructions

Preheat the oven to 350°F and grease a 9×13 pan.

Now it’s time to party!

Get ready with three mixing bowls.

In a large bowl, sift together the flour, baking powder, salt and cinnamon. 

In the next bowl, cream butter and sugar.

In the third bowl, beat the eggs on high speed until they are thick and frothy. 

That’s all. Now you can go take a nap. 

Just kidding!

Like you could even nap when Tres Leches is in your future! 

Work backwards for a minute here; fold together the eggs and creamed sugar mixture until combined. Then add that to the flour mixture, just until combined. 

Now you’re ready to put the whole shenanigans in your prepared pan and bake for 25-30 minutes. This is the one and only time I will tell you it’s not a big deal if you overcook the cake a little. 

Mix together your three milks. Tres Leches. Get it? 

When your cake is out of the oven and slightly cooled, poke holes all over the thing with a fork or a dowel or whatever you do your poking with. 

Pour the milk mixture over the cake slowly so it gets in all the holes. Let cool all the way. Refrigerate at least one hour. The longer the better with this cake!

Whip your cream with the sugar. Spread over the top and sprinkle with strawberries before serving. 

It will be good about 5 days in the fridge. 

What am I saying? There’s no way it’s lasting that long!