Tres Leches Cake

Ingredients:

For the Cake:

1/2 cup (1 stick) butter
1 cup sugar
5 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
For the Milk Mixture:

2 cups whole milk
12 oz can evaporated milk
14 oz can sweetened condensed milk
For the Whipped Cream Topping:

1 1/2 cups heavy whipping cream
1 cup sugar
1 teaspoon vanilla extract
Instructions:

1. Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared baking dish and spread it out evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
2. Make the Milk Mixture:

In a large measuring cup or bowl, combine the whole milk, evaporated milk, and sweetened condensed milk. Whisk until well combined.
Once the cake is done baking and while it’s still warm, poke holes all over the surface of the cake using a fork or skewer.
Slowly pour the milk mixture over the warm cake, allowing it to absorb the liquid. Cover the cake and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to fully absorb the milk mixture.
3. Prepare the Whipped Cream Topping:

In a chilled mixing bowl, whip the heavy whipping cream, sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream over the chilled cake, covering it completely.
4. Serve and Enjoy:

Slice the Tres Leches Cake into squares and serve chilled. Garnish with fresh berries or a sprinkle of cinnamon, if desired.