Tres Leches Cake

I've loved tres leches cake ever since my very first bite in high school. I had a volleyball teammate whose mom made it for a few different occasions and ever since then, I just have to order it if it's on a menu. I really never thought about making it myself. I figured if there's three kinds of milk (that's what tres leches means...) then it must be super complicated. I mean, come on, that's a lot of types of milk! But, when I asked BryGuy what dessert I should make over the weekend, he immediately said tres leches. So I looked it up, and low and behold, it didn't appear to be all that complicated. 

And, can I just add, there actually are four kinds of milk in this recipe. FOUR. KINDS. OF. MILK. Cuatros leches! I feel like I've been fooled all of these years. 

I was so happy with how this came out, it's moist (because it's soaked in leches) and not too dense and not to light, and not sickeningly sweet either, it's juuuust right. Also, I do not recommend this cake to those with a lactose intolerance. You might be able to handle one leche, but not tres or cuatros. Full recipe and additional photos below.

Tres Leches Cake
Serves 12-18

1 1/2 cups all-purpose flour 

1 teaspoon baking powder 

1/2 cup unsalted butter 

1 cup white sugar 

5 eggs 

1/2 teaspoon vanilla extract 
2 cups whole milk 
1 (14 ounce) can sweetened condensed milk 
1 (12 fluid ounce) can evaporated milk 

1 1/2 cups heavy whipping cream 
3/4 cup white sugar 

1 teaspoon vanilla extract

Directions Preheat oven to 350 degrees. Grease and flour one 9x13 inch baking pan.

Sift flour and baking powder together and set aside.

Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.

Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.

Bake at 350 degrees for 30 minutes. Pierce cake several times with a fork.

Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.

Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Refrigerate until you're ready to serve! 

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