Classic Tres Leches Cake

Ingredients

• All-purpose flour or cake flour - 1 1/2 cup
• Baking powder - 1 tsp
• Salt - 1/3 tsp
• Unsalted butter - 1/2 cup
• Granulated sugar - 1 cup
• Eggs - 4 whole
• Vanilla extract - 1 1/2 tsp
• Sweetened condensed milk - 14 oz
• Evaporated milk - 12 oz
• Heavy cream - 1/2 cup
• Heavy cream - 2 cup
• Granulated sugar - 1/4 cup
• Vanilla extract - 1/2 tsp
• Fresh strawberries, for garnish (optional)

Instructions

1. 1Preheat the oven to 350°F and generously grease a 9x13-inch baking dish with butter.
2. 2Sift the flour into a bowl, add the baking powder and salt, and whisk for about 20 seconds to combine and aerate.
3. 3In a separate large bowl, beat the unsalted butter and 1 cup granulated sugar with an electric hand mixer until the mixture is light and fluffy.
4. 4Add the eggs one at a time, beating well after each addition, then stir in 1 1/2 tsp vanilla extract so the batter is smooth and aromatic.
5. 5Fold the dry ingredients into the batter, adding the flour 1/4 cup at a time and scraping down the sides and bottom of the bowl until everything is evenly incorporated.
6. 6Pour the batter into the prepared baking dish, spread it into an even layer, and tap the pan on the counter to release any large air bubbles.
7. 7Bake for about 25 minutes, until a toothpick inserted into the center comes out clean.
8. 8Remove the cake from the oven and allow it to cool completely in the pan for about 45 minutes so it firms up and is ready to absorb the milks.
9. 9Once the cake has cooled, poke holes all over the top using a fork so the milk mixture can sink in.
10. 10In a large bowl, whisk together the sweetened condensed milk, evaporated milk, and 1/2 cup heavy cream until well combined and smooth.
11. 11Slowly pour the milk mixture evenly over the surface of the cake, pouring near the edges and all around so the cake soaks evenly.
12. 12Cover the cake and chill it overnight to allow the milks to fully penetrate and create that signature tres leches texture.
13. 13Whip 2 cups heavy cream with 1/4 cup granulated sugar and 1/2 tsp vanilla extract, beating first to soft peaks and then to stiff peaks so the topping holds its shape.
14. 14Spread the whipped cream gently over the chilled cake, top with sliced fresh strawberries if you like, and return it to the fridge until ready to serve.
15. 15Serve the cake chilled; store leftovers in the refrigerator for 4-5 days.
16. 16Optional: dust the top with a pinch of ground cinnamon or add a few extra berries when serving for a pretty finish.