Tres Leches Cake
Total 3 hours (includes cooling time)
Active 25 mins
Makes One 9x13-inch cake
Ingredients
Directions
- Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan with butter.
- In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed until light and fluffy and the color is lightened, 6 to 7 minutes. Slowly add 2 teaspoons of the vanilla and mix until just combined.
- With the mixer on low speed, add half of the flour mixture, then the milk, finishing with the remaining flour mixture, mixing well after each addition.
- Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, 23 to 28 minutes. Let the cake cool completely, approximately 1 hour.
- Meanwhile, in a medium saucepan, whisk together the cream, evaporated milk, and cinnamon. Bring to a boil over medium heat, then reduce the heat and simmer for 2 minutes, stirring occasionally, until completely combined and smooth. Set aside for 5 to 8 minutes to let the flavors meld.
- Whisk the sweetened condensed milk and the remaining 1 teaspoon vanilla into the cream mixture.
- Using a fork, poke holes in the top of the cooled cake. Pour the cream mixture over the cake. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Slice and sprinkle each serving with cinnamon. Serve with sliced strawberries, whipped cream, and fresh mint leaves, if desired.
- Store covered in the refrigerator for up to 3 days.
“Magnolia Table: A Collection of Recipes for Gathering, Volume 2” by Joanna Gaines © William Morrow 2020. Provided courtesy of Joanna Gaines. All rights reserved.
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