Classic Tres Leches Cake

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. 3

   Separate the eggs. In a large bowl, beat the egg yolks with 3/4 cup of sugar on high speed until the yolks are pale yellow. Stir in the 1/3 cup of whole milk and 1 teaspoon of vanilla extract.

4. 4

   Gently fold the flour mixture into the yolk mixture until just combined.

5. 5

   In a separate bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until the whites are stiff but not dry.

6. 6

   Gently fold the egg whites into the batter, being careful not to deflate them.

7. 7

   Pour the batter into the prepared baking dish and spread it evenly.

8. 8

   Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

9. 9

   In a small bowl, whisk together the evaporated milk, sweetened condensed milk, and 1/4 cup of heavy cream.

10. 10

    Once the cake is cool, pierce the surface with a fork several times. Slowly drizzle the milk mixture over the cake, ensuring it is evenly absorbed.

11. 11

    In a large bowl, beat the heavy whipping cream, powdered sugar, and 1/2 teaspoon of vanilla extract on high speed until stiff peaks form.

12. 12

    Spread the whipped cream over the top of the cake.

13. 13

    Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.

14. 14

    Serve chilled and enjoy your Classic Tres Leches Cake!