The first time I saw this made was on a TV show some years ago. I've been fascinated by it ever since. Any dessert with cake and cream in it...HAS to be a hit, right? So when someone asked me here on SFFS last week if I'd ever made it, I told her yes I had. I didn't need any more prompting than that to run into my kitchen and make it again. So, Celeste...this is for you, along with all the photos you asked for....and for anyone else out there who's interested!
(Warning: Lots of pictures ahead.)
Tres Leche Cake
1/2 cup unsalted butter ~ room temperature
1 cup sugar
5 large eggs
1 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
2 cups whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
Preheat oven to 350°. Using cooking spray, grease a 9x13 inch baking dish. Measure a piece of parchment paper to fit in the bottom of the pan. Spray paper and pan again using Baker’s Joy…or grease and flour.
Beat butter and sugar at medium speed with an electric mixer until fluffy.
Mix in eggs, one at a time, and 1 teaspoon vanilla.
Combine flour and baking powder; add gradually to butter mixture, stirring to blend.
Pour batter into prepared dish, and bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean.
Allow cake to cool about 10 minutes. Invert a serving platter onto the top of the baking dish. Flip so the cake is in the serving platter. Pierce cake with a fork all over.
Combine the 3 milks, and pour on top of cake. Allow to cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
Beat whipping cream, powdered sugar, and 1 teaspoon vanilla at medium-high speed with an electric mixer until thick; spread over cake, and serve.