Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 cup
- Eggs: 4 large
- Baking powder: 1 teaspoon
- Vanilla extract: 1 teaspoon
- Sweetened condensed milk: 1 (14 ounce) can
- Evaporated milk: 1 (12 ounce) can
- Heavy cream: 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, cream together sugar and eggs until light and fluffy. Gradually add flour and baking powder until just combined. Stir in vanilla extract.
- Step 2: Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan.
- Step 3: While the cake is cooling, prepare the tres leches mixture. In a bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream.
- Step 4: Once the cake is completely cooled, poke holes all over the top with a fork or skewer. Slowly pour the tres leches mixture evenly over the cake, allowing it to soak in.
- Step 5: Cover the cake and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cake to fully absorb the milk mixture. Serve cold, topped with whipped cream and banana slices (optional).
Notes
- Store leftover cake tightly covered in the refrigerator for up to 3 days.
- This cake is best served cold, so no reheating is needed!
- Garnish each slice with a dollop of freshly whipped cream and a sprinkling of crushed vanilla wafers for added texture and flavor.
- Don't rush the soaking process; allow the cake ample time in the refrigerator to fully absorb the tres leches mixture for the most delicious, melt-in-your-mouth texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American