Silky tres leches cake

As a kid I did not like seeing cake that was super wet until I tried it…… and I instantly fell in love. I thought people who liked this wet, soaked cake was weird but in reality…. I was the odd one out. Tres leches translates to “3 milks” in English which is what makes this cake so unique. It is unbelievably soft, rich, and soaked with a perfect combo of 3 different kinds of milk without being too heavy! The spongecake is designed to absorb all that milk in a way where every bit feels like it’s melting in your mouth while also having a perfect balance of texture. Many people who have never tried it don’t realize that it will actually be their favorite dessert after the first bite! Now lets expand our culinary map to latin roots and begin baking!!!

Ive eaten and made so many of these cakes through out my life and there has been one consistent things about the best ones - and that’s simplicity. Dont get me wrong I enjoy these cakes when they have chocolate shavings, or candied citrus peel, or even a variety of fresh and canned fruit but…… when you keep it humble, like it was meant to be that’s when you can truly taste everything this cake is about. Tres leches thrives when you get a harmony of flavors that compliment each other to give you that bite of childhood even if you’ve never had it in your childhood. You’ll know exactly what I mean when you try this!

• Hand beater or whisk (I prefer beater)

• Large bowl for batter

• medium bowl for milks

• can opener

• greased 9x9 inch square baking pan

• OVEN

• toothpick to poke holes

• spatula

Some of the items listed above can be improvised depending on your situation. for example a chopstick to poke holes instead of a toothpick.

for the cake itself

• 1 stick (120g) of butter, melted and cooled

• 1 1/4 (160) cups all purpose flour

• 1 1/4 tsp baking powder

• 1/4 tsp of OCEAN (this is salt)

• 5 large eggs

• 1 Cup (190g) sugar

• 1 Tbsp vanilla extract

for the 3 milks

• 1 can (14 ounces) sweetened condensed milk

• 1 can (12 ounces) evaporated milk

• 1 Cup (8 ounces) whole milk

• 1 Tbsp vanilla extract

for the whipped cream topping

• 1 1/2 cups (300) heavy whipping cream

• 1/4 Cup of fine sugar

• 1 tsp vanilla bean paste (extract works fine too)

• a dash of cinnamon to cover the cake

OVEN TEMP 325F (162C) BAKE TIME 30-35 minutes (check with toothpick.

Soaking time 12-24 hours

1. for the cake, In a large bowl add in the the eggs and sugar and beat on medium-high speed until they’re pale yellow (about 3-5 minute). When pale, slowly drizzle in the melted, cooled butter while beater is on low. Then do the same with the vanilla extract.