Tres Leches Cake

Spongy cake soaked in sweetened condensed milk, evaporated milk, and heavy cream creates an impossibly moist, luxurious dessert that's pure comfort in every bite. The delicate crumb absorbs the three-milk mixture while whipped cream and fresh fruit on top add lightness and elegance. Perfect for celebrations or whenever you want to impress with minimal effort.

Ingredients

1 cup all-purpose flour

1½ teaspoons baking powder

½ teaspoon salt

⅓ cup unsalted butter, softened

1 cup granulated sugar

5 large eggs

⅓ cup whole milk

1 teaspoon vanilla extract

1 (14 oz) can sweetened condensed milk

1 (12 oz) can evaporated milk

½ cup heavy cream

2 cups heavy whipping cream

3 tablespoons powdered sugar

½ teaspoon vanilla extract

Ground cinnamon for dusting

Instructions

Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter and lightly flour.

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

In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Beat in eggs one at a time, then add ⅓ cup milk and 1 teaspoon vanilla extract.

Gradually fold in the flour mixture until just combined. Do not overmix.

Pour batter into prepared baking dish and spread evenly. Bake for 30-35 minutes until golden brown and a toothpick inserted in center comes out clean.

Allow cake to cool completely in the pan, about 1 hour.

In a large bowl, whisk together sweetened condensed milk, evaporated milk, and ½ cup heavy cream until smooth.

Using a fork or skewer, poke holes all over the surface of the cooled cake, about 1 inch apart.

Slowly pour the milk mixture over the entire cake, allowing it to soak in. Cover and refrigerate for at least 3 hours or overnight.

Before serving, whip the 2 cups heavy whipping cream with powdered sugar and ½ teaspoon vanilla until soft peaks form.

Spread whipped cream evenly over the cake and dust lightly with ground cinnamon.

Cut into squares and serve chilled.