- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 cup heavy cream
- 1 teaspoon ground cinnamon (optional, for garnish)
- Preheat the oven to 180°C (350°F). Grease and flour a 9×13-inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the whole milk. Begin and end with the flour mixture. Mix until just combined.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for about 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the baking dish for 10 minutes.
- In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream to make the tres leches mixture.
- Using a fork or skewer, poke holes all over the surface of the cake.
- Slowly pour the tres leches mixture over the cake, allowing it to soak in. Let the cake sit for about 30 minutes to absorb the liquid.
- Once the cake has soaked, you can refrigerate it for a few hours or overnight to further enhance the flavors.
- Before serving, sprinkle the top of the cake with ground cinnamon, if desired.
- Cut the Tres Leches Cake into squares and serve chilled.
Tres Leches Cake is a moist and decadent dessert that is enjoyed throughout Nicaragua and Latin America. It gets its name from the three milks (condensed milk, evaporated milk, and heavy cream) used to soak the cake, resulting in a rich and creamy texture.