Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch glass baking dish. Sift flour and baking powder together, set aside.
Cream the butter and 1 cup of the sugar together until light and fluffy. Add the eggs and 1 tsp vanilla. Beat well. Add the flour mixture to the butter mixture in small batches, mixing well between each addition. Pour batter into prepared pan. Bake for 30 minutes. When cake has finished baking, pierce it all over with a fork, making sure to go all the way to the dish underneath. Allow it to cool slightly.
Meanwhile, mix the whole milk, condensed milk, and evaporated milk together and then pour about half of this mixture over the top of the cake. Place in the fridge. About every 30 minutes, remove cake from fridge and pour a little more milk mixture over until the cake just will not soak up any more. Cake should have a minimum of 2 hours in the fridge after baking and soaking.
When cake is ready to serve, start to whip the cream. When foamy, add remaining 1 tsp vanilla and 1 cup of sugar, whipping until thick. Spread over top of cake. Cake must remain refrigerated and serve well chilled.
Serving
Suggestions
Add 1/3 cup of your favorite liquor to the milk mixture for a little added flavor.
Originally Submitted
5/31/2012
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