Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ cup unsalted butter (softened)
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk (warm)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup heavy cream
- Whipped cream (for topping, optional)
- Chopped nuts or fruits (for garnish, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a baking pan.
- In a bowl, whisk together flour and baking powder.
- In another large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- Gradually add flour mixture, alternating with warm milk, until smooth.
- Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- In a separate bowl, mix condensed milk, evaporated milk, and heavy cream.
- Once cake cools slightly, poke holes all over with a fork. Slowly pour milk mixture over the cake, letting it soak in.
- Chill in the refrigerator for at least 2–3 hours (overnight is best).
- Top with whipped cream and garnish with nuts or fruit before serving.
Would you like me to make this more like a traditional Tres Leches Cake style (extra soaked and very soft) or keep it as a slightly firmer creamy cake?