Tres Leches Cake 2 cups unbleached flour 2 cups sugar 8 Tbl. butter, unsalted 4 eggs (room temperature) 1 cup whole milk 2 tsp. vanilla extract 1 tsp. salt 2 tsp. baking powder 1/2 tsp. ground cinnamon (I would delete the cinnamon the next time. Maybe thatâ€™s an important part of Tres Leches cake, but we decided weâ€™d like the flavor better without it.)
Milk Mixture 1 can sweetened condensed milk (14 oz) 1 can evaporated milk (12 oz) 3/4 cup heavy cream 1 tsp. vanilla extract
Frosting 1 3/4 cup heavy cream 1 tsp. vanilla extract 4 Tbl. light corn syrup
Start with the milk mixture. Pour the condensed milk into a large bowl and cover with plastic wrap. Microwave it on low power, stirring frequently. You will cook this until it is slightly darker and thickened (about 12-15 minutes). When finished, slowly whisk in the evaporated milk, cream and vanilla. Let cool to room temp.
Preheat oven to 325 degrees. Grease and flour a 9 x 13 pan. Mix together the flour, baking powder, salt and cinnamon and set aside. Heat butter and milk together over low heat until the butter has melted, and set aside.
Beat eggs with electric mixer for about 30 seconds. Slowly add in the sugar until well mixed and beat until this mixture is very thick and glossy (about 5-7 minutes). Reduce speed and slowly add in the butter mixture and the vanilla. Add the flour mixture slowly after that. Pour into prepared pan.
Bake for 30-35 minutes and let the cake cool for 10 minutes on a wire rack.
Use a skewer to poke holes at 1/2 inch intervals across the top of the cake. Slowly pour the milk mixture over the top, until itâ€™s completely absorbed. Let sit at room temperature for 15 minutes, then refrigerate uncovered for 3 hours or longer.
To frost: Remove the cake from the fridge 30 minutes before serving. Beat the frosting ingredients into soft peaks and then frost the cake. The frosted cake can be refrigerated for up to 3 days.