Tres Leches Cake

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One-Bowl Tres Leches Cake

SERVES  12

https://www.thekitchn.com/recipe-one-bowl-tres-leche-poke-cake-244005 

INGREDIENTS

For the cake:

Cooking spray

3 cups all-purpose flour

1 3/4 cups granulated sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

4 large eggs

3/4 cup canola oil, or melted and cooled unsalted butter

1 cup whole milk

1 tablespoon vanilla extract

Tres leches mixture:

1 (12-ounce) can evaporated milk

1 (14-ounce) can sweetened condensed milk

1 cup whole milk

For the whipped topping:

2 cups cold heavy cream

3/4 cup granulated sugar

1 teaspoon vanilla extract

INSTRUCTIONS

Make the cake:

Arrange a rack in the middle of the oven and heat to 350°F. Coat 9x13-inch baking pan with cooking spray; set aside.

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the eggs, oil or butter, milk, and vanilla and beat with an electric hand mixer on medium speed until smooth, about 3 minutes.

Pour the batter into the prepared pan. Bake until the cake is lightly browned and springs back when gingerly pressed with a finger, 20 to 25 minutes.

Cool the cake on a wire rack for 30 minutes. Using a skewer, stick, or fork, poke the top of the cake all over. Cool completely.

For the tres leches mixture:

Whisk the evaporated milk, sweetened condensed milk, and milk together in a large measuring cup. Slowly pour some of this mixture over the cake (still in the pan). Not all of the milk mixture will absorb right away, so wait until absorbed and then pour the remaining mixture over.

Refrigerate for at least 4 hours or overnight.

Make the whipped topping:

Place the cream, sugar, and vanilla in a large bowl. Beat with an electric hand mixer on medium-high speed until stiff peaks form. Spread the whipped topping over the cake, slice, and serve.