# [[Tres Leches]] **Prep Time:** 10 minutes + 1 hour (or overnight) **Cook Time:** 25 minutes **Yield:** 10–12 servings ## Ingredients ### Cake: - 1¼ cups (185 g) all-purpose flour - 1 tsp (5 g) baking powder - ½ tsp (3 g) fine sea salt - ½ cup (113 g) unsalted butter, softened - 1 cup (200 g) granulated sugar - 5 large eggs (at room temperature) - 2 egg yolks (at room temperature) - 1 tsp (5 ml) pure vanilla extract ### The three milks (hence the name): - 1½ cups (375 ml) whole milk - 1 (14 oz / 400 g) can sweetened condensed milk - 1 (12 oz / 340 g) can evaporated milk - Seeds from 1 vanilla bean ### Whipped cream: - 2½ cups (625 ml) heavy whipping cream - ⅓ cup (34 g) powdered sugar - Ground cinnamon, for dusting - Raspberries, for serving ## Instructions 1. Preheat the oven to ==350°F (180°C)==. Generously coat a 9 × 13-inch (23 × 33 cm) baking pan with baking spray. 2. In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until combined. 3. In a separate medium bowl, combine the butter and granulated sugar. Use a handheld mixer to beat the butter and sugar until light and fluffy. Add the whole eggs one at a time, beating after each, then add the egg yolks and vanilla extract. Add the flour mixture to the butter mixture and mix until just combined. Pour the batter into the prepared pan. 4. Bake for **25 to 30 minutes**, or until a toothpick inserted in the center comes out clean. Let the cake cool to room temperature. ### To make the three milks: 5. In a medium bowl, combine the whole milk, sweetened condensed milk, evaporated milk, and the scraped seeds from the vanilla bean. When the mixture is homogeneous, prick the cooled cake all over with a fork (be sure to go down toward the bottom) and pour the milk mixture evenly over the cake. 6. Cover with plastic wrap and allow to soak in the refrigerator for **at least 1 hour** *but ideally overnight.* ### To make the whipped cream and serve: 7. When ready to serve, in a medium bowl use a whisk or handheld mixer to beat the heavy whipping cream until it begins to thicken. Add the powdered sugar and continue to beat until soft peaks form. 8. Spread the whipped cream over the top of the soaked cake. Serve immediately dusted with ground cinnamon and topped with raspberries, or keep covered in the refrigerator for up to 2 days. #### Notes - For best texture and flavor, allow the cake to soak at least a few hours or overnight so the milks are fully absorbed. - If you prefer, substitute vanilla extract (1–2 tsp) for the vanilla bean seeds. - Leftovers: keep refrigerated and consume within 2 days.