Easy Scratch Tres Leches Cake (Print Version)

# Ingredients:

→ Sponge Cake

01 - 1¼ cups all-purpose flour
02 - 1 tablespoon cornstarch
03 - 1½ teaspoons baking powder
04 - ¼ teaspoon kosher salt
05 - ⅛ teaspoon ground cinnamon
06 - 6 large eggs, at room temperature
07 - ¾ cup granulated sugar
08 - 2 teaspoons Mexican vanilla extract (or regular vanilla extract)
09 - 2 tablespoons oil (such as vegetable or canola)

→ Three-Milk Mixture

10 - 1 cup half and half (or whole milk)
11 - 1 can (12 ounces) evaporated milk
12 - 1 can (9 ounces) sweetened condensed milk

→ Whipped Cream Topping

13 - 1½ cups heavy cream, cold
14 - 2 tablespoons granulated sugar
15 - ¼ teaspoon Mexican vanilla extract (or regular vanilla extract)
16 - Fresh fruit for decorating (strawberries, raspberries, blueberries, or pineapple), optional

# Instructions:

01 - Position a rack in the center of your oven and preheat to 350°F (175°C). Spray a 9x13-inch baking dish with cooking spray, making sure to coat the bottom and sides evenly. Set aside while you prepare the batter.
02 - In a small bowl, sift together the all-purpose flour, cornstarch, baking powder, kosher salt, and ground cinnamon. The double-sifting process is important, so repeat by sifting the mixture a second time. This creates an extra light and airy cake structure. Set the sifted dry ingredients aside.
03 - In the bowl of a stand mixer fitted with the whisk attachment, combine the room temperature eggs and granulated sugar. Beat on medium-high speed for 10-12 minutes until the mixture becomes very pale yellow and fluffy, approximately tripling in volume. This extended beating time is crucial for creating the sponge cake's structure. To test if it's ready, lift your beater or whisk; the batter should fall back into the bowl in a thick ribbon that sits on the surface for a moment before disappearing.
04 - With the mixer running, add the Mexican vanilla extract. Reduce the mixer speed to the lowest setting (stir). Add the sifted dry ingredients in three batches, mixing just until incorporated after each addition. Use a rubber spatula to gently scrape the bottom and sides of the bowl, ensuring there are no hidden pockets of flour. With the mixer still on low speed, slowly stream in the oil until just combined. Be careful not to overmix, which can deflate the air you've worked to incorporate.
05 - Pour the batter into your prepared baking dish, using a spatula to spread it evenly to the corners. Bake in the preheated oven for 25-28 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean. The cake should spring back when lightly touched. Remove from the oven and place on a wire cooling rack to cool completely to room temperature.
06 - While the cake is cooling, prepare the signature milk mixture. In a large measuring cup or bowl with a pour spout, whisk together the half and half (or whole milk), evaporated milk, and sweetened condensed milk until thoroughly combined and the condensed milk is completely dissolved into the mixture.
07 - Once the cake has cooled to room temperature, use a fork or wooden skewer to pierce the cake all over, creating tiny holes that will help the milk mixture absorb evenly. Slowly and gradually pour the prepared three-milk mixture over the entire surface of the cake, allowing it to soak in as you go. Take your time with this step to ensure even distribution. Cover the cake with plastic wrap and refrigerate for at least 4 hours, though overnight is ideal for the best flavor and texture development.
08 - When ready to serve, prepare the whipped cream topping. In the clean bowl of a stand mixer fitted with the whisk attachment, combine the cold heavy cream, granulated sugar, and vanilla extract. Whip on medium-high speed until soft peaks begin to form, about 3-4 minutes. Continue mixing for about 15 more seconds until the peaks are just slightly firmer, but still soft and billowy. Be careful not to overwhip, which can make the cream grainy.
09 - Spread or pipe the freshly whipped cream over the soaked cake. If desired, decorate with fresh fruit such as sliced strawberries, raspberries, blueberries, or diced pineapple. Serve chilled, cutting into squares to serve. The cake will keep, covered and refrigerated, for up to 5 days, though the whipped cream is best when fresh.

# Notes:

01 - Tres Leches Cake is a classic Latin American dessert that originated in Mexico and has become popular throughout Central and South America.
02 - For the most authentic flavor, try to use Mexican vanilla extract, which has a richer, more complex flavor profile than standard vanilla extract.
03 - The cake actually improves with time as the milks fully absorb, making this an excellent make-ahead dessert for entertaining.

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