Tres Leches Cake with Glaze (Print Version)

# Ingredients:

→ Cake

01 - 1½ cups cake flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon kosher salt
04 - ½ cup unsalted butter, room temperature
05 - 1 cup + 2 tablespoons granulated sugar
06 - 5 eggs
07 - 1½ teaspoons vanilla extract

→ Three-Milk Glaze

08 - 12 ounce can evaporated milk
09 - 14 ounce can sweetened condensed milk
10 - 1 cup half-and-half

→ Whipped Cream

11 - 2 cups heavy cream
12 - 1 cup + 2 tablespoons granulated sugar
13 - 1 teaspoon vanilla extract

# Instructions:

01 - Preheat the oven to 350°F and grease a 9x13-inch baking pan; set aside.
02 - In a medium bowl, whisk together the cake flour, baking powder, and kosher salt; set aside.
03 - Beat the butter with an electric mixer on medium speed until fluffy, about 1 minute. Decrease to low speed, gradually adding the sugar over 1 minute. Scrape down the sides of the bowl as needed.
04 - Add eggs, one at a time, mixing thoroughly after each addition. Mix in vanilla extract.
05 - Add the dry mixture to the wet ingredients in three batches, mixing just until combined. Transfer the batter to the prepared pan and spread evenly.
06 - Bake for 20-25 minutes until the cake is lightly golden and reaches an internal temperature of 200°F. Cool for 30 minutes on a rack. Poke holes all over the cake using a skewer or fork.
07 - In a measuring cup, whisk together the evaporated milk, sweetened condensed milk, and half-and-half. Slowly pour the glaze evenly over the cake. Refrigerate for at least 4 hours or overnight.
08 - Whisk heavy cream, sugar, and vanilla with an electric mixer on low speed until stiff peaks form. Increase to medium speed and whip until thick. Spread over the chilled cake.
09 - Serve chilled, optionally topped with fruits or nuts. Store leftovers in the refrigerator for up to one day.

# Notes:

01 - Cake flour is critical for a tender texture. Substitute ¾ cup all-purpose flour + 2 tablespoons cornstarch per cup if needed.
02 - Pour the glaze slowly over the cake to allow even absorption.
03 - Refrigerate the cake for at least four hours or overnight for the best flavor.

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