Tres Leches Cake

My apologies this week to TWD and Babette of Babette's Feast. I really wanted to make the Tartest Lemon Tart but it wasn't in the cards for me. I just couldn't find the time to make this. As a result, you are not getting a post about a tart today. Instead you are getting a post about a cake. Not just any cake either, a Tres Leches cake. Tres Leche is a basic vanilla cake soaked in three milks and topped with a sweet whipped cream. The cake was another baking request. I made this cake last year and it came out awesome. I don't know what I did this year, but it came out differently. I think I might have used a different recipe this time. It was still good but the cake was too dense; it didn't soak up as much of the liquid as it should have. You could tell it was a Tres Leches cake because the taste was there, but the texture wasn't right. It wasn't like what I made last year or what I've had before in Miami. I asked Alex to describe what the soaking level of the cake should be and he said, "The cake should be moist, but wet enough that it's saturated, but not so wet that it's soupy." The cake should dissolve in your mouth and it should taste light despite all the liquid. Hopefully I'll get it right next time and there will be a next time because Alex loves this dessert.
Tres Leches
Source: Allrecipes.com (here)

Cake
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 cup unsalted butter
1 cup white sugar
5 eggs
1/2 tsp vanilla extract

Milk mixture
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk

Preheat oven to 350 degrees F. Grease and flour one 9x13 inch baking pan.

Sift flour and baking powder together and set aside.

Cream butter or margarine and the sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.

Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.

Bake for 30 minutes. Remove from oven and pierce cake several times with a fork. Cool the cake to room temperature.

Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.

Whipped topping
1 1/2 cups heavy whipping cream
1 cup white sugar
1 tsp vanilla extract

Whip whipping cream, the sugar, and the vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated.

Enjoy!

pretty.