Tres Leches Cake

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 6 large eggs, at room temperature
• 2 cups sugar
• 3 teaspoons pure vanilla extract
• 1 cup milk, at room temperature
• 2 cups heavy cream
• One 12-ounce can evaporated milk
• 1 teaspoon ground cinnamon, plus more for sprinkling
• One 14-ounce can sweetened condensed milk
• Sliced fresh strawberries, whipped cream (see recipe here), and mint leaves, for serving (optional)

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan.
2. In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed until light and fluffy and the color is lightened, 6 to 7 minutes.
4. Slowly add in 2 teaspoons of the vanilla and mix until just combined.
5. With the mixer on low speed, add half of the flour mixture, then all of the milk and then the rest of flour mixture. Mix well.
6. Pour the batter into the prepared pan and bake until a toothpick inserted comes out clean. Bake for 23 to 28 minutes. Let the cake cool completely.
7. Meanwhile, in a medium saucepan, whisk together the whipped cream, evaporated milk, and cinnamon. Bring to a boil over medium heat, then reduce the heat and simmer for 2 minutes, stirring occasionally, until completely combined and smooth. Set aside for 5 to 8 minutes to let the flavors meld.
8. Whisk the sweetened condensed milk and the remaining 1 teaspoon vanilla into the cream mixture.
9. Using a fork, poke holes in the top of the cooled cake. Pour the cream mixture over the cake. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
10. Sprinkle with cinnamon. Serve with sliced strawberries, whipped cream, and fresh mint leaves, if desired.
11. Store covered in the refrigerator for up to 3 days. Enjoy!

Thanks for baking with me!

~ Natalie