Tres Leches Cake
 
Makes 10 to 12 servings
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 1¾ cups (350 grams) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3¼ cups (406 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • ½ teaspoon (2.5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • 1½ cups whole buttermilk
  • ¾ cup heavy whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • Meringue Topping (recipe follows)
Instructions
  1. Preheat oven to 350°F. Spray a 13x9-inch baking pan with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter in prepared pan.
  4. Bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes, loosely covering with foil during last 10 minutes of baking to prevent excess browning, if necessary.
  5. In a medium bowl, whisk together cream, condensed milk, and evaporated milk. Using a wooden pick or skewer, poke holes in warm cake. Slowly pour cream mixture over top of cake. Let cool completely.
  6. Cover and refrigerate until ready to serve. Just before serving, spread Meringue Topping on top of cake, and brown with a kitchen torch.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/tres-leches-cake/