a doubled recipe + the same size bowl = scrubbing!
Tres Leches Cake recipe, or Gluten-free, Dairy-free, Egg-free version here.
To get the milk mixture to soak in properly, the cake should be hot and the milks room temperature: make the milk mixture first so it can cool during cake baking time. This was modified from the Cook’s Country recipe. I live at 3500 ft. elevation, and their version kept falling in the center. If you live around sea level, you might need to increase the sugar back up to 2 cups, and the baking powder to 2 tsp.
Tres Leches cake
1 (14 oz) can sweetened condensed milk (or use the powdered-milk version)
1 (12 oz) can evaporated milk
1 c. heavy cream (sometimes I just add 1 c. more evap. milk instead)
1 tsp. vanilla
Caramelize the sweetened condensed milk by either boiling the can (covered at ALL TIMES by water) for two hours OR in the microwave: pour into a large microwave-safe bowl, cover with plastic wrap, and microwave for 7-15 minutes, until slightly darkened and thickened. Stir every couple minutes, especially at the end. This takes 7 ½ minutes in my microwave. If it looks a little burned, it’s still OK. Stir in about half of the evaporated milk, then set aside 3 Tbsp. for the top of the cake. Whisk in the remaining evaporated milk, cream, and vanilla. Set aside.
½ c. unsalted butter (if using regular butter, reduce salt by ¼ tsp.)
1 c. milk
4 large eggs, room temperature
1 ¾ c. sugar
2 tsp. vanilla
2 c. flour
1 ½ tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon, optional (I prefer the cake without)
Preheat oven to 350 degrees. Heat together the butter and milk until the butter melts; set aside. Beat the eggs for about 30 seconds, then slowly add the sugar while beating. Beat on med-high for 5-7 minutes, until they become very thick and glossy. Mix in vanilla and hot milk/butter. Add flour, baking powder, and salt (I dump them on in that order, then mix them with my fingers a bit before beating them into the batter.) Pour into a greased and floured 9x13 pan. Bake for about 30 minutes, until cake tests done with a toothpick. Let sit on a cooling rack for 10 minutes. Poke holes every half inch all over the cake with a skewer; pour milk mixture over top. Let sit for 15 minutes, then refrigerate for at least 3 hours and up to 24. Frost right before serving.
1 c. whipping cream
3 Tbsp. reserved cooked sweetened condensed milk
1 Tbsp. sugar
1 tsp. vanilla
Beat all together until whipped and thick enough to spread.