Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
Sift flour and baking powder together and set aside.
Cream butter or margarine and the 1 cup 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 at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
Tres Leches Cake
Tres Leches cake is of course made with 3 milks. The cake is at first baked as you would a normal cake, then breathing holes are poked into the cake. Afterward 3 different sweet milks are poured onto the cake until it is totally saturated. A light frosting can be added topped by a Maraschino cherry.
Simple Tres Leches Cake
This a moist, sweet and delicious version of Tres Leches Cake. It uses very few ingredients and is just the right size for a small family.
Authentic Tres Leches Cake/No Butter
This is my third Tres Leches Recipe at the site. Although the other 2 tastes just as delicious, this one is more authentic because if uses only the eggs for the moisture. The cool whip frosting is a wonderfully delectable addition to this cake. The secret ingredient cinnamon just sets the cake in a different plane.
Tres Leches or 3 Milks cake is a sponge type cake where three different milks are poured on top of the cake after it's baked. I put a spin on this recipe and I've made 4 milks or CUATRO LECHES CAKE. Happy Cinco de Mayo.
Cake Ingredients 1 1/2 c. all purpose flour 2 tsp. baking powder 1/2 tsp. cinnamon 1/2 tsp. salt 1 1/2 c. granulated white sugar (divided) 3/4 c. whole milk 6 eggs (separated) 1 tsp. vanilla extract
4 Milk/Cuatro Milk Mixture 1 (7.6 oz.) can media crema 1 (14 oz.) sweetened condensed milk 1/2 (12 oz.) evaporated milk 1 c. heavy cream
Frosting 16 oz. heavy cream 1 c. granulated white sugar 1 tsp. vanilla extract
Mix all dry ingredients in a medium size bowl. In a separate bowl, beat the egg yolks, milk, sugar and vanilla extract for 3 minutes. Beat egg whites to soft peaks then add 1/2 cup sugar. Fold the dry ingredient into the the egg yolk mixture then fold in egg whites. Pour batter in a greased 13x9x2 and bake at 350° for 30 minutes
After cake is cooled stab holes all over, using a toothpick, then mix media crema, evap mik, condensed milk and heavy cream in a large bowl. Pour milk mixture on top the cake slowly, giving it time to saturate.
Frosting Put a metal bowl with the beaters from a hand mixer in the freezer for at least 30 minutes then beat 2 cups of heavy cream to soft peaks. Add 1 tsp. vanilla then add 1 cup of granulated white sugar slowly until well incorporated. Beat for only 5 minutes total.