From the MCS Kitchen to your home, Amanda and the Afterschool Baking Club present Tres Leche Cake!
Tres Leche Cake
- Unsalted butter (for pan)
- 1½ cups all-purpose flour plus more
- 1 tablespoon baking powder
- ¼ teaspoon ground cinnamon
- 6 large egg whites
- 1½ cups sugar
- 3 large egg yolks
- 2½ teaspoons vanilla extract, divided
- ½ cup whole milk
- 1 cup evaporated skim milk
- 1 cup heavy cream
- 1 cup sweetened condensed milk
Preheat oven to 350°. Butter and flour bottom and sides of a glass 13x9" baking dish.
Whisk 1½ cups flour, baking powder, and cinnamon in a large bowl. Using an electric mixer, beat egg whites in another large bowl until firm peaks form, 7–8 minutes. Gradually beat in sugar. Add egg yolks one at a time, beating to blend between additions. Beat in 2 tsp. vanilla. Add flour mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture. Pour batter into pan; smooth top.
Bake cake for 25 minutes. Reduce heat to 325°; continue baking until cake is golden brown and middle springs back when pressed, 20–25 minutes more. Let cake cool in pan for 15 minutes. Invert cake onto a wire rack set inside a rimmed baking sheet.
Whisk ½ tsp. vanilla, evaporated milk, and remaining ingredients in a medium bowl. Poke holes all over top of cake with a skewer. Slowly drizzle half of sauce over cake, letting liquid soak in before adding more. Let cake sit for 10 minutes.
Invert a platter on top of cake. Lift rack and gently invert cake onto platter. Drizzle remaining sauce over. Spoon any liquid collected on sheet over cake.