Tres Leche Cake

Now here is a cake that I really wasn't sure about and to be honest I'm still not sure about it.  The idea of milk soaked cake just doesn't do it for me.  I mean I'm totally the girl who pours a glass of milk to accompany regular desserts but soaking it doesn't appeal to me.  I'd like to tell you that this cake totally won me over, but I'd be lying.  I'm just not a huge fan.  It's a texture thing. However; having said that the people who were at the dinner party that I was at all had some and loved it.  They said it tastes exactly like what they've had in restaurants.  Apparently this texture thing is just me, so if you're into milk soaked cake then this one is for you.  The cake is super sweet too, so you may just want to use unsweetened whipped cream on top, and a dash of cinnamon on top of that would probably take this to a whole different level.

Here is some background on the Tres Leche Cake.  In Spanish it means "three milk cake". Popular in Latin America it's exact origin is under dispute. Nestle claims to have helped develope the cake during World War II.  Europeans have a history of soaking cakes so some believe that it's origins are from that area.

The cake was pretty straight forward to make.  This is a rather firm cake, necessary of course since you're about to soak it in milk.

You are going to combine the three milks you see above. See? Three? Tres? It's making sense to you now right?

I used a wooded skewer to pierce holes in the cake before adding the milk. 

You need a lot of holes to absorb the milk.  Take out some of your aggressions, now is the time.

After you pour all this milk on here, cover it and put it in the refrigerator for 30 minutes or so.  I ended up pouring off the excess milk after it came out.

Make a quick whipped cream (or buy some) and frost.  Keep refrigerated until ready to serve.

Recipe found here

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
1 cup white sugar
5 eggs
1/2 teaspoon vanilla extract

2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 1/2 cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract

Pre heat the oven to 350 degrees and spray a 9x13 inch pan.

Sift the flour and baking soda together and then set aside.

Cream the butter and 1 cup of sugar until light and fluffy. Add the eggs and the vanilla extract and mix well.
Add the flour mixture 2 Tbsp at a time until it's well incorporated.  Pour into the prepared pan and bake for 30 minutes.

Pierce the cake with a fork or a skewer.

In a separate bowl mix together all three milks.  Pour over the cake, cover and refrigerate for at least 30 minutes.  I poured off the excess milk at this point.

Make a quick whipped cream by using the heavy cream, 1 cup of sugar and the vanilla extract.  You might want to skip the added sugar here since the cake is very sweet. Spread the whipped cream over the cake and keep refrigerated until ready to serve.