Tres Leches Cake

This tres leches cake may not look like anything exciting but it really is. I've wanted to make a tres leches cake for years. But I must admit I was always scared of the cake being mushy because you pour a mixture of condensed milk, evaporated milk and heavy cream over it. And when I say you pour it over the cake I mean you completely drench it. I was happy to find out the cake was actually really nice and moist, and NOT mushy - I'm thinking this works out well because the cake is kind of like angel food cake. Combined with the whipped cream on top, it was perfect. This is a really simple but unforgettable cake! Ree suggests topping the cake with maraschino cherries which I looooooove but I know not everyone feels the same so I left them off.

If this sounds good, you might also like:
Maple-Walnut Cake
Lemon Lust Cake
Strawberry Cream Cake
Creamy Coconut Cake

Tres Leches Cake
Adapted from The Pioneer Woman

1 cup All-purpose Flour
1 1/2 teaspoon Baking Powder
1/4 teaspoons Salt
5 whole Eggs, separated into yolks and whites
1 cup Sugar, Divided
1 teaspoon Vanilla
1/3 cups Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
1/4 cups Heavy Cream

FOR THE ICING:
1 pint Heavy Cream, For Whipping
3 Tablespoons Sugar

Preheat oven to 350F. Butter a 9 x 13 inch pan.

In a large bowl, whisk together the flour, baking powder, and salt.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes.

In an electric mixer with the whisk attachment, whisk together the heavy cream and sugar until peaks form. Spread over the cake.