I think this cake is sooo good, mostly because I love milk. However, it's a little rich for me. Also, because I'm making it for a crowd, I decided to make this recipe into a sheet cake.
Ingredients:
Cake:
1/2 cup unsalted butter, softened
1 cup granulated sugar
5 large eggs
1 tsp vanilla extract
1 1/2 cups flour
1 1/2 tsp baking powder
Tres Leches Sauce:
1 cup half and half
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
Topping:
2 cups whipping cream
1/3 cup powdered sugar
1 tsp vanilla extract
Strawberries, sliced
Preheat oven to 350 degrees F (I'm a chemist so we have to have our units!). Cake: In a large mixing bowl, beat butter and sugar until light and fluffy. Mix in eggs and vanilla. Gradually add flour and baking powder and mix until combined. Pour batter into a greased cookie sheet. The batter will be a little more viscous than most cake batters so you'll have to spread it our evenly, especially if you are making a sheet cake like I did. Bake at 350 degrees F for 20 minutes or until a toothpick or a fork inserted in the center comes out clean. Pierce cake all over with fork and allow to cool while you prepare the tres leches sauce. Sauce: Combine the tres leches (three milks) in a bowl and wisk until well mixed. Pour evenly over cake, allowing it to soak into the holes you made with the fork. Cover and refrigerate overnight or at least a few hours.
Before serving, beat whipping cream, powdered sugar, and vanilla at medium-high speed until thick. Spread over cake. Top with 1-2 slices of strawberries and serve.
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