Tres Leches Cake

Ingredients

• Raspberries (1 cup)
• Blueberries (1 cup)
• Powdered sugar (1 cup)
• Whipping cream (2 cups)
• Sweetened condensed milk (1 can (14 ounces))
• Evaporated milk (1 can (12 ounces))
• Whole milk (1 cup)
• Vanilla extract (1 teaspoon)
• Eggs (5)
• Granulated sugar (1 cup)
• Unsalted butter (1/2 cup, softened)
• Salt (1/2 teaspoon)
• Baking powder (1 1/2 teaspoons)
• All-purpose flour (1 1/2 cups)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the whole milk. Begin and end with the flour mixture, mixing just until combined.
6. Pour the batter into the prepared baking dish and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the tres leches mixture. In a bowl, whisk together the evaporated milk, sweetened condensed milk, and 1 cup of the whipping cream.
9. Once the cake is out of the oven, let it cool for 5 minutes. Then, using a fork or skewer, poke holes all over the cake.
10. Slowly pour the tres leches mixture over the cake, allowing it to soak in.
11. Cover the cake and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the cake to become extra moist.
12. Before serving, whip the remaining whipping cream and powdered sugar together until stiff peaks form. Spread the whipped cream over the chilled cake.
13. Garnish with fresh raspberries and blueberries and serve chilled. Enjoy!