Tres Leches Cake


(Makes 1 (13x9-inch) cake)

For the cake:
2 tablespoons vegetable oil
1 1/2 cups cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 oz unsalted butter, room temperature
1 cup sugar
5 whole eggs
1 1/2 teaspoons vanilla extract

For the glaze:
1 (12-oz) can evaporated milk
1 (14-oz) can sweetened condensed milk
1 cup half-and-half

For the topping:
2 cups heavy cream
1 cup sugar
1 teaspoon vanilla extract


For the cake:
Preheat oven to 350°F. Lightly oil and flour a 13 x 9-inch cake pan and set aside.

Whisk together cake flour, baking powder, and salt in a medium mixing bowl and set aside.

Place butter into the bowl of a stand mixer. Using paddle attachment, beat on medium speed until fluffy, about 1 minute. Decrease speed to low, with mixer still running, gradually add sugar over 1 minute. Stop to scrape down sides of bowl, if necessary. Add eggs, 1 at a time and mix to thoroughly combine. Add vanilla extract and mix to combine. Add flour mixture to the batter in 3 batches and mix just until combined. Transfer batter to prepared pan and spread evenly. Bake on middle rack of oven for 20-25 minutes or until cake is lightly golden and reaches an internal temperature of 200°F.

Remove cake pan to a cooling rack and allow to cool for 30 minutes. Poke top of cake all over with a skewer or fork. Allow cake to cool completely and then prepare the glaze.

For glaze:
Whisk together evaporated milk, sweetened condensed milk, and half-and-half in a 1 quart measuring cup. Once combined, pour glaze over cake. Cover and refrigerate cake overnight.

Place heavy cream, sugar, and vanilla into bowl of a stand mixer. Using whisk attachment, whisk together on low until stiff peaks are formed. Spread topping over cake and allow to chill in refrigerator until ready to serve.