Tres Leches Cake

1. Prepare Milk Mixture

Begin by pouring the sweetened condensed milk into a large microwave-safe bowl. Microwave it on 10 percent power for 9 to 15 minutes, stirring every 3 to 5 minutes, until it thickens slightly. Once done, slowly whisk in the evaporated milk, heavy cream, and vanilla extract. Set this mixture aside to cool completely.

2. Prepare Cake Batter

Preheat your oven to 325 degrees Fahrenheit and adjust the oven rack to the middle position. Grease and flour a 13 by 9-inch baking pan. In a bowl, whisk together the flour, baking powder, salt, and ground cinnamon.

3. Heat Butter and Milk

In a small saucepan, heat the butter and whole milk over low heat until the butter has melted. Remove from heat and set aside.

4. Whip Eggs and Sugar

Using a stand mixer with the whisk attachment, whip the eggs on medium speed until they become foamy, which should take about 30 seconds. Gradually add the sugar and continue whipping until it's fully incorporated. Increase the mixer speed to medium-high and whip the mixture until it turns thick and glossy, which takes about 5 to 7 minutes.

5. Combine Wet and Dry Ingredients

Reduce the mixer speed to low and add the butter-milk mixture along with the vanilla extract. Mix until everything is combined, which should take about 15 seconds. Add the flour mixture in three separate additions, mixing on medium speed after each addition and scraping down the bowl as needed, which should take about 30 seconds.

6. Bake the Cake

Transfer the batter to the prepared baking pan. Bake the cake for 35 to 45 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes. Using a skewer, poke holes at 1/2-inch intervals all over the top of the cake. This ensures that the milk mixture will be fully absorbed.

7. Soak the Cake

Slowly pour the cooled milk mixture over the cake, allowing it to soak in. Let the cake sit at room temperature for 15 minutes, then refrigerate uncovered for at least 3 hours or up to 24 hours.

8. Prepare Whipped Cream Topping

Thirty minutes before serving, remove the cake from the refrigerator. Using a stand mixer with the whisk attachment, whip the chilled heavy cream, light corn syrup, and vanilla extract on medium-low speed until the mixture becomes foamy, which takes about 1 minute. Increase the speed to high and whip until soft peaks form, which should take 1 to 3 minutes. Spread the whipped cream topping evenly over the top of the cake.

9. Serve the Cake

Serve the Tres Leches Cake immediately. The assembled cake can be refrigerated for up to 3 days. Enjoy this delightful and moist cake that is sure to be a hit with everyone!