Tres Leches Cake Recipe

Preheat oven to 350 degrees F. Coat a 9x13 baking pan with nonstick spray.

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

In a large bowl with an electric mixer, beat egg whites until stiff peaks form.

With mixer still running, add in the vanilla. Then add in the sugar a couple tablespoons at a time.

Blend in egg yolks 1 at a time, until combined.

Add flour mixture, a little at a time, alternating with ½ cup of the milk just until batter is smooth.

Pour batter into prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Transfer pan to a wire rack and allow cake to cool completely (it will shrink, that's normal.)

Poke holes all over the cake with a wooden skewer or fork.

Whisk together the remaining ¼ cup milk, sweetened condensed milk, and evaporated milk, and pour over the cake and into the holes

Cover pan and transfer to the refrigerator for at least 6 hours, but ideally overnight. (The more it sits, the more it soaks up the liquid and flavor.)

Make the whipped cream topping: With a handheld electric mixer, beat heavy cream with the powdered sugar and vanilla, until stiff peaks form; spread over the cake.

Slice into squares and serve cold with some fresh berries of your choice.