Tres Leches Cake

What You'll Need

1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
5 whole eggs
1 cup sugar, divided
1 tsp vanilla
1/3 cup milk
1 can evaporated milk
1 can sweetened, condensed milk
1/4 cup heavy cream
1 tub cool whip

What You'll Do

Preheat oven to 350 degrees. Spray a 9x13 pan liberally.

Combine flour, baking powder and salt in a large bowl.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle the milk mixture over top of cake—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes. Spread cool whip over the surface of the cake.

I think this cake is even better the 2nd day. I would suggest making it a day ahead and keep it chilled in the fridge (we say "fridge" in these parts) over night. It is great for these hot days! This cake is very light and spongy, then it becomes completely absorbed with the sweet milky goodness. The sweet, ice cold milk just pours out of the cake when you eat it! Perfect summer treat!