Tres Leches Cake( Three milk)

Its a light spongey cake that is soaked in three milks sweetened condensed , evaporated and heavy cream or half n half. mmmmm!
I cant wait to try it!

Tres Leches Cake(print recipe)

* note: The cake is best when baked a day prior to serving, to let the cake soak up the glaze overnight in the fridge.

for the cake:
1-3/4 c. cake flour, plus extra for preparing the pan
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. kosher salt
1/2 c. unsalted butter, at room temperature
1 c. plus 1-1/2 tsp. sugar
5 large eggs
1-1/2 tsp. vanilla

for the glaze:
1 12-oz. can evaporated milk
1 14-oz. can sweetened condensed milk
1 c. half -and-half

for the topping:2 c. heavy cream
1/4 c. powdered sugar
1 tsp. vanilla
cinnamon, for sprinkling on top
maraschino cherries, drained well

for the cake:Preheat the oven to 350°. Lightly grease and flour a 13″x9″ pan and set aside.

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

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, about 1 minute. Decrease the speed to low, and with the mixer still running, very slowly add the sugar. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, one at a time, and mix to thoroughly combine. Add the vanilla and mix again. Add the flour mixture to the batter in three batches and mix until just combined. Transfer the batter to the prepared pan and spread evenly. It will seem like a small amount of batter for a cake. Bake for 20 to 25 minutes, or until the cake is lightly golden and a toothpick comes out clean.

Turn cake out onto a rimmed platter and allow to cool for 30 minutes. Poke the top of the cake all over (alot!!) with a fork. Allow the cake to cool completely and then prepare the glaze.

for the glaze:Whisk together the evaporated milk, sweetened condensed milk, and the half-and-half in a medium bowl. If you have a bowl with a pour spout, that works great! Once combined, pour the glaze over the cake. It will seem like alot of glaze…because, well…it is! Take your time and let it keep soaking in as you pour. The cake will not completely soak up the glaze until it has sat overnight. So, pop it into the fridge and finish it the following day.

for the topping:Place the heavy cream, powdered sugar, and vanilla into the bowl of a stand mixer. Using the whisk attachment on low speed, whisk together until stiff peaks are formed. Increase mixer to medium speed and whisk until thick. Spread the topping onto the cake, sprinkle with cinnamon, top with cherries, and allow it to chill in the fridge until ready to serve.

source:  adapted quite a bit from Alton Brown’s recipe on Food Network