Pastel de Tres Leches (Three Milk Cake) Recipe

Preheat the oven to 350°F (175°C).

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

In a separate large bowl, beat the eggs until foamy. Gradually add the sugar and continue to beat until the mixture is pale and thick.

Stir in the vanilla extract.

Slowly add the dry ingredients to the egg mixture, alternating with the milk. Mix until just combined.

Pour the batter into a greased 9×9 inch baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

In a separate bowl, whisk together the whole milk, evaporated milk, sweetened condensed milk, and heavy cream.

Once the cake has cooled slightly, poke holes all over the surface with a fork or toothpick.

Pour the milk mixture evenly over the cake, allowing it to soak in.

Refrigerate the cake for at least 4 hours, or preferably overnight.

Before serving, dust the top of the cake with cinnamon powder.

Cut into squares and serve chilled.