LAYERED TRES LECHES CAKE RECIPE RECIPES

Steps:

• Whisk the flour, baking powder, salt, and cinnamon together in a medium bowl.
• In a separate large bowl, beat the eggs and sugar together with an electric mixer until light, fluffy, and nearly doubled in size, 6-8 minutes.
• Using a spatula, gently fold in the flour mixture until just combined (some streaks of flour are okay).
• Preheat the oven to 350°F (180°C).
• Combine the milk and vanilla extract in a liquid measuring cup or small bowl, then gently fold into the batter, mixing just to blend.
• Spray 2 9-inch (23 cm) round cake pans with nonstick cooking spray. Divide the batter between the pans.
• Bake until the cakes are golden brown around the edges and spring back slightly when pressed in the center, about 20-25 minutes.
• While the cakes are baking, combine the evaporated milk, coconut milk and condensed milk in a liquid measuring cup or small bowl and whisk to blend.
• Once the cakes are done, immediately remove the cakes from the pans and invert them onto a wire rack or baking sheet. Cool for 2 minutes. Then, poke the cakes all over with a fork.
• Return the cakes to the pans. Drizzle the condensed milk mixture over the cakes, letting it soak in. Let sit for 15 minutes.
• In a medium bowl, whip the heavy cream and powdered sugar with an electric hand mixer until stiff peaks form.
• Carefully transfer one of the cakes to a cake stand.
• Spread a layer of the whipped cream over the cake. Place the other cake on top and spread with the remaining whipped cream.
• Decorate with berries, if desired.
• Slice and serve.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
• Sift flour and baking powder together and set aside.
• Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
• Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
• Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
• Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!