Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 5 large eggs, separated
  • 1 teaspoon vanilla extract
  • ½ cup whole milk
  • 1 cup sweetened condensed milk
  • 1 cup evaporated milk
  • 1 cup heavy cream
  • 1 cup heavy cream (for whipping)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Ground cinnamon (for garnish)

Instructions:

  1. Preheat the Oven: Set to 350°F (175°C).
  2. Prepare the Cake Batter: Sift together flour, baking powder, and salt. In a bowl, cream the butter and sugar until fluffy. Add egg yolks, one at a time, followed by vanilla and whole milk; mix until combined. Gradually add the dry ingredients until just mixed.
  3. Beat Egg Whites: In a separate bowl, whisk egg whites until stiff peaks form. Gently fold into the cake batter.
  4. Bake the Cake: Pour the batter into the prepared baking dish and bake for 30 minutes, or until a toothpick comes out clean. Let cool.
  5. Prepare the Tres Leches Mixture: In a bowl, combine sweetened condensed milk, evaporated milk, and heavy cream.
  6. Soak the Cake: Poke holes in the cooled cake using a toothpick; slowly pour the tres leches mixture over it, allowing it to absorb.
  7. Make the Whipped Topping: Whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread over the soaked cake.
  8. Chill and Serve: Refrigerate the cake for at least 2 hours. Garnish with cinnamon before serving.