Tres Leche Cake
(Source: America's Test Kitchen)
Milk Mixture
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup heavy cream
1 teaspoon vanilla extract
Cake
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter
1 cup whole milk
4 large eggs, room temperature
2 cups sugar
2 teaspoons vanilla extract
Frosting
1 cup heavy cream
3 tablespoons corn syrup
1 teaspoon vanilla extract
For the milk mixture: Pour condensed milk into large
microwave-safe bowl and cover tightly with plastic wrap. Microwave on low
power, stirring and replacing plastic every 3 to 5 minutes, until slightly
darkened and thickened, 9 to 15 minutes. Remove from microwave and slowly whisk
in evaporated milk, cream, and vanilla. Let cool to room temperature.
For the cake: Adjust oven rack to middle position and heat
oven to 325 degrees. Grease and flour 13 by 9-inch baking pan. Whisk flour,
baking powder, salt, and cinnamon in bowl. Heat butter and milk in small
saucepan over low heat until butter is melted; set aside off heat.
With electric mixer on medium speed, beat eggs in large bowl
for about 30 seconds, then slowly add sugar until incorporated. Increase speed
to medium-high and beat until egg mixture is very thick and glossy, 5 to 7
minutes. Reduce speed to low and slowly mix in melted butter mixture and
vanilla. Add flour mixture in three additions, scraping down bowl as necessary,
then mix on medium speed until fully incorporated, about 30 seconds. Using
rubber spatula, scrape batter into prepared pan and bake until toothpick
inserted into center comes out clean, 30 to 35 minutes. Transfer cake to wire
rack and let cool 10 minutes.
Using skewer, poke holes at 1/2-inch intervals in top of
cake. Slowly pour milk mixture over cake until completely absorbed. Let sit at
room temperature 15 minutes, then refrigerate uncovered 3 hours or up to 24
hours.
For the frosting: Remove cake from refrigerator 30 minutes
before serving. With electric mixer on medium speed, beat heavy cream, corn
syrup, and vanilla to soft peaks, 1 to 2 minutes. Frost cake and slice into
3-inch squares. Serve. (The assembled cake can be refrigerated for up to 3
days.)
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