Tres Leches Cake Recipe

Preheat the oven to 350°F (175°C). Grease and flour two 8x8-inch cake pans or one 9x13-inch cake pan.

In a large mixing bowl, beat the eggs and granulated sugar together using a hand mixer or stand mixer until the mixture is pale and fluffy, about 8-10 minutes. Add the melted butter to the egg mixture and whisk until well combined. Gradually sift the flour into the egg mixture in two additions, folding gently until just combined. Be careful not to overmix.

Pour the batter into the prepared cake pans, spreading it evenly. Bake in the preheated oven for 17-20 minutes or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the tres leches soak. In a mixing bowl, combine the sweetened condensed milk, whole milk, and evaporated milk. Mix well until smooth.

Once the cakes are baked, remove them from the oven and let them cool slightly. While still warm, use a skewer or fork to poke holes all over the surface of the cakes. Pour the tres leches soak over the warm cakes, allowing it to seep into the holes. Cover the cakes with plastic wrap and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to meld. (Note: Instructions for preparing and applying the Italian Meringue are missing from this recipe.)