Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper for easier removal. This ensures your cake doesn’t stick.
- In a large mixing bowl, whisk together the all-purpose flour, 1 cup of granulated sugar, unsweetened cocoa powder, baking soda, and salt. Whisk thoroughly to ensure all the dry ingredients are well combined and aerated, preventing lumps.1 ½ cups all-purpose flour, 1 cup granulated sugar, ⅓ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a separate medium bowl, whisk together the eggs, 1 cup of room temperature milk, vegetable oil, and 1 teaspoon of vanilla extract until well blended.2 large eggs, 1 cup milk, ½ cup vegetable oil, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently until just combined. Be careful not to overmix; a few small lumps are okay. Overmixing can develop the gluten in the flour, leading to a tougher cake.
- Pour the batter evenly into the prepared 9x13 inch baking pan. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The cake should be springy to the touch.
- While the cake is baking, prepare the tres leches soaking mixture. In a medium pitcher or bowl, whisk together the evaporated milk, sweetened condensed milk, and the remaining 2 tablespoons of granulated sugar until the sugar is dissolved. This creates the sweet, milky liquid that will transform the cake.¾ cup evaporated milk, ½ cup sweetened condensed milk, 1 cup granulated sugar
- Once the cake is baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. While the cake is still warm, poke holes all over the top of the cake using a fork or a skewer. This allows the milk mixture to be absorbed throughout the cake. Slowly and evenly pour the prepared milk mixture over the entire surface of the warm cake. Let the cake sit at room temperature for at least 30 minutes, or until most of the milk has been absorbed.
- While the cake is soaking, or after it has absorbed most of the liquid, prepare the topping. In a clean bowl, whip the heavy cream and powdered sugar until stiff peaks form. This creates a light and airy, yet stable, topping.½ cup heavy cream, 2 tablespoons powdered sugar
- Spread the whipped cream evenly over the top of the soaked cake. For best results, cover the cake and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cake to become thoroughly chilled and saturated.
- Before serving, garnish with chocolate shavings, fresh berries, or your favorite toppings. Slice and serve chilled.chocolate shavings, fresh berries, whipped cream
Notes
This cake is best stored in the refrigerator and will stay fresh for up to 3-4 days. Freezing is possible before adding whipped cream, but thaw overnight in the fridge. Reheating is not necessary as it's served chilled.
