Corey and I moved to Chicago from our native Florida last August. The adventurer in me loves the city—the restaurants and markets, the theatre, the art and culture—one could spend a lifetime here and never run out of places to explore! But there are times when I long for home and know part of my heart still resides in another state.

This has been especially true of late, as some family and friends have been going through rough times. Phone calls help bridge the distance, but nothing truly compares to being there in person. I’m going to Florida in less than a week, and I’m looking forward to it! I wish Corey could come along, but law school is demanding. In the meantime, I wanted to provide a tres leches cake recipe that I have fond memories of. May it bring joy to your day!

Tres leches cake, sometimes referred to as three milks cake or pastel de tres leches, is a dessert to add to your repertoire. You take a traditional cake—made with butter, sugar, flour, and eggs—and soak it in sweetened condensed milk, evaporated milk, and whole milk. Then you let the tres leches cake absorb the milks and top with whipped cream and fresh fruit. The result is a very refreshing cake.

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Tres Leches Cake

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Serves	12
Meal type	Dessert
Region	Mexican
From magazine	Everyday Food, June 2010

This tres leches cake has a phenomenal texture; the milks add a lovely sweetness. Top with whipped cream and fresh fruit for a refreshing dessert.

Ingredients

• 1 stick butter (melted and cooled, plus more for baking dish)
• 1 1/2 cup all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 5 large eggs
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 1 Can (14 oz) sweetened condensed milk
• 1 Can (12 oz) evaporated milk
• 1 cup whole milk
• 2 Cups heavy cream
• fresh fruit (for serving)

Note

This cake is best the next day, though still delicious the first.

Directions

Step 1

Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through (if you use a metal baking pan, keep a close eye on the cake -- it will be done in about half the time).

Step 2

In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour.

Step 3

Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.