Tres Leches Cake

missed a pic of our cake, common license photo
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
2 cps granulated sugar
5 eggs
1 1/2 teaspoons vanilla extract
1 cup milk
2/3 cup sweetened condensed milk
2/3 cup evaporated milk
1/3 cup liqueur, frangelico, brandy, or chambord (optional)*we used brandy*
1 1/2 cups heavy cream

  1. Preheat the oven to 350 F. Grease and flour a 9x13 inch baking pan.
  2. Sift the flour and baking powder together and set aside.
  3. Cream the butter and half the sugar together until fluffy.
  4. Add the eggs and half the vanilla. Beat well.
  5. Add the flour mixture to the butter mixture in 3 stages, mixing well until blended.
  6. Pour batter into prepared pan and bake for 30 minutes. When cake has finished baking, pierce it in 8-10 places with a fork or skewer and let it cool.
  7. Combine the milk, condensed milk, evaporated milk, and liqueur and pour over the top of the cooled cake.
  8. Refrigerate for at least 2 hours before serving.
  9. When ready to serve, combine the cream and the remaining vanilla and sugar, whipping until thick. Spread over top of cake. Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve chilled.
Chef: Layer assembly nice, would like to see come of the cake; sweet and flavorful, holds moisture, the flavor of the brandy comes through

Personal/Team: This is a delicious cake, I loved the flavor and soft, moist texture. The brandy flavor was good, but not overpowering. Simple whipped cream is a good topping for this cake. There's enough sweetness from the cake, you don't need much sugar.

Lesson Learned: Our cake collapsed in the center when we took it out of the oven. It worked out in the end, but this cake is VERY moist, so it doesn't support itself very well.