Classic Tres Leches Cake

Preheat oven to 325°F. Lightly grease a 9 × 9-inch baking pan. For easy removal and clean slices, line the bottom with parchment paper if desired.

In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and kosher salt. Set aside.

Add the eggs and 1 cup sugar to a large mixing bowl. Using an electric mixer, beat on medium-high to high speed until the mixture becomes pale, thick, and significantly increased in volume. When the beaters are lifted, the mixture should briefly fall back into the bowl in ribbons. This aeration is important for creating the light sponge structure needed to absorb the milk mixture.

Mix in 1 tablespoon vanilla extract until evenly incorporated.

Add the dry ingredients gradually. Using a flexible spatula, gently fold the flour mixture into the whipped eggs. Avoid aggressive stirring or beating at this stage. Fold only until no obvious streaks of dry flour remain.

Make sure the melted butter has cooled and is no longer hot. Gradually fold the melted butter into the batter. Continue folding gently until evenly incorporated. Do not overmix.

Transfer batter to the prepared 9 × 9-inch pan. Spread evenly. Bake at 325°F for approximately 35 minutes, or until the top is lightly golden, the center springs back when gently pressed, and a toothpick inserted into the center comes out clean. Do not deliberately overbake the cake to make it absorb more liquid.

Remove from oven. Allow the cake to cool in the pan for approximately 20–30 minutes. The cake can still be slightly warm when the milk mixture is added, but it should not be piping hot.

In a large measuring cup or bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, and 1 tablespoon vanilla extract. Whisk until completely combined.

Using a skewer, fork, or similar thin utensil, poke holes evenly across the entire cake. Make sure the holes reach well into the cake so the milk mixture can penetrate throughout.

Slowly pour the three-milk mixture over the cake. Do this gradually rather than dumping it all into one location. Pause periodically so the sponge has time to absorb the liquid. Pay particular attention to the edges and corners. Continue until the milk mixture has been evenly distributed over the entire cake.

Cover the pan. Refrigerate for at least 4 hours. For best results, refrigerate overnight. The resting period allows the sponge to absorb and redistribute the milk mixture throughout the cake.

When ready to finish the cake, place the heavy whipping cream in a chilled mixing bowl. Add 1/4 cup sugar and 1 teaspoon vanilla bean paste. Whip until medium peaks form. The cream should hold its shape while remaining smooth and soft. Do not overwhip until grainy.

Spread the whipped cream evenly across the chilled cake. Create soft swirls across the surface with a spatula or spoon. Finish with a light dusting of ground cinnamon.

Slice into 9 portions. Serve thoroughly chilled. For clean slices, wipe the knife between cuts.