Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 cup
- Eggs: 4 large
- Baking powder: 1 1/2 teaspoons
- Milk: 1/2 cup
- Vanilla extract: 1 teaspoon
- Sweetened condensed milk: 1 can (14 ounces)
- Evaporated milk: 1 can (12 ounces)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, cream together the sugar and eggs until light and fluffy. Gradually add the flour and baking powder.
- Step 2: Slowly add the milk and vanilla extract to the batter. Mix until just combined, being careful not to overmix. Pour batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 3: While the cake is baking, prepare the tres leches mixture. In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream.
- Step 4: Once the cake is out of the oven, let it cool slightly. Using a fork or skewer, poke holes all over the cake. Slowly pour the tres leches mixture evenly over the cake, allowing it to soak in.
- Step 5: Cover and refrigerate the cake for at least 2 hours, or preferably overnight, to allow the tres leches mixture to fully absorb. Before serving, top with whipped cream and banana slices.
Notes
- Store the cake in the refrigerator, well-covered, for up to 3 days to maintain its moistness.
- Because it is a cold dessert, there is no need to reheat it.
- Garnish individual slices with crushed vanilla wafers for added texture and a classic banana pudding flavor.
- For an extra moist cake, use a toothpick to poke even more holes before pouring the tres leches mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American