Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1 3/4 cups
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1/2 cup
- Eggs: 4 large
- Milk: 3/4 cup
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Step 2: Add the softened butter to the dry ingredients and mix until crumbly. Add the eggs one at a time, mixing well after each addition. Gradually add the milk and vanilla extract, mixing until just combined. Do not overmix.
- Step 3: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan.
- Step 4: While the cake is cooling, prepare the tres leches mixture. Combine the three milks (sweetened condensed milk, evaporated milk, and heavy cream) in a bowl and whisk until well combined. Once the cake is cool, poke holes all over the top with a fork.
- Step 5: Slowly pour the tres leches mixture over the cooled cake, allowing it to soak in completely. Cover and refrigerate for at least 2 hours, or preferably overnight. Before serving, top with whipped cream, sliced bananas, and a sprinkle of cinnamon or nutmeg.
Notes
- To prevent sogginess, let the cake cool completely before adding the tres leches mixture, ensuring optimal absorption without disintegration.
- Reheating isn't recommended, but if you must, gently bring a single slice to room temperature to prevent the topping from melting.
- Garnish each slice with a Nilla wafer for a classic banana pudding touch that complements the creamy texture and flavors.
- For a richer banana flavor, consider lightly browning the butter before adding it to the dry ingredients; this enhances the nutty notes and adds depth to the cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American