Ingredients
- ⅔ cup butter, melted & cooled
- ½ cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 1½ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup whole milk
- ¼ cup dulce de leche (available at the supermarket) or freshly made caramel
- 1 14 ounce can sweetened condensed milk
- 1 12 ounce can evaporated milk
- 1½ cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla bean paste or pure vanilla extract
- ¼ teaspoon of ground cinnamon
- 2 tablespoons coffee extract or strong brewed coffee
Preparation
Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9x13 baking dish and set aside. Combine butter, eggs, sugar, and vanilla in a bowl. With a whisk attachment, blend for five minutes, or until pale and fluffy, and doubled in size. Combine flour, salt, and baking powder and mix to combine, being careful not to overmix. Pour into prepared baking dish and bake for 30 minutes. While cake is baking, combine tres leches ingredients, and set aside. Once cake is cooled, using a fork or skewer, poke holes in cake and pour tres leches over the top of the cake, making sure to equally soak all sides. Place plastic wrap over the top of cake, and allow to cool for one hour. In a very clean mixing bowl, combine cold whipping cream, powdered sugar, vanilla, & cinnamon and beat with whisk attachment on medium high until hard peaks form. Add coffee and mix to combine. Place whipped cream over chilled cake, re-wrap, and place in fridge for at least one hour, or overnight. Serve and enjoy!
