Tres Leches Cake

I've had a little obsession with perfecting this cake, so I should start with saying, "Many thanks to those of you who have happily consumed so many different versions of this over the last little while!"

If you never have had Tres Leches Cake, the idea of pouring milk over a perfectly good cake may seem ridiculous, or maybe gross like a soggy bowl of cereal. Friends, you are mistaken.

Tres Leches Cake

CAKE:
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup white sugar
1/2 cup (1 stick) butter
5 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract

MILKS:
2 cups whole milk (I have subbed both 2% milk or fat-free half and half with good results)
1 (14 oz) can sweetened condensed milk
1 (12 oz) can exvaporated milk

TOPPINGS:
Whipped cream
Berries of your choice

Preheat oven to 350. Grease a 9x13 baking pan.

In a large bowl, combine flour, sugar, baking powder, and salt. Add butter and mix until mixture resembles moist crumbs (use a stand mixer or hand mixer for best results). Add eggs, one at a time, mixing thoroughly after each addition. Add extracts and let mixer run for another minute or so, scraping once. Pour batter into pan, spreading so it is evenly distributed. Bake for 30 minutes.

While cake is cooling, whisk together the three milks. Let cake cool for 5 or 10 minutes, pierce it 10 or 12 times with a fork, then pour the milk mixture over the still warm cake. Let cool completely, cover, and refrigerate until ready to serve (chill for at least 4 hours).

Serve topped with whipped cream and berries.