Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1 1/2 cups
- Baking powder: 2 teaspoons
- Eggs: 4 large
- Milk: 1/2 cup
- Vanilla extract: 1 teaspoon
- Sweetened condensed milk: 1 (14 ounce) can
- Evaporated milk: 1 (12 ounce) can
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 flour, sugar, and baking powder. In a separate bowl, beat eggs, milk, and vanilla extract.
- Step 2: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Step 3: While the cake is baking, prepare the tres leches mixture. In a 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. Then, poke holes all over the cake with a fork. Slowly pour the tres leches mixture evenly over the cake.
- Step 5: Cover the cake and refrigerate for at least 2 hours, or preferably overnight, to allow the cake to absorb the milk mixture. Before serving, top with whipped cream and sliced bananas.
Notes
- Store leftover Banana Pudding Tres Leches Cake tightly covered in the refrigerator for up to 3 days, ensuring the bananas don't over-ripen.
- This cake is best served chilled straight from the fridge, no reheating necessary; the cold enhances the creamy texture.
- Garnish each slice with an extra dollop of whipped cream, a sprinkle of crushed vanilla wafers, and a fresh banana slice right before serving for added visual appeal and flavor.
- Chef's secret: To prevent a soggy bottom, slightly underbake the cake by a couple minutes; it will finish soaking up the milk beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American