1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt. 1/2 cup unsalted butter, softened, 1 cup granulated sugar. 3 large eggs, 1 teaspoon vanilla extract,
1/2 cup milk, 1 (14 ounce) can sweetened condensed milk, 1 (12 fluid ounce) can evaporated milk, 1 cup heavy cream, 1 cup powdered sugar, 1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Add the dry ingredients to the wet ingredients alternately with the milk, beating until just combined.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, make the tres leches mixture by combining the sweetened condensed milk, evaporated milk, and heavy cream in a bowl.
When the cake is done baking, poke holes all over the top with a toothpick. Pour the tres leches mixture over the cake, allowing it to soak in for at least 30 minutes.
To make the frosting, beat together the powdered sugar and vanilla extract in a medium bowl. Add enough milk to reach desired consistency. Spread the frosting over the top of the cake and enjoy!
For a richer flavor, use whole milk instead of 2% milk in the tres leches mixture. If you want a more intense tres leches flavor, soak the cake for longer.