Tres Leches Cakewith Dulce de Leche

Preheat the oven to 350°F (350°F).

Sift the flour together with the baking powder.

In a large bowl, beat the softened butter and granulated sugar until fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract.

Gradually fold in the sifted flour mixture on low speed, adding the flour one tablespoon at a time to avoid over‑mixing; scrape the bowl sides as needed.

Pour the batter into a greased 9 × 13 in (23 × 33 cm) pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely, then pierce the surface all over with a fork or bamboo skewer.

In a saucepan, combine the whole milk, evaporated milk, and condensed milk; heat gently, stirring constantly, until the condensed milk thickens and loses its glossy sheen (about 2–3 hours, adding water to the pan as needed to prevent burning).

Once the milk mixture is smooth, pour it evenly over the cooled cake, allowing it to soak in; let the cake sit for a few minutes, then add additional holes with a skewer if absorption is slow.

Spread the prepared dulce de leche over the top of the soaked cake, smoothing it with a spatula.

Refrigerate the cake overnight (at least 8 hours) before serving cold.