Easy Tres Leches Cherry Layer Cake: A Delicious Summer Recipe

Sift together all-purpose flour, baking powder, and salt into a bowl. Set aside.

In a separate bowl, whisk egg yolks with 100g of granulated sugar until light and creamy. Stir in 85g whole milk and 1 tsp vanilla extract.

In a clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 100g granulated sugar and continue beating until stiff, glossy peaks form.

Gently fold the egg yolk mixture into the dry ingredients until just combined. Then, carefully fold in the whipped egg whites in two additions until no streaks remain. Pour into a greased and floured 9x13 inch baking pan. Bake at 175°C (350°F) for 30-35 minutes.

While the cake cools, whisk together evaporated milk, sweetened condensed milk, and 80g whole milk in a pitcher or bowl.

Once the cake is completely cooled, use a fork or skewer to poke holes all over the surface. Slowly and evenly pour the milk soak over the cake, allowing it to absorb completely. Chill for at least 4 hours, preferably overnight.

For the whipped cream, beat heavy whipping cream with powdered sugar and 1 tsp vanilla extract until stiff peaks form.

If making a layer cake, slice the cooled, soaked cake into desired layers. Spread half of the whipped cream between layers (if applicable) and use the remaining half to frost the top and sides of the cake. Decorate generously with fresh cherries, using the pitting tip as shown in the video for easy preparation.