Tres Leches Cake Is Made With Three Layers: Cake, Filling, And Topping

The first time I've ever heard of Tres Leches cake is through the Internet and I've been curious about trying it ever since. Tres Leches is a popular cake in Latin American countries like Mexico, Nicaragua and Cuba.This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!"
　　

INGREDIENTS
　　
Cake:
　　
1 1/2 cups cake flour
　　
1 1/2 tsp. baking powder
　　
1/2 salt
　　
1/2 cup unsalted butter
　　
1 cup sugar
　　
5 large eggs
　　
1 1/2 tsp. vanilla extract
　　
Milk Glaze:
　　
1 (14-ounce) can sweetened condensed milk
　　
1 (12-ounce) can evaporated milk
　　
1 cup half and half cream
　　
Topping:
　　
1 1/2 cups whipping cream
　　
1/4 cup powdered sugar
　　
1 1/2 tsp. vanilla extract
　　
Directions
　　
For the cake:
　　
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
　　
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
　　
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
　　
Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
　　
For the glaze:
　　
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
　　
Topping:
　　
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.