This moist white cake is not too rich, yet it satisfies any sweet tooth craving. While traditionally you will see strawberries served with Tres Leches, I love to serve it with caramel.
Grease and flour 9×13 pan, set aside. Preheat oven to 350 degrees F (175 degrees C).
In a small mixing bowl stir together flour and baking powder, set aside.
Using a mixer, I use my Kitchen Aid stand mixer, cream together butter and sugar until light and fluffy. Add eggs one at a time, adding each additional egg after it is incorporated, then add vanilla extract; beat well.
Add the flour mixture to the mixture, 2 tablespoons at a time; until well blended. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 22-28 minutes. Pierce cake several times using a fork or skewer and let cake cool.
In a small mixing bowl stir together the whole milk, condensed milk, and evaporated milk. Pour over the top of the cooled cake. Set in fridge while you make the cheesecake.
No Bake Caramel Cheesecake
Using a mixer beat together cream cheese, caramel and sugar if using, until well combined and creamy. Using a spoon stir in 1 container of Cool Whip, until there are no streaks of Cool Whip. Spread evenly over the chilled Tres Leches cake. Top with 1 container of Cool Whip by spreading this evenly over the top of the cheesecake layer. Chill in fridge for an hour, then cut to serve. Keep stored in the refrigerator until ready serve.