Tres Leche Cake

There are no words to describe how much I love this cake. We all have now claimed it as our "birthday cake." We do this every time we come across a dessert that just blows our minds and we claim it as what we want for our birthday. THIS IS birthday cake worthy. This is everyday I want this cake and last meal worthy cake. Dear Lord.

Recipe by Pioneer Woman

1 cup all purpose flour

1 1/2 tsp baking powder

1 tsp salt

5 whole eggs, divided

1 cup sugar, divided

1 tsp pure vanilla extract

1/3 cup whole milk

1 can evaporated milk

1 can sweetened condensed milk

1/4 cup heavy cream

For the icing

1 pint heavy cream

1/4 cup powdered sugar (sifted)

Preheat oven to 350 degrees. Spray a 9X13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture trying to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 1/4 cup sifted powdered sugar, until thick and spreadable. Spread over the surface of the cake. Decorate cake with whole maraschino cherries. Cut into squares and serve.