Meal-Prep Mexican Tres Leches Cake Jars

Serves 6 · 25 min prep · 20 min cook

Ingredients

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 3/4 cup granulated sugar
• 1/3 cup whole milk
• 2 tsp vanilla extract
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1 1/2 cups total, divided heavy cream
• 1/2 tsp ground cinnamon
• for garnish fresh strawberries or maraschino cherries

Instructions

1. 1Preheat the oven to 350°F and grease a 9-by-13-inch baking pan. Whisk flour, baking powder, and salt in a bowl and set aside.
2. 2In a large bowl beat the eggs and sugar with a hand mixer on high for 4 to 5 minutes until very pale, thick, and ribbon-like.
3. 3Gently mix in the whole milk and vanilla on low speed just until combined.
4. 4Sift the dry ingredients over the egg mixture and fold with a spatula until no flour pockets remain; do not overmix or the sponge will deflate.
5. 5Pour the batter into the prepared pan and bake 18 to 22 minutes until the top is golden and a toothpick inserted in the center comes out clean.
6. 6Cool the cake in the pan 10 minutes, then invert onto a rack and cool completely. Cut into small cubes roughly 1-inch square.
7. 7Whisk together the evaporated milk, sweetened condensed milk, and half of the heavy cream until smooth; this is the tres leches soak.
8. 8Divide cake cubes among six 8-ounce jars, packing lightly. Spoon the milk mixture evenly over each jar so every cube is moistened.
9. 9Cover and refrigerate at least 2 hours or overnight so the sponge fully absorbs the milks.
10. 10Whip the remaining heavy cream with the cinnamon to soft peaks. Dollop or pipe onto each jar just before serving and top with fruit.
11. 11Keep lids on for meal prep; the jars stay lush and ready for 3 days in the fridge.