By: Carson Peasley and Max Molnar

 Vegetable oil  6 3/4 ounces cake flour  plus extra for pan  1 teaspoon baking powder  1/2 teaspoon kosher salt  4 ounces unsalted butter room temperature  8 ounces sugar  5 whole eggs  1 1/2 teaspoons vanilla extract

 1 can evaporated milk  1 can sweetened condensed milk  1 cup of half-and-half

 2 cups of heavy cream  8 ounces of sugar  1 teaspoon of vanilla extract

 The origins of the tres leches cake are disputed, but many people believe it originated in Nicaragua. The idea for making a cake soaked in a liquid is most likely of European origin.

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