2 & 1/4 c unbleached flour
3 & 1/2 tsp baking powder
1/2 tsp sea salt
1/2 cup (8 TBS) unsalted butter, softened
1 & 1/2 c sugar
3 eggs, room temperature
2 tsp vanilla extract
1 & 1/4 c milk (I use 1%)
1 c whipping cream
1 - 14 oz can sweetened condensed milk
1/2 c milk (again, I used 1%)
2 TBS Bacardi white rum
Freshly whipped or canned whipped cream
Preheat the oven to 350°F. Grease & flour 9x13 non-stick cake pan.
Blend together flour, baking powder, & salt in medium bowl; set aside.
In large mixing bowl, beat butter & sugar until light. Add eggs, one at a time, beating well after each addition. Add vanilla & blend until smooth.
Add 1/2 of the dry ingredients, mix until just incorporated, then 1/2 the milk, & repeat. Pour into prepared pan. Bake for 30 - 40 minutes until lightly browned & center tests clean. Remove to wire rack to cool 15 minutes.
While cake is cooling, whisk together all Tres Leches ingredients. When cake has cooled slightly, pierce evenly with long tined fork (about 1- 1 1/2 inches apart). Pour the milk mixture slowly & evenly over top of cake, covering completely. Allow cake to cool, refrigerate for at least 3 hours before serving.
Cut cake & serve individual pieces with whipped cream to top & cinnamon to sprinkle. If all cake will be used immediately, spread with whipped cream & sprinkle cinnamon lightly over the top before cutting & serving.