Almond Cherry Tres Leches Cake

Recipe View For the Cake: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. (5 minutes)

Recipe View In a large mixing bowl, whisk together the flour, baking powder, and salt. (3 minutes)

Recipe View In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the drained cherries. (10 minutes)

Recipe View Pour the batter into the prepared pan and spread evenly. (2 minutes)

Recipe View Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool slightly in the pan. (30 minutes)

Recipe View While the cake is still warm, pierce the surface all over with a fork, making sure to create plenty of holes for the milk mixture to seep into. (5 minutes)

Recipe View In a bowl or pitcher, combine the heavy cream, sweetened condensed milk, and evaporated milk. Slowly pour the milk mixture evenly over the cake, allowing it to soak in. (5 minutes)

Recipe View For the Icing: In a chilled bowl, whip the chilled heavy cream until soft peaks form. Gradually add the powdered sugar and almond extract, continuing to whip until stiff peaks form. (8 minutes)

Recipe View Spread the whipped cream frosting evenly over the soaked cake. Sprinkle with toasted almonds. (3 minutes)

Recipe View Refrigerate the cake for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cake to fully absorb the milk mixture. (120 minutes)