Mexican Tres leches Bundt Cake

Preheat the oven to 350 degrees.

Lightly grease a bundt cake pan and set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and sugar on medium speed until it lightens in color.

Add 3 eggs to the mixture and continue beating until fully incorporated into the batter.

Add ½ cup flour and the baking powder and beat on medium speed until fully absorbed and incorporated.

Repeat the process, adding the 3 remaining eggs and beating until fully incorporated.

Then add another ½ cup flour and mix until combined.

Add the vanilla extract and ½ cup milk. Once mixed add 1 cup flour. Repeat the process with the remaining milk and flour and mix until the batter is fluffy.

Scoop the batter into the prepared bundt cake pan and put in the oven.

Bake for 50 minutes to 1 hour or until done.

Remove from the oven and gently loosen the edges with a spatula. Turn the pan over onto a cooling rack and let it cool down for around 30 minutes.

Remove the pan and set aside.

With the help of a skewer, poke holes over the whole surface of the cake. This will allow the tres leches mixture to sink into the cake.

In a small bowl combine the sweetened condensed milk, evaporated milk and milk.

Slowly pour ¾ of the tres leches mixture over the cake. Cover and refrigerate for 2 hours.

Serve sliced with a drizzle of the remaining tres leches mixture.