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Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat butter until creamy. Add eggs one at a time. Stir in vanilla.
Gradually add dry ingredients alternately with buttermilk, starting and ending with dry.
Pour batter into the prepared pan and bake 30–35 minutes, or until a toothpick comes out clean. Cool completely.
Make the Tres Leches Mixture:
Mix evaporated milk, sweetened condensed milk, and whole milk.
Poke holes in the cooled cake and slowly pour the milk mixture over it. Refrigerate for at least 2 hours or overnight.
Prepare Raspberry Sauce:
In a small saucepan, cook raspberries, sugar, lemon juice, and water over medium heat for 5–7 minutes until thickened. Cool.
Whip the Cream:
Beat heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the soaked cake.
Garnish and Serve:
Drizzle with raspberry sauce, top with fresh raspberries and chocolate shavings. Serve chilled.
Serving and Storage Tips:
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