Honey-Cinnamon Tres Leches Cake

• butter↗1⁄2 cup

  softened

• sugar↗1 cup
• large eggs↗7

  separated

• all-purpose flour↗2 1⁄2 cups
• baking powder↗1 teaspoon
• salt↗1⁄2 teaspoon
• ground saigon cinnamon↗3⁄4 teaspoon

  divided

• milk↗1 cup
• pure vanilla extract↗1 teaspoon
• sweetened condensed milk↗1

  (14 ounce)

• evaporated milk↗1

  (12 ounce)

• whipping cream↗1 1⁄2 cups

  divided

• honey↗5 tablespoons

  divided

Step-by-step instructions

1. 1

   Preheat oven to 350°. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating until light and fluffy. Add egg yolks, beating just until blended.

2. 2

   Whisk together flour, baking powder, salt, and 1/2 teaspoon cinnamon in a medium bowl. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.

3. 3

   Beat egg whites at high speed until stiff peaks form. Fold into batter. Pour batter into a greased and floured 13- x 9-inch pan.

4. 4

   Bake at 350° for 25 to 28 minutes or until a wooden pick inserted in center comes out clean.

5. 5

   Meanwhile, whisk together sweetened condensed milk, evaporated milk, 1/2 cup whipping cream, 2 tablespoons honey, and remaining 1/4 teaspoon cinnamon in a medium bowl until blended.

6. 6

   Pierce top of hot cake generously with the end of a wooden spoon. Gradually pour milk mixture over cake, about 1/3 cup at a time, spreading to edges. (Allow mixture to completely soak into cake between batches.) Let stand 2 hours. Cover and chill 2 hours.

7. 7

   Beat remaining 1 cup whipping cream at medium-high speed until foamy; add remaining 3 tablespoons honey, beating until soft peaks form. Spread over top of cake. Serve immediately, or cover and chill until ready to serve.