Tres Leches Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish or line with parchment and lightly grease.

Dry ingredients

In a medium bowl whisk together 1.5 cups all-purpose flour, 1.5 tsp baking powder and 1/4 tsp fine sea salt. Set aside.

Cream butter and sugar

In a large bowl or stand mixer fitted with the paddle, beat 1/4 cup room-temperature unsalted butter and 1 cup granulated sugar on medium-high speed until light and fluffy, about 2–3 minutes.

Add eggs and vanilla

Add the 3 large eggs one at a time, beating 20–30 seconds after each addition until incorporated. Scrape bowl and mix in 1 tsp vanilla bean paste (or seeds) until combined.

Combine batter

With the mixer on low, add one-third of the dry ingredients, then half of the 1/2 cup whole milk, another one-third of the dry, the remaining milk, then the last of the dry — mixing only until just combined. Do not overmix.

Bake

Pour batter into prepared 9x13 pan, smoothing the top. Bake 22–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the top is lightly golden. Remove from oven and let cool 10 minutes in the pan.

While the cake bakes, whisk together 1/2 cup whole milk, 3/4 cup evaporated milk, 3/4 cup sweetened condensed milk and 1/2 cup heavy cream in a bowl until smooth. Taste and adjust sweetness if desired.

Once the cake has cooled 10 minutes in the pan, use a skewer or fork to poke holes evenly across the surface (about 20–30 holes). Slowly pour the tres leches mixture evenly over the warm cake, allowing it to soak in. Cover the cake with plastic wrap and refrigerate at least 4 hours or preferably overnight to allow the milk mixture to fully absorb.

In a small saucepan combine 2 cups mixed berries, 1/4 cup granulated sugar and 1 tbsp fresh lemon juice. Cook over medium heat, stirring occasionally, until the mixture comes to a gentle simmer and berries begin to break down, about 6–8 minutes.

Stir in 1/2 tsp vanilla extract and simmer another 1–2 minutes until slightly thickened. Remove from heat and let cool completely. For a smoother compote, gently mash with a spoon or pulse briefly with an immersion blender; for chunkier texture, leave as is. Refrigerate until ready to use.

Toast coconut and pecans: place 1/2 cup shredded sweetened coconut and 1/4 cup chopped pecans on a sheet pan and toast in the oven at 350°F (175°C) for 5–7 minutes, stirring once, until golden and fragrant. Watch closely to avoid burning. Remove and cool.

Make whipped cream: chill a mixing bowl and whisk (or beaters) for 10 minutes in the fridge if possible. Pour in 1.5 cups heavy whipping cream, add 3 tbsp powdered sugar and 1/2 tsp vanilla extract. Whip on medium-high speed until soft to medium peaks form, about 2–3 minutes. Do not overwhip.

Assemble: Remove the chilled tres leches cake from the refrigerator. Spread an even layer of whipped cream over the top using an offset spatula (reserve a small amount if you want decorative piping). Spoon or spoonfuls of the cooled berry compote across the top in lines or dollops. Sprinkle the toasted shredded coconut and toasted chopped pecans evenly over the whipped cream and compote. Garnish with 1/2 cup fresh berries.

Serve & store: Chill assembled cake at least 30 minutes to let toppings settle. Serve slices cold. Store covered in the refrigerator up to 3–4 days; toasted coconut will soften over time—toast additional coconut fresh if desired before serving.