Tres Leches Cake Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish lightly with butter or nonstick spray and line the bottom with parchment if desired.

Dry ingredients

In a medium bowl sift together 1 cup all-purpose flour and 1 teaspoon baking powder. Stir in 1 teaspoon fine salt and set aside.

Separate eggs

Separate the 5 large eggs into yolks and whites into two large clean bowls. Keep whites at room temperature.

Beat yolks

Add the egg yolks and 1 cup granulated sugar (use the 'for batter' sugar) to a bowl. Using a hand mixer or stand mixer, beat on high for about 3–4 minutes until the mixture is pale, thick, and ribbon-like. Mix in 1 teaspoon vanilla extract.

Fold in dry ingredients

Gently fold the sifted flour mixture into the yolk mixture in two additions, using a rubber spatula. Fold just until combined; avoid overmixing.

Whip egg whites

With clean beaters, beat the 5 egg whites on medium-high speed until soft peaks form. Gradually add a small pinch of salt and continue beating, then add about 2 tablespoons of the batter sugar (taken from the 1 cup used for batter) if desired to stabilize and beat to stiff glossy peaks.

Combine batter

Fold about one-quarter of the whipped egg whites into the yolk-flour mixture to lighten it. Then gently fold in the remaining egg whites in two batches until a homogenous, airy batter remains. Take care not to deflate the mixture.

Bake

Pour batter into the prepared 9x13-inch pan and spread evenly. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden. Do not overbake; the cake should remain tender.

Cool and poke

Allow the cake to cool in the pan on a wire rack for 10–15 minutes. While still warm, use a skewer or fork to poke holes all over the top (about 1/2-inch apart) so the milk mixture can penetrate.

Prepare milk mixture

In a mixing bowl combine 1 cup whole milk, 1 cup evaporated milk, and 1 cup sweetened condensed milk. If using the optional heavy cream, whisk in 1 cup heavy cream to make the soak richer. Stir in 1 tablespoon rum or vanilla liqueur if using. Mix until smooth.

Soak cake

Slowly pour the milk mixture evenly over the warm cake, pouring in a thin stream to help absorption. Pour about two-thirds first, let it soak for 10 minutes, then pour the remaining third. Cover the pan with plastic wrap and refrigerate at least 4 hours, preferably overnight, to let the cake fully absorb the tres leches.

Chill equipment

Chill the mixing bowl and beaters in the freezer for 10 minutes before whipping if your kitchen is warm. Cold equipment helps the cream whip faster.

Whip cream

Pour 2 cups heavy whipping cream into the chilled bowl. Add 1 tablespoon powdered sugar and 1 teaspoon vanilla extract. Beat on medium-high speed until soft peaks form, then continue to stiff peaks, being careful not to overwhip (stop when peaks hold but are still glossy).

Top the cake

Remove the soaked cake from the refrigerator. Using an offset spatula, spread the whipped cream evenly over the top of the cake. For a smoother finish, hold the spatula at a slight angle and make long strokes. Return to the refrigerator to set for at least 15–30 minutes before serving.

Garnish

Just before serving, dust the whipped topping lightly with 1 teaspoon ground cinnamon. Scatter 1/2 cup fresh berries and sprinkle 2 tablespoons toasted coconut flakes over the top if using.

Slice and serve

Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Keeps well refrigerated for up to 3–4 days; the cake becomes more saturated over time.