Tres Leches Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment paper for easier removal and even soaking.

Dry ingredients

In a medium bowl, whisk together 1.5 cups all-purpose flour, 1.5 tsp baking powder, and 1/4 tsp fine salt until evenly combined.

Cream butter and sugar

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

Add eggs and vanilla

Add the 3 large eggs one at a time, mixing 20–30 seconds after each addition until incorporated. Scrape down the bowl as needed. Mix in 2 tsp pure vanilla extract.

Combine wet and dry

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

Bake

Pour batter into the prepared 9x13 pan and smooth the top. Bake in the preheated oven for 22–28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Cool and poke

Allow the cake to cool in the pan for 10–15 minutes. While still warm, use a skewer or fork to poke holes evenly across the top (about 20–25 holes) to help the milk soak in. Let cool completely, about 30 minutes more.

Whisk together 1/2 cup whole milk, 1 cup evaporated milk, and 1 cup sweetened condensed milk in a medium bowl until smooth. Stir in 1 tablespoon dark rum or rum extract if using.

Slowly pour the milk mixture evenly over the cooled cake, allowing it to sink in. Pour in stages, letting the cake absorb between additions, until the mixture is fully absorbed. Refrigerate the soaked cake for at least 2 hours, preferably 4 hours or overnight for best flavor and texture.

Chill a mixing bowl and beaters in the freezer for 10 minutes to help the cream whip better.

In the chilled bowl, combine 1.5 cups cold heavy cream, 3 tablespoons confectioners' sugar, and 1 teaspoon vanilla extract. Whip on medium-high speed until medium-soft peaks form. Do not overwhip—the cream should be light, spreadable, and stable.

Spread the whipped cream evenly over the chilled, milk-soaked cake using an offset spatula. Return to the refrigerator for at least 30 minutes to set before serving.

Just before serving, dust the top lightly with 1/4 tsp ground cinnamon and scatter 1/2 cup fresh berries or sliced strawberries if desired. Slice into squares and serve chilled.