Tres Leches Recipe

Prepare and preheat

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

Combine dry ingredients

In a medium bowl, sift together 1 cup all-purpose flour and 1 teaspoon baking powder with 1 teaspoon fine salt. Set aside.

Beat eggs and sugar

In a large mixing bowl, place 5 large eggs and 1 cup granulated sugar. Using an electric mixer, beat on high for about 6–8 minutes until the mixture is thick, pale, and has tripled in volume (ribbon stage).

Add flavor and fold in flour

Reduce speed to low and mix in 1 teaspoon pure vanilla extract. Gently fold the sifted dry ingredients into the egg-sugar mixture in two additions using a rubber spatula, folding carefully to preserve air. Do not overmix.

Bake

Pour the batter into the prepared 9x13-inch pan and smooth the top. Bake in the preheated oven for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan for 10–15 minutes.

Poke cake

While still slightly warm, use a skewer or fork to poke holes all over the surface of the cake at 1/2–1 inch intervals to allow the milk mixture to penetrate evenly.

Combine 1 cup whole milk, 1 cup evaporated milk, and 1 cup sweetened condensed milk in a measuring cup or bowl and whisk until fully blended.

Slowly pour the milk mixture evenly over the warm cake, starting at one side and moving across to ensure even absorption. Pour gradually, allowing the cake to absorb before adding more. Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, so the cake becomes moist and fully soaked.

Chill a mixing bowl and beaters if possible. Pour 2 cups cold heavy cream into the chilled bowl. Add 3 tablespoons powdered sugar and 1 teaspoon vanilla extract.

Whip on medium-high speed until soft peaks form, about 2–4 minutes. Taste and adjust sweetness if desired. Do not overbeat — stop when peaks are stable but still smooth.

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

If desired, dust the top lightly with 1/2 teaspoon ground cinnamon and arrange 1 cup fresh berries or sliced strawberries on top just before serving for color and freshness.

Slice into 12 equal pieces. Use a sharp knife wiped between cuts for clean slices. Store any leftovers covered in the refrigerator for up to 3–4 days.