Vanilla Tres Leches Cake Recipe

Prepare and preheat

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

Whisk dry ingredients

In a medium bowl, sift or whisk together the all-purpose flour, baking powder, and fine sea salt until evenly combined. Set aside.

Beat eggs and sugar

In a large mixing bowl, using a hand mixer or stand mixer fitted with the whisk attachment, beat the room-temperature eggs on medium-high speed for about 3 minutes until frothy and slightly thickened. Gradually add the granulated sugar in a steady stream while continuing to beat for another 2–3 minutes, until the mixture is pale, thick and ribbon-like when the whisk is lifted.

Add vanilla and milk

Reduce mixer speed to low. Add the vanilla extract and the 1/4 cup whole milk; beat just until combined.

Fold in dry ingredients and butter

Sift or sprinkle the dry flour mixture over the egg mixture in two additions. Gently fold with a spatula after each addition until no dry streaks remain—do not overmix to preserve air. Fold in the melted, cooled unsalted butter until combined.

Bake

Pour the batter into the prepared 9x13-inch pan and smooth the top gently. Bake in the preheated oven for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

Cool and punch holes

Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then, while still warm, poke the surface all over (about 30–40 holes) with a skewer, fork or wooden spoon handle to allow the milk mixture to penetrate. Let cool to room temperature (about 30–45 minutes) before adding the tres leches mixture.

While the cake is cooling, whisk together the whole milk (1/2 cup), evaporated milk, sweetened condensed milk, heavy cream (1/2 cup) and 1 teaspoon vanilla in a medium bowl until smooth and homogeneous. Taste and adjust sweetness if desired.

Slowly pour the milk mixture evenly over the cooled cake, starting at one corner and moving across to ensure even absorption. Pour in a steady stream so the liquid soaks into the holes. Use a spatula to gently spread any excess across the surface. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cake to fully absorb the tres leches.

About 30 minutes before serving, chill a mixing bowl and whisk (or whisk attachment) in the refrigerator for best results. Pour the cold heavy whipping cream into the chilled bowl, add powdered sugar and 1 teaspoon vanilla.

Whip on medium-high speed until soft peaks form, about 2–4 minutes. Take care not to overwhip; stop when peaks hold but are still glossy.

Remove the cake from the refrigerator. Spread the whipped cream evenly over the chilled, soaked cake with an offset spatula or knife. Return to refrigerator if not serving immediately.

Just before serving, dust the top with ground cinnamon, arrange fresh berries or sliced strawberries across the surface, and tuck mint leaves as desired. Slice into squares and serve chilled.