3 Leches Cake Recipe

Prepare oven and pan

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 baking.

Dry ingredients

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

Cream butter and sugar

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

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed. Add the vanilla extract and beat briefly to combine.

Combine wet and dry

With the mixer on low speed, add about one-third of the dry flour mixture, then half of the 2 tablespoons whole milk, then another third of the dry mixture, then the remaining milk, then the last of the dry mixture. Mix just until combined — do not overmix.

Bake

Pour the batter into the prepared 9x13-inch pan and smooth the top. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden. Allow cake to cool in the pan on a wire rack for 15 minutes.

Cool and poke

While still slightly warm but not hot, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake (about 1/2 inch apart) so the milk mixture can be absorbed evenly.

In a medium bowl, whisk together the whole milk (1 cup), evaporated milk (1 cup), and sweetened condensed milk (1 cup) until fully combined and smooth.

Slowly pour the milk mixture evenly over the warm cake, allowing it to sink into the holes. Pour in stages, giving the cake a few minutes to absorb between pours. Once fully saturated, cover the cake and refrigerate for at least 4 hours, preferably overnight, to ensure it soaks through and becomes moist and custardy.

Chill a mixing bowl and whisk or beaters in the freezer for 10 minutes to help the cream whip more quickly.

Remove the bowl and add the chilled heavy cream, powdered sugar, and vanilla extract. Whip on medium-high speed until soft to medium peaks form, about 2–4 minutes. Taste and adjust sweetness if desired.

After the cake has fully chilled and absorbed the milks, spread the whipped cream evenly over the top with a spatula. For a smooth finish, work quickly and return to the refrigerator to set for 30 minutes. Alternatively, pipe decorative swirls if desired.

Just before serving, dust the top lightly with ground cinnamon and arrange fresh berries or fruit slices over the whipped cream as desired.

Slice into 12 portions using a sharp knife wiped between cuts for clean slices. Keep leftovers refrigerated for up to 3–4 days.