Tres Leche Cake Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment paper or lightly grease and flour the pan.

Combine 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 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 to 3 minutes.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition so they incorporate fully. Mix in the vanilla extract. The batter will look smooth and slightly glossy.

Alternate dry ingredients and milk

With the mixer on low, add the dry ingredients in three additions, alternating with the 1/4 cup whole milk: begin and end with the dry ingredients. Mix just until combined after each addition; do not overmix.

Bake

Pour the batter into the prepared 9x13-inch pan, smoothing the top with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from oven and allow to cool in the pan on a wire rack for about 15 minutes.

Make the milk mixture

While the cake bakes or cools, whisk together the evaporated milk, sweetened condensed milk, and whole milk (or heavy cream) in a medium bowl until smooth and uniform.

Poke and soak cake

Using a skewer or fork, poke holes all over the warm cake (about 20–30 evenly spaced pokes). Slowly pour the tres leches mixture evenly over the surface of the cake, allowing it to absorb. Pour in two or three stages, waiting 5 minutes between pours to let the cake soak fully. After the last pour, cover the pan with plastic wrap and refrigerate at least 4 hours, preferably overnight, to fully absorb and chill.

Chill equipment

Place the mixing bowl and whisk/beaters in the refrigerator for 10–15 minutes beforehand if possible; cold equipment helps the cream whip faster.

Whip cream

Add the cold heavy whipping cream, powdered sugar, and vanilla extract to the chilled bowl. Whip on medium-high speed until soft to medium peaks form — the whipped cream should be light, thick, and spreadable but not grainy or overwhipped.

Spread topping

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

Finish

Just before serving, lightly dust the top with ground cinnamon and scatter fresh berries or sliced strawberries over the whipped topping. Add mint leaves for a fresh accent if desired.

Slice and serve

Use a sharp knife dipped in hot water and wiped dry between cuts for cleaner slices. Serve chilled. Store covered in the refrigerator for up to 4 days.