Tres Leches Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving an overhang for easy removal.

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, beat the room-temperature unsalted butter and granulated sugar on medium speed until pale and fluffy, about 2–3 minutes.

Add eggs and vanilla

Add the eggs one at a time, beating briefly after each addition until incorporated. Mix in 2 teaspoons vanilla extract.

Alternate milk and flour

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 ingredients, the remaining milk, and finish with the remaining dry ingredients. Mix only until just combined and smooth. Scrape down the bowl as needed. Batter will be relatively light and pourable.

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 into the center comes out with only a few moist crumbs. Avoid overbaking to keep the cake absorbent.

Cool slightly

Remove the cake from the oven and let cool in the pan on a wire rack for 10–15 minutes. Do not remove the cake from the pan yet.

While the cake cools for 10–15 minutes, whisk together 1 cup whole milk, 1 cup evaporated milk, 1 cup sweetened condensed milk, and 1 teaspoon vanilla extract in a measuring cup or bowl until smooth.

Using a skewer or fork, poke holes evenly across the top of the warm cake, about 20–30 punctures, reaching nearly to the bottom so the milk mixture can penetrate.

Slowly pour the three-milk mixture evenly over the surface of the cake, starting at one side and allowing the cake to absorb the liquid before pouring more. Pour in three stages if necessary, stopping when liquid is mostly absorbed. Cover the cake with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or overnight for best flavor and full absorption.

Chill a mixing bowl and whisk or beaters in the freezer for 10 minutes for best whipping volume.

Pour the 2 cups chilled 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 2–3 minutes. Avoid overwhipping; stop when the cream holds peaks but is still smooth.

Once the soaked cake has chilled and absorbed the milk (see soaking step), remove plastic wrap and spread the whipped cream evenly over the top using an offset spatula or knife. Return to the refrigerator until ready to serve.

Optional: Lightly dust the top of the whipped cream with 1/4 teaspoon ground cinnamon for a classic touch and scatter 1/2 cup fresh berries across the surface.

Slice into 12 squares and serve chilled. Store any leftovers tightly covered in the refrigerator for up to 4 days.