Tres 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 or lightly flour it; set aside.

Combine dry ingredients

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

Beat eggs and sugar

In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the room-temperature eggs and granulated sugar. Beat on high speed for about 6-8 minutes, until the mixture is very pale, thick, and ribbon-like when the whisk is lifted.

Add flavor and fats

Reduce mixer to low speed. Add the vanilla extract, then gently pour in the whole milk and the melted cooled butter. Beat just until combined, scraping the bowl as needed.

Fold in dry ingredients

Using a rubber spatula, gently fold the flour mixture into the egg mixture in three additions. Fold carefully to retain as much air as possible; stop when there are no visible streaks of flour.

Bake the cake

Pour the batter into the prepared 9x13 pan and smooth the top. Bake in the preheated oven for 20-25 minutes, or until the top is light golden and a toothpick inserted near the center comes out with a few moist crumbs (do not overbake). Remove from oven and let cool in the pan on a wire rack for 10-15 minutes.

Make the three-milk mixture

While the cake bakes or cools, whisk together the evaporated milk, sweetened condensed milk, whole milk or heavy cream, and vanilla extract in a measuring cup or bowl until smooth and uniform.

Poke and pour

Using a skewer or fork, poke the warm cake all over in a grid pattern (about 20-30 holes). Slowly pour the tres leches mixture evenly over the warm cake, starting at one side so the liquid soaks in gradually. Allow the cake to absorb the milk mixture; cover and refrigerate for at least 2 hours, preferably 4 hours or overnight for best texture.

Whip cream

Chill a mixing bowl and whisk/beat attachment briefly (optional). Pour the cold heavy cream into the bowl, add powdered sugar and vanilla, and beat on medium-high speed until soft to medium peaks form. Do not overbeat; stop when the cream holds shape but is still slightly glossy.

Top the cake

When the soaked cake is chilled and set, spread the whipped cream evenly over the top with an offset spatula or spoon. Smooth or create decorative swirls as desired.

Optionally sprinkle a light dusting of ground cinnamon over the whipped topping and scatter fresh berries on top. Slice into squares and serve chilled. Leftovers should be stored covered in the refrigerator for up to 4 days.