Tres Leches Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan (or line with parchment) and set aside.

Dry ingredients

In a medium bowl whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, and 1 tsp kosher salt. Set aside.

Beat eggs and sugar

In a large mixing bowl, combine 5 room-temperature eggs and 1 cup granulated sugar. Using a hand mixer or stand mixer on high, beat for 6–8 minutes until the mixture is very thick, pale, and triples in volume. The ribbon stage should be reached: when the beaters are lifted, batter falls slowly in ribbons.

Fold in flavor and dry ingredients

Gently fold 1 tsp vanilla into the whipped eggs. Alternately add the dry ingredients and 1/4 cup whole milk in three additions, folding gently with a spatula after each addition until just incorporated. Do not overmix to preserve the air in the eggs.

Add butter

Fold in 3 tablespoons melted, cooled unsalted butter in two small additions, folding gently until incorporated and batter is slightly glossy.

Bake

Pour batter into the prepared 9x13 pan, smoothing the top. Bake in preheated 350°F oven for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Cool slightly

Remove cake from oven and let cool in the pan on a wire rack for 10–15 minutes. While still warm but not hot, poke the surface all over with a skewer or fork to create holes for the milk soak.

Whisk together 1 cup evaporated milk, 1 cup sweetened condensed milk, 1 cup whole milk (or half-and-half), 1 tablespoon dark rum (optional) and 1/2 tsp vanilla in a measuring cup or bowl until smooth and combined.

Slowly pour the milk mixture evenly over the warm cake, starting at one corner and moving across the surface so it soaks in gradually. Pour about three-quarters of the mixture first, allowing it to absorb for 10 minutes, then pour the remaining. Cover the cake with plastic wrap and refrigerate at least 4 hours, preferably overnight, to fully absorb and chill.

Chill equipment

For best results, chill the mixing bowl and beaters in the refrigerator for 10–15 minutes before whipping the cream.

When ready to serve, pour 2 cups chilled heavy cream into the chilled bowl. Add 1/2 cup powdered sugar and 1 tsp vanilla. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Taste and adjust sweetness if desired. Be careful not to overwhip; stop at firm but spreadable peaks.

Spread the whipped cream evenly over the chilled, fully soaked tres leches cake using an offset spatula or the back of a spoon. Smooth into an even layer.

Optional garnish: Lightly dust the top with 1/4 tsp ground cinnamon and scatter 1/2 cup fresh berries or maraschino cherries decoratively.

Slice into 12 even pieces and serve chilled. Store leftover cake, covered, in the refrigerator for up to 3 days.