Tres Leches Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan lightly with butter and line the bottom with a strip of parchment paper (optional) for easier removal; then lightly grease parchment.

Separate eggs

Separate the egg yolks from the whites while the eggs are cold. Place yolks in one large mixing bowl and whites in the bowl of a stand mixer or a clean large bowl for whipping.

Whip yolks

To the bowl with yolks, add 1/2 cup of the granulated sugar and the 1 tsp vanilla. Beat with a hand mixer or whisk until the yolks are pale and slightly thickened, about 2–3 minutes.

Whip egg whites

With a clean whisk or whisk attachment, beat the egg whites and 1/2 cup granulated sugar on medium-high speed until stiff glossy peaks form, about 3–5 minutes. The whites should hold peaks but not look dry.

Fold dry ingredients and combine

Sift together the cake flour, baking powder, and salt. Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it, then fold in the remaining whites in two additions, using a spatula and large gentle motions to preserve air. Fold in the milk (2 Tbs) and melted butter just until combined; do not overmix.

Bake

Pour batter into the prepared 9x13 pan and smooth the top. Bake in the preheated oven 20–25 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean. Avoid overbaking to keep the sponge ultra-light.

Cool and poke

Remove cake from oven and let cool in the pan on a wire rack for 10 minutes. Using the handle of a wooden spoon or a skewer, poke holes all over the top of the warm cake in a grid pattern (about 20–30 holes) to allow the milk soak to penetrate.

Make the milk mixture while the cake cools: in a medium bowl whisk together 1 cup whole milk, 1 cup evaporated milk, 1 cup sweetened condensed milk, and 1 tsp vanilla until homogeneous.

Pour slowly and evenly over the poked warm cake, starting at one corner and allowing the milk to sink in before adding more. Pour in two or three passes so the cake absorbs without pooling excessively. Once fully absorbed on top, cover the pan with plastic wrap and refrigerate at least 3 hours, preferably overnight, for best texture and flavor.

Chill a mixing bowl and whisk or beaters in the freezer for 10 minutes if time allows. Pour the 2 cups chilled heavy cream into the bowl, add 1 tbsp powdered sugar and 1 tsp vanilla. Whip on medium-high speed until soft to medium peaks form, about 2–4 minutes. Take care not to overbeat; you want a stable but spreadable cream.

Remove the tres leches cake from the refrigerator. Spread the whipped cream evenly over the chilled soaked cake with an offset spatula or spoon. For a smoother finish, dip spatula in warm water and dry before smoothing.

Arrange fresh mixed berries evenly over the whipped cream. If using strawberries, slice them thinly. Sprinkle optional 1/4 tsp ground cinnamon lightly over the berries for warmth.

Garnish with fresh mint leaves. Return cake to refrigerator for at least 30 minutes so the topping sets slightly. Cut into 12 squares and serve chilled. Keep leftovers refrigerated up to 4 days.