Tres Leches Cake Recipe

Preheat and prepare pan

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

Dry ingredients

In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon fine salt until evenly combined. Set aside.

Beat eggs and sugar

In a large mixing bowl, using a hand mixer or stand mixer fitted with the paddle or whisk, beat 5 large eggs and 1 cup granulated sugar on high speed for 4–6 minutes, until the mixture is thick, pale, and ribbon-like when the beater is lifted.

Add milk and vanilla

Reduce mixer to low and fold in 1/4 cup whole milk and 1 teaspoon pure vanilla extract until combined.

Incorporate dry ingredients

Gently fold the dry flour mixture into the egg mixture in two additions using a spatula, mixing just until no streaks of flour remain. Avoid overmixing to keep the batter airy.

Bake

Pour the batter into the prepared 9x13 pan, smoothing the top. Bake in the preheated 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 and poke

Remove cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Using the handle of a wooden spoon or a skewer, poke holes evenly across the top of the warm cake (about 20–30 holes), leaving spaces but covering the surface for even soaking.

While the cake bakes or cools, whisk together 1 cup evaporated milk, 3/4 cup sweetened condensed milk, 3/4 cup whole milk (or half-and-half), and 1 teaspoon vanilla extract in a measuring cup or bowl until smooth.

Slowly pour the milk mixture evenly over the warm cake, starting at one corner and allowing it to settle into the holes. Pour in stages if needed, giving it a few minutes to absorb between pours so the cake soaks evenly. After pouring, cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight for best texture and flavor.

Chill a medium mixing bowl and beaters in the freezer for 10 minutes if possible. Pour 1.5 cups cold heavy cream into the chilled bowl with 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract.

Whip on medium-high speed until soft peaks form, about 2–3 minutes. Be careful not to overbeat. Once the cake has soaked and is well chilled, spread the whipped cream evenly over the cake with an offset spatula or spoon.

Prepare cherries: pit and halve 2 cups fresh or thawed cherries. Place them in a medium bowl and add 2 tablespoons granulated sugar, 1 tablespoon fresh lemon juice, and 1/2 teaspoon orange zest if using.

Toss gently to combine. Let the cherries sit at room temperature for 20–30 minutes to macerate, stirring once or twice. The sugar will draw out juices and create a light syrup.

Before serving, spoon the macerated cherries and some of their syrup over the whipped cream layer, leaving some areas of whipped cream visible for contrast. Arrange a few whole cherries or maraschino cherries for garnish and sprinkle toasted sliced almonds or chopped pistachios if desired.

Return the finished cake to the refrigerator for 15–30 minutes to let toppings settle. Slice into squares using a sharp, clean knife (wipe knife between cuts for neat slices). Serve chilled. Store any leftovers covered in the refrigerator for up to 3–4 days.