Tres Leches Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan lightly with butter and line the bottom with parchment paper if desired for easier removal.

Dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until evenly distributed. Set aside.

Beat eggs and sugar

In a large mixing bowl, combine the 5 large eggs and 1 cup granulated sugar. Using a hand mixer or stand mixer on high speed, beat for 6–8 minutes until the mixture is thick, pale, and has tripled in volume. The batter should fall in ribbons when the beaters are lifted.

Add flavor and milk

Reduce the mixer to low speed. Beat in 1 teaspoon vanilla extract and 1 cup whole milk until just incorporated.

Fold in dry ingredients and butter

Using a spatula, gently fold the dry ingredients into the egg mixture in three additions, taking care not to deflate the batter. Fold in the 2 tablespoons melted cooled butter until incorporated and no streaks remain.

Bake

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

Cool and poke

Remove the cake from the oven and let it cool in the pan for 10 minutes. While still warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface (about 1-inch spacing) to allow the milk mixture to absorb. Let the cake cool to room temperature so it can absorb the milk evenly (about 30–45 minutes).

In a medium bowl or measuring cup, whisk together 1 cup whole milk, 1 cup evaporated milk, and 1 cup sweetened condensed milk until homogenous. Stir in 1 tablespoon dark rum or rum extract if using.

Slowly pour the milk mixture evenly over the cooled cake, pouring it in a steady stream so the liquid soaks into the holes. It may seem like a lot of liquid; allow 10–15 minutes for it to absorb, then cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight for best texture and flavor.

Chill a mixing bowl and beaters in the refrigerator for 10–15 minutes if possible. Pour the 2 cups heavy whipping cream into the chilled bowl. Add 3 tablespoons powdered sugar and 1 teaspoon vanilla extract.

Beat on medium-high speed until soft peaks form, about 3–4 minutes. Be careful not to overbeat; stop when peaks hold their shape but are still glossy.

Remove the cake from the refrigerator. Spread the whipped cream over the soaked cake in an even layer using an offset spatula or spoon. Return to the refrigerator to set for at least 30 minutes before serving.

Just before serving, dust the top lightly with 1 teaspoon ground cinnamon and scatter fresh berries or sliced strawberries over the whipped topping as desired.

Cut into 12 equal squares (serves 12). Use a wide spatula to lift slices because the cake will be moist. Store leftovers tightly covered in the refrigerator for up to 3–4 days.