3 Leches Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or line with parchment paper and set aside.

Mix dry ingredients

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

Beat eggs and sugar

In a large bowl, using an electric mixer on high speed, beat the eggs and granulated sugar for 4–6 minutes until the mixture is pale, thick, and ribbons form when the beaters are lifted.

Incorporate wet ingredients

Reduce mixer speed to low. Add the vanilla and melted butter (or oil) and the 1/2 cup room-temperature whole milk; mix just until combined. Do not overmix.

Fold in dry ingredients

Using a spatula, gently fold the flour mixture into the egg mixture in two additions, folding until just combined and no large streaks of flour 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 top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Cool slightly

Remove cake from oven and allow it to cool in the pan on a wire rack for 10–15 minutes. Leave the cake in the pan for the milk soak step so it can absorb liquid evenly.

Combine milks

While the cake is cooling slightly, whisk together the whole milk, evaporated milk, sweetened condensed milk, and heavy cream in a measuring cup or bowl until fully combined.

Poke holes

Use a skewer or fork to poke even holes all over the surface of the warm cake—about 20–30 holes—so the milk mixture can penetrate.

Pour milk mixture

Slowly pour the milk mixture evenly over the warm cake, starting at the edges and moving toward the center. Pour slowly so the liquid has time to absorb. Transfer the cake to the refrigerator uncovered for at least 2 hours, preferably 4 hours or overnight, to allow absorption and chilling.

Chill equipment

Place the mixing bowl and whisk or beaters in the refrigerator for 10 minutes before whipping, or ensure they are cold.

Whip cream

Add the chilled heavy cream, powdered sugar, and vanilla to the chilled bowl. Whip on medium-high speed until soft-medium peaks form. Taste and adjust sweetness if desired. Be careful not to overwhip; stop when peaks hold shape but are still glossy.

Spread topping

Remove the soaked cake from the refrigerator. Use an offset spatula to spread the whipped cream evenly over the chilled, soaked cake. Return to the refrigerator for 30 minutes to set if possible.

Just before serving, dust the top of the whipped cream lightly with ground cinnamon and sprinkle toasted coconut flakes and fresh berries or sliced strawberries over one side or evenly across the cake. Slice into 12 squares and serve chilled.