Pastel Tres Leches Recipe

Prepare and preheat

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

Whisk dry ingredients

In a medium bowl, sift together 1.5 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Set aside.

Beat eggs and sugar

In a large mixing bowl, using a stand mixer or hand mixer, beat 5 large eggs and 1 cup granulated sugar on high speed for 6–8 minutes until the mixture is pale, thick and has tripled slightly in volume (ribbon stage). This aeration is key for a moist, light sponge.

Add flavor and fats

With the mixer on low, beat in 1 tsp vanilla extract, 1/4 cup whole milk, and 3 tbsp melted cooled unsalted butter just until combined. Do not overmix or you will deflate the batter.

Fold in dry ingredients

Gently fold the sifted dry ingredients into the egg mixture in two additions using a rubber spatula. Use a gentle cutting-and-folding motion to preserve air. Stop when no streaks of flour remain.

Bake

Pour batter into the prepared 9x13-inch pan, smoothing the top. Bake in the preheated 350°F (175°C) oven for 22–28 minutes, or until the cake is golden and a toothpick inserted into the center comes out with a few moist crumbs (do not overbake).

Cool and poke

Remove cake from oven and let it cool in the pan on a wire rack for 10–15 minutes. While still warm, use the tines of a fork or the handle of a wooden spoon to poke holes evenly across the surface (this allows the tres leches to soak in).

Make the milk mixture by whisking together 1 cup evaporated milk, 1 cup sweetened condensed milk, and 1/2 cup whole milk or heavy cream until smooth and homogeneous.

Slowly pour the tres leches mixture evenly over the warm cake, starting at one corner and allowing it to absorb before adding more. Pour in three or four passes to let the cake absorb thoroughly. The cake will look saturated but not swimming; refrigerate uncovered for at least 2 hours, preferably 4 hours or overnight for fullest flavor and texture.

Toast almonds

While the cake chills (or just before serving), toast 3/4 cup sliced almonds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, 3–5 minutes. Transfer to a plate to cool so they don't keep cooking in the hot pan.

Whip cream

In a chilled bowl, whip 1 cup heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla extract until soft-medium peaks form. Do not overwhip; you want a light, spreadable topping.

Spread and drizzle: Remove the chilled soaked cake from the refrigerator. Spread the whipped cream evenly over the top with an offset spatula or knife. Warm 1/2 cup cajeta (or dulce de leche) slightly (10–15 seconds in the microwave) to make it drizzleable, then either drizzle in a decorative pattern over the whipped cream or spoon small dollops across the surface. Sprinkle the toasted sliced almonds evenly over the top.

If desired, dust lightly with 1/4 tsp ground cinnamon and scatter 1/2 cup fresh berries for color and brightness.

Slice into squares and serve chilled. For clean slices, wipe the knife between cuts. Leftovers keep well refrigerated, covered, for up to 4 days. The cake will continue to soak and become denser; if it gets too moist, allow it to sit at room temperature 10–15 minutes before serving.