Pastel Tres Leches Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with the melted butter and line the bottom with parchment paper for easier removal, or just grease well.

Separate & whip eggs

In a large bowl, combine the 6 whole eggs and 1 cup granulated sugar. Using an electric mixer, beat on high for 6–8 minutes until the mixture is thick, pale, and triples slightly in volume (ribbon stage). This aeration gives the sponge its light texture.

Fold dry ingredients

In a separate bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1 tsp fine salt. Sift the dry mixture over the whipped eggs in two additions, folding gently with a spatula after each addition to avoid deflating the batter.

Finish batter

Gently fold in 2 tablespoons whole milk and 1 tsp vanilla extract until just combined and no large streaks remain. Do not overmix.

Bake

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

Cool

Remove cake from oven and allow to cool in the pan on a wire rack for 10–15 minutes. Do not remove from the pan yet — the cake will be soaked while in the pan.

Mix milks

While the cake bakes or cools slightly, whisk together 1 cup whole milk, 1 cup evaporated milk, and 1 cup sweetened condensed milk in a measuring cup or bowl until homogeneous.

Poke and pour

Using a skewer or fork, poke the warm cake all over in a grid pattern (about 20–30 holes). Slowly pour the milk mixture evenly over the cake, pausing to let the liquid absorb. Pouring gradually prevents runoff and ensures even saturation. Let the cake sit at room temperature for 30–60 minutes to absorb the milks fully; you can also cover and refrigerate for 2–6 hours or overnight for a more saturated result.

Toast almonds

While the cake soaks or before serving, toast 3 tablespoons sliced almonds in a dry skillet over medium heat, stirring or shaking frequently, until fragrant and lightly browned, about 3–5 minutes. Transfer to a bowl to cool so they don't continue to cook in the pan.

Whip cream

Chill a mixing bowl and beaters if possible. Pour 1 cup heavy cream into the bowl with 2 tablespoons powdered sugar and 1 teaspoon vanilla. Whip on medium-high speed until soft peaks form (do not overwhip). Taste and add up to 1 tablespoon extra powdered sugar if you prefer sweeter topping.

Assemble

Once the cake has absorbed the milks and is chilled if desired, spread the whipped cream evenly over the top with an offset spatula or spoon. Drizzle 1 cup cajeta (or dulce de leche) in ribbons across the top; you can warm the cajeta slightly (10–15 seconds in the microwave) to make drizzling easier. Sprinkle the toasted sliced almonds evenly over the top and dust lightly with 1 teaspoon ground cinnamon if using.

Serve & store

Slice the pastel tres leches into squares and serve chilled or at cool room temperature. Store any leftovers covered in the refrigerator for up to 4 days (the cake will continue to absorb moisture).