Pastel Tres Leches Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment paper or lightly flour the pan so cake releases easily.

Whisk dry ingredients

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

Beat eggs and sugar

In the bowl of a stand mixer fitted with the whisk (or using a hand mixer), combine 5 large room-temperature eggs and 1 cup granulated sugar. Beat on high speed for 6–8 minutes, until mixture is pale, thick, and has tripled in volume. A ribbon will form when the whisk is lifted.

Add flavor and fat

Reduce mixer speed to low. Add 2 tsp vanilla extract, 1/4 cup melted cooled unsalted butter, and 1/4 cup whole milk. Mix just until incorporated — do not deflate the batter.

Fold in dry ingredients

Sift the flour mixture over the whipped eggs in two additions. Gently fold each addition into the batter with a spatula using broad strokes, keeping as much air as possible. Finish when no streaks of flour remain.

Bake

Pour batter into prepared 9x13 pan and smooth the top. Bake in preheated oven for 20–28 minutes, or until the top is golden and a toothpick inserted into the center comes out with only a few moist crumbs (do not overbake).

Cool and poke

Remove cake from oven and let rest 10 minutes. While still slightly warm, use the handle of a wooden spoon or a skewer to poke evenly spaced holes all over the cake (about 20–30 holes). This helps the milks absorb.

Prepare the milk soak: In a medium bowl, whisk together 3/4 cup whole milk, 1 cup evaporated milk, and 1 cup sweetened condensed milk until smooth.

Pour slowly: Slowly pour the milk mixture evenly over the warm cake, starting at the edges and working toward the center. Pour in a steady stream so the cake absorbs it rather than pooling on top. Reserve any leftover milk mixture to serve alongside if desired (should be none if fully absorbed).

Chill: Cover the cake tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the three milks to fully soak and the texture to set.

Toast almonds

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

Whip cream

Beat 1.5 cups cold heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla extract until soft-medium peaks form. Do not overbeat; you want a light, spreadable whipped cream.

Assemble and garnish

Remove chilled cake from refrigerator and unwrap. Spread the whipped cream evenly over the soaked cake with an offset spatula. Warm 3/4 cup cajeta slightly (microwave 10–15 seconds) to loosen and drizzle or spread over the whipped cream in thin ribbons. Sprinkle the toasted sliced almonds evenly across the top and dust lightly with 1/4 tsp ground cinnamon if using. Return to refrigerator for 15–30 minutes if you prefer the cajeta to set slightly before slicing.

Serve

Slice into 12 equal pieces. Serve chilled. Optionally, pass extra cajeta at the table.