Tres Leches Recipe

1. Preheat and prepare pan

Preheat oven to 350°F (175°C). Grease a 9x13-inch (or similarly sized) baking pan and line with parchment or lightly flour it; set aside.

2. Separate and whip eggs

Separate the eggs if you prefer a lighter sponge (optional). For a simple sponge: in a large bowl, beat 5 whole eggs with 1 cup granulated sugar and 1 tsp vanilla extract on high speed until the mixture is thick, pale, and ribbons form when the beater is lifted (about 4–6 minutes).

3. Fold dry ingredients

Sift together 1 cup all-purpose flour, 1 tsp baking powder, and a pinch of salt. Gently fold the dry ingredients into the egg-sugar mixture in two additions, using a spatula to maintain as much air as possible. Do not overmix.

4. Incorporate fat

Fold in 2 tablespoons melted unsalted butter (or neutral oil) just until combined to help the cake release and add moisture.

5. Bake

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

6. Cool and poke

Allow the cake to cool in the pan for 10 minutes. Using the handle end of a wooden spoon or a skewer, poke the surface evenly all over (about 20–30 holes) so the milk mixture can soak in. Cool another 10 minutes while you prepare the milk mixture.

7. Combine 1 cup whole milk, 1 cup evaporated milk, and 1 cup sweetened condensed milk in a measuring cup or bowl. Whisk until smooth and homogeneous. Taste and, if you prefer slightly sweeter, add up to 1 tablespoon more sweetened condensed milk (optional).

8. Slowly pour the milk mixture evenly over the warm (not hot) cake. Pour in a steady stream so the liquid sinks into the holes you poked. Start at the edges and finish in the center. The cake will absorb most of the liquid; if some pools at the edges, that is fine.

9. Cover the pan with plastic wrap and refrigerate at least 4 hours, preferably overnight, to allow the cake to fully soak and chill.

10. About 15–30 minutes before serving, chill a mixing bowl and whisk/beaters in the freezer for 10 minutes for best whipping results.

11. Pour 1.5 cups cold heavy cream into the chilled bowl. Add 3 tablespoons powdered sugar and 1 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form, about 3–5 minutes. Taste and add a bit more powdered sugar if you want sweeter topping. Do not overbeat to the point of turning to butter.

12. Spread the whipped cream evenly over the soaked cake with an offset spatula or knife. Return to the refrigerator to allow the topping to set about 10–15 minutes before serving.

13. Just before serving, dust the top with 1/2 teaspoon ground cinnamon, scatter 1/2 cup fresh berries and 2 tablespoons toasted coconut flakes if using. Slice into squares and serve chilled. Store leftover covered in the refrigerator for up to 3 days.