Tres Leches Recipe

Prepare Oven and Pan

Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and line with parchment paper or dust with flour for easier release.

Dry Ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1 tsp salt until evenly combined. Set aside.

Beat Eggs and Sugar

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

Add Flavor and Fats

Gently fold in 1 tsp vanilla extract and 1 tbsp whole milk using a spatula. Fold in the dry ingredients in two additions, gently incorporating with a large spatula using folding motions to preserve air. Finally fold in 2 tbsp melted cooled butter just until combined.

Bake

Pour batter into the prepared 9x13 pan and smooth the top. Bake in preheated oven for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Avoid overbaking to keep cake absorbent.

Cool Slightly

Remove cake from oven and let cool in the pan on a rack for 10–15 minutes. While still warm, proceed to poke holes for the soak (this helps absorb the tres leches mixture).

Mix Soak

In a medium bowl or measuring cup, whisk together 1 cup whole milk, 1 cup evaporated milk, 1 cup sweetened condensed milk, and 1 cup heavy cream until smooth. Stir in 2 tsp rum or dark rum if using. Taste and adjust sweetness if desired.

Soak the Cake

Using a fork or skewer, poke holes all over the warm cake (every 1–2 inches). Slowly pour the milk mixture evenly over the cake, starting at one side and moving across to allow absorption. Pour slowly so the liquid soaks in rather than pools on top. If needed, let cake rest in the refrigerator for at least 2 hours or up to overnight to fully absorb the milks.

Chill Equipment

For best results, chill the mixing bowl and whisk/beaters in the refrigerator for 10–15 minutes before whipping.

Whip Cream

In the chilled bowl, beat 1.5 cups cold heavy cream with 3 tbsp powdered sugar and 1 tsp vanilla extract on medium-high speed until soft to medium peaks form. Be careful not to overwhip; you want a smooth, spreadable topping.

Top the Cake

Spread the whipped cream evenly over the soaked cake using an offset spatula or knife. For a smoother finish, chill cake for 15–30 minutes after spreading to set the topping.

Garnish

Just before serving, sprinkle 1/2 tsp ground cinnamon over the top, add fresh berries if desired, and scatter 2 tbsp toasted coconut flakes for texture and flavor.

Slice and Serve

Using a sharp knife dipped in hot water and wiped dry between cuts, slice the cake into 12 equal pieces. Serve chilled. Store leftovers covered in the refrigerator for up to 4 days.