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. Set a wire rack nearby to cool the cake.

Whisk dry ingredients

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

Beat eggs and sugar

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

Fold in dry ingredients and liquids

Reduce mixer speed to low or switch to a spatula. Gently fold in the dry flour mixture in two additions, taking care not to deflate the batter. Fold in 1/3 cup whole milk, 2 tbsp melted cooled unsalted butter, and 1 tsp vanilla extract until just incorporated and no streaks of flour remain.

Bake

Pour the batter into the prepared 9x13 pan and smooth the top. Bake in the preheated 350°F oven for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Do not overbake — the cake should be light and tender.

Cool and poke

Let the cake cool in the pan on a wire rack for 10 minutes. Using a skewer, fork, or small paring knife, poke holes all over the warm cake about 1 inch apart to allow the milk soak to penetrate.

Combine three milks and flavoring: In a measuring cup or medium bowl, whisk together 1 cup evaporated milk, 1 cup sweetened condensed milk, 1/2 cup whole milk (or half-and-half for richer texture), and 1 tsp vanilla extract until smooth.

Soak the cake: While the cake is still slightly warm, slowly pour the milk mixture evenly over the entire surface, allowing it to absorb before adding more. Use a spatula to gently spread any pooling liquid so it soaks in. Cover the pan with plastic wrap and refrigerate at least 4 hours, preferably overnight, to allow full absorption and chilling.

Prepare meringue

About 30–60 minutes before serving, make the Swiss or Italian-style meringue. For a quick Swiss-style meringue: in a heatproof bowl set over a simmering pot of water (double boiler), whisk together 4 room-temperature egg whites, 3/4 cup granulated sugar, and 1/4 tsp cream of tartar. Heat, whisking constantly, until the sugar dissolves and the mixture reaches about 140°F (or is warm and smooth and sugar grains are no longer felt between fingers). Remove from heat.

Whisk to stiff peaks

Transfer the warmed egg-white mixture to a stand mixer bowl and whip on high with the whisk attachment until glossy, thick, and cool to the touch, and stiff peaks form (5–8 minutes). Add 1/2 tsp vanilla extract during the last 30 seconds of whipping.

Top the cake

Remove the chilled, soaked cake from the refrigerator. Use an offset spatula to spread the meringue evenly over the top, building little peaks if desired. If you prefer a lightly toasted finish, use a kitchen blowtorch to brown the meringue peaks evenly (hold torch 2–3 inches away and move continuously). Alternatively, place under a preheated broiler for 30–60 seconds, watching carefully to prevent burning.

Chill and serve: Return the meringue-topped cake to the refrigerator for at least 30 minutes to set. Just before serving, dust lightly with 1 tbsp confectioners' sugar and 1/4 tsp ground cinnamon if using, and scatter 1/2 cup fresh berries or sliced strawberries over the top or alongside the slices. Slice into 12 squares and serve chilled.