Passionfruit Tres Leches Cake Recipe

Prepare and preheat

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

Dry ingredients

In a medium bowl, whisk together 1.5 cups all-purpose flour, 1.5 tsp baking powder, and 0.25 tsp salt until evenly combined. Set aside.

Beat eggs and sugar

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

Fold in dry ingredients and liquids

Reduce mixer to low or switch to a rubber spatula. Gently fold the dry flour mixture into the whipped eggs in three additions, folding carefully to preserve air. Between folds, add 1/2 cup whole milk, 4 tbsp melted cooled butter, and 1 tsp vanilla, folding gently until just combined and no streaks of flour remain. Do not overmix.

Bake

Pour batter into the prepared 9x13 pan, smoothing the top. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) and the top is golden. Remove from oven and let cool in the pan on a wire rack for 10 minutes.

Make soaking mixture

While the cake bakes, whisk together 1 cup whole milk, 1 cup evaporated milk, 1 cup sweetened condensed milk, and 3/4 cup passionfruit pulp (strained of seeds) in a bowl until smooth. Stir in 1 tbsp dark rum or passionfruit liqueur if using.

Poke and pour

After the cake has cooled for 10 minutes in its pan, use a skewer or fork to poke holes across the entire cake surface, spacing about 1 inch apart. Slowly pour the tres leches mixture evenly over the warm cake, beginning at one corner and letting the liquid soak in. Pour in stages and allow 5–10 minutes between pours so the cake absorbs the liquid without pooling excessively on top.

Chill to set

Cover the pan with plastic wrap and refrigerate at least 4 hours, preferably overnight, allowing the cake to fully absorb the milks and become moist and custardy.

Cook syrup

In a small saucepan over medium heat combine 1/4 cup passionfruit pulp (with seeds), 2 tbsp granulated sugar, and 2 tbsp water. Bring to a gentle simmer, stirring, and cook 2–3 minutes until sugar dissolves and the mixture slightly thickens. Remove from heat and let cool completely.

Optional straining

If you prefer fewer seeds in the glaze, strain the syrup through a fine-mesh sieve, pressing to extract as much liquid as possible. Reserve seeds for garnish or discard.

Chill equipment

Chill the mixing bowl and whisk attachment (or a metal bowl and beaters) in the refrigerator for 10–15 minutes to help the cream whip up better.

Whip cream

Pour 1.5 cups chilled heavy cream into the chilled bowl. Add 1/4 cup powdered sugar and 1/2 tsp vanilla. Beat starting on low and increasing to medium-high speed until soft to medium peaks form — the cream should hold shape but still be silky (do not overbeat to dry stiff peaks).

Spread topping

When the cake has finished chilling and just before serving, spread the whipped cream evenly over the top of the soaked cake with an offset spatula or knife.

Top with passionfruit

Spoon 1/2 cup passionfruit pulp (with seeds) over the whipped cream, distributing it in lines or dollops. If you prepared the passionfruit syrup, drizzle it in a thin stream over the top for extra shine and concentrated flavor.

Add final touches

Sprinkle 1/2 cup toasted coconut flakes around the edges or across the top if using, and tuck mint leaves decoratively. Chill the assembled cake 20–30 minutes before slicing to help the topping set.

Slice and store

Slice into 12 equal pieces and serve chilled. Store leftovers covered in the refrigerator for up to 4 days; the cake will continue to become more saturated over time.