Tres Leches Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and line with parchment or lightly flour. Sift together flour, baking powder, and salt into a bowl and set aside.

Beat eggs and sugar

In a large mixing bowl, using a handheld mixer or stand mixer on high, beat the five eggs and 1 cup granulated sugar for 6–8 minutes until pale, thick, and ribbon-like when the beaters are lifted (this aeration gives the cake a light texture).

Add flavor and liquids

Reduce mixer to low speed. Beat in 1 teaspoon vanilla, then the 2 tablespoons melted unsalted butter and 1/4 cup whole milk until combined.

Fold in dry ingredients

Using a large rubber spatula, gently fold the sifted flour mixture into the egg mixture in two additions. Fold just until there are no visible streaks of flour; do not overmix to retain air.

Bake

Pour batter into prepared 9x13-inch pan, smoothing the top. Bake on the center rack for 20–25 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out with a few moist crumbs (do not bake until completely dry). Remove from oven and set on a wire rack.

Cool slightly and poke

While still warm (about 10 minutes after removing from oven), use the handle end of a wooden spoon or a skewer to poke evenly spaced holes all over the cake (about 20–30 holes). These holes allow the milk mixture to penetrate the crumb.

Combine 1 cup evaporated milk, 1 cup sweetened condensed milk, 1/2 cup whole milk (or half-and-half) and 1/2 teaspoon vanilla in a bowl and whisk until smooth.

Slowly pour the milk mixture evenly over the warm cake, starting at one side so the liquid has time to absorb. Pour in three or four passes to allow even distribution. The cake will absorb most of the liquid. Refrigerate the cake uncovered for at least 2 hours, preferably 4 hours or overnight for best texture and flavor.

For a stabilized, slightly tangy topping (optional): soften 2 oz cream cheese and beat it with 1/4 cup of the chilled heavy cream until smooth and lump-free before proceeding to the next step.

Chill mixing bowl and whisk for 10 minutes in the freezer if available. Pour 1 1/2 cups chilled heavy cream into the bowl. Add 3 tablespoons powdered sugar and 1/2 teaspoon vanilla.

Whip on medium-high speed until soft peaks form, then if you used cream cheese, fold the cream-cheese mixture in and whip just until medium peaks hold. Be careful not to over-whip; the topping should be light and spreadable.

Spread the whipped topping evenly over the chilled, milk-soaked cake using an offset spatula or knife. Smooth the surface or create soft swirls.

Sprinkle a light dusting of ground cinnamon over the top and arrange fresh berries or toasted coconut, if using. Refrigerate at least 30 minutes after icing before slicing so the topping sets.

Slice into 12 equal squares. Keep refrigerated and consume within 3–4 days.