Tresleches Recipe

Preheat and prepare pan

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

Dry ingredients

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

Whisk eggs and sugar

In a large heatproof mixing bowl combine 5 large eggs and 1 cup granulated sugar. Place the bowl over (but not touching) a saucepan of simmering water (double boiler) and whisk constantly for about 3–4 minutes until the mixture is warm to the touch and sugar is mostly dissolved. Remove from heat.

Beat eggs until thick

Using a hand or stand mixer with the whisk attachment, beat the warm egg-sugar mixture on high for 5–7 minutes until it becomes tripled in volume, pale, thick, and ribbon-like when the whisk is lifted.

Add vanilla, milk, butter, and fold in flour

Gently fold in 1 tsp vanilla extract. Fold in the dry flour mixture in three additions using a rubber spatula, keeping as much air as possible. Between folds, add 1/4 cup whole milk and 2 tbsp melted butter in a thin stream, folding gently until incorporated.

Bake

Pour batter into the prepared 9x13 pan, smoothing the top. Bake for 18–22 minutes until the top is golden and a toothpick inserted in the center comes out clean. Do not overbake; cake should be springy.

Cool and poke

Allow the cake to cool in the pan for 10–15 minutes. While still warm, use a fork or skewer to poke evenly spaced holes all over the surface (this helps the milk mixture absorb).

Whisk together 1 cup whole milk, 1 cup evaporated milk, 1 cup sweetened condensed milk, 1/2 cup heavy cream, and 1/2 tsp vanilla extract in a bowl until smooth.

Slowly pour the milk mixture evenly over the warm cake, starting at one corner and allowing liquid to sink in. Pour gradually so the cake can absorb—use all the liquid. Cover the pan with plastic wrap and refrigerate at least 4 hours, preferably overnight, to fully soak and chill.

Chill equipment

Place the bowl and whisk or beaters in the refrigerator for 10–15 minutes if not already cold—cold equipment helps whip cream better.

In a cold mixing bowl, whip 2 cups cold heavy whipping cream with 1/4 cup powdered sugar and 1/2 tsp vanilla extract on medium-high speed until soft-medium peaks form. Do not overbeat; the cream should be stable but still spreadable.

Remove the soaked cake from the refrigerator. Spread the whipped cream evenly over the chilled tres leches cake with an offset spatula or piping bag for a decorative finish. Return to refrigerator.

Hull and thinly slice 1 cup fresh strawberries. If desired, toss the slices with 1 tbsp granulated sugar and 1/2 tsp lemon juice and let sit for 10–15 minutes to macerate and release juices.

Arrange the macerated or fresh strawberry slices on top of the whipped cream in a single layer or decorative pattern. Reserve any juices to drizzle lightly if desired.

Lightly dust the top with 1/4 tsp ground cinnamon if using. Chill the assembled cake at least 30 minutes before serving to let flavors meld.

Cut into squares and serve cold. Store leftover cake tightly covered in the refrigerator for up to 3–4 days.