Tres Leches Recipe

Prepare

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

Whisk together 1.5 cups all-purpose flour, 1.5 tsp baking powder and 1/4 tsp salt in a medium bowl; set aside.

In a large bowl, cream 1/2 cup room-temperature unsalted butter and 1 cup granulated sugar until light and fluffy, about 3–4 minutes using an electric mixer on medium speed.

Add 3 large eggs one at a time, beating 20–30 seconds after each addition until incorporated. Stir in 2 tsp vanilla extract.

With the mixer on low, alternate adding the dry ingredients and 1/2 cup whole milk in three additions (dry, milk, dry), beginning and ending with the dry ingredients. Mix just until combined; do not overmix.

Scrape batter into prepared 9x13 pan, smooth the top, and bake 25–30 minutes or until a toothpick inserted into the center comes out clean and the top is golden.

Remove cake from oven and let cool in pan on a wire rack for 10 minutes. While warm, use a skewer or fork to poke holes evenly over the surface (about 20–30 holes) to help the milks absorb. Allow to cool to warm (not hot) for soaking, about 30 minutes.

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

Slowly pour the milk mixture evenly over the warm cake, starting at one corner and letting it soak in. Pour gradually to allow absorption; the cake should be saturated but not swimming. Cover the pan with plastic wrap and refrigerate at least 3 hours, preferably overnight, for best texture.

If your dulce de leche is thick, warm 3/4 cup dulce de leche with 2 tbsp heavy cream and a pinch (1/8 tsp) salt in a small saucepan over low heat, stirring until glossy and pourable. Remove from heat and let cool slightly. If store-bought is already spoonable, thin with the heavy cream as needed.

After the cake has absorbed the milks and is chilled, spoon or drizzle about half of the dulce de leche sauce evenly over the cake surface. Reserve remaining sauce for serving.

Chill a mixing bowl and beaters for 10 minutes in the freezer if available. Pour 1.5 cups cold heavy cream into the chilled bowl, add 3 tbsp powdered sugar and 1 tsp vanilla extract.

Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip. Spread the whipped cream evenly over the dulce-de-leche–topped cake, creating a smooth layer or decorative swirls.

Place 1 cup hulled fresh strawberries, 1 tbsp granulated sugar and 1 tsp lemon juice in a blender or food processor. Puree until smooth. Taste and add a little more sugar if needed.

Strain the puree through a fine-mesh sieve if you want a smooth sauce, pressing with a spoon to extract as much liquid as possible. Chill until ready to serve.

Before serving, drizzle some strawberry puree in a pattern over individual slices or around the edge of the cake. Top the cake with 1/2 cup sliced fresh strawberries. Drizzle remaining reserved dulce de leche over slices as desired.

Sprinkle 2 tbsp toasted sliced almonds over the top for crunch and garnish with mint leaves. Keep cake refrigerated; bring to room temperature for 10–15 minutes before serving if preferred.