Tres Leches Cake Recipe

Preheat and prepare pan

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

Dry ingredients

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

Whip eggs and sugar

In a large mixing bowl (or the bowl of a stand mixer) add the 5 large eggs and 1 cup granulated sugar. Beat on high speed for 6–8 minutes until the mixture is very pale, thick, and has tripled in volume. The batter should fall in ribbons when the beater is lifted.

Add milk and vanilla

Reduce mixer to low and gently mix in 1/4 cup whole milk and 1 tsp vanilla extract until just incorporated.

Fold in dry ingredients

Sift the flour mixture over the whipped eggs in two additions. Using a large rubber spatula, gently fold the flour in with broad strokes until just combined and no streaks remain. Do not overmix to preserve airiness.

Add melted butter

Drizzle the 2 tbsp melted cooled butter around the edge of the batter and fold gently just until incorporated.

Bake

Pour the batter into the prepared 9x13 pan and smooth the top. Bake in the preheated oven 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 (not wet batter).

Cool

Allow the cake to cool in the pan on a wire rack for 10 minutes. Then remove parchment (if used) and let cool to warm (about 20 more minutes). The cake should be warm, not hot, before soaking.

Prepare milk mixture while cake bakes: whisk together 1 cup whole milk, 1 cup evaporated milk, 1 cup sweetened condensed milk, and 1/2 tsp vanilla extract in a measuring cup or bowl until smooth.

Poke the cake all over with a skewer or fork in a grid pattern (about 20–30 holes). Pour the milk mixture slowly and evenly over the warm cake, starting at one side and letting it soak in. Pour in two or three stages, allowing the mixture to absorb, until all the milk mixture is used. Cover the pan with plastic wrap and refrigerate at least 3 hours, preferably overnight, to fully absorb and chill.

Make compote while cake chills: In a small saucepan combine 2 cups quartered strawberries, 1/4 cup granulated sugar, 1 tbsp lemon juice, and 2 tbsp water.

Cook over medium heat, stirring occasionally, until the strawberries release juices and the mixture thickens slightly, about 6–8 minutes. For a saucier compote, mash a few berries with the back of a spoon; for chunkier texture, leave larger pieces. Remove from heat and let cool to room temperature, then chill if the cake is already cold.

Make whipped cream just before serving: In a chilled mixing bowl beat 1.5 cups 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.

Assemble: Remove the chilled tres leches cake from the refrigerator. Spread an even layer of whipped cream over the top using an offset spatula or spoon.

Top with chilled strawberry compote, spooning the compote mainly down the center or in small pools across the cake. Reserve a few sliced strawberries for garnish.

Garnish: Arrange the sliced strawberries on top of the compote and whipped cream. Add mint leaves if desired.

Serve: Keep the assembled cake refrigerated. Cut into squares and serve cold. Leftovers will keep well, covered, in the refrigerator for up to 3 days.