3 Leches Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or line with parchment paper, ensuring edges are lightly greased.

Combine dry ingredients

Whisk together the all-purpose flour, baking powder, and salt in a medium bowl until evenly distributed. Set aside.

Beat eggs and sugar

In a large mixing bowl, use a hand mixer or stand mixer to beat the 5 room-temperature eggs on high speed for about 5 minutes until they're thick, pale, and have increased in volume (ribbon stage). Gradually add the 1 cup granulated sugar and continue beating 2–3 minutes until glossy and slightly firm.

Incorporate wet ingredients

Reduce mixer speed to low. Add the vanilla extract, the 1 cup whole milk, and the melted butter. Mix just until combined.

Fold in dry ingredients

Gently fold the dry flour mixture into the egg mixture in two additions using a spatula. Fold just until no streaks of flour remain; avoid overmixing to keep the batter airy.

Bake

Pour the batter into the prepared 9x13-inch pan and smooth the top. Bake in the preheated oven for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Do not overbake.

Cool slightly and poke

When the cake is done, remove it from the oven and allow it to cool in the pan for 10–15 minutes. Using a fork or a skewer, poke holes evenly across the entire surface of the warm cake so the milk mixture can soak in.

Combine milks

In a medium bowl or large measuring cup, whisk together the evaporated milk, sweetened condensed milk, whole milk (or heavy cream), and 1 tsp vanilla extract until smooth and homogenous.

Pour over cake

Slowly pour the milk mixture evenly over the cake, starting at one side and letting it soak in. Use the back of a spoon to help distribute the liquid if needed. The cake will absorb most of the liquid; refrigerate uncovered for at least 2 hours, ideally 4 hours or overnight, to fully infuse and chill.

Chill tools

Place the mixing bowl and beaters in the refrigerator for 10–15 minutes before whipping to help the cream whip faster and hold structure.

Whip cream

Pour the 1.5 cups heavy whipping cream into the chilled bowl. Add 3 tablespoons powdered sugar and 1 tsp vanilla extract. Beat on medium-high speed until soft to medium peaks form, about 2–4 minutes. Avoid overwhipping; stop when peaks hold shape but are still smooth.

Spread over cake

Once the cake has chilled and absorbed the milk mixture, spread the whipped cream evenly over the top with an offset spatula or knife. For a decorative finish, you can pipe rosettes or leave it smoothed.

Sprinkle ground cinnamon lightly over the top, or place whole cinnamon sticks along the edges as decoration if desired. Scatter 1/2 cup fresh berries or sliced strawberries on top or around the serving plate.

Slice into squares (about 12 equal pieces for standard serving size). Serve chilled. Store leftovers covered in the refrigerator for up to 3 days.