Tres Leches Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish (or line with parchment) and set aside.

Dry ingredients

In a medium bowl whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1 tsp kosher salt until evenly combined. Set aside.

Beat eggs and sugar

In a large mixing bowl, whisk or beat 5 room-temperature eggs with 1 cup granulated sugar on high speed for 4–6 minutes until the mixture is thick, pale, and tripled slightly in volume (ribbon stage).

Add flavor and fat

Gently fold 1 tsp vanilla extract into the egg mixture. Fold in the dry ingredients in two additions using a spatula, being careful not to deflate the batter. Fold in 3 tbsp melted butter just until incorporated and no streaks remain.

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 a toothpick inserted into the center comes out clean and the top is lightly golden.

Cool slightly and poke

Remove the cake from the oven and allow it to cool in the pan for 10–15 minutes. Using a fork or skewer, poke holes all over the warm cake (about 1/2-inch apart) to allow the milk mixture to penetrate.

Combine milks

While the cake cools, whisk together 3 cups whole milk, 1 cup evaporated milk, 1 cup sweetened condensed milk, 1/2 cup heavy cream (optional), and 1/2 tsp vanilla extract in a large measuring cup or bowl until smooth and well combined.

Soak the cake

Slowly pour the milk mixture evenly over the cake, starting at one side and working across so the liquid soaks in rather than pooling. Use all of the mixture. Press lightly with a spatula so the top absorbs evenly. Cover the pan with plastic wrap and refrigerate at least 4 hours, preferably overnight, to allow the cake to fully absorb the tres leches.

Chill equipment

About 15–30 minutes before serving, chill a mixing bowl and beaters in the freezer for 5–10 minutes to help the cream whip up properly.

Whip cream

Pour 1.5 cups cold heavy cream into the chilled bowl. Add 1/4 cup powdered sugar and 1/2 tsp vanilla extract. Beat on medium-high speed until medium-stiff peaks form (about 2–4 minutes). Take care not to overbeat; the cream should be smooth and spreadable.

Top the cake

Remove the tres leches cake from the refrigerator. Spread the whipped cream evenly over the soaked cake with an offset spatula or the back of a spoon. Return to refrigerator if not serving immediately.

Garnish

Just before serving, dust the top lightly with 1/4 tsp ground cinnamon, sprinkle 2 tbsp toasted flaked coconut, and scatter 1/2 cup sliced fresh strawberries or berries across the top (optional).

Portion

Slice the cake into 12 equal squares and serve chilled. Use a sharp knife wiped between cuts for clean slices.

Storage

Store leftovers tightly covered in the refrigerator for up to 3–4 days. The cake will continue to soak and soften over time.