Tres Leches Recipe

Prepare and preheat

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

Dry ingredients

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

Beat eggs and sugar

In a large mixing bowl, using a stand mixer or handheld mixer, beat the 5 room-temperature eggs on high speed for 3–4 minutes until pale, fluffy, and increased in volume. Gradually add the 1 cup granulated sugar while continuing to beat for another 2 minutes until the mixture is thick and ribbon-like.

Add flavor and fat

Reduce mixer speed to low. Add the 1 tablespoon warmed whole milk and 1 teaspoon vanilla extract, then drizzle in the 2 tablespoons melted cooled butter. Mix just until combined.

Fold in dry ingredients

Sift the dry ingredients over the egg mixture in two additions. Gently fold with a spatula after each addition until there are no visible streaks of flour. Take care not to deflate the batter.

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 golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Cool slightly

Remove the cake from the oven and let it cool in the pan on a wire rack for 10–15 minutes. While still warm but not hot, proceed to poke holes and add the milk soak.

Make the milk mixture

In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk (or heavy cream) until fully combined. Stir in 1 tablespoon dark rum or rum extract (if using) and 1 teaspoon vanilla extract.

Soak the cake

Using the handle of a wooden spoon or a skewer, poke holes evenly across the warm cake (about 20–30 holes). Slowly pour the milk mixture evenly over the cake, allowing it to absorb. Pour in two or three stages, letting the liquid soak in between, until the mixture is fully incorporated. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, for best texture.

Chill equipment

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

Whip cream

Pour the 2 cups cold heavy whipping cream into the chilled bowl. Add 1 tablespoon confectioners' sugar and 1 teaspoon vanilla extract. Beat on medium-high speed until soft peaks form, then stop. Do not overbeat — you want a stable, spreadable whipped cream.

Top the soaked cake

Remove the soaked cake from the refrigerator. Using an offset spatula or knife, spread the whipped cream evenly over the top of the chilled tres leches cake. For a decorative finish, pipe swirls or use a spatula to create peaks.

Finish and chill

Lightly dust the top with ground cinnamon if using, and sprinkle toasted coconut flakes or chopped nuts and fresh berries as desired. Return to the refrigerator for 30 minutes to set the topping before serving.

Slice the tres leches into squares (9x13 pan yields about 12 generous servings or 15 smaller). Serve chilled with extra whipped cream on the side if desired. Store leftovers covered in the refrigerator for up to 4 days.