Tres Leches Cake Recipe

Prepare and preheat

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

Dry ingredients

In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Set aside.

Beat eggs and sugar

In a large bowl, using a hand mixer or stand mixer, beat 5 large eggs on medium-high speed until thick and pale (about 3–4 minutes). Gradually add 1 cup granulated sugar while continuing to beat until the mixture is light and ribbons form when the beater is lifted (about 2 more minutes).

Add flavor and fold

Beat in 1 tsp vanilla extract. Reduce mixer to low. Alternate folding in the dry ingredients and 1/4 cup whole milk in three additions, beginning and ending with the dry ingredients. Fold gently to avoid deflating the batter. Stir in 2 tbsp melted unsalted butter just until incorporated.

Bake

Pour batter into the prepared 9x13 pan, smoothing the top. Bake in preheated oven for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden. Remove from oven and let cool in the pan on a wire rack for 10 minutes.

Prepare milk mixture

While the cake bakes or cools, whisk together 1 cup evaporated milk, 1 cup sweetened condensed milk, 1/2 cup whole milk (or half-and-half), and 1/2 tsp vanilla extract in a measuring cup or bowl until smooth.

Soak the cake

After the cake has cooled for 10 minutes, use a skewer or fork to poke holes evenly across the top of the cake (about 20–30 holes). Slowly pour the tres leches mixture evenly over the warm cake, starting at one side so it absorbs gradually. Pour in two or three stages, allowing liquid to absorb between pours. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully absorb and chill.

Optional stabilize

If using the optional cream cheese, beat 3 tbsp room-temperature cream cheese in a chilled bowl until smooth and slightly fluffy to help stabilize the cream (about 1–2 minutes).

Whip cream

In a chilled mixing bowl, combine 2 cups chilled heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract. If using prepared cream cheese, add it now. Whip on medium-high speed until soft to medium peaks form — the mixture should be smooth, slightly glossy, and hold shape but still be spreadable (about 2–4 minutes). Do not overbeat into butter.

Top the cake

Remove the chilled soaked cake from the refrigerator. Spread the Chantilly cream evenly over the top with a spatula or pipe decorative swirls. Return to the refrigerator for 15–30 minutes to set slightly before serving.

Just before serving, dust the top lightly with 1/4 tsp ground cinnamon, scatter 1/2 cup fresh berries, and sprinkle 2 tbsp toasted coconut or chopped nuts as desired. Cut into squares and serve chilled. Store leftovers covered in the refrigerator for up to 4 days.