Classic Tres Leches Cake

Name: Classic Tres Leches Cake
Prep time: 44 min
Cook time: 28 min
Total time: 1 h 12 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 1 tbsp (14 g) unsalted butter, softened, for greasing the pan; 1½ cups (190 g) all-purpose flour, spooned and leveled; 1½ tsp (6 g) baking powder; ¼ tsp (1½ g) fine salt; 5 whole (250 g) large eggs, separated, yolks and whites in separate bowls, at room temperature; ¾ cup (150 g) granulated sugar, for beating with the yolks; ¼ cup (50 g) granulated sugar, for whipping with the whites; ⅓ cup (80 ml) whole milk, at room temperature; 1 tsp (5 ml) pure vanilla extract; 14 oz can (397 g) sweetened condensed milk, one full can; 12 oz can (354 ml) evaporated milk, one full can; ½ cup (120 ml) heavy cream, cold; 1 tsp (5 ml) pure vanilla extract; ¼ tsp (0.6 g) ground cinnamon; 1½ cups (360 ml) heavy cream, very cold; ¼ cup (30 g) powdered sugar, sifted; 1 tsp (5 ml) pure vanilla extract; 1 tsp (2½ g) ground cinnamon, for dusting over the top

From the MyKitchenBank Kitchen

A light, airy egg-foam sponge soaked in a silky blend of condensed milk, evaporated milk and cream, then topped with softly whipped cream and a dusting of cinnamon. Cold, creamy and never soggy.

Prep: 44 min
Cook: 28 min
Wait: 4 hr 45 min
Total: 5 hr 57 min
Makes: 1 cake (9×13-inch / 23×33 cm), 12 squares

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Ingredients

12 servings

For the sponge cake
1 tbsp (14 g) unsalted butter, softened, for greasing the pan
1½ cups (190 g) all-purpose flour, spooned and leveled
1½ tsp (6 g) baking powder
¼ tsp (1.5 g) fine salt
5 whole (250 g) large eggs, separated, yolks and whites in separate bowls, at room temperature
¾ cup (150 g) granulated sugar, for beating with the yolks
¼ cup (50 g) granulated sugar, for whipping with the whites
⅓ cup (80 ml) whole milk, at room temperature
1 tsp (5 ml) pure vanilla extract
For the three-milk soak
14 oz can (397 g) sweetened condensed milk, one full can
12 oz can (354 ml) evaporated milk, one full can
½ cup (120 ml) heavy cream, cold
1 tsp (5 ml) pure vanilla extract
¼ tsp (0.6 g) ground cinnamon
For the whipped topping
1½ cups (360 ml) heavy cream, very cold
¼ cup (30 g) powdered sugar, sifted
1 tsp (5 ml) pure vanilla extract
1 tsp (2.5 g) ground cinnamon, for dusting over the top

Equipment (8)

9×13-inch (23×33 cm) metal or glass baking pan
Stand mixer or hand mixer with large mixing bowls (2)
Rubber spatula
Fine-mesh sieve or whisk for the dry ingredients
Wooden skewer or fork for poking holes
Large measuring cup or pitcher with spout
Wire rack
Instant-read thermometer

Steps

Before you start

Plan ahead: the cake needs at least 4 hours in the fridge after soaking, and tastes best after an overnight chill.
Separate the eggs while cold (easier), then let the yolks and whites sit out about 20 minutes so they whip to better volume.
Make sure your mixer bowl and beaters are completely clean and grease-free, or the whites will not whip.
Chill the heavy cream for the topping and the bowl you'll whip it in until you're ready to use them.

1
Prep oven and panOven 350°F / 175°C
- Position a rack in the center of the oven and heat to 350°F (175°C).
- Grease the bottom and sides of a 9×13-inch (23×33 cm) pan with the softened butter, using your fingers or a paper towel to coat evenly into the corners.
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Ready when: Pan is coated with a thin, even film of butter with no bare spots.
Tip: Don't flour the pan; the sponge needs to cling to the sides to climb as it bakes.
2
Whisk dry ingredients
- In a medium bowl, whisk together the flour, baking powder and salt until evenly combined.
- Set aside.
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Ready when: No streaks of baking powder remain.
3
Beat the yolks
- In a large bowl, beat the 5 egg yolks with the ¾ cup (150 g) sugar on medium-high speed for 4 to 5 minutes.
- Beat in the milk and 1 tsp vanilla for 30 seconds more.
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Ready when: Mixture is pale yellow, thick and falls from the beaters in a ribbon that stays visible for 2 to 3 seconds.
4
Whip the whites
- In a separate very clean bowl, beat the 5 egg whites on medium speed until foamy, about 1 minute.
- Increase to medium-high and gradually add the ¼ cup (50 g) sugar one spoonful at a time.
- Continue beating 3 to 4 minutes more.
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Ready when: Whites are glossy and hold stiff peaks that stand straight up when the beaters are lifted.
Tip: Stop at stiff, not dry. Whites that look clumpy or grainy are overbeaten and will not fold in smoothly.
5
Fold the batter
- Sift or sprinkle the flour mixture over the yolk mixture in 3 additions, folding gently with a rubber spatula after each just until combined.
- Scoop in about one-third of the whites and fold to lighten the batter, then fold in the remaining whites in 2 additions.
- Scrape into the prepared pan and spread level.
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Ready when: Batter is uniform and airy with no white streaks or dry flour pockets.
Tip: Fold with broad sweeping motions from the bottom up. Stirring deflates the whites and makes a dense cake.
6
Bake the spongeOven 350°F / 175°C
- Bake at 350°F (175°C) for 25 to 28 minutes, rotating the pan once at the 15-minute mark only if your oven bakes unevenly.
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Ready when: Top is golden, springs back when lightly pressed, edges just pull from the pan, and a toothpick in the center comes out clean (about 200°F / 93°C inside).
Tip: Don't open the oven door in the first 15 minutes or the foam sponge can collapse.
7
Cool and poke
- Cool the cake in the pan on a wire rack for 30 minutes until warm but not hot.
- Poke holes all over the surface at about ½-inch (1 cm) intervals with a skewer or fork, going nearly to the bottom.
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Ready when: Pan is warm to the touch and the surface is dotted evenly with holes.
Tip: Pushing the skewer to the bottom creates channels so the milk soaks all the way through, not just the top.
8
Mix the three milks
- In a large pitcher or bowl, whisk together the condensed milk, evaporated milk, ½ cup (120 ml) cold heavy cream, 1 tsp vanilla and ¼ tsp cinnamon until completely smooth.
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Ready when: Liquid is uniform in color with no thick streaks of condensed milk at the bottom.
9
Soak the cake
- Slowly spoon or pour the milk mixture over the warm cake, starting along the edges and then covering the center.
- Pause every few minutes so the liquid sinks in before adding more.
- Let the cake sit for 15 minutes.
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Ready when: Most of the liquid has been absorbed; a thin layer of milk pooling at the edges is normal.
Tip: If the milk puddles on top, wait a few minutes and keep going. It will keep soaking in as it chills.
10
Chill thoroughly
- Cover the pan tightly with plastic wrap and refrigerate at least 4 hours, or overnight for the best texture.
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Ready when: Cake is cold and very moist throughout, with little or no liquid left on the bottom of the pan.
11
Top and serve
- In a chilled bowl, beat the 1½ cups (360 ml) very cold cream with the powdered sugar and 1 tsp vanilla on medium-high speed for 2 to 3 minutes.
- Spread over the chilled cake in a thick layer, dust with 1 tsp cinnamon through a fine sieve, and cut into 12 squares.
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Ready when: Cream forms soft-to-medium peaks that hold their shape but still look silky.
Tip: Top just before serving or within a few hours; whipped cream can weep if left on overnight.

Good to know

Tips

Soak while the cake is still slightly warm; a completely cold cake absorbs the milk less evenly.
Use full-fat dairy for the richest flavor and the best whipped topping.
Cut with a sharp knife dipped in hot water and wiped dry to get clean squares.
If you like an extra-moist cake, reserve nothing; if you prefer a firmer crumb, leave about ½ cup (120 ml) of the soak out and serve it on the side.

Make ahead

"Bake, poke and soak the cake up to 2 days ahead, keeping it covered in the fridge. Whip and add the topping and cinnamon on the day you serve it."

Storage & reheating

"Refrigerate covered for up to 4 days; it is best eaten within 3 days. Serve cold, straight from the fridge. Room temperature: no more than 2 hours because of the dairy. Freezing is not recommended once soaked and topped, as the texture turns watery when thawed. Unsoaked, cooled sponge can be wrapped well and frozen for up to 1 month; thaw overnight in the fridge before soaking."

Substitutions

heavy cream → whole milk. Makes a slightly lighter soak; use the same amount.
pure vanilla extract → 1 tbsp dark rum or brandy (soak only, in place of vanilla_soak). Traditional adult variation; the flavor deepens as it chills.
all-purpose flour → 1⅓ cups (170 g) cake flour. Gives an even more tender crumb.
powdered sugar → 2 tbsp (25 g) granulated sugar. Whip until the sugar dissolves; the topping will be slightly less stable.