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Cinco de Mayo Tres Leches Cake

Tres leches cake is a celebration-style Mexican dessert with a tender sponge that’s soaked in three milks for a moist, fork-tender bite. It’s topped with whipped cream and fresh strawberries and raspberries for a bright, creamy finish.
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Prep Time 30 minutes
Cook Time 25 minutes
soak and chill 2 hours
Total Time 2 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
Cake batter
  • 5 eggs, separated
  • 0.5 cup granulated sugar
  • 0.3333333333 cup whole milk
  • 1 tsp vanilla extract
Three-milk soak
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 0.5 cup heavy cream or Media Crema
Whipped cream topping
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract
Topping
  • 1 Fresh strawberries and raspberries for topping
  • 1 Fresh mint for garnish

Equipment

  • 1 sheet pan
  • 1 mixing bowl

Method
 

Prep and mix the batter
  1. Preheat the oven to 350°F and grease a 9x13 inch baking pan. Set aside so the cake bakes evenly.
  2. Whisk together all-purpose flour, baking powder, and salt in a mixing bowl. Whisk until the dry ingredients look evenly combined.
  3. Beat the egg whites until stiff peaks form, then set aside. Stop when peaks stand straight when the beaters are lifted.
  4. Beat the egg yolks with granulated sugar until pale. Mix until the yolk mixture looks lighter in color and slightly thickened.
  5. Add the flour mixture and whole milk alternately, stirring gently. Keep stirring just until no dry streaks remain for a tender crumb.
  6. Fold in vanilla extract. Stop as soon as it disappears into the batter.
  7. Fold in the egg whites in two additions. Use gentle motions so the batter stays airy.
Bake and soak
  1. Pour the batter into the prepared pan. Smooth the top so it bakes at the same thickness.
  2. Bake at 350°F for 22-25 minutes, until a toothpick comes out clean. Look for a lightly golden top and set center.
  3. Cool for 10 minutes, then pierce the cake all over with a fork. Make many holes so the three-milk mixture can soak in.
  4. Combine sweetened condensed milk, evaporated milk, and heavy cream or Media Crema. Stir until the mixture is smooth and pourable.
  5. Pour the three-milk mixture evenly over the cake and refrigerate for at least 2 hours. The surface should look saturated and slightly jiggly when chilled.
Top and serve
  1. Before serving, whip heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. The cream should hold shape but still look creamy.
  2. Spread the whipped cream over the soaked cake. Cover evenly for a thick, plush layer.
  3. Top with fresh strawberries and raspberries, then garnish with fresh mint. Use the berries while fresh for bright color and flavor.

Notes

For the best soak, pierce the warm cake right after the 10-minute cooling and refrigerate the full 2 hours so the milks fully absorb. Store covered in the refrigerator for up to 3 days; freeze unfrosted cake slices for up to 2 months, thaw overnight in the fridge and then add fresh whipped cream. For a lighter option, swap the heavy whipping cream topping for light whipped cream (or use a reduced-fat crema) while keeping the cake soak the same.