Classic Tres Leches Cake (Three Milk Cake)

Why you’ll love it

• Make-ahead friendly: it needs to rest overnight, so it is perfect for parties.
• Simple pantry ingredients: eggs, flour, sugar and three kinds of milk.
• Feeds a crowd: one 9×13 pan gives you 15 generous squares.

Quick facts

Ingredients

For the sponge cake

• 1 1/2 cups (190 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 5 large eggs, separated, at room temperature
• 1 cup (200 g) sugar, divided
• 1/3 cup (80 ml) whole milk
• 1 tsp vanilla extract

For the three-milk soak

• 1 can (12 oz / 354 ml) evaporated milk
• 1 can (14 oz / 397 g) sweetened condensed milk
• 1/2 cup (120 ml) heavy cream
• 1 tsp vanilla extract

For the topping

• 1 1/2 cups (360 ml) cold heavy cream
• 3 tbsp powdered sugar
• Ground cinnamon and fresh strawberries, to decorate

Step-by-step method

1. Prepare the pan. Heat the oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish. Whisk the flour, baking powder and salt in a bowl.

2. Beat the yolks. Beat the egg yolks with 3/4 cup of the sugar for 2–3 minutes, until pale and thick. Beat in the milk and vanilla, then gently fold in the flour mixture.

3. Whip the whites. In a clean bowl, whip the egg whites to soft peaks. Add the remaining 1/4 cup sugar and keep beating until the peaks are firm and glossy.

4. Fold together. Fold the whites into the batter in three additions, using a spatula and a gentle hand, so you keep all the air. Spread in the pan.

5. Bake. Bake 22–25 minutes, until golden and a toothpick comes out clean. Let it cool 30 minutes.

6. Soak. Whisk the evaporated milk, condensed milk, cream and vanilla. Poke the cake all over with a fork, then pour the milk mixture slowly over it, a little at a time, letting it absorb.

7. Chill. Cover and refrigerate at least 4 hours, ideally overnight.

8. Top and serve. Whip the cold cream with the powdered sugar to soft peaks, spread over the cake, dust with cinnamon and add strawberries. Serve cold.

Tips for the best result

• Room-temperature eggs whip to much more volume, which means a lighter cake that soaks better.
• Pour the milks while the cake is still slightly warm: it absorbs faster and more evenly.
• It will look like too much liquid. Trust the process; by the next day it will all be absorbed.

Storage

Keep covered in the refrigerator up to 4 days. Tres leches does not freeze well once soaked.