Ingredients
Method
- Bake the Cake
- Preheat oven to 350°F (175°C).
- In a bowl, whisk flour, baking powder, and salt. Set aside.
- In another bowl, beat egg yolks + ¾ cup sugar until pale. Mix in ⅓ cup milk and vanilla.
- Gently fold yolk mixture into dry ingredients (don’t overmix).
- In a clean bowl, beat egg whites to stiff peaks, gradually adding remaining ¼ cup sugar.
- Fold whites into batter until just combined.
- Pour into an ungreased 9x13-inch pan and bake 25–35 minutes, until a toothpick comes out clean. Cool completely.
- Soak with Three Milks
- Whisk together evaporated milk, condensed milk, and whole milk.
- Poke holes all over the cooled cake with a fork. Slowly pour milk mixture over the top, covering evenly.
- Refrigerate at least 1 hour (overnight is best for maximum absorption).
- Top & Serve
- Whip cream, powdered sugar, and vanilla to stiff peaks. Spread over cake.
- Dust with cinnamon and add strawberries if desired.
Notes
Make Ahead: Prepare cake 1–2 days in advance—the longer it soaks, the richer it gets!
Storage: Keep refrigerated, covered, for 3–5 days.
Freezing: Freeze baked cake (without milk soak) for up to 3 months. Thaw overnight before soaking.
Small Batch? Try Tres Leches Cupcakes for individual servings!
This Tres Leches Cake is a showstopper—creamy, dreamy, and utterly irresistible! 😍