The Only Tres Leches Cake Recipe You’ll Ever Need (Seriously)

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Lightly grease and flour a 9x13 inch baking dish.
2. 2

   In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
3. 3

   In a large bowl, beat egg yolks with ½ cup granulated sugar until pale yellow and thick. Stir in ½ cup whole milk and 1 teaspoon vanilla extract (for cake).
4. 4

   Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
5. 5

   In a separate, very clean bowl, beat egg whites with the remaining ½ cup granulated sugar until stiff peaks form.
6. 6

   Gently fold the whipped egg whites into the cake batter in two additions, being careful not to deflate the whites.
7. 7

   Pour batter into the prepared baking dish and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. 8

   Remove cake from oven and let cool in the pan on a wire rack for 15-20 minutes.
9. 9

   Using a wooden skewer or fork, poke holes all over the surface of the cake.
10. 10

    While cake cools, combine evaporated milk, sweetened condensed milk, ½ cup heavy cream (for soak), and 1 teaspoon vanilla extract (for soak) in a bowl. Whisk until smooth.
11. 11

    Slowly and evenly pour the milk mixture over the poked cake. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
12. 12

    Just before serving, make the whipped cream topping: In a large, chilled bowl, combine 2 cups cold heavy cream, powdered sugar, and 1 teaspoon vanilla extract (for topping). Beat until soft peaks form.
13. 13

    Spread whipped cream evenly over the chilled tres leches cake. Garnish as desired (e.g., fresh berries, cinnamon). Slice and serve cold.