Go Back

Cinco de Mayo Tres Leches Cake

Tres leches cake with a light sponge baked until springy, then soaked in three milks for a tender, creamy slice. Topped with whipped cream and fresh strawberries and raspberries for a festive Mexican dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
rest 2 hours
Total Time 2 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 5 eggs, separated
  • 0.5 cup granulated sugar
  • 0.33 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 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

Method
 

Bake the sponge
  1. Preheat the oven to 350°F and grease a 9x13 inch baking pan. Keep it ready for pouring as soon as the batter is mixed.
  2. Whisk together all-purpose flour, baking powder, and salt in a mixing bowl until evenly combined. Look for a uniform, speckled dry mixture.
  3. Separate the eggs and beat the egg whites until stiff peaks form, then set aside. The whites should hold sharp peaks that do not droop.
  4. Beat the egg yolks with granulated sugar until pale, about 2-3 minutes. The mixture should look lighter and slightly thickened.
  5. Add the flour mixture and whole milk alternately to the yolk mixture, stirring gently each time. Stop as soon as the batter is smooth to keep the crumb tender.
  6. Fold in vanilla extract, then fold in the egg whites in two additions. Use gentle, slow strokes so the batter stays airy.
  7. Pour the batter into the prepared pan and bake for 22-25 minutes until a toothpick comes out clean. The top should be lightly golden and spring back.
  8. Cool the cake for 10 minutes, then pierce all over with a fork. Create lots of small holes so the milks soak in evenly.
Soak, chill, and finish
  1. Combine sweetened condensed milk, evaporated milk, and heavy cream or Media Crema until smooth. Stir until the mixture looks uniform and pourable.
  2. Pour the three-milk mixture evenly over the cake and let it soak for at least 2 hours, refrigerating. The cake will look more saturated and slightly set.
  3. Whip heavy whipping cream with powdered sugar and vanilla extract until soft to medium peaks form. Stop when it holds shape but still looks fluffy.
  4. Spread the whipped cream over the chilled cake right before serving. Cover the surface completely for a creamy finish.
  5. Top with fresh strawberries and raspberries and finish with fresh mint for garnish. Add the berries right away so they stay bright and fresh.

Notes

For the cleanest soak, warm the milks slightly (just to room temperature) before pouring so they distribute evenly. Refrigerate leftovers covered for up to 3 days; freeze the baked, un-whipped cake only (freeze up to 1 month) and thaw in the refrigerator, then whip and top with berries before serving. For a lighter option, use Media Crema in place of heavy cream to keep the soak rich while reducing some heaviness.