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Cinco de Mayo Tres Leches Cake

Tres leches cake with a moist sponge baked in a 9x13 pan, then soaked in sweetened condensed milk, evaporated milk, and heavy cream for a creamy three-milk filling. Topped with fluffy whipped cream, fresh strawberries, and raspberries for a festive Mexican dessert.
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Prep Time 30 minutes
Cook Time 25 minutes
resting 2 hours
Total Time 2 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 450
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 for cake
Three milks 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 for whipped topping
Garnish
  • 1 Fresh strawberries and raspberries for topping
  • 1 Fresh mint for garnish

Equipment

  • 1 sheet pan

Method
 

Bake the sponge cake
  1. Preheat the oven to 350°F and grease a 9x13 inch baking pan.
  2. Whisk together all-purpose flour, baking powder, and salt until evenly combined.
  3. Separate the eggs and beat the egg whites until stiff peaks form, then set aside.
  4. Beat the egg yolks with granulated sugar until pale.
  5. Add the flour mixture and whole milk alternately, stirring gently to keep the batter light.
  6. Fold in 1 tsp vanilla extract for cake.
  7. Fold the egg whites into the batter in two additions until no streaks remain.
  8. Pour the batter into the prepared pan and bake for 22-25 minutes at 350°F, until a toothpick comes out clean.
  9. Cool the cake for 10 minutes, then pierce all over with a fork so the soak can absorb.
Soak and chill
  1. Combine sweetened condensed milk, evaporated milk, and heavy cream (or Media Crema) until smooth.
  2. Pour the three-milk mixture evenly over the cake so it soaks through.
  3. Refrigerate for at least 2 hours so the cake fully absorbs the milk soak and sets.
Assemble and garnish
  1. Whip heavy whipping cream with powdered sugar and 1/2 tsp vanilla extract until thick and spreadable.
  2. Spread the whipped cream over the chilled cake in an even layer so the sides stay creamy.
  3. Top with fresh strawberries and raspberries for topping for bright color and fresh fruit texture.
  4. Finish with fresh mint for garnish for a clean, aromatic garnish.

Notes

Pro tip: pierce the warm cake right after the 10-minute cool so the fork holes absorb the three-milk soak evenly. Store covered in the refrigerator up to 3 days; freeze is not recommended because the whipped cream and sponge texture can change. For a lighter option, swap Media Crema/heavy cream with light evaporated milk plus Greek-yogurt-whipped topping (use thicker yogurt and sweeten to taste) while keeping the soak and chilling time the same.