Ingredients
Scale
For the Cake
- 6 large eggs, separated, at room temperature
- 1 cup white granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup whole milk
- 1 1/2 cups all-purpose flour, sifted
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
For the Tres Leches Soak
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1/2 cup whole milk
For the Topping
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar, sifted
- Pinch of kosher salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- In a large mixing bowl, beat the 6 egg yolks with 3/4 cup of the sugar on medium-high speed until the mixture is pale, thick, and falls in ribbons, about 4 to 5 minutes. Mix in the vanilla extract.
- Warm the 1/2 cup whole milk in a small saucepan or microwave until just hot (not boiling). Slowly stream it into the egg yolk mixture while stirring.
- Sift together the 1 1/2 cups flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a separate bowl. Gently fold the dry ingredients into the yolk mixture in two additions until just combined, don’t overmix.
- In a clean bowl, beat the 6 egg whites on medium speed until foamy, then gradually add the remaining 1/4 cup sugar and continue beating until stiff, glossy peaks form.
- Fold one-third of the egg whites into the batter to lighten it, then carefully fold in the remaining whites in two batches. Keep as much air in the batter as possible.
- Pour the batter into the prepared baking dish and spread it evenly. Bake for 25 to 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool for 10 minutes. While it’s still warm, use a fork or skewer to poke holes all over the surface, go dense with the holes so the milk soaks in evenly.
- Whisk together the sweetened condensed milk, evaporated milk, and 1/2 cup whole milk in a bowl or large measuring cup. Slowly pour the tres leches mixture over the warm cake, letting it absorb fully. Don’t rush this step.
- Cover the cake and refrigerate for at least 4 hours, or overnight. The longer it chills, the better.
- Just before serving, whip the cold heavy cream with the sifted powdered sugar and pinch of salt until soft, billowy peaks form. Spread it over the top of the chilled cake. Slice and serve cold.
Notes
- Room temperature egg whites whip up much better than cold ones. Pull your eggs from the fridge about 30 minutes before you start.
- Don’t skip sifting the flour. It makes a real difference in keeping the batter light.
- Use a fork, wooden skewer, or even a chopstick to poke the holes. You want lots of them, around 40 to 50 pokes across a 9×13 pan.
- If your whipped cream starts to weep or slide after a few hours, that’s normal. Just give it a light re-spread before serving.
- For a slightly more caramelized, golden top, broil the finished cake for 1 to 2 minutes before adding the whipped cream topping.
- This recipe scales easily. Double it for a full sheet pan to feed a crowd.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 85 mg