Ingredients:

  • 1 ½ cups All-Purpose Flour (sifted)
  • 1 ½ teaspoons Baking Powder
  • ¼ teaspoon Fine Sea Salt
  • 5 Large Eggs (separated, room temperature)
  • 1 cup Granulated Sugar (divided)
  • 1 teaspoon Vanilla Extract (for cake)
  • ½ cup Whole Milk (room temperature)
  • 1 (14-oz) can Sweetened Condensed Milk
  • 1 (12-oz) can Evaporated Milk
  • ½ cup Heavy Whipping Cream (for soak mixture)
  • 1 tablespoon Rum or Vanilla Extract (Optional, for soak)
  • 2 cups Heavy Whipping Cream (for topping, chilled)
  • ½ cup Powdered Sugar (sifted)
  • 1 teaspoon Vanilla Extract (for topping)

Instructions:

  1. Prep the Oven and Pan: Preheat oven to 350°F (175°C). Lightly grease and flour a 9x13 inch baking dish.
  2. Sift Dry Ingredients: In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
  3. Whip the Egg Whites: In a stand mixer, beat the 5 room-temperature egg whites until soft peaks form. Gradually add half (½ cup) of the granulated sugar and continue beating until stiff, glossy peaks form. Transfer to a separate bowl.
  4. Beat the Yolks: Add the 5 egg yolks and the remaining ½ cup of sugar to the mixer bowl. Beat on high speed until the mixture is pale yellow and thick (about 3 minutes). Stir in the 1 teaspoon of vanilla and the ½ cup of whole milk.
  5. Combine and Fold: Reduce the mixer speed to low and gradually add the dry ingredients until just combined. Remove the bowl from the mixer and gently fold in the stiff egg whites in three additions using a rubber spatula. Do not overmix.
  6. Bake and Cool: Pour the batter into the prepared dish. Bake for 25–30 minutes, or until a toothpick comes out clean. Cool the cake completely in the baking dish.
  7. Prepare the Soak: In a clean bowl, whisk together the sweetened condensed milk, evaporated milk, and the ½ cup of heavy cream (plus the optional rum/vanilla).
  8. Pierce the Cake: Once the cake is completely cool, use a fork or skewer to poke holes evenly across the entire surface, down to the bottom of the dish.
  9. Pour and Chill: Slowly pour the Tres Leches mixture over the entire cake surface. Cover the dish tightly and refrigerate for a minimum of 4 hours, ideally overnight, allowing the cake to fully absorb the liquid.
  10. Make the Topping: Just before serving, combine the 2 cups of chilled heavy cream, sifted powdered sugar, and vanilla extract in a cold mixing bowl. Beat until stiff peaks form.
  11. Spread and Serve: Remove the chilled cake from the fridge. Spread the whipped cream evenly over the surface. Garnish with fresh berries or cinnamon, slice, and serve immediately.