Authentic Tres Leches Cake Recipe for Moist, Creamy Dessert

Cake

• 5 large eggs, (separate yolks and whites)
• 1 tsp vanilla extract
• ½ cup whole milk
• ¾ cup sugar
• 1¼ cup flour
• 1 tsp salt
• 1½ tbsp baking powder
• 1 box strawberries
• 1 tbsp ground cinnamon

Milk Mixture

• ¾ cup condensed milk
• 1 cup evaporated milk
• ½ cup whole milk

Whipped Cream

• 1 cup heavy whipping cream

• Separate the yolks and whites from 5 eggs.
• Place the yolks in a bowl with ½ cup sugar. Beat with a hand mixer for about 5 minutes, until the mixture increases in volume by roughly 50% and becomes pale.
• Add vanilla extract and ½ cup whole milk to the yolk mixture and mix briefly until combined — this takes only about 30 seconds.
• In a separate clean bowl, whisk the egg whites with the remaining ¼ cup sugar using a hand mixer until stiff peaks form, about 5–10 minutes.
• Gently fold the whipped egg whites into the yolk mixture using a spatula until evenly combined.
• Sift the flour, baking powder, and salt into the batter in batches, folding gently after each addition until no dry flour remains.
• Line a 9-inch cake pan with parchment, pour in the batter, and bake at 350°F (175°C) for 20–25 minutes. Test with a toothpick to ensure it’s cooked through. Let the cake cool for about 30 minutes.
• When the cake has cooled, poke holes all over the surface with a fork to help the milk mixture absorb evenly.
• Whisk together the condensed milk, evaporated milk, and ½ cup whole milk. Pour this milk mixture slowly over the cake, allowing time for it to soak in. Refrigerate for at least 1 hour — longer yields a more saturated cake.
• To make the whipped topping, beat the heavy whipping cream until stiff peaks form.
• Before serving, spread the whipped cream atop the soaked cake, dust with ground cinnamon, and garnish with sliced strawberries.