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Cinco de Mayo Tres Leches Cake

Decadent Cinco de Mayo Tres Leches Cake for Your Celebration

This Cinco de Mayo Tres Leches Cake features a soft texture soaked in three creamy milks, perfect for festive celebrations.
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Prep Time 30 minutes
Cook Time 25 minutes
Soaking Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Swap for a gluten-free blend if needed.
  • 2 tbsp Baking Powder This is your leavening hero.
  • 1/2 tsp Salt Enhances flavors.
  • 5 large Eggs (separated) Whip egg whites until stiff peaks.
  • 1 cup Granulated Sugar Stick to granulated, not powdered.
  • 1 cup Whole Milk Consider a non-dairy option.
  • 2 tsp Vanilla Extract Opt for pure vanilla for best taste.
For the Milk Soak
  • 14 oz Sweetened Condensed Milk Adds a luscious creaminess.
  • 12 oz Evaporated Milk Enhances richness.
  • 0.5 cup Heavy Cream Feel free to experiment with coconut milk.
For the Topping
  • 1 cup Heavy Whipping Cream Whip until soft peaks.
  • 2 tbsp Powdered Sugar Adjust based on sweetness of berries.
  • 1 cup Fresh Strawberries Add vibrant freshness.
  • 1 cup Fresh Raspberries Add vibrant freshness.
  • 1/4 cup Fresh Mint Enhances flavor and presentation.

Equipment

  • 9x13 inch pan
  • mixing bowls
  • Mixer
  • Fork

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch pan.
  2. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In another bowl, beat the egg whites until they form stiff peaks.
  4. In a separate bowl, combine the egg yolks and granulated sugar, mixing until light and fluffy.
  5. Alternate adding the dry ingredients and milk, then gently fold in the whipped egg whites.
  6. Pour the batter into the prepared pan and bake for 22-25 minutes, or until a toothpick comes out clean.
Soaking
  1. Once your cake is baked, allow it to cool in the pan for 10 minutes.
  2. Using a fork, poke holes all over the top of the cake.
  3. In a bowl, combine sweetened condensed milk, evaporated milk, and heavy cream until well mixed.
  4. Slowly pour the milk mixture over the warm cake and let it absorb for at least 30 minutes.
  5. Transfer to the refrigerator to chill for a minimum of 2 hours.
Serving
  1. Whip the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
  2. Spread the whipped cream evenly over the chilled cake.
  3. Top with fresh strawberries and raspberries, and add fresh mint just before serving.

Notes

Allow the cake to soak for at least 2 hours. Ensure egg whites are whipped to stiff peaks for the best rise.