Pastel de Tres Leches (Three-Milk Cake) Recipe

Looking for a sweet way to celebrate Cinco de Mayo? This Pastel de Tres Leches is a beloved Latin American dessert that’s ultra-moist, light-as-air, and soaked in a dreamy blend of three milks. It’s the perfect make-ahead treat for any festive gathering—just chill, top with whipped cream, and enjoy every creamy bite!

Serves: 10–12

Ingredients:

• For the Cake:
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
• For the 3-Milk Soak:
  • 1 (12 oz) can evaporated milk (or, make your own evaporated milk at home!)
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup heavy cream
• For the Icing:
  • 1 cup heavy cream
  • 3 Tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions:
Prep & Preheat:
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or line with parchment.

Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, and salt. Set aside.

Beat Egg Yolks:
In a large bowl, beat egg yolks with 3/4 cup sugar until thick and pale yellow. Stir in milk and vanilla.

Add Dry to Wet:
Gently fold the flour mixture into the egg yolk mixture until just combined.

Beat Egg Whites:
In a clean bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.

Combine Mixtures:
Gently fold the egg whites into the batter in batches, being careful not to deflate the mixture.

Bake:
Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool slightly.

Add the Tres Leches:
In a bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream. Poke holes all over the cooled cake with a fork or skewer. Slowly pour the milk mixture evenly over the cake. Cover and refrigerate for at least 4 hours or overnight.

Top it Off:
Just before serving, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Spread over the chilled cake.

Garnish & Serve:
Optional: Sprinkle with cinnamon, top with sliced strawberries or toasted coconut for extra flair. Cut and serve cold.