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Cinco de Mayo Tres Leches Cake

Cinco de Mayo tres leches cake with a tender sponge soaked in three milks, then topped with whipped cream and fresh berries. The fork-pierced cake absorbs the creamy mixture for a moist, sliceable texture.
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Prep Time 30 minutes
Cook Time 25 minutes
resting 2 hours
Total Time 2 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
Eggs and batter
  • 5 eggs, separated
  • 0.5 cup granulated sugar
  • 0.3333 cup whole milk
  • 1 tsp vanilla extract
Three-milk soak
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 0.5 cup heavy cream or Media Crema
Whipped cream topping
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract
Toppings
  • 1 Fresh strawberries and raspberries for topping
  • 1 Fresh mint for garnish

Equipment

  • 1 sheet pan

Method
 

Bake the sponge
  1. Preheat the oven to 350°F and grease a 9x13 inch baking pan.
  2. Whisk together all-purpose flour, baking powder, and salt in a bowl.
  3. Beat the egg whites until stiff peaks form, then set aside.
  4. Beat the egg yolks with granulated sugar until pale.
  5. Add the flour mixture and whole milk alternately, stirring gently.
  6. Fold in 1 tsp vanilla extract, then fold in the egg whites in two additions.
  7. Pour the batter into the prepared pan and bake 22-25 minutes, until a toothpick comes out clean.
  8. Cool for 10 minutes, then pierce the cake all over with a fork.
Soak and chill
  1. Combine sweetened condensed milk, evaporated milk, and heavy cream or Media Crema.
  2. Pour the three-milk mixture evenly over the cake.
  3. Refrigerate for at least 2 hours to let the cake soak thoroughly.
Top and serve
  1. Before serving, whip heavy whipping cream with powdered sugar and 1/2 tsp vanilla extract until thick.
  2. Spread the whipped cream over the chilled cake.
  3. Top with fresh strawberries and raspberries, then garnish with fresh mint.

Notes

For the best soak, pierce the cake evenly and pour the three-milk mixture slowly so it settles into every hole. Refrigerate the tres leches cake, covered, up to 3 days; freeze only if needed (texture of whipped topping may soften), up to 1 month. For a lighter option, use low-fat evaporated and low-fat sweetened condensed milk, keeping the sponge and chilling steps the same.