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Cinco de Mayo Tres Leches Cake

Cinco de Mayo tres leches cake with a moist sponge baked until set, then soaked in three milks for a tender, custardy crumb. Finished with whipped cream, fresh berries, and mint for a celebration-ready dessert slice.
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Prep Time 30 minutes
Cook Time 25 minutes
chilling/soaking 2 hours
Total Time 2 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1.5 cup all-purpose flour
baking powder
  • 1 tsp baking powder
salt
  • 0.25 tsp salt
eggs, separated
  • 5 eggs separate yolks and whites
granulated sugar
  • 0.5 cup granulated sugar
whole milk
  • 0.33 cup whole milk
vanilla extract
  • 1 tsp vanilla extract for cake batter
  • 0.5 tsp vanilla extract for whipped cream
sweetened condensed milk
  • 1 can (14 oz) sweetened condensed milk
evaporated milk
  • 1 can (12 oz) evaporated milk
heavy cream or Media Crema
  • 0.5 cup heavy cream or Media Crema for soaking milk mixture
heavy whipping cream
  • 1 cup heavy whipping cream for whipped topping
powdered sugar
  • 2 tbsp powdered sugar
fresh strawberries and raspberries for topping
  • 1 fresh strawberries and raspberries for topping
fresh mint for garnish
  • 1 fresh mint for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and bake the sponge
  1. Preheat oven to 350°F and grease a 9x13 inch baking pan. This prevents sticking and helps the sponge release cleanly.
  2. Whisk together all-purpose flour, baking powder, and salt in a bowl. Ensure the dry ingredients are evenly combined.
  3. Beat the egg whites until stiff peaks form, then set aside. The whites should hold firm ridges when the beaters lift.
  4. Beat the egg yolks with granulated sugar until pale. Mix just until the color lightens and looks slightly thicker.
  5. Add the flour mixture and whole milk alternately, stirring gently. Stop mixing once the batter looks smooth and uniform.
  6. Fold in vanilla extract. Fold gently so the batter stays airy.
  7. Fold in the egg whites in two additions. Fold until no streaks remain.
  8. Pour the batter into the prepared pan. Spread evenly so the cake bakes uniformly.
  9. Bake at 350°F for 22-25 minutes, until a toothpick comes out clean. Look for a light golden top that springs back when touched.
  10. Cool for 10 minutes, then pierce all over with a fork. Poke deeply enough to create channels for soaking.
Soak and chill
  1. Combine sweetened condensed milk, evaporated milk, and heavy cream or Media Crema. Whisk until smooth and pourable.
  2. Pour the milk mixture evenly over the cake. Make sure the surface is fully soaked, including around the edges.
  3. Refrigerate for at least 2 hours to let the cake soak. The cake should look more level and slightly creamy as it chills.
Top and serve
  1. Whip heavy whipping cream with powdered sugar and vanilla extract until it holds soft-to-medium peaks. Stop when it thickens and looks spreadable.
  2. Spread the whipped cream over the cake. Cover the surface evenly for a clean finished look.
  3. Top with fresh strawberries and raspberries. Add them right before serving so the fruit stays fresh.
  4. Garnish with fresh mint. Place a few leaves on top for color and aroma.

Notes

Pro tip: pierce the cake as soon as it cools for 10 minutes so the soaking milk can flow in without breaking the sponge. Refrigerate covered for up to 3 days. Freezer: no, the sponge texture and whipped topping won’t freeze well. For a lighter option, use half-and-half in place of heavy cream in the soaking mixture, keeping the rest of the method the same.