A tres leches cake in a 9×13 pan serves 15 to 20. Bake a light sponge from 5 eggs and 1 cup of flour at 350°F for 25 to 30 minutes. Soak it with evaporated milk, sweetened condensed milk and cream, chill it overnight and top it with whipped cream.
The 9×13 pan is the natural home for tres leches. The cake stays in the pan to absorb the milk, and you cut and serve it straight from the dish.
Why This Cake Works in a 9×13
The sponge bakes about 1 1/2 inches tall in a 9×13, leaving room for about 3 1/2 cups of milk mixture without overflowing. Use a glass or ceramic dish if you have one: the cake is served from it, and the dish will not react with the milk.
Ingredients
Sponge
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated, at room temperature
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
Three milks
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup heavy cream or whole milk
Topping
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
- Ground cinnamon for dusting
Instructions
- Prepare. Heat the oven to 350°F and grease the 9×13 pan. Whisk together the flour, baking powder and salt.
- Beat the yolks. Beat the yolks with 3/4 cup of the sugar until pale and thick, about 3 minutes. Stir in the milk and vanilla, then fold in the flour mixture.
- Whip the whites. In a clean bowl, beat the whites to soft peaks, add the remaining 1/4 cup of sugar and beat to stiff, glossy peaks. Fold the whites into the batter in three additions.
- Bake. Spread the batter in the pan and bake for 25 to 30 minutes, until golden and a toothpick comes out clean. Cool for 20 minutes.
- Soak. Poke the cake all over with a fork or skewer. Whisk the three milks together and pour them slowly over the cake, especially around the edges. It will look like too much liquid, but the sponge absorbs it.
- Chill. Cover and refrigerate for at least 4 hours, preferably overnight.
- Top. Whip the cream with the powdered sugar to soft peaks, spread it over the cake and dust with cinnamon. Cut the cake into squares.
Tips for a Soaked, Not Soggy, Cake
- Fold the whites in gently. A light sponge absorbs milk, while a dense one leaves a puddle.
- Pour the milk while the cake is still slightly warm so it soaks in evenly.
- A little milk left at the bottom after the overnight chill is normal. A pool means the sponge was overmixed.
Storage
Tres leches must stay refrigerated. Keep it covered in the fridge for up to 3 days, and do not leave it out for more than 2 hours. It does not freeze well once soaked.
Frequently Asked Questions
- Can I use a boxed cake mix? Yes. A white or yellow cake baked in a 9×13 works, but it absorbs less milk, so use about three-quarters of the milk mixture.
- Can I make it in an 8×8 pan? Halve the recipe (use 3 eggs) and bake for 22 to 25 minutes.
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