Go Back

Cinco de Mayo Tres Leches Cake

Cinco de Mayo tres leches cake is a moist sponge soaked in three milks, then finished with a billowy whipped cream topping. Expect a tender, fork-pierced crumb with visible milk layers and fresh berries on top.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
rest (soak) 2 hours
Total Time 2 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sponge cake
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 5 eggs, separated
  • 0.5 cup granulated sugar
  • 0.33 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 oven to 350°F and grease a 9x13 inch baking pan. Use a light coating so the cake releases cleanly.
  2. Whisk together all-purpose flour, baking powder, and salt in a mixing bowl. Ensure the dry ingredients are evenly combined.
  3. Beat the egg whites until stiff peaks form, then set aside. Stop when peaks stand straight for a glossy look.
  4. Beat the egg yolks with granulated sugar until pale. Mix until the texture looks lighter and thicker.
  5. Add the flour mixture and whole milk alternately, stirring gently. Keep mixing minimal to preserve a tender crumb.
  6. Fold in vanilla extract. Stop as soon as it disappears.
  7. Fold in the egg whites in two additions. Fold carefully to maintain air for lift.
  8. Pour the batter into the prepared pan and bake 22-25 minutes. It’s done when a toothpick inserted in the center comes out clean.
Soak with three milks
  1. Cool the cake for 10 minutes, then pierce all over with a fork. Make holes across the whole surface so soaking is even.
  2. Combine sweetened condensed milk, evaporated milk, and heavy cream or Media Crema. Stir until smooth and fully blended.
  3. Pour the three-milk mixture evenly over the cake. Chill the cake at least 2 hours so the sponge absorbs the milks and looks visibly soaked.
Finish and serve
  1. Before serving, whip heavy whipping cream with powdered sugar and vanilla extract until thick. Look for soft-to-medium peaks that hold shape.
  2. Spread the whipped cream over the soaked cake. Cover the surface evenly for a creamy layer.
  3. Top with fresh strawberries and raspberries and garnish with fresh mint. Serve promptly so the berries look fresh.

Notes

Pro tip: pierce the cake right after the 10-minute cooling so the milk pools deeper into the sponge. Refrigerate any leftovers in an airtight container up to 3 days; the cake is not ideal for freezing because the soaked texture and whipped cream can separate. For a lighter twist, use half heavy cream and half low-fat dairy labeled crema in the three-milk mixture (texture may be slightly softer).