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Cinco de Mayo Tres Leches Cake

Cinco de Mayo tres leches cake with a moist sponge soaked in three milks, then finished with fluffy whipped cream. The texture is tender and pudding-like in the center, with a light, airy topping and fresh berries.
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Prep Time 30 minutes
Cook Time 25 minutes
Rest (chill) 2 hours
Total Time 2 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 410
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
  • 0.33 cup whole milk
  • 1 tsp vanilla extract
Three-milk soaking mixture
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 0.5 cup heavy cream or Media Crema
Whipped 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, so the cake releases cleanly after baking.
  2. Whisk together all-purpose flour, baking powder, and salt until evenly combined.
  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 just until smooth.
  6. Fold in vanilla, then fold in the egg whites in two additions for a light batter with minimal deflating.
  7. Pour batter into the prepared pan and bake for 22-25 minutes until a toothpick comes out clean, with the top lightly set and springy.
  8. Cool for 10 minutes, then pierce all over with a fork to create channels for soaking.
Soak, chill, and top
  1. Combine sweetened condensed milk, evaporated milk, and heavy cream, then whisk until blended and pour evenly over the cake.
  2. Refrigerate and let soak for at least 2 hours, until the center looks saturated and the cake feels soft when pressed.
  3. Whip heavy whipping cream with powdered sugar and vanilla until it holds soft peaks, with a thick, spreadable texture.
  4. Spread whipped cream over the cake and top with fresh strawberries and raspberries, then finish with fresh mint for garnish.

Notes

For clean slices, chill the cake until fully set (at least 2 hours) and wipe the knife between cuts. Refrigerate leftovers in an airtight container for up to 3-4 days; freezing is not recommended because the soaked sponge and whipped topping can change texture. If you want a lighter option, use whipped cream labeled “light” or “extra-light” for the topping while keeping the three-milk soak the same.