Tres Leches Cake (Pastel de Tres Leches)

Vanilla Sponge Layers

• 2 cups all-purpose flour (250 g, weighed before sifting)
• 2 teaspoons baking powder (8 g)
• ½ teaspoon fine sea salt (3 g)
• 6 large eggs (room temperature, separated)
• 1½ cups granulated sugar (300 g, divided into 1 cup/200 g and ½ cup/100 g)
• ¼ teaspoon cream of tartar
• 1 cup whole milk (240 ml, room temperature)
• 2 teaspoons pure vanilla extract or vanilla bean paste

Three-Milk Soak

• 1 can sweetened condensed milk (14 ounces/397 g)
• 1 can evaporated milk (12 ounces/354 ml)
• ½ cup heavy whipping cream (120 ml)
• 1 teaspoon pure vanilla extract or vanilla bean paste
• ¼ teaspoon fine sea salt

Stabilized Whipped Cream

• 1 teaspoon unflavored powdered gelatin (about 3 g)
• 1 tablespoon cold water
• 2½ cups heavy whipping cream (600 ml, very cold, with 2 tablespoons reserved for the gelatin)
• ⅓ cup confectioners’ sugar (40 g, sifted)
• 1½ teaspoons pure vanilla extract or vanilla bean paste
• ⅛ teaspoon fine sea salt

For Finishing

• ground cinnamon
• fresh strawberries
• toasted sliced almonds

Instructions

1. Prepare the Oven: Preheat the oven to 350°F. Position the rack in the center of the oven.
2. Prepare the Cake Pans: Line the bottoms of three light-colored 8-inch round cake pans with parchment paper. Lightly grease the parchment and sides of each pan.
3. Prepare the Dry Ingredients: Sift the all-purpose flour, baking powder, and fine sea salt together twice. Set aside.2 cups all-purpose flour, 2 tsp baking powder, ½ tsp fine sea salt
4. Separate the Eggs: Place the egg yolks in the bowl of a stand mixer or a large mixing bowl. Place the whites in a separate completely clean, dry, grease-free bowl. 6 large eggs6 large eggs
5. Whip the Yolks and Sugar: Add 1 cup of the granulated sugar to the egg yolks. Beat with the whisk attachment on medium-high speed for 4–5 minutes, scraping the bowl once, until the mixture becomes pale yellow, thick, and voluminous. 6 egg yolks, 1 cup granulated sugar6 egg yolks, 1 cup granulated sugar
6. Add the Vanilla: Reduce the mixer speed to low and add the vanilla. Mix only until distributed.2 tsp vanilla
7. Add the Flour and Milk: With the mixer on its lowest speed, add the sifted dry ingredients in three additions, alternating with the whole milk in two additions. Begin and end with the dry ingredients. prepared dry ingredients, 1 cup whole milkprepared dry ingredients, 1 cup whole milk
8. Begin Whipping the Whites: Using a clean whisk attachment, beat the egg whites and cream of tartar on medium speed until frothy and completely opaque.6 egg whites, ¼ tsp cream of tartar
9. Add the Remaining Sugar: Increase the mixer to medium-high. Add the remaining ½ cup granulated sugar gradually, approximately 1 tablespoon at a time. ½ cup granulated sugar½ cup granulated sugar
10. Lighten the Yolk Batter: Add approximately one-third of the whipped whites to the yolk batter. Fold with a wide flexible spatula until the mixture becomes lighter and only a few white streaks remain.one-third of the whipped egg whites
11. Finish Folding the Batter: Add the remaining whites in two additions. Cut the spatula down through the center, sweep across the bottom, and turn the batter over itself while rotating the bowl. remaining whipped egg whitesremaining whipped egg whites
12. Divide the Batter: Weigh the completed batter and divide it equally among the three prepared pans. Each pan should receive approximately one-third of the total batter. prepared sponge batterprepared sponge batter
13. Bake the Layers: Bake for 18–23 minutes, until the tops are pale golden, the centers spring back when lightly touched, and a wooden skewer inserted into the middle comes out clean or with only a few soft crumbs. divided sponge batterdivided sponge batter
14. Cool Briefly in the Pans: Place the pans on wire racks and let the cakes cool for 10 minutes.
15. Release the Layers: Run a thin knife around the inside edge of each pan. Turn the cakes onto parchment-lined cooling racks, remove the bottom parchment, then turn them right side up. baked sponge layersbaked sponge layers
16. Firm the Layers for Trimming: Once completely cool, loosely wrap the layers and refrigerate for 30–45 minutes. cooled sponge layerscooled sponge layers
17. Level the Tops: Use a long serrated knife and a gentle sawing motion to remove any domed top or dense upper skin. Keep the knife parallel to the work surface.
18. Trim the Outer Edges: Remove only the darkest, firmest outer crust from the sides of each cake. The finished layers should be approximately ¾–1 inch thick and as equal in diameter and thickness as possible. chilled sponge layerschilled sponge layers
19. Prepare the Three-Milk Soak: Whisk together the sweetened condensed milk, evaporated milk, heavy cream, vanilla, and fine sea salt until completely smooth. 1 can sweetened condensed milk, 1 can evaporated milk, ½ cup heavy cream, 1 tsp vanilla, ¼ tsp fine sea salt1 can sweetened condensed milk, 1 can evaporated milk, ½ cup heavy cream, 1 tsp vanilla, ¼ tsp fine sea salt
20. Measure the Soak: Measure 1 cup of the milk mixture into a separate measuring cup for the first layer. Keep the remaining mixture chilled or cool while assembling.1 cup three-milk soak
21. Prepare the Assembly Ring: Place an 8-inch cake board or flat serving platter on a rimmed sheet pan. Center an 8-inch cake ring or the ring from a springform pan over the board and line the inside with acetate.
22. Place the First Layer: Place one trimmed cake layer in the ring with its cut surface facing upward.
23. Pierce the First Layer: Use a thin wooden skewer to make small holes approximately ½ inch apart across the entire surface, including near the edges. Pierce almost—but not completely—through the layer.first sponge layer
24. Soak the First Layer: Pour approximately one-third cup of the measured milk evenly over the cake, beginning around the outer edge and moving toward the center. Let the layer stand for another 5 minutes. There should be no deep pool of milk before the second layer is added. 1 cup three-milk soak1 cup three-milk soak
25. Add and Soak the Second Layer: Place the second trimmed layer directly over the first with its cut side facing upward. Align the edges without pressing down heavily. second sponge layer, 1 cup three-milk soaksecond sponge layer, 1 cup three-milk soak
26. Add and Soak the Final Layer: Place the final layer over the second, cut side facing upward. Pierce it and gradually apply another measured cup of milk.third sponge layer, 1 cup three-milk soak
27. Use the Remaining Soak Carefully: Let the assembled cake stand for 15 minutes. Inspect the top and outer edges. remaining three-milk soak as neededremaining three-milk soak as needed
28. Chill the Soaked Cake: Cover the top of the ring without allowing plastic wrap to touch the cake. Refrigerate for at least 2 hours and preferably 4 hours, until the milk has distributed and the layers feel stable.assembled soaked cake
29. Bloom the Gelatin: Sprinkle the powdered gelatin evenly over the cold water in a small microwave-safe bowl. Let stand for 5 minutes without stirring.1 tsp powdered gelatin, 1 tbsp cold water
30. Dissolve the Gelatin: Warm the bloomed gelatin for 5 seconds at a time in the microwave, stirring after each interval, just until clear and completely fluid.
31. Temper the Gelatin: Whisk 2 tablespoons of the measured cold heavy cream into the dissolved gelatin, one tablespoon at a time. 2 tbsp heavy whipping cream2 tbsp heavy whipping cream
32. Begin the Whipped Cream: Add the remaining cold heavy cream, sifted confectioners’ sugar, vanilla, and fine sea salt to a chilled mixing bowl. remaining heavy cream, ⅓ cup confectioners’ sugar, 1½ tsp vanilla, ⅛ tsp fine sea saltremaining heavy cream, ⅓ cup confectioners’ sugar, 1½ tsp vanilla, ⅛ tsp fine sea salt
33. Stabilize the Whipped Cream: With the mixer running on low speed, pour the fluid gelatin mixture slowly down the inside of the bowl. Stop before the cream becomes grainy. tempered gelatin mixturetempered gelatin mixture
34. Release the Cake: Remove the soaked cake from the refrigerator. Lift away the cake ring and gently peel away the acetate. chilled layered cakechilled layered cake
35. Apply the Whipped Cream: Spread a thin layer of stabilized whipped cream over the top and sides to seal the exposed crumb. Follow with the remaining cream, smoothing the sides and top with an offset spatula. stabilized whipped creamstabilized whipped cream
36. Chill the Finished Cake: Refrigerate the frosted cake for at least 4 hours and preferably overnight. frosted Layered Tres Leches Cakefrosted Layered Tres Leches Cake
37. Finish the Cake: Shortly before serving, dust the top very lightly with ground cinnamon. Add fresh strawberries only at the last minute so their cut surfaces do not release juice into the whipped cream.ground cinnamon, strawberries if desired
38. Slice and Serve: Dip a long thin knife in hot water and wipe it completely dry. Cut straight down through the cake without sawing heavily. finished Layered Tres Leches Cakefinished Layered Tres Leches Cake