Ingredients:

  • 1 ½ cups All-Purpose Flour, sifted
  • 1 tsp Baking Powder
  • ¼ tsp Fine Sea Salt
  • 4 tbsp Unsalted Butter, softened
  • 1 ½ cups Granulated Sugar (divided)
  • 5 large Eggs, separated
  • ½ cup Whole Milk, full-fat
  • 1 tsp Vanilla Extract (for cake)
  • 1 (14 oz) can Sweetened Condensed Milk, full fat
  • 1 (12 oz) can Evaporated Milk, full fat
  • ½ cup Heavy Cream (for soak)
  • 1 tbsp Dark Rum (optional)
  • 2 cups Heavy Cream, chilled (for topping)
  • ¼ cup Powdered Sugar, sifted
  • 1 tsp Vanilla Extract (for topping)
  • Pinch of Cinnamon (for garnish, optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and lightly flour the 9x13 inch baking pan.
  2. Whisk together the sifted flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a clean, dry stand mixer bowl, beat the 5 egg whites until soft peaks form. Gradually add the ½ cup of granulated sugar until stiff, glossy peaks are achieved. Transfer the meringue to a separate bowl.
  4. In the mixer bowl, cream the room-temperature butter and the remaining 1 cup of sugar until pale and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the cake's 1 tsp of vanilla extract.
  5. Reduce the mixer speed to low. Alternately add the dry flour mixture and the whole milk to the yolk mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Using a rubber spatula, gently fold the whipped egg whites into the batter in three additions. The goal is to incorporate without deflating the air.
  7. Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Allow the cake to cool completely in the pan on a wire rack for at least 60 minutes.
  9. Prepare the Soak: Whisk together the sweetened condensed milk, evaporated milk, ½ cup heavy cream, and optional rum until fully combined.
  10. Use a wooden skewer or fork to prick the entire surface of the cooled cake aggressively, making small holes about ½ inch apart to ensure maximum absorption.
  11. Slowly pour the Tres Leches milk mixture evenly over the entire surface of the cake.
  12. Chill (The Magic Happens): Cover the cake tightly and refrigerate for a minimum of 4 hours, but ideally overnight (12–24 hours), until completely saturated.
  13. Just before serving, combine the 2 cups of chilled heavy cream, powdered sugar, and topping vanilla extract in the stand mixer. Beat on high speed until stiff peaks form.
  14. Spread the whipped cream evenly over the chilled, saturated Tres Leches cake.
  15. Garnish: Dust lightly with cinnamon or decorate with fresh fruit. Slice and serve directly from the pan.