Authentic Tres Leches Cake Recipe

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, beat the 5 egg yolks with 3/4 cup of granulated sugar until the mixture is pale yellow and forms ribbons. Stir in 1/3 cup whole milk and 1 teaspoon of vanilla extract.

In a separate clean bowl, beat the egg whites to soft peaks. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff, glossy peaks form.

Gently fold the egg whites into the yolk mixture using a rubber spatula. Gradually fold in the flour mixture until just combined, being careful not to deflate the batter.

Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

While the cake cools slightly, whisk together the evaporated milk, sweetened condensed milk, and 1/4 cup of heavy whipping cream.

Pierce the warm cake all over with a skewer or fork. Slowly pour the three-milk mixture over the cake. Cover and refrigerate for at least 4 hours, or ideally overnight.

Before serving, whip the remaining 1.5 cups of cold heavy whipping cream with powdered sugar and 1/2 teaspoon vanilla until stiff peaks form. Spread over the cake and dust with cinnamon.