Tres Leches Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">5 large eggs, separated</li><li class="ingredients-single-item">300g granulated sugar, divided</li><li class="ingredients-single-item">60ml whole milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the milk mixture:</li><li class="ingredients-single-item">400ml sweetened condensed milk</li><li class="ingredients-single-item">350ml evaporated milk</li><li class="ingredients-single-item">250ml whole milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">500ml heavy whipping cream</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Ground cinnamon for dusting (optional)</li><li class="ingredients-single-item">Fresh berries for garnish (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking dish</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Skewer or fork</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Lightly grease your baking dish, then line with parchment paper, allowing some overhang on the sides to easily lift the cake out later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. This pre-mixing ensures even distribution of leavening agents throughout your batter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Separate the eggs, placing whites in a large clean bowl (preferably metal or glass) and yolks in another bowl. Make sure no yolk contaminates the whites, as even a small amount of fat can prevent proper whipping.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Beat the egg whites on medium speed until frothy. Gradually add 100g of the sugar and continue beating until stiff peaks form – the whites should stand up straight when the beaters are lifted. This meringue will provide crucial structure to your sponge cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate large bowl, beat the egg yolks with the remaining 200g sugar until pale and creamy, about 3-4 minutes. The mixture should fall in thick ribbons when lifted with the beater. Add the milk and vanilla extract, mixing until combined.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold the flour mixture into the egg yolk mixture until just combined. Be careful not to overmix, which would develop gluten and result in a tougher cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a large rubber spatula, gradually fold the beaten egg whites into the batter in three additions. Fold gently using a sweeping motion from bottom to top and rotating the bowl - your goal is to maintain as much air as possible while achieving a homogeneous batter.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter into the prepared baking dish and spread evenly. Gently tap the pan on the counter a few times to remove any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 25-30 minutes, or until the cake is golden and springs back when lightly touched. A toothpick inserted in the center should come out clean. Be careful not to overbake as this can result in a dry cake that won't absorb the milk mixture properly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cool, return the cake to the baking dish (or place in a deep serving dish with sides).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the cake cools, prepare the milk mixture by whisking together the sweetened condensed milk, evaporated milk, whole milk, and vanilla extract until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Using a skewer or fork, poke holes all over the cake, going almost to the bottom. These holes allow the milk mixture to penetrate throughout the cake for that signature tres leches texture.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Slowly pour the milk mixture over the cake, pouring about a quarter at a time and allowing it to absorb before adding more. Be patient with this process – it might seem like too much liquid, but the cake will gradually soak it all up. Cover and refrigerate for at least 4 hours, preferably overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>About 30 minutes before serving, prepare the topping. In a chilled bowl, whip the heavy cream until it begins to thicken. Add the sugar and vanilla extract, then continue whipping until soft peaks form – the cream should hold its shape but with tips that gently fold over.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Spread the whipped cream over the soaked cake, creating decorative swirls if desired. Dust lightly with ground cinnamon and garnish with fresh berries if using. Return to the refrigerator until ready to serve.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>To serve, cut into squares and carefully transfer to plates. This cake is incredibly moist, so a cake server or offset spatula works best. Serve chilled and enjoy the luxurious, milk-soaked texture that makes tres leches so beloved!</li></ol>