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Cinco de Mayo Tres Leches Cake

Cinco de Mayo tres leches cake is a soft sponge baked until springy, then soaked in a three-milk mixture for a moist, spoon-tender slice. It’s finished with whipped cream, fresh berries, and a minty garnish for a bright Mexican dessert.
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Prep Time 30 minutes
Cook Time 25 minutes
Rest / chilling 2 hours
Total Time 2 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
Cake batter
  • 5 eggs, separated
  • 0.5 cup granulated sugar
  • 0.33 cup whole milk
  • 1 tsp vanilla extract
Three-milk soak
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 0.5 cup heavy cream or Media Crema
Topping
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract
  • 1 Fresh strawberries and raspberries for topping
  • 1 Fresh mint for garnish

Equipment

  • 1 sheet pan

Method
 

Bake the sponge
  1. Preheat the oven to 350°F and grease a 9x13 inch baking pan so the cake releases cleanly after baking. Aim for a light, even coating.
  2. Whisk together all-purpose flour, baking powder, and salt until evenly combined. The dry mixture should look uniform with no powdery streaks.
  3. Beat the egg whites until stiff peaks form, then set aside. You should be able to hold the peaks upright without collapsing.
  4. Beat the egg yolks with granulated sugar until pale. The mixture should look thicker and lighter in color.
  5. Add the flour mixture and whole milk alternately, stirring gently. Stop mixing as soon as the batter is smooth to keep the crumb tender.
  6. Fold in vanilla extract. Mix just until streaks disappear.
  7. Fold in the egg whites in two additions. Keep a light hand so the batter stays airy.
  8. Pour the batter into the prepared pan and spread it level. Tap the pan lightly to settle the surface.
  9. Bake at 350°F for 22-25 minutes until a toothpick comes out clean. The top should spring back slightly when touched.
  10. Cool the cake for 10 minutes, then pierce all over with a fork. The holes help the three-milk soak soak through evenly.
Soak and chill
  1. Combine sweetened condensed milk, evaporated milk, and heavy cream or Media Crema. Stir until fully blended and pourable.
  2. Pour the three-milk mixture evenly over the cake. Pour slowly so it fills the fork holes rather than running off the edges.
  3. Refrigerate for at least 2 hours to let the cake soak thoroughly. Cover for best results and keep it cold.
Whip and finish
  1. Whip heavy whipping cream with powdered sugar and vanilla extract until it holds soft to medium peaks. The frosting should look fluffy and thick, not runny.
  2. Spread the whipped cream over the chilled cake. Smooth the top so the filling stays visible at the cut edges.
  3. Top with fresh strawberries and raspberries. Place them evenly for a bright, colorful finish.
  4. Garnish with fresh mint before serving. Add leaves at the center or along the top edge for a fresh look.

Notes

For clean slices, wipe the knife between cuts and keep the cake well-chilled so the whipped cream and milks set properly. Store covered in the refrigerator up to 3 days; it’s best within the first 24-48 hours for peak texture. Freezing is not recommended because the whipped topping can break down after thawing. If you want a lighter option, use low-fat milk in the sponge and replace heavy cream with light cream (texture will be slightly less rich).