Alton Brown's tres leches cake is a tender sponge cake soaked in a mixture of evaporated milk, sweetened condensed milk, and half-and-half, creating a rich, custardy dessert that improves as it sits.
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Preheat oven to 350º. Grease and flour, or use Baker's Joy, to coat a 9 x 13 pan.
Whisk together dry ingredients and set aside.
Using the paddle attachment of a stand mixer, beat butter until fluffy on medium speed. Decrease to low and add sugar slowly. Scrape down the sides of the bowl. Add eggs, one at a time, mixing until well combined. Add vanilla and mix.
Add dry ingredients in three batches and mix till just incorporated. Pour batter into the prepared pan. Smooth top. Bake in the middle of your oven for 20-25 minutes.
Remove and cool for a half hour. Poke the top of the cake with a fork or skewer. Allow the cake to completely cool.
Make the glaze by whisking the milks and half and half. Slowly pour over the cake and refrigerate overnight. I did not use the last ¼ cup of glaze so that it all absorbed.
Before serving, make the topping by whipping heavy cream, sugar, and vanilla until the mixture thickens and stiff peaks form. Spread topping over cake and refrigerate until serving.
May garnish with sliced strawberries.
Refrigerate covered for up to 3 days. Tres leches doesn't freeze well due to its wet texture, but it keeps and improves for 2 days refrigerated.
9×13 inch baking pan · Hand mixer or stand mixer
The cake must be pierced all over while still warm to allow the milk mixture to absorb deeply. If you wait until it's cold, the milk won't penetrate. Pour the mixture slowly and evenly across the entire surface.
At least 4 hours, ideally overnight. This allows the flavors to meld and the cake to fully absorb the milk mixture. It actually tastes better the next day.
Yes, it's ideal for make-ahead. Assemble it 1–2 days before serving and refrigerate. The cake will stay moist and flavorful for up to 3 days covered.
Evaporated milk is unsweetened with about 60% water removed; condensed milk is sweetened and much thicker. Both are essential to tres leches—they provide different textures and sweetness.
Not recommended. The canned milks have specific densities and sweetness levels that create tres leches' signature texture. Fresh milk won't replicate the same result.
