The Perfect Tres Leches Cake for a Summer Pool Party

When friends invited us to a summer pool party and mentioned they were making enchiladas, I immediately knew what I wanted to bring: tres leches cake.

Tres leches cake is light, creamy, and wonderfully refreshing—the perfect dessert after a flavorful Mexican-inspired dinner. It is made by soaking a delicate sponge cake in three kinds of milk, then finishing it with fluffy whipped cream and fresh berries. Even though it tastes wonderfully indulgent, the airy cake keeps it from feeling too heavy on a warm evening.

Our Vanilla Bean Paste is especially delicious in this recipe. The paste adds a rich, fragrant vanilla flavor to the cake, the three-milk mixture, and the whipped cream. You can also see the beautiful vanilla bean flecks throughout every layer.

Another reason tres leches cake is ideal for a party is that it needs to be made ahead. I prepared the cake the day earlier in the day and let it rest in the refrigerator, and added the whipped cream and berries shortly before we left. By dessert time, the cake was perfectly chilled and ready to enjoy by the pool.

Vanilla Bean Tres Leches Cake

Makes: One 9-by-13-inch cake
Serves: 12–15
Prep time: 30 minutes
Bake time: 25–30 minutes
Chilling time: At least 6 hours or overnight

Ingredients

For the cake

• 1 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• ½ teaspoon salt

• 5 large eggs, separated

• 1 cup granulated sugar, divided

• ⅓ cup whole milk

• 2 teaspoons Vanilla Bean Project Vanilla Bean Paste

For the three-milk mixture

• One 12-ounce can evaporated milk

• One 14-ounce can sweetened condensed milk

• 1/3 cup whole milk

• 1 teaspoon Vanilla Bean Project Vanilla Bean Paste
  

For the whipped topping

• 2 cups cold heavy whipping cream
  

• 1 teaspoon Vanilla Bean Project Vanilla Bean Paste

For serving

• Fresh strawberries, raspberries, or mixed berries
  

Instructions

Make the cake

Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking pan.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Place the egg yolks and ¾ cup of the sugar in a large mixing bowl. Beat with an electric mixer for about 2 minutes, until the mixture is pale yellow and slightly thickened. Mix in the whole milk and Vanilla Bean Paste.

Add the dry ingredients to the egg-yolk mixture and stir just until combined.

In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and continue beating until stiff, glossy peaks form.

Gently fold the egg whites into the batter in three additions. Take your time so you do not deflate the egg whites. The air in the whipped egg whites gives the cake its light, sponge-like texture.

Spread the batter evenly in the prepared pan. Bake for 25–30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 30 minutes.

Add the three-milk mixture

In a large measuring cup or bowl, whisk together the evaporated milk, sweetened condensed milk, whole milk and the Vanilla Bean Paste.

Use a fork or wooden skewer to poke holes all over the cooled cake, making sure to reach nearly to the bottom. Slowly pour the milk mixture over the cake, giving it time to soak in evenly.

Cover the pan and refrigerate the cake for at least one hour, but preferably overnight. The resting time allows the cake to absorb all three milks while remaining light and tender.

Make the whipped topping

Shortly before serving, place the heavy cream, powdered sugar, and Vanilla Bean Paste in a chilled mixing bowl. Beat until soft, fluffy peaks form.

Spread the whipped cream evenly over the chilled cake. Decorate with fresh berries.

Keep the cake refrigerated until you are ready to serve it.

Tips for Bringing Tres Leches Cake to a Party

Because this cake is served cold, transport it in a covered baking pan or cake carrier inside a cooler with ice packs. Add the berries shortly before leaving so they stay fresh and beautiful.

I topped the cake with sliced strawberries. For an extra summery presentation, top the cake with sliced berries such as raspberries, and blueberries. Mango, peaches, or toasted coconut would also be delicious.

Make sure to give the cake plenty of time to chill. Overnight is best—the flavor becomes richer, and the cake absorbs the milk mixture more evenly.

This Vanilla Bean Tres Leches Cake was exactly right for our summer pool party. It paired beautifully with the enchiladas, could be prepared ahead of time, and was cool and creamy on a hot day. Most importantly, every bite was filled with the fragrant flavor of real vanilla.

I bought an aluminum baking dish at the grocery store, so I was able to bring the cake to the party without having the host worry about returning my pan, and it came with its own clear top, making it easy to transport.

It is the kind of dessert that looks festive without requiring complicated decorating—and there were definitely no leftovers to bring home.