This showmajor-key dessert starts with a genuinely airy sponge, built by whipping egg yolks into pale ribbons and folding in stiffly beaten whites for a light, pillowy crumb. Once baked and cooled slightly, the cake gets poked all over and soaked through with a rich trio of milks until every bite turns lush and custardy. A generous layer of vanilla-scented whipped cream goes on top, finished with a dusting of cinnamon and fresh strawberries or cherries for a pretty, bakery-style presentation. The soak-and-chill step is what makes tres leches worth the wait — the longer it sits, the more that milky sweetness settles into the sponge. Cut into neat squares and served straight from the pan, it's an easy make-ahead centerpiece for a crowd. Since every ingredient here is standard vegetarian pantry fare, this is a straightforward, no-fuss pick for a vegetarian dessert table.
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Learn more →12 servings
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
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