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Milk-soaked cake slice topped with whipped cream, strawberries, mango cubes, and kiwi on pastel plate.

Mexican Cinco de Mayo Cake

This cake is what happens when classic tres leches decides to show up dressed for a party. It is light, creamy, and soaked with sweet three-milk goodness, then topped with whipped cream and bright fruit for a festive red, yellow, and green finish that looks far fancier than the effort involved.
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Prep Time 30 minutes
Cook Time 35 minutes
Course Dessert
Servings 12

EQUIPMENT (PAID LINKS)

Ingredients
  

  • Cooking spray or butter for greasing the pan
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon fine salt
  • 5 large eggs separated
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup granulated sugar
  • 1/2 cup whole milk
  • 1 14- ounce can sweetened condensed milk
  • 1 12- ounce can evaporated milk
  • 2 cups heavy whipping cream
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup strawberries hulled and halved or sliced
  • 1 cup diced mango
  • 2 kiwis peeled and sliced or diced
  • 1 teaspoon finely grated lime zest
  • Ground cinnamon for a light dusting

Instructions

  • Prep the Pan: Preheat the oven to 350°F. Grease a 9x13-inch baking pan well with cooking spray or butter and set it aside.
    Cooking spray or butter
  • Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, ground cinnamon, and salt until evenly combined.
    1 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/4 teaspoon ground cinnamon, 1/8 teaspoon fine salt
  • Beat the Egg Yolks: In a medium bowl, beat the egg yolks with 3/4 cup of the granulated sugar until the mixture looks pale yellow and slightly thickened, about 1 minute. Mix in 2 teaspoons vanilla extract and 1/2 cup whole milk until just combined.
    5 large eggs, 3/4 cup granulated sugar, 2 teaspoons vanilla extract, 1/2 cup whole milk
  • Make the Batter: Pour the yolk mixture into the dry ingredients and stir gently until a smooth batter forms. Do not overmix.
  • Whip the Egg Whites: In a clean large bowl, beat the egg whites with the remaining 1/4 cup granulated sugar on high speed until stiff, glossy peaks form.
    1/4 cup granulated sugar
  • Fold the Batter: Gently fold the whipped egg whites into the batter with a rubber spatula until just combined and no white streaks remain. Be careful not to deflate the mixture.
  • Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
  • Poke the Cake: Use a fork or skewer to poke holes all over the cooled cake, making sure the holes go deep enough for the milk mixture to soak in well.
    Hand poking holes in golden sponge cake with fork in metal pan on marble countertop.
  • Make the Milk Soak: In a medium bowl, whisk together the remaining 1/2 cup whole milk, the sweetened condensed milk, and the evaporated milk until smooth.
    1/2 cup whole milk, 1 14- ounce can sweetened condensed milk, 1 12- ounce can evaporated milk
  • Soak the Cake: Slowly pour the milk mixture all over the cake, a little at a time, so it absorbs evenly. Cover and refrigerate for at least 2 hours, or overnight for the best texture.
  • Make the Whipped Topping: In a large bowl, beat the heavy whipping cream, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
    2 cups heavy whipping cream, 3 tablespoons granulated sugar, 1/2 teaspoon vanilla extract
  • Top the Cake: Spread the whipped cream over the chilled cake in an even layer. Use the back of a spoon or an offset spatula to create soft swirls if desired.
    Spoon adding fluffy whipped cream topping onto sponge cake in metal pan on marble countertop.
  • Add the Fruit Garnish: Hull and halve the strawberries, cut the mango into small cubes, and slice the kiwi into thin half-moons. Scatter the fruit evenly over the whipped cream, leaving some of the topping visible, so the red, yellow, and green colors are spread across the cake. Finish with lime zest and a light dusting of cinnamon.
    1 cup strawberries, 1 cup diced mango, 2 kiwis, 1 teaspoon finely grated lime zest, Ground cinnamon
    Fresh strawberries, mango cubes, and kiwi half-moon slices prepared as fruit garnish on wooden cutting board.
  • Chill and Serve: Keep the cake refrigerated until ready to serve. For the freshest look, add the fruit shortly before serving or within a few hours of serving.