1-Getting started: Getting started with this Tres Leches Cake is straightforward and fun. Begin by preheating your oven to 350°F (175°C) and preparing a 9×13-inch baking pan. This ensures your cake bakes evenly and comes out just right.

2-Mixing dry and wet ingredients: In a medium bowl, combine 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Separate 5 large eggs into yolks and whites, then beat the yolks with 3/4 cup sugar until pale yellow. Stir in 1/3 cup whole milk and 1 teaspoon vanilla extract before gently folding this into the flour mixture.

3-Preparing the batter and baking: In another bowl, beat the egg whites until stiff peaks form, adding the remaining 1/4 cup sugar gradually. Fold the egg whites into the batter and pour it into the ungreased pan. Bake for 25 to 35 minutes, or until a toothpick inserted comes out clean, then let the cake cool completely.

4-Adding the Milk Mixture and Topping: While the cake cools, prepare the milk mixture by combining one 12-ounce can evaporated milk, one 14-ounce can sweetened condensed milk, and 1/4 cup whole milk. Poke holes in the cooled cake and pour the mixture slowly over it, making sure it reaches the edges. For external reference, you might like this recipe from another site for more tips.

5-Final chilling and decoration: Refrigerate the cake for at least 1 hour or overnight. Whip 1 pint heavy cream with 3 tablespoons sugar and 1/2 teaspoon vanilla extract until stiff peaks form, then spread it over the soaked cake and sprinkle with ground cinnamon. Optionally, add fresh sliced strawberries for a fruity twist. The total preparation time is about 2 hours and 10 minutes, plus extra for soaking.