12Tablespoons(171g) unsalted buttersoftened to room temperature1
1cup(240mL) heavy whipping creamroom temperature1,2
6large egg whitesroom temperature1
2 and ½teaspoonsvanilla extract
WHIPPED CREAM
1 and ½cups(300mL) heavy whipping cream
1 and ½Tablespoons(20g) sugar3
1teaspoonvanilla extract
BERRY FILLING
¾cup(85g) wholeblueberriesabout 3 ounces
¾cup(85g) whole blackberriesabout 3 ounces
½cup(113g) quartered strawberriesabout 4 ounces
½cup(57g) whole raspberriesabout 2 ounces
TRES LECHES SYRUP
8ounces(240mL) evaporated milk
8ounces(227g) sweetened condensed milk
¼cup(60mL) heavy whipping cream
Instructions
CAKE
Place oven rack on the middle setting and preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) two 8" or 9" round cake pans.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cornstarch, sugar, baking powder, and salt. Blend ingredients together on low until completely combined. Add the room temperature butter and beat mixture on low speed until it resembles sand. Scrape down the sides and bottom of the bowl with a spatula and mix again on low for a few seconds until thoroughly combined.
Combine the heavy cream, egg whites, and vanilla extract in a large container with a spout (like a 2-cup glass measuring cup) and mix gently with a fork until blended. With the mixer speed on medium-low, add half of the milk mixture (about 1 cup) to the crumb mixture and mix until blended. Add the remaining milk mixture to the batter and beat again on medium-low until everything is incorporated. Turn the mixer off, scrape down the sides and bottom of the bowl with a spatula, and increase mixer speed to medium. Beat the batter for about 30 seconds until batter is smooth.
Divide batter evenly between the two prepared cake pans. Bake cakes for about 28-32 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly browned. Remove from oven and allow cakes to cool in the pans completely on a wire rack before removing and assembling.
WHIPPED CREAM
When your cake is cool enough to assemble, prepare the filling. I do not recommend preparing the filling more than 8 hours in advance.
Pour the heavy whipping cream, sugar, and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment.
Turn the mixer to medium speed. The mixture will start to get frothy and bubbly. After about 2 to 3 minutes, the mixture will start to thicken.
Once it is visibly thick (you will be able to see the trail of the whisk), increase the speed to medium-high and beat for an additional 30 seconds to 1 minute. At this point, your whipped cream should start to look "billowy" and the trails from your whisk will be quite distinct. Pull the whisk out of the bowl and check that the whipped cream in the bowl has formed what are called "stiff peaks." This is just a fancy term for "the whipped cream stays standing up when you pull something out of it."
Double check that your whipped cream is done by removing the whisk and flipping it upside down. If the peak stays tall without drooping off, it’s done. If it’s still a bit droopy, put the whisk attachment back on the mixer and beat another 15 seconds on medium-high until stiff peaks form, checking after each 15 second increment. Set aside.
BERRY FILLING
Add all the berries to a medium size bowl. Toss gently to combine.
Add 1 cup of the homemade whipped cream, then stir gently until everything is coated. Set aside.
TRES LECHES SYRUP
In a large container with a spout (like a 2-cup glass measuring cup), combine the evaporated milk, sweetened condensed milk, and heavy whipping cream.
Using a spatula or a large spoon, stir the milks together until thoroughly combined. This may take a bit of time since the sweetened condensed milk is so thick, but it will thin out and make a very smooth and creamy mixture after sufficient stirring. Set aside.
ASSEMBLE THE CAKE
Trim the cake layers to desired thickness and place one layer, cut side up, on a plate with another larger plate or baking sheet under it. I do not recommend using a cake stand for this cake.
Poke holes all over the cake, then slowly pour about ¾ cup of the tres leches syrup evenly onto the cake later. Allow to soak for 10 minutes.
Spoon the berry and whipped cream mixture onto the cake layer and gently spread it out into an even layer, leaving about ½" border around the filling. Place the second cake layer cut side down on top of the berry and whipped cream filling.
Poke holes all over this cake layer, then slowly pour the remaining tres leches syrup all over the cake. It will start to puddle at the bottom of the cake, and that is ok. Take breaks between pours for a minute or two to allow the syrup to sink in. You ma not use all of your syrup-- I had about ¼ cup leftover. Take it slow and you be the judge of whether or not your cake can take on more syrup.
Once you are satisfied with the amount of syrup in your cake, allow it to sit for 15 minutes, then carefully remove any excess syrup from around the base of the cake (I used a liquid dropper).
Cover cake with the remaining whipped cream using an offset spatula. Refrigerate the whole cake for at least 2 hours before slicing. Cake stays fresh covered in the refrigerator up to 5 days, but is best served day 1 or day 2. Cake freezes well, up to 3 months. Thaw in the refrigerator overnight.
Notes
Room temperature ingredients: it is imperative to use room temperature ingredients in this recipe. Allow ingredients to sit out at room temperature at least 45 minutes before beginning.
Cream: I strongly encourage using cream in this recipe. It keeps the crumb moist and dense and adds a creaminess to the overall texture of the cake.
Sugar: you can use granulated or powdered sugar here. I have used both and find a slightly smoother whipped cream with powdered. If you want to double or triple this recipe, powdered sugar is the way to go to keep everything light and airy.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.