1-Step 1: Prepare Your Oven and Dry Ingredients Preheat your oven to 350 degrees F. This temperature ensures even baking without drying out the cake. While the oven heats, grab a medium bowl and combine 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Whisk them together until well blended, then set aside. This mixture will form the foundation of your light sponge.

2-Step 2: Separate and Beat the Eggs Carefully separate 5 large eggs into two bowls. One bowl will hold the yolks, and the other will hold the whites. Make sure no yolk gets into the whites, or they will not whip properly. Using an electric mixer, beat the egg yolks with 3/4 cup of sugar until the mixture turns pale yellow and becomes slightly thick. This usually takes about 2-3 minutes. Add 1/3 cup whole milk and 1 teaspoon vanilla extract to the yolk mixture, then stir gently until combined.

3-Step 3: Combine Yolk Mixture with Flour Gradually stir the yolk mixture into the flour mixture. Use a gentle folding motion and mix just until combined. Overmixing can make the cake tough, so stop as soon as no dry flour remains visible. The batter will be thick and yellow at this stage, but do not worry; the egg whites will lighten everything up in the next step.

4-Step 4: Whip the Egg Whites This is the most important step for achieving that signature light and airy texture. Beat the egg whites on high speed until stiff peaks form. This means when you lift the beaters, the egg whites should stand straight up without drooping. Gradually add the remaining 1/4 cup sugar while continuing to beat. The sugar helps stabilize the whites and gives them a glossy appearance. This step usually takes about 3-4 minutes.

5-Step 5: Fold Whites into the Batter Now comes the delicate part. Carefully fold the whipped egg whites into the batter in three additions. Use a spatula and a gentle folding motion, cutting through the center and scraping up from the bottom. Turn the bowl as you fold to incorporate everything evenly. The goal is to keep as much air in the mixture as possible, so take your time. The final batter should be light, fluffy, and uniform in color.

6-Step 6: Bake the Cake Pour the batter into an ungreased 9×13 pan and smooth out the top with your spatula. The pan should not be greased because the cake needs something to cling to as it rises. Bake for 25 to 35 minutes, checking at the 25-minute mark. The cake is done when a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before moving to the next step.

7-Step 7: Prepare and Pour the Milk Mixture While the cake cools, make the three-milk mixture. In a bowl or pitcher, combine the 12 ounce can of evaporated milk, 14 ounce can of sweetened condensed milk, and 1/4 cup whole milk. Stir until well blended. Once the cake has cooled completely, use a fork to poke holes all over the surface. The holes allow the milk mixture to soak into every part of the cake. Slowly pour the milk mixture over the cake, making sure to cover all edges and corners. Take your time with this step to ensure even absorption. Some liquid may pool on top initially, but it will soak in during refrigeration.

8-Step 8: Refrigerate and Soak Cover the cake and refrigerate for at least 1 hour, though overnight soaking gives the best results. The longer it sits, the more flavor the cake absorbs. This make-ahead quality makes tres leches cake perfect for parties and gatherings.

9-Step 9: Make the Whipped Topping Just before serving, whip 1 pint of heavy whipping cream with 3 tablespoons sugar and 1/2 teaspoon vanilla extract until stiff peaks form. Spread this fluffy topping over the chilled cake and sprinkle with ground cinnamon. For an extra special presentation, serve with fresh strawberries on top. Each slice serves 12 people, making this cake ideal for celebrations.