In tres leches cake, a vanilla sponge is drenched in sweetened condensed milk, evaporated milk, and whole milk. The desert avoids getting soggy thanks to the sponge's structure.

Tres leches cake uses a light and airy sponge that excludes fat like butter or oil. This loose crumb structure allows the milk to permeate all the pockets without weighing it down.

The cake's lightness is achieved by aerating the batter. This can be done in two ways: whisking whole eggs with sugar or whipping the egg whites to soft peaks.

Additionally, cooling the cake for at least 30 minutes before soaking it in milk is essential. If the cake is too warm, the added liquid will likely turn it into mush.

After adding the milk, let the cake soak and set it in the refrigerator for a few hours, or even overnight. Patience distinguishes a wet cake from a creamy, cohesive dessert.