Mexican Tres Leches Cake with Cinnamon and Condensed Milk
This decadent, moist tres leches cake is soaked in a creamy blend of three milks and infused with warm cinnamon, creating a uniquely Mexican dessert that's both rich and refreshing. Perfect for celebrations, it's a showstopper that's surprisingly simple to make.
Ingredients
Ingredients
- 1 cup all-purpose flour sifted
- 1 tsp baking powder
- 1/4 tsp salt
- 5 large eggs separated
- 3/4 cup granulated sugar divided
- 1/3 cup whole milk
- 1 tsp vanilla extract
- 1 can evaporated milk 12 oz, chilled
- 1 can sweetened condensed milk 14 oz
- 1 cup heavy cream cold
- 1 tsp ground cinnamon plus extra for garnish
- 1 tbsp unsalted butter for greasing pan
Notes
Storage: Cover and refrigerate for up to 5 days; the cake will continue to soften. Make-Ahead: Bake the cake up to 1 day in advance and soak it the day of serving. Variations: Add a layer of dulce de leche or top with fresh berries. For a dairy-free version, use coconut milk alternatives. Serve chilled for the best texture and flavor.