Cuatro Leches Cake – soft, tender, moist and sweet cake soaked in four different flavors of milk. Best served the following day. If you are entertaining and still undecided about what to make for dessert, especially for a Mexican theme party – look no further.
I have no willpower when it comes to this cake…You’ll probably see me hiding and sneaking a slice every now and then when no one is looking.😏 I’d make even the lamest excuse just to have a bite!😅
My son would say, “what are you eating mummy” my response, “Nothing”. One day, he caught me red-handed, and in other to keep him quiet I gave him a large piece. You know what? He made sure I did not leave his sight that whole day. Nowadays, I only make this cake when entertaining.
I adapted this recipe from Saveur magazine. What I did differently was to add more flavor to the cake with an extra teaspoon of vanilla and a touch of nutmeg.
If you like, you can replace half of the evaporated milk with coconut milk. I always do when I have coconut milk available. It takes it to another level. Enjoy it!
4 Leches in Your Cake
Let’s see how these types of milk are different from each other…
- Whole Milk – is the raw, unpasteurized milk obtained from mammals like cows, buffalo, goats, sheep, yak, camel.
- Evaporated Milk – is a canned milk product with about 60% water removed from fresh milk. This milk product has a longer shelf life.
- Condensed Milk – also has approximately 60 percent of the water content removed in order to make it shelf-stable. Unlike its milk-mate, however, condensed milk contains added sugar, which makes it a better fit for sweet recipes.
- Heavy Cream – also known as heavy whipping cream, is the thick part of the milk that rises to the top due to its high-fat content. With about 36-40% fat, it has one of the highest fat contents compared to other dairy products.
Ingredients Substitutions
- Non-fat Milk – Add non-fat milk powder to the batter to make the cake creamier.
- Cream of Tartar – this thing’s reaction with baking soda in liquid creates tiny carbon dioxide bubbles and those bubbles cause the cake to rise during baking and makes your cake tender and moist. You’re on your way to taste this heavenly food!
Tips for a Creamier Cake
- Poke the cake all over and A LOT! … while it’s still warm and then pour the mixture of milk over the top, or let that 4 Leches party in there! This will make the cake super moist and super delicious.
- We like to indulge! I know, I know! But just hold up a bit and wait a while because it’s best to let our Cuatro Leches wait overnight soaking in the milk mixture before digging in its goodness!
Making Ahead and Storage Instructions
Cuatro Leches can be stored in the fridge for up to 3 days though I’m not sure if you can resist the temptation to eat it right away. Gotcha! If you want to make it ahead of time for a party or celebration, I recommend just put the toppings right before serving so it’s as light and fluffy as possible.
What Goes with Cuatro Leches?
This cake would taste even better when paired with:
- Café Mocha
- Chocolate-Caramel Rum Coffee
More Milky Desserts
How to Make Cuatro Leches Cake
Preparations
- Prep the baking pan and mix in the dry ingredients: Preheat oven to 350°F/177°C. Spray a 9- by 13-inch cake pan with baking spray or grease with butter and flour Set aside. Sift the flour, baking powder, and salt into a large bowl. Set aside. (Photo 1)
- Break the eggs, then separate the egg whites from the yolk. Place in a medium bowl and add the egg whites to another bowl. (Photo 2-3)
- Soft-Peak egg whites: Beat the egg whites at high speed until soft peaks form. (Photo 4)
The Batter
- Whisk together the egg yolks and sugar using a hand mixer until the yolks become pale yellow. Add the milk and vanilla extract to the egg yolk mixture. (Photo 5)
- Then slowly pour the egg yolk mixture into the flour mixture; stir to combine. (Photo 6)
- Gently fold in the soft peak-egg white mixture to the batter until just combined. Do not over-mix. (Photo 7-8)
- Pour cake batter into the greased pan and place in the oven. Bake for about, 35 to 40 minutes or until a toothpick inserted into the center comes out clean. (Photo 9)
Tres Leches Milk
- Combine 3 kinds of milk: In a medium bowl or pouring jar, combine evaporated milk, heavy cream, and condensed milk. (Photo 10)
- Pour the milk: Pierce the cake with holes using a wooden skewer then slowly pour all the milk all over the surface of the cake. Making sure to pour near the edges and all around the cake. (Photos 11-13)
- Let it cool: Refrigerate the cake for at least an hour or overnight, for the milk to fully penetrate the cake.
- Mix the caramel with rum: Combine the caramel/dulce de leche, water, and rum. Microwave for about 30 seconds-this makes it easy to mix. (Photo 14)
Toppings
- Pour or spread the mixture on the cake. Cover with a plastic wrap and refrigerate until ready to serve at least four hours or preferably overnight. (Photos 15-16)
Cuatro Leches Cake
Ingredients
Cuatro Leches Cake
- 1 1/3 cups or 166g all purpose flour
- 2 tsp or 8g baking powder
- 1/2 tsp or 1.32g cinnamon spice
- 1 tsp salt
- 1 1/4 cup or 250g granulated sugar, divided
- 5 large eggs, about 58g each
- 1 1/2 tsp or 7.38ml vanilla extract
- 1/2 cup or 4 fl oz milk
Tres Leches Milk
- 3/4 cups or 6 fl oz whole milk, coconut milk or heavy cream
- 1 can or 14 oz condensed milk, sweetened
- 1 can or 12 fl oz evaporated milk
Toppings
- 1 tbsp or 14.78ml rum
- 1 can or 13 oz dulce de leche
- 1 tbsp or 14.78ml dark rum
- 1/4 cup or 2 fl oz water
Instructions
- Preheat oven to 350F°/177C°.
- Spray a 9- by 13-inch cake pan with baking spray or grease with butter and flour. Set aside
- Sift the flour, baking powder, and salt into a large bowl. Set aside.
- Break the eggs, then separate the egg whites from the yolk. Place in a medium bowl and add the egg whites to another bowl.
- Beat the egg whites at high speed until soft peaks form.
- Using a hand mixer whisk together the egg yolks and sugar until the yolks become pale yellow. Add the milk and vanilla extract to the egg yolk mixture.
- Then slowly pour the egg yolk mixture into the flour mixture; stir to combine.
- Gently fold in the soft peak-egg white mixture to the batter until just combined. Do not over-mix.
- Pour cake batter into the greased pan and place in the oven. Bake for about, 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- In a medium bowl or pouring jar - Combine evaporated milk, milk (coconut or heavy cream), and condensed milk.
- Using a wooden skewer, pierce the cake with holes then slowly pour ALL the milk all over the surface of the cake. Making sure to pour near the edges and all around the cake.
- Refrigerate the cake for at least an hour or overnight, for the milk to fully penetrate the cake.
- Combine the caramel/dulce de leche, water, and rum- microwave for about 30 seconds-this makes it easy to mix.
- Pour or spread the mixture on the cake cover with a plastic wrap and refrigerate until ready to serve at least four hours or preferably overnight.
Tips & Notes:
- Poke the cake all over and A LOT! … while it’s still warm and then pour the mixture of milk over the top, or let that 4 Leches party in there! This will make the cake super moist and super delicious.
- Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.
Makenna Ann says
Hi! What is the measurement for heavy cream?
Imma says
Hi Ann. Use 3/4 cups. Happy baking.
Tonya Nutter says
Can’t wait to try!
Imma says
Do let me know how it turns out, Tonya :)!
Kasey says
I would like to include the milk powder and cream of tartar that you suggested. Where would that go on the recipe and what other adjustments need to be made? This is going to be my birthday cake, and I’m so excited!!
Ace says
What 3 kinds of milk should be mixed??
In two places of the recipe it says: “combine evaporated milk, heavy cream, and condensed milk”
in other places it says:
“Tres Leches Milk
▢3/4 cups or 6 fl oz whole milk, coconut milk
▢1 can or 14 oz condensed milk, sweetened
▢1 can or 12 fl oz evaporated milk”
Imma says
Hello Ace. You could either use heavy cream, whole milk, or coconut milk. I will correct the recipe to reflect that. Thanks for catching that
Jessica says
Went all out on this one! Quite possibly the best rendition we’ve had at our house. I added about 1/2 cup coconut rum to 3 milks mixture and instead of dulce de leche, some amazing goat caramel. That cajeta type stuff. Oh my. So decadent. Served dolloped with whipped cream. I’ve never considered putting maraschino cherries on a tres leches. Especially when paired with the caramel sauce, they worked really great! Just recommended this site to a friend.
Imma says
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
Edith says
does the dulce de leche get mixed with the caramel water it does not say?
ImmaculateBites says
Yes, you mix the water , rum and caramel before spreading on the cake.
Eleonor says
13 mix caramel Water and rum she explained very clearly thanks for recipe is going to be my wedding cake love the way you explained thanks once more
imma africanbites says
Thank you, Eleonor. So honored (and at the same time excited) that you choose this one for your wedding. Best wishes and congratulations! =)
Joanne says
I am so making this.! Off I go to get the ingredients .