Cuatro Leches Cake
Cuatro Leches Cake – a soft, tender, moist, and sweet cake soaked in four different styles 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 might catch me sneaking a slice when no one is looking.😏 But I have no shame in making the lamest excuse to have a bite!
My son would say, “What are you eating, mummy?” My response would be, “Nothing”. One day, he caught me red-handed, and in order 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.
How the Fourth Milk Gets Into the Cake
What takes a classic tres leches over the edge with a fourth leche? Dulce de leche! Caramelized milk and sugar can only make things better. So, instead of frosting your cake with the traditional whipped cream, slather it with your favorite dulce de leche for an out-of-this-world cuatro leches cake.
How to Make Cuatro Leches Cake
The Cake
- Preheat oven to 350℉ (180℃).
- Spray a 9×13-inch cake pan with non-stick baking spray or grease it with butter and flour. Set aside.
- Sift the flour, baking powder, and salt into a large bowl. Set aside. (Photo 1)
- Separate the egg whites and the yolks, placing the yolks in a medium bowl and the egg whites in another bowl.
- Yolks – Using a hand mixer, whisk the egg yolks and sugar until the yolks become pale yellow. (Photo 2)
- Wet Ingredients – Add the milk and vanilla extract to the egg yolk mixture. Then, slowly pour the egg yolk mixture into the flour mixture, stirring to combine. (Photo 3)
- Egg Whites – Beat the whites on high with clean beaters until soft peaks form. (Photos 4-5)
- Combine – Gently fold the egg whites into the batter until just connected. Please don’t overmix. (Photos 6-7)
- Pour the cake batter into the greased pan and place it in the oven. (Photo 8)
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. (Photo 9)
Three Milks
- Combine – In a medium bowl or pouring jar, combine the evaporated milk, heavy cream, and condensed milk. (Photo 10)
- Soak – Pierce the cake holes into the cake with a wooden skewer, then slowly pour ALL the milk over the surface of the cake. Make sure to pour near the edges and all around the cake so it absorbs evenly. (Photo 11-12)
- Refrigerate the cake for at least an hour or overnight for the milk to fully penetrate the cake.
The Fourth Milk
- Combine the caramel or dulce de leche, water, and rum, and zap it in the microwave for about 30 seconds. That heats it enough to make it easier to mix. (Photo 13)
- 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). (Photo 14)
Recipe Tips and Flavor Variations
- To help stabilize the egg whites before folding them into the cake, add ½ teaspoon cream of tartar while beating.
- To replace the can of evaporated milk with powdered milk, mix 1 cup of powdered milk with 1½ cups of warm water until it dissolves and has no lumps.
- Poke the cake all over and pour the milk mixture over the top while it’s still warm. That helps the milk mixture absorb better into the cake.
- This cake is even better the next day, so if at all possible, make it a day ahead.
- To make it even further in advance, wrap it well and freeze it for up to 3 months. Thaw it overnight in the fridge and enjoy it.
- Since it has a lot of dairy, leftovers are best refrigerated. Theory says it will last 3-4 days, but it’s never been around that long at my house.
- Spice it up. Chai, apple, or pumpkin pie spices turn this into a spice cake on steroids. Add a tablespoon of pumpkin pie spices instead of the ½ teaspoon of cinnamon.
- Yes, I did decorate it with maraschino cherries, but that is optional.
More Decadent Dessert Recipes to Impress
By Imma
This blog post was originally published in April 2017 and has been updated with additional tips and gorgeous photos
Cuatro Leches Cake
An incredibly tender vanilla and cinnamon cake soaked in four different flavors of milk delivers the ultimate cake experience. If you thought Tres Leches Cake was the best, then you just have to try this decadent Mexican dessert. Perfect for special occasions like graduations, weddings, and birthdays.
Prep: 20 minutes
Cook: 40 minutes
Chilling Time: 4 hours
Total: 5 hours
Mexican
Servings 12
Ingredients
Cuatro Leches Cake
- 1⅓ cups (160g) all-purpose flour
- 2 teaspoons (10g) baking powder
- ½ teaspoon (1-2g) ground cinnamon
- 1 teaspoon (6g) salt
- 1¼ cups (250g) granulated sugar
- 5 large eggs, separated
- 1½ teaspoons (7-8ml) vanilla extract
- ½ cup (120ml) milk
Tres Leches Milk
- ¾ cup (180ml) whole milk, heavy cream, or coconut milk
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce can evaporated milk
Fourth Milk Topping
- 1 13-ounce can dulce de leche
- 1 tablespoon (15ml) dark rum
- ¼ cup (60ml) water
Instructions
- Preheat the oven to 350℉ (180℃).
- Spray a 9×13-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.
- Separate the egg whites from the yolks, placing the yolks in a medium bowl and the egg whites in another bowl.
- Using a hand mixer, whisk 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, stirring to combine.
- Beat the egg whites on high speed with clean beaters until soft peaks form.
- Gently fold the egg white mixture into the batter until just combined. Please don't overmix.
- Pour the cake batter into the greased pan and place it in the oven.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
The Four Milks
- In a medium bowl or pouring jar, combine the whole milk (heavy cream or coconut milk), sweetened condensed milk, and evaporated milk.
- Pierce holes into the cake with a wooden skewer, then slowly pour ALL the milk over the surface of the cake. Make sure to pour near the edges and all around the cake so it absorbs evenly.
- Refrigerate the cake for at least an hour or overnight for the milk to fully penetrate the cake.
- Combine the caramel or dulce de leche, water, and rum, and zap it in the microwave for about 30 seconds. That heats it enough to make it easier 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 pour the milk mixture over the top while it’s still warm. That helps the milk mixture absorb better into the cake.
- To help stabilize the egg whites before folding them into the cake, add ½ teaspoon cream of tartar while beating.
- To replace the can of evaporated milk with powdered milk, mix 1 cup of powdered milk with 1½ cups of warm water until it dissolves and has no lumps.
- Nutritional information is provided as a courtesy only. Please keep in mind that it’s a rough estimate rather than a guarantee because it can vary greatly based on the products used.
Nutrition Information:
Serving: 1slice| Calories: 241kcal (12%)| Carbohydrates: 46g (15%)| Protein: 6g (12%)| Fat: 3g (5%)| Saturated Fat: 1g (6%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 1g| Trans Fat: 0.01g| Cholesterol: 81mg (27%)| Sodium: 287mg (12%)| Potassium: 97mg (3%)| Fiber: 1g (4%)| Sugar: 26g (29%)| Vitamin A: 154IU (3%)| Vitamin C: 0.01mg| Calcium: 97mg (10%)| Iron: 2mg (11%)
Hi! What is the measurement for heavy cream?
Hi Ann. Use 3/4 cups. Happy baking.
Can’t wait to try!
Do let me know how it turns out, Tonya :)!
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!!
Hi Kasey. When whipping the egg whites, the general rule is ⅛ teaspoon of cream of tartar per large egg white. For five, I’d use ½ a teaspoon.
To replace the can of evaporated milk with powdered, mix 1 cup powdered milk with 1½ cups warm water until the powdered milk dissolves and it has no lumps.
Hope that helps:)
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
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.
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
does the dulce de leche get mixed with the caramel water it does not say?
Yes, you mix the water , rum and caramel before spreading on the cake.
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
Thank you, Eleonor. So honored (and at the same time excited) that you choose this one for your wedding. Best wishes and congratulations! =)
I am so making this.! Off I go to get the ingredients .