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.

Course Dessert

Cuisine Mexican

Prep Time 20

Cook Time 40

Chilling Time 4

Total Time 5

Servings

Calories 241kcal

Author Imma

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 9x13-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).

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