Baked Tres Leches Cake with Cinnamon and Lime Zest

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A moist sponge cake soaked in a blend of three milks, infused with cinnamon and lime zest for a festive Cinco de Mayo dessert. This Mexican-inspired Cinco de Mayo recipe, ready in about 55 minutes, layers all-purpose flour, baking powder, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 5, separated large eggs
• 1 cup, divided granulated sugar
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 cup sweetened condensed milk
• 1 cup evaporated milk
• 1/2 cup heavy cream
• 1 tsp ground cinnamon
• 1 tsp lime zest
• 1 cup, for topping whipped cream
• for dusting ground cinnamon

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Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour a 9x13-inch baking dish. In a bowl, sift together 1 cup all-purpose flour and 1 1/2 tsp baking powder.
2. Step 2: In a large bowl, beat 5 egg yolks with 1/2 cup granulated sugar on high speed for 3 minutes until thick and pale. Stir in 1/2 cup whole milk and 1 tsp vanilla extract.
3. Step 3: Gradually fold the flour mixture into the egg yolk mixture until just combined.
4. Step 4: In a separate bowl, beat 5 egg whites until soft peaks form. Gradually add remaining 1/2 cup granulated sugar and beat until stiff peaks form.
5. Step 5: Gently fold the egg whites into the batter in three additions, preserving as much air as possible.
6. Step 6: Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: While cake bakes, whisk together 1 cup sweetened condensed milk, 1 cup evaporated milk, 1/2 cup heavy cream, 1 tsp ground cinnamon, and 1 tsp lime zest.
8. Step 8: When cake is done, allow to cool for 10 minutes, then poke holes all over with a fork and slowly pour the milk mixture evenly over the cake, allowing it to soak in.
9. Step 9: Refrigerate the cake for at least 4 hours or overnight to absorb the milks fully.
10. Step 10: Before serving, spread 1 cup whipped cream evenly on top and dust lightly with ground cinnamon.