Instant Pot Tres Leches Cake with Cinnamon Whipped Cream

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Moist sponge cake soaked in three types of milk, cooked effortlessly in the Instant Pot and topped with spiced cinnamon whipped cream. This Mexican-inspired recipe, ready in about 50 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 350 calories and feeds 8, 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
• 3 large eggs
• 1 cup granulated sugar
• 1/3 cup whole milk
• 1 tsp vanilla extract
• 1/2 cup sweetened condensed milk
• 1/2 cup evaporated milk
• 1/2 cup heavy cream
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp ground cinnamon

Which pressure cooker to buy for recipes like this → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Grease and flour a 7-inch round cake pan that fits inside your Instant Pot. In a medium bowl, whisk 1 cup all-purpose flour with 1 1/2 tsp baking powder and a pinch of salt.
2. Step 2: In a large bowl, beat 3 large eggs with 1 cup granulated sugar on high speed until thick and pale, about 5 minutes. Gently fold in dry ingredients alternately with 1/3 cup whole milk and 1 tsp vanilla extract until smooth.
3. Step 3: Pour batter into prepared cake pan and cover tightly with aluminum foil.
4. Step 4: Pour 1 1/2 cups water into the Instant Pot inner pot and set trivet inside. Place cake pan on trivet, close lid, and set valve to sealing. Cook on Manual/Pressure Cook high for 30 minutes.
5. Step 5: When cooking completes, allow natural release for 10 minutes before quick releasing remaining pressure. Carefully remove cake and cool 10 minutes.
6. Step 6: Mix 1/2 cup sweetened condensed milk, 1/2 cup evaporated milk, and 1/2 cup heavy cream. Poke holes all over the cake with a fork and slowly pour milk mixture over cake to soak.
7. Step 7: In a chilled bowl, whip 1 cup heavy whipping cream with 2 tbsp powdered sugar and 1/2 tsp ground cinnamon until stiff peaks form. Spread cinnamon whipped cream over soaked cake and refrigerate for at least 2 hours before serving.