Three-Milk Soaked Tres Leches Cake with Cinnamon Whipped Cream

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A moist Mexican tres leches cake soaked in a blend of evaporated, condensed, and whole milk, topped with cinnamon-scented 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 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
• 1/3 cup whole milk
• 1 tsp pure vanilla extract
• 1 cup sweetened condensed milk
• 1 cup evaporated milk
• 1/4 cup heavy cream
• 1 1/2 cups chilled heavy whipping cream
• 1 tsp ground cinnamon
• 2 tbsp powdered sugar

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour a 9x13-inch baking dish. In a bowl, sift 1 cup all-purpose flour and 1 1/2 tsp baking powder.
2. Step 2: In a separate large bowl, beat the yolks of 5 large eggs with 3/4 cup granulated sugar until pale and fluffy, about 3 minutes. Stir in 1/3 cup whole milk and 1 tsp vanilla extract.
3. Step 3: Gently fold the flour mixture into the egg yolk mixture until just combined.
4. Step 4: In a clean bowl, beat the 5 egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar and beat until stiff peaks form.
5. Step 5: Fold the egg whites carefully into the batter in three additions, preserving as much air as possible.
6. Step 6: Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
7. Step 7: While the cake bakes, combine 1 cup sweetened condensed milk, 1 cup evaporated milk, and 1/4 cup heavy cream in a bowl.
8. Step 8: Once the cake cools slightly, poke holes all over the surface with a fork and slowly pour the milk mixture evenly over the cake, allowing it to absorb.
9. Step 9: Chill the cake in the refrigerator for at least 3 hours or overnight.
10. Step 10: To make the topping, beat 1 1/2 cups chilled heavy whipping cream with 2 tbsp powdered sugar and 1 tsp ground cinnamon until stiff peaks form.
11. Step 11: Spread the cinnamon whipped cream evenly over the soaked cake before serving.