Traditional Tres Leches Cake with Cinnamon Whipped Cream

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

A moist sponge cake soaked in three kinds of milk and topped with cinnamon-spiced whipped cream, a beloved Mexican dessert classic. This Mexican-inspired recipe, ready in about 50 minutes, layers all-purpose flour, baking powder, salt 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
• 1/4 tsp salt
• 5, separated large eggs
• 1 cup, divided granulated sugar
• 1/3 cup whole milk
• 1 tsp vanilla extract
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1/4 cup heavy cream
• 1 cup heavy whipping cream
• 1/2 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. In a medium bowl, whisk together 1 cup all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
2. Step 2: In a large bowl, beat 5 egg yolks with 1/2 cup granulated sugar until pale and fluffy, about 3-4 minutes. Stir in 1/3 cup whole milk and 1 tsp vanilla extract.
3. Step 3: Gently fold the dry ingredients into the yolk mixture until just combined.
4. Step 4: In a separate clean bowl, beat 5 egg whites until soft peaks form. Gradually add remaining 1/2 cup granulated sugar and continue beating until stiff peaks form.
5. Step 5: Carefully fold the egg whites into the batter in three additions, preserving the airiness.
6. Step 6: Pour batter into a greased 9x13-inch baking dish and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
7. Step 7: While cake bakes, whisk together 1 can (14 oz) sweetened condensed milk, 1 can (12 oz) evaporated milk, and 1/4 cup heavy cream.
8. Step 8: When cake is done, let cool for 10 minutes, then poke the surface all over with a fork and slowly pour the milk mixture evenly over the cake. Refrigerate for at least 4 hours or overnight to soak.
9. Step 9: To make cinnamon whipped cream, beat 1 cup heavy whipping cream with 1/2 tsp ground cinnamon and 2 tbsp powdered sugar until stiff peaks form.
10. Step 10: Spread whipped cream over soaked cake before serving.