Go Back Email Link
Print Recipe
5 from 2 votes

Cuatro Leches

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Mexican
Servings: 9
Calories: 122kcal
Author: Cari

Ingredients

Cake

  • cooking spray olive oil, or butter, for greasing
  • 1 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon fine salt
  • 5 large eggs whites and yolks separated
  • 1 cup granulated sugar divided
  • 2 teaspoons vanilla extract
  • ½ cup whole milk
  • ½ cup heavy cream

three milks mixture

  • 16 ounces sweetened condensed milk
  • 12 ounces evaporated milk
  • 3 tablespoons rum
  • ½ teaspoon vanilla extract

Topping

  • 12 ounces dulce de leche

Instructions

  • Make the cake

Make the cake

  • Preheat the oven to 350°F. Grease a deep 9×9-inch baking pan with baking spray or butter and set aside.
  • In a large bowl, stir together the flour, baking powder and salt.
  • In a separate large bowl, beat together the egg yolks and granulated sugar until the yolks are pale yellow in color. Add the vanilla extract and whole milk then beat til combined
  • Pour the mixture into the large bowl of flour and mix together until combined
  • In a stand mixer, beat the egg whites on high speed until soft peaks form.
  • Add the egg whites to the batter and fold together gently until just combined and no white streaks remain.
  • Pour the cake batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool for 20 minutes while you make the three milk mixture.

Make the three milks mixture

  • In a medium bowl, add the heavy cream, sweetened condensed milk, and the evaporated milk, vanilla extract and rum. Whisk together to combine.
  • Using a skewer or a fork, poke holes all over the top of the cake.
  • Slowly pour the three milk mixture all over the top and sides of the cake. Cover and refrigerate for at least 2 hours to let the cake fully cool and absorb the liquid.

Topping the cake

  • Once the cake has chilled top the cake with dulce de leche.

Video

Notes

Variations and substitutions for this cuatro leches recipe

Here are some variations and substitutions for a cuatro leches cake recipe:

Variations:

  1. Toppings: Add fresh fruit like strawberries or shredded coconut for a fresh, fruity contrast.
  2. Spices: Incorporate a dash of cinnamon or nutmeg into the milk mixture for extra warmth.
  3. Coconut Twist: Use coconut milk as one of the four milks for a tropical flavor.

Substitutions:

  1. Dulce de Leche: Substitute with salted caramel sauce if dulce de leche is unavailable.
  2. Gluten-Free: Use a gluten-free flour blend for the sponge cake base.

Storage for this easy tres leches cake with dulce de leche

To store tres leches cake, keep it tightly covered with plastic wrap or aluminum foil in the refrigerator. It can stay fresh for up to 3-4 days. The cake should be kept in the fridge to maintain its moisture and freshness due to the milk mixture.

Freezing this cake

If you want to freeze it, wrap it well and store it in the freezer for up to 3 months. To freeze it, wrap the cake tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. When you're ready to serve, let it thaw in the fridge overnight to maintain its moist texture.