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Decadent Mexican Tres Leches Cake Recipe with Easy Cinnamon Whipped Cream

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A moist and indulgent Mexican tres leches cake soaked in three kinds of milk and topped with a warm, cinnamon-spiced whipped cream. Perfect for celebrations or a comforting dessert.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour (or almond flour for gluten-free)
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 5 large eggs, separated (room temperature)
  • 1 cup (200g) granulated sugar, divided
  • ⅓ cup (80ml) whole milk
  • 1 tsp pure vanilla extract
  • 1 can (12 oz / 354ml) sweetened condensed milk
  • 1 can (12 oz / 354ml) evaporated milk
  • ½ cup (120ml) heavy cream (or coconut cream for dairy-free)
  • 1 ½ cups (360ml) heavy whipping cream, chilled
  • ¼ cup (30g) powdered sugar
  • 1 tsp ground cinnamon (Mexican or Ceylon cinnamon recommended)
  • ½ tsp pure vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch pan lightly and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Separate the egg whites from yolks, placing whites in a large bowl and yolks in another.
  4. Beat egg yolks with ¾ cup (150g) sugar on high speed until pale and thick (3-4 minutes). Stir in milk and vanilla extract.
  5. Gently fold the flour mixture into the yolk batter until just combined; do not overmix.
  6. Beat egg whites on medium-high speed until soft peaks form. Gradually add remaining ¼ cup (50g) sugar and beat until stiff, glossy peaks appear.
  7. Fold whipped egg whites gently into the batter in thirds, keeping air in for fluffiness.
  8. Pour batter into prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.
  9. Cool cake for 15 minutes. Poke holes all over the surface with a skewer or fork.
  10. Whisk together sweetened condensed milk, evaporated milk, and heavy cream until smooth.
  11. Slowly drizzle the milk mixture over the cake, allowing it to absorb. Refrigerate at least 2 hours or overnight.
  12. Chill mixing bowl and beaters for 10 minutes. Beat heavy cream, powdered sugar, cinnamon, and vanilla on high speed until soft peaks form.
  13. Spread cinnamon whipped cream evenly over soaked cake. Optionally sprinkle extra cinnamon or garnish with cinnamon sticks.
  14. Serve chilled. Slice with a knife dipped in hot water for clean edges.

Notes

Use organic eggs and good-quality vanilla extract for best flavor. Chill equipment and cream before whipping the cinnamon whipped cream. Let the cake soak overnight for best moisture and flavor. Avoid overwhipping the cream to prevent graininess. For dairy-free, substitute heavy cream with coconut cream and milk with almond or oat milk.

Nutrition

Keywords: tres leches cake, Mexican dessert, cinnamon whipped cream, moist cake, easy dessert, celebration cake

Find it online: https://tempotaste.com/decadent-mexican-tres-leches-cake-recipe-with-easy-cinnamon-whipped-cream/