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Perfect Mexican Tres Leches Cake with Cinnamon Cream & Caramel Drizzle

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A moist and luscious Mexican tres leches cake topped with cinnamon-infused cream and a rich homemade caramel drizzle, perfect for celebrations and everyday indulgence.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 large eggs, separated
  • 1 cup (200g) granulated sugar, divided
  • 1/3 cup (80ml) whole milk
  • 1 teaspoon pure vanilla extract
  • 1 can (12 oz/354 ml) evaporated milk
  • 1 can (14 oz/414 ml) sweetened condensed milk
  • 1/4 cup (60 ml) whole milk or half-and-half
  • 1 cup (240 ml) heavy cream
  • 4 tablespoons powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup (200g) granulated sugar (for caramel)
  • 6 tablespoons (90g) unsalted butter, cubed
  • ½ cup (120 ml) heavy cream, warmed
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter and lightly dust with flour.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Separate the eggs into whites and yolks.
  4. Beat the egg whites on medium speed until soft peaks form. Gradually add half the sugar (½ cup or 100g) and beat until stiff peaks form.
  5. In another bowl, beat the yolks with the remaining sugar and vanilla extract until pale and fluffy, about 3 minutes.
  6. Slowly add the sifted flour mixture to the yolks alternately with the whole milk, starting and ending with the flour. Mix gently.
  7. Fold the beaten egg whites into the yolk batter in three additions, folding gently to maintain airiness.
  8. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
  9. Cool the cake completely on a wire rack or at room temperature for about 1 hour.
  10. Whisk together evaporated milk, sweetened condensed milk, and whole milk in a bowl.
  11. Poke holes all over the cooled cake using a fork or skewer. Slowly pour the milk mixture evenly over the cake. Cover and refrigerate for at least 2 hours, preferably overnight.
  12. Whip heavy cream with powdered sugar, ground cinnamon, and vanilla extract until soft peaks form. Spread evenly over the soaked cake.
  13. To make caramel drizzle, melt sugar in a medium saucepan over medium heat without stirring until deep amber, about 6-8 minutes.
  14. Quickly add butter and stir until melted. Remove from heat and whisk in warm heavy cream until smooth. Add a pinch of salt.
  15. Drizzle the caramel sauce generously over the cinnamon cream topping just before serving.

Notes

Use fresh ground cinnamon for best flavor. Be gentle when folding egg whites to keep the cake light and fluffy. Pour milk mixture slowly to avoid sogginess. Caramel can be gently warmed if it thickens before drizzling. Refrigerate cake overnight for best flavor absorption.

Nutrition

Keywords: tres leches cake, Mexican dessert, cinnamon cream, caramel drizzle, moist cake, celebration cake, easy cake recipe

Find it online: https://elaraeats.com/perfect-mexican-tres-leches-cake-recipe-with-cinnamon-cream-and-caramel-drizzle-step-by-step/