Soft and moist Mexican tres leches bundt cake makes an irresistible dessert that is perfect for every occasion. It’s sweet, creamy, and sooo good.
Confession: tres leches cake is my favorite cake of all time. It’s a light and fluffy sponge cake that is soaked in a sweet milk mixture. It makes a delicious dessert and comfort food in the summer since the cake will stay moist and can be stored in the fridge.
Why you need to try tres leches cake
- The cake is moist and delicious
- Makes a refreshing dessert
- A crowd-pleasure! Everyone loves this cake
- Super quick and easy to make
- Can be customized with your favorite fruits
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The ingredients
Here’s a list of ingredients you’ll need to make this cake. You can find my recipe card at the bottom of this post for the complete list of their amounts.
- All-purpose flour
- Baking powder, salt, cinnamon
- Eggs. You will need large eggs at room temperature
- Sugar, confectioners sugar, condensed milk
- Milk, heavy cream. You will need whole milk and evaporated milk
- Vanilla extract
How to make Mexican tres leches bundt cake
Bake the cake
- Preheat the oven to 350 degrees. Spray your bundt pan with a nonstick baking spray. Set to the side
- Separate your eggs by adding the egg whites to one medium-sized bowl and egg yolks to a large mixing bowl
- In a separate large mixing bowl add the flour, baking powder, salt, and cinnamon and whisk to combine. Set to the side
- Use an electric hand mixer and beat the egg whites until stiff peaks form. Set to the side
- Add the sugar to the egg yolks and use an electric hand mixer
- Mix the egg yolks and sugar for 6 -7 minutes or until the egg mixture doubles in size and turns a lighter shade of yellow
- Add the milk and vanilla to the egg yolk mixture and mix together for 1 min on low speed
- Begin to add the flour mixture slowly to the egg yolk mixture and mix on low speed until combined. Note the batter is very thick
- Now add the egg whites into the batter and fold in together. Continue to fold in the egg whites until fully incorporated
- Pour the batter into the bundt pan and bake for 30 minutes. Remove from the oven and allow to cool to room temperature. While the cake is cooling, make the filling
Make the filling
- In a medium-sized bowl add the evaporated milk, condensed milk, heavy cream, and cinnamon
- Mix with an electric mixer on low for 2 minutes. Using a skewer poke holes into the bundt cake and pour ¾ of the milk mixture into the holes. Allow to sit for another 20 minutes
Decorate tres leches cake
- Remove the cake from the pan and place it on a baking tray
- Pour the remaining milk mixture over the cake and allow it to sit until the milk mixture is absorbed fully
Make the icing
- Add all ingredients to a large mixing bowl and mix the icing with an electric handheld mixer for 4 minutes. Drizzle the icing over the cake
Decorating/topping ideas
You can easily decorate this tres leches cake with your favorite fruits, such as strawberry, peach, mango, or toasted shredded coconut.
Storing tres leches bundt cake
Once this cake is baked and soaked, you can keep it in the fridge for about 3 days.
Can I freeze tres leches cake
Yes, you can make this cake ahead of time. When done, cover the cake tightly and store it in the freezer for up to 3 months. When ready to serve the cake, thaw it overnight, then add the icing and topping.
Mexican tres leches bundt cake is a simple dessert that is perfect for any celebration! It also makes the perfect accompaniment to any Mexican-inspired meal, such as no-cook black bean salad, easy skillet chicken fajitas, and air-fryer quesadillas.
Mexican Tres Leches Bundt Cake
Ingredients
Cake
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 5 large eggs separated
- 1 cup granulated sugar
- ¾ cup whole milk
- 2 teaspoons vanilla extract
Filling
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- ½ cup heavy cream
- ½ teaspoon cinnamon
Icing
- 1 ½ cups heavy cream
- 1 ½ cups confectioners sugar
- 1 teaspoon vanilla extract
Instructions
Make the filling
- In a medium-sized bowl add the evaporated milk, condensed milk, heavy cream, and cinnamonMix with an electric mixer on low for 2 minutes. Using a skewer poke holes into the bundt cake and pour ¾ of the milk mixture into the holes. Allow to sit for another 20 minutes
Decorate tres leches cake
- Remove the cake from the pan and place it on a baking trayPour the remaining milk mixture over the cake and allow it to sit until the milk mixture is absorbed fully
Make the icing
- Add all ingredients to a large mixing bowl and mix the icing with an electric handheld mixer for 4 minutes. Drizzle the icing over the cake
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