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Cuatro Leches Cake

Cuatro Leches Cake

Cuatro Leches Cake – soft, tender, moist and sweet cake soaked in four different flavors of milk. Best served the following day. If you are entertaining and still undecided about what to make for dessert, especially for a Mexican theme party – look no further. 
Course Dessert
Cuisine Mexican
Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings 8 -12
Calories 613kcal
Author Imma


Cuatro Leches Cake

  • 1 1/3 cups or 166g all purpose flour
  • 2 tsp or 8g baking powder
  • 1/2 tsp or 1.32g cinnamon spice
  • 1 tsp salt
  • 1 1/4 cup or 250g granulated sugar, divided
  • 5 large eggs, about 58g each
  • 1 1/2 tsp or 7.38ml vanilla extract
  • 1/2 cup or 4 fl oz milk

Tres Leches Milk

  • 3/4 cups or 6 fl oz whole milk, coconut milk
  • 1 can or 14 oz condensed milk, sweetened
  • 1 can or 12 fl oz evaporated milk


  • 1 tbsp or 14.78ml rum
  • 1 can or 13 oz dulce de leche
  • 1 tbsp or 14.78ml dark rum
  • 1/4 cup or 2 fl oz water


  • Preheat oven to 350F°/177C°.
  • Spray a 9- by 13-inch cake pan with baking spray or grease with butter and flour. Set aside
  • Sift the flour, baking powder, and salt into a large bowl. Set aside.
  • Break the eggs, then separate the egg whites from the yolk. Place in a medium bowl and add the egg whites to another bowl.
  • Beat the egg whites at high speed until soft peaks form.
  • Using a hand mixer whisk together the egg yolks and sugar until the yolks become pale yellow. Add the milk and vanilla extract to the egg yolk mixture.
  • Then slowly pour the egg yolk mixture into the flour mixture; stir to combine.
  • Gently fold in the soft peak-egg white mixture to the batter until just combined. Do not over-mix.
  • Pour cake batter into the greased pan and place in the oven. Bake for about, 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
  • In a medium bowl or pouring jar - Combine evaporated milk, heavy cream, and condensed milk.
  • Using a wooden skewer, pierce the cake with holes then slowly pour ALL the milk all over the surface of the cake. Making sure to pour near the edges and all around the cake.
  • Refrigerate the cake for at least an hour or overnight, for the milk to fully penetrate the cake.
  • Combine the caramel/dulce de leche, water, and rum- microwave for about 30 seconds-this makes it easy to mix.
  • Pour or spread the mixture on the cake cover with a plastic wrap and refrigerate until ready to serve at least four hours or preferably overnight.


  • Poke the cake all over and A LOT! … while it’s still warm and then pour the mixture of milk over the top, or let that 4 Leches party in there! This will make the cake super moist and super delicious. 
  • Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.


Calories: 613kcal | Carbohydrates: 101g | Protein: 12g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 183mg | Sodium: 231mg | Potassium: 463mg | Sugar: 76g | Vitamin A: 780IU | Vitamin C: 1.6mg | Calcium: 264mg | Iron: 2.2mg