Tres Leches Bundt Cake

This Tres Leches Bundt Cake is about to be your new favorite treat. While most people make this during Cinco de Mayo, I think that it’s a delicious recipe to whip up anytime you’re craving it. Showcase your baking skills with the beautiful look of a bundt cake!

This baked cake has the taste of a traditional tres leches cake and is made using a simple recipe! Why overcomplicate this Mexican cake when you don’t have to?

If you love recipes like this, you may also enjoy these Mexican Shortbread Cookies as well!

Why you’ll love this Tres Leche Bundt Cake recipe

• The whole surface of the cake is topped with a lightly sweetened mixture
• This is one of those cake recipes that are perfect for sharing with family and friends
• The total time to make this perfect cake is just 60 minutes!

Ingredients Needed

• All-purpose flour – Cake flour could also work as well.
• Baking powder – Helps to add a little bit of texture to the cake.
• Salt – Just a pinch.
• Cinnamon – Ground cinnamon adds a great warmth of flavor.
• Eggs – The eggs help to bind all the ingredients together to make a moist cake batter.
• Granulated sugar – Needed for sweetness!
• Whole milk  – Whole fat milk adds richness to this easy tres leches cake.
• Vanilla extract – Pure vanilla extract works best.
• Evaporated milk – Needed to make the filling for this classic tres cake recipe.
• Sweetened condensed milk – Helps to create the sweet milk mixture for the filling.
• Heavy cream – Perfect for a thicker texture and adding more richness.
• Confectioners sugar – You can never have too many sugars for added sweetness!

How To Make Tres Les Bundt Cake

Step One: Preheat the oven to 350 degrees  Spray your bundt pan with a nonstick baking spray. Set to the side.

Step Two: Separate your eggs by adding the egg whites in one medium-sized bowl and egg yolks in a large mixing bowl. 

Step Three: In a separate large mixing bowl, add the flour, baking powder, salt, and cinnamon and whisk to combine. Set to the side.

Step Four: 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. 

Step Five: 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. 

Step Six: 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. 

Step Seven: 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. (Photos 1 & 2)

While the cake is cooling, make the filling. 

Step Eight: 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. 

Step Nine: Using a skewer, poke holes into the bundt cake. Pour ¾ of the milk mixture into the holes. Allow sitting for another 20 minutes. 

Step Ten: Remove the cake from the pan and place on a baking tray. Pour the remaining milk mixture over the cake and allow to sit until the milk mixture is absorbed fully. 

Step Eleven: Make the icing by adding all ingredients in a large mixing bowl and use an electric handheld mixer. Mix the icing on medium for 4 minutes. Drizzle the icing over the cake. 

Storage and leftovers

The best way to store leftovers of this cake is to add it to an airtight container and store it in the fridge. For best results, eat within 2-3 days.

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