Description
A moist, airy yellow cake soaked in a mixture of evaporated milk, condensed milk, and heavy cream, topped with a warm cinnamon-spiced dulce de leche drizzle and fresh whipped cream. This make-ahead friendly dessert is perfect for celebrations.
Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 1 cup (120g) yellow cake flour
- 4 large eggs, separated and room temperature
- 1 cup (240ml) water
- 1/2 cup (120ml) vegetable oil
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup (240ml) heavy cream
- 1/2 cup (170g) sweetened condensed milk (for drizzle)
- 2 tablespoons (25g) brown sugar
- 1 teaspoon (2g) ground cinnamon
- 1 tablespoon (14g) butter
- 1 1/2 cups (360ml) cold heavy cream (for whipping)
- 1/4 cup (30g) powdered sugar
- 1 teaspoon (5ml) vanilla extract
- Cinnamon for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or cooking spray.
- Separate eggs. In one bowl, mix cake mix, flour, water, oil, and egg yolks on medium speed until smooth (about 2 minutes).
- In a separate clean bowl, whip egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the batter in three additions until no white streaks remain. Pour batter into the prepared pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
- While the cake cools, whisk together 1 can evaporated milk, 1 can condensed milk, and 1 cup heavy cream in a large bowl. Set aside.
- Once the cake is completely cool, poke holes all over the surface with a fork or skewer. Slowly pour the milk mixture over the cake, tilting the pan to ensure even distribution. Let soak for at least 30 minutes or overnight.
- In a small saucepan, combine 1/2 cup condensed milk, brown sugar, cinnamon, and butter. Cook over medium heat, stirring constantly, until the mixture thickens slightly and comes to a gentle boil. Remove from heat and cool for 5 minutes.
- In a chilled bowl, whip 1 1/2 cups heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the soaked cake. Drizzle the cinnamon dulce drizzle over the top and dust with cinnamon.
- Refrigerate for at least 1 hour before serving.
Notes
The cake must be completely cool before soaking to prevent it from becoming mushy. For best results, let the cake soak overnight in the fridge. Ensure your bowl and beaters are very cold when whipping the cream for stiff peaks. This cake is best served cold and does not freeze well due to the dairy content.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45
- Sodium: 280
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 65
- Fiber: 1
- Protein: 6
Keywords: tres leches cake, mexican dessert, cinnamon dulce drizzle, celebration cake, make ahead dessert, easy cake recipe