- 1 tablespoon unsalted butter, to grease pan
- 1 cup plus 2 tablespoons Swans Down Cake Flour
- ⅔ cup evaporated milk
- ⅔ cup sweetened condensed milk
- ⅓ cup coconut milk
- ⅓ cup almond milk
- 2 teaspoons light rum
- 1 teaspoon lime zest
- 1 teaspoon Mexican vanilla extract
- 2 teaspoons baking powder
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 4 large egg whites
- 1 cup sugar
- 2 egg yolks
- Heavy cream, sweetened and whipped, for topping
Cinco Leches Cake
Prep: 20 min
Bake: 60 min
Yield: 1 Cake
An oh-so-moist cake that’s traditionally made with tres leches (3 milks), is boosted to cinco leches (5 milks), because why not? Perfect to serve for Cinco de Mayo, but really, this is an anytime cake because it’s so easy to make. Be sure to let it chill in the refrigerator overnight. The fourth milk is almond milk, which can always be substituted with regular whole milk, and the fifth milk is heavy cream – whipped, sweetened and served in a dollop on top.
Ingredients
Directions
- Preheat oven to 350 degrees.
- LIGHTLY grease a 9-inch square cake pan with butter and sprinkle with 2 tablespoons of the flour.
- COMBINE half of the evaporated milk in a medium-size mixing bowl with condensed milk, coconut milk, almond milk, rum, lime zest and vanilla. Whisk until combined, then transfer milk mixture to refrigerator.
- WHISK flour, baking powder, cinnamon and nutmeg together in a small bowl.
- BEAT egg whites in a large mixing bowl using an electric mixer until they form soft peaks. Gradually beat in sugar. Add egg yolks one at a time, beating to blend with each addition. Scrape down sides.
- ADD flour mixture in 3 additions, alternating with the remaining evaporated milk, beginning and ending with the flour.
- SCRAPE batter into the prepared pan. Bake for 30 minutes or until the cake is golden brown and a cake tester inserted into the center comes out clean.
- TRANSFER cake to a wire rack to cool.
- USE a cake tester or a toothpick to poke holes all over the cake.
- REMOVE milk mixture from refrigerator; slowly pour ½ cup of mixture all over cake. Let stand until liquid is absorbed. Repeat process until all of milk mixture is used.
- COVER cake and transfer to refrigerator; let stand overnight.
- SERVE cake topped to taste with the fifth milk – sweetened and whipped heavy cream. Cake can be refrigerated for up to 3 days.
So where’s the recipe?
Hi Janet, Here’s a link to the recipe https://swansdown.com/recipes/cinco-leches-cake/. Happy baking!
Hi, do I have to add the mix of milks when the cake still hot or when is room temperature? Thanks
Hi Patricia, Transfer the cake to a wire rack to cool. Take a cake tester or a toothpick to poke holes all over the cake. Next pour 1/2 cup of mixture over cake. Let stand until liquid is absorbed. Then pour the remaining milk. Happy Baking!
What temperature please
Hi Maria, Thank you for catching this! The directions should read: Preheat 350 degrees and bake for 30 minutes. Happy Baking…and Cinco de Mayo!
Which milk product will best sub for the almond milk? (I’m allergic to almond, also soy.)
Hi Debbie, You can substitute the amount of Almond milk asked for with an equal amount of any of the other milks listed in the recipe. Happy baking!
What temp?
There is only 4 milks?
Hi Martha! The 5th milk is heavy cream, which is sweetened and whipped to top the cake. 🙂
I am going to have to try this.
Best cake flour around. I wish I had bought some more before corona virus
Looks very delicious, my ? I don’t have Almond and Coconut millk, what else can be used, I was thinking cream or 1/2 & 1/2
Hi Mary Ann! Yes, you could substitute extra evaporated milk, condensed milk, heavy cream or half & half. 🙂
Nice I loved
🙂