Cinco Leches 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.

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  • Your instructions are very poor.
    Your flour is 1 cup and 2 tablespoons spoons and I’m assuming 2 tablespoons spoon is for greasing of the pan.

    2nd the milk into the batter and milks used for the after baking could be instructed separately

    • Hi RV, The recipe's directions have been updated to clarify the flour amounts and their use. We appreciate your feedback, and we're always happy to help our customers bake a better cake!

  • 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!

    • 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!

    • 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!

    • Hi Martha! The 5th milk is heavy cream, which is sweetened and whipped to top the cake. :)

  • 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. :)

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