Description
A rich and moist Spiced Mexican Chocolate Tres Leches Milk Cake, soaked in a sweet milk mixture and topped with fluffy cinnamon cream.
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy whipping cream
- 1 cup sugar
- 4 eggs
- 1 tsp cinnamon
- ¼ tsp cayenne pepper (optional)
- 1 tsp vanilla extract
- 1 cup whole milk
- ½ cup evaporated milk
- Cocoa powder for dusting
Instructions
- Preheat oven to 350°F and grease a round cake pan.
- Beat eggs and sugar until light and fluffy. Mix in vanilla.
- Sift flour, cocoa powder, cinnamon, and cayenne; gently fold into egg mixture.
- Pour into pan and bake 25–30 minutes until set. Cool slightly.
- Whisk condensed milk, whole milk, and evaporated milk. Poke holes in cake and slowly pour milk mixture over it. Chill 1 hour.
- Whip heavy cream until soft peaks form, spread thickly over cake.
- Dust with cocoa powder and a light sprinkle of cinnamon before serving.
Notes
- For a spicier kick, increase the cayenne pepper.
- Ensure the cake is completely cooled before soaking it in the milk mixture.
- This cake can be made a day in advance for better flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg