Cuatro Leches
Serves: 12
  • Cake
  • 1 c. sugar, divided
  • 5 eggs, separated
  • ½ c. milk
  • ½ t. vanilla
  • 1½c flour
  • 2 t. baking powder
  • ½ t. salt
  • ½ t. cinnamon
  • Milk Soak
  • 1 12oz. can evaporated milk
  • 1 large can sweetened condensed milk *12-14 oz
  • 1 c. heavy cream
  • ½ c. milk of choice or more of any of the previously listed milks
  • 1 t. vanilla
  • 1 T. rum or ¼ t. rum extract optional
  • Toppings
  • ⅔ c. softened dulce de leche or caramel ice cream topping
  • 2 c. whipped cream sweetened with powdered sugar to taste
  • Fruits, sprinkles, caramel drizzle…
  1. Preheat oven to 350F and grease a 13x9 or slightly larger baking dish.
  2. Beat ¾ c. sugar with egg yolks until lightened and fluffy- 3-5 minutes. Fold in milk, vanilla, flour, baking powder, salt, and cinnamon.
  3. In a separate large bowl, beat egg whites to stiff glossy peaks, adding ¼ c. sugar slowly as the whites are approaching stiffness.
  4. In 3 parts, fold whites into batter. Quickly pour batter into dish and bake 30-40 minutes, or until the top is golden brown and a cake tester comes out clean.
  5. As cake cools, insert knife around the edges, loosening the cake from the baking dish. Using a fork or skewer, poke lots of little holes all over the surface of the cake going all the way to the bottom. This will allow for even soaking. Combine all milk soak ingredients and pour over cake evenly. Allow to cool and then refrigerate overnight for best results. (This allows the milks to really penetrate the cake thoroughly).
  6. Spread dulce de leche over cold cake and top with whipped cream and garnish of choice. Dig in!
Recipe by Jellibean Journals at