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close up of a frosted slice of tres leches bundt cake sized for facebook

Tres Leche Bundt Cake

5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 28 minutes
Total Time: 1 hour
Servings: 8 Slices
Calories: 696kcal
Author: Wendy


Cake Ingredients

  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 5 large eggs separated
  • 1 cup granulated sugar
  • ¾ cup whole milk
  • 2 teaspoons vanilla extract

Filling Ingredients

  • 12 ounces evaporated milk
  • 14 ounces sweetened condensed milk
  • ½ heavy cream
  • ½ teaspoon cinnamon

Icing Ingredients

  • 1 ½ cups heavy cream
  • 1 ½ cups confectioners sugar
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350 degrees
  • Spray your bundt pan with a non stick baking spray.
  • Set to the side.
  • Separate your eggs by adding the egg whites in one medium sized bowl and egg yolks.
  • in a large mixing bowl.
  • In a separate large mixing bowl add the flour, baking powder, salt and cinnamon and whisk to combine.
  • Set to the side.
  • Use an electric hand mixer and beat the egg whites until stiff peaks form.
  • Set to the side.
  • Add the sugar to the egg yolks and use an electric hand mixer.
  • Mix the egg yolks and sugar for 6-7 minutes or until the egg mixture doubles in size and turns a lighter shade of yellow.
  • Add in the milk and vanilla to the egg yolk mixture and mix together for 1 min on low speed.
  • Begin to add the flour mixture slowly to the egg yolk mixture and mix on low speed until combined.
  • Note the batter is very thick.
  • Now add the egg whites into the batter and fold in together.
  • Continue to fold in the egg whites until fully incorporated.
  • Pour the batter into the bundt pan and baker for 30 minutes.
  • Remove from the oven and allow to cool to room temperature.
  • While the cake is cooling, make the filling.
  • In a medium sized bowl add the evaporated milk, condensed milk, heavy cream and cinnamon.
  • Mix with an electric mixer on low for 2 minutes.
  • Using a skewer poke holes into the bundt cake,
  • Pour 3⁄4 pf the milk mixture into the holes.
  • Allow to sit for another 20 minutes.
  • Remove the cake from the pan and place on a baking tray.
  • Pour the remaining milk mixture over the cake and allow to sit until the milk mixture is absorbed fully.
  • Make the icing by adding all ingredients in a large mixing bowl and use an electric handheld mixer,
  • Mix the icing on medium for 4 minutes.
  • Drizzle the icing over the cake.


  • It's very important to make sue that your cake ingredients are at room temperature otherwise you will not get a smooth cake.
  • When measuring the flour, be sure to spoon it into the measuring cup and level it off with the back of a knife. Do not scoop the flour out of the container with the measuring cup as this will pack too much flour into your cake and make it dense.
  • Be very careful to overmix your pound cake batter, overmix can cause your cake to tightly up and dry out.
  • Be gentle when folding the egg whites in. You don't want to overmix the egg whites.
  • I prefer to grease and flour my bundt cake pans, but you can also use baking spray. Do not use cooking spray, your cake will still stick.
  • Be sure to poke holes into the cake before you add the filling. This will allow the milk mixture to soak into the cake and give it a delicious flavor.
This cake needs to be stored in the fridge because of the milk in the filling. It can also be frozen for up to two months. 


Serving: 1Slice | Calories: 696kcal | Carbohydrates: 100g | Protein: 15g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 321mg | Potassium: 458mg | Fiber: 1g | Sugar: 81g | Vitamin A: 1078IU | Vitamin C: 2mg | Calcium: 377mg | Iron: 2mg