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Churro Tres Leches Cake

Churro tres leches cake is a fluffy sponge soaked with three milks, then topped with whipped cream and crispy churro pieces. The cinnamon-sugar batter and milk mixture create moist layers with a lightly spiced finish.
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Prep Time 30 minutes
Cook Time 25 minutes
Rest time 4 hours
Total Time 4 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican/Spanish
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 cup flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 5 eggs, separated
  • 0.75 cup sugar
  • 0.33 cup milk
  • 1 tsp vanilla extract
Milk mixture
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 0.5 cup heavy cream
  • 2 tbsp cinnamon
  • 1 tbsp sugar
Topping
  • 2 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 4 churro pieces, crushed

Equipment

  • 1 sheet pan

Method
 

Bake the cake
  1. Preheat the oven to 350°F. Grease a 9x13 baking dish and set aside.
  2. Whisk the flour, baking powder, and salt together in a mixing bowl. Whisk until evenly combined.
  3. Beat the egg yolks with the sugar until pale. The mixture should look lighter and slightly thicker.
  4. Add the milk and vanilla to the yolk mixture and mix until smooth. Stop once no streaks remain.
  5. Fold the flour mixture into the egg yolk mixture. Mix gently just until the batter is combined.
  6. Beat the egg whites until stiff peaks form. The tips should stand straight up when you lift the beaters.
  7. Gently fold the beaten egg whites into the batter. Fold until you no longer see large white streaks.
  8. Pour the batter into the greased 9x13 baking dish. Spread into an even layer for uniform soaking.
  9. Bake for 20-25 minutes at 350°F until a toothpick comes out clean. Look for lightly golden edges and a set center.
Soak with three milks
  1. While the cake bakes, whisk together sweetened condensed milk, evaporated milk, heavy cream, cinnamon, and sugar. Whisk until the cinnamon is fully dispersed.
  2. Immediately after removing the cake from the oven, pierce it all over with a fork. Keep the holes evenly spaced across the surface.
  3. Slowly pour the milk mixture over the warm cake. Pour steadily so the liquid soaks in rather than pooling on top.
  4. Cool the cake completely at room temperature. Cover lightly once cooled to prevent drying.
  5. Refrigerate the cake for at least 4 hours. Chill until the layers are fully set and the top looks slightly firm.
Make the topping and serve
  1. Before serving, beat the heavy whipping cream with powdered sugar until stiff peaks form. The cream should hold shape firmly.
  2. Spread the whipped cream over the chilled cake. Use a spatula to create an even, thick layer.
  3. Garnish with crushed churro pieces. Sprinkle right before slicing for extra crunch.

Notes

For the most even soaking, pour the three-milk mixture over the cake right away while it’s still warm, and pierce it thoroughly with a consistent pattern. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because whipped cream texture can break down. To make it lighter, swap in evaporated coconut milk (use canned, not carton) and keep the remaining steps the same for a dairy-reduced option.