Four Leche Cake Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and line the bottom with parchment paper for easier removal, or grease and flour if preferred.

Dry ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon fine salt until evenly combined. Set aside.

Beat eggs and sugar

In a large mixing bowl, use a hand mixer or stand mixer to beat 4 large eggs and 1 cup granulated sugar on high speed for 4–6 minutes, until the mixture is pale, thick, and ribbon-like when the beaters are lifted.

Add milk and vanilla

Reduce mixer to low and add 1/4 cup whole milk and 1 teaspoon pure vanilla extract. Mix just until combined.

Fold in dry ingredients

Sift the dry ingredients over the egg mixture in two additions, folding gently with a spatula after each addition until just combined. Do not overmix; keep batter airy.

Add butter

Gently fold in 1/4 cup melted and cooled unsalted butter until incorporated and the batter is smooth. Scrape the bowl to ensure even mixing.

Bake

Pour the batter into the prepared 9x13-inch pan and smooth the top. Bake in the preheated oven for 20–25 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Cool and poke

Let the cake cool in the pan on a wire rack for 10 minutes. While still warm, use the handle of a wooden spoon or a skewer to poke holes evenly across the surface (about 1-inch apart) so the milk mixture can soak in.

Make the milk mixture while the cake bakes: in a medium bowl or large measuring cup, whisk together 1/2 cup evaporated milk, 1/2 cup sweetened condensed milk, 1/2 cup heavy cream, 1/2 cup whole milk, and 1/2 teaspoon vanilla extract until smooth and homogeneous.

Pour slowly and evenly: After poking holes in the warm cake, slowly pour the milk mixture over the surface in three or four thin streams, allowing it to sink in between pours. Pour until most of the liquid has been absorbed and the cake surface looks evenly saturated but not swimming in milk. If there's a small amount left, save for serving or pour it over for extra moisture.

Chill to set: Cover the pan with plastic wrap and refrigerate the cake for at least 4 hours, preferably overnight, to allow the milk mixture to fully absorb and the cake to become tender and custardy.

Chill equipment: For best results, chill the mixing bowl and whisk or beaters in the refrigerator for 10–15 minutes before whipping.

Whip cream: In the chilled bowl, combine 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract. Beat on medium-high speed until soft to medium peaks form—stiff peaks are not necessary because the topping should remain light and spreadable.

Top the cake: Remove the chilled, soaked cake from the refrigerator. Spread the whipped cream evenly over the top with an offset spatula or spoon, covering the entire surface. Smooth or create decorative swirls as desired.

Finish and serve: Lightly dust the top of the whipped cream with 1/4 teaspoon ground cinnamon if using. Scatter 1/2 cup fresh berries or sliced fruit and 2 tablespoons toasted coconut flakes or chopped nuts over the top for texture and color. Slice into 12 equal pieces and serve chilled. Store leftovers covered in the refrigerator for up to 3–4 days.