This Cinnamon Roll Tres Leches Cake is a rich and indulgent fusion of two classic comfort desserts. A soft vanilla cinnamon-swirled cake gets soaked in a luscious mix of three milks—evaporated, condensed, and heavy cream—making every bite supremely moist and flavorful. Topped with a cloud of whipped cream and a decadent drizzle of cinnamon roll icing, this cake is perfect for brunches, holidays, potlucks, or any time you want to wow with minimal effort.
Why You’ll Love This Recipe
This cake combines the best of both worlds: the cinnamon-sugar warmth of a cinnamon roll and the ultra-creamy texture of a tres leches cake. It’s easy to prepare using a boxed mix or your favorite homemade vanilla cake, and the result is stunning. The three-milk soak gives the cake its signature richness, while the whipped topping and icing finish make it as beautiful as it is delicious.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- vanilla cake mix (or homemade vanilla cake)
- milk
- vegetable oil
- eggs
- vanilla extract
- cinnamon
Cinnamon Swirl:
- brown sugar
- melted butter
- cinnamon
Tres Leches Soak:
- evaporated milk
- sweetened condensed milk
- heavy cream
Topping:
- heavy whipping cream
- powdered sugar
- vanilla extract
- cinnamon powder (for dusting)
- optional: cream cheese frosting swirls or icing drizzle
Directions
Bake the Cake:
Preheat the oven to 350°F (175°C).
In a large bowl, combine the vanilla cake mix with milk, vegetable oil, eggs, vanilla extract, and cinnamon.
Mix until smooth and pour the batter into a greased 9×13-inch baking pan.
Add the Swirl:
In a small bowl, mix together the brown sugar, melted butter, and cinnamon.
Drop spoonfuls of the mixture onto the cake batter and use a knife to gently swirl throughout.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10 minutes.
Soak the Cake:
In a separate bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream.
Use a fork or skewer to poke holes evenly across the entire cake surface.
Slowly pour the milk mixture over the cake, letting it soak in.
Refrigerate for at least 2 hours or overnight for best results.
Top & Serve:
Beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Spread the whipped topping evenly over the chilled cake.
Dust with ground cinnamon and finish with piped cream cheese frosting swirls or a drizzle of icing for that cinnamon roll touch.
Slice and serve chilled.
Servings and timing
Yield: 12 slices
Prep Time: 20 minutes
Bake Time: 35 minutes
Chill Time: 2–4 hours
Total Time: ~3 hours
Calories: Approximately 420 kcal per slice
Variations
- Cream Cheese Frosting Layer: Spread a thin layer of cream cheese frosting beneath the whipped topping for extra decadence.
- Homemade Cake Base: Use a scratch-made vanilla sponge cake for a richer flavor and firmer texture.
- Cinnamon Sugar Crust: Sprinkle extra cinnamon sugar on top of the batter before baking for a crisp, caramelized finish.
- Pumpkin Spice Version: Add a bit of pumpkin puree and pumpkin pie spice to the batter for a fall twist.
- Nut Topping: Add chopped pecans or walnuts on top for crunch and texture contrast.
storage/reheating
Store the cake covered in the refrigerator for up to 4 days.
It is not recommended to freeze, as the texture of the soaked cake may change.
Serve chilled straight from the fridge. Do not reheat.
FAQs
Can I use homemade cake instead of a mix?
Yes, any vanilla or yellow sponge cake will work beautifully for this recipe.
How long does the milk soak take?
At least 2 hours is needed, but overnight soaking gives the best flavor and texture.
Can I make this cake in advance?
Absolutely—make it a day ahead and store in the fridge until ready to top and serve.
What can I use instead of cream cheese frosting?
You can use a simple glaze made from powdered sugar, milk, and vanilla for a light drizzle.
Can I add nuts or raisins?
Yes, feel free to mix chopped nuts or raisins into the batter or sprinkle on top after baking.
Is this cake served hot or cold?
It should always be served cold, as it’s a chilled dessert.
Can I skip the cinnamon swirl?
You can, but the swirl adds a distinct cinnamon roll flavor and elevates the cake.
How do I know when the cake is done?
Insert a toothpick into the center—it should come out clean or with just a few crumbs.
Can I make this gluten-free?
Yes, use a gluten-free cake mix and check that all other ingredients are gluten-free.
What should I serve this with?
A hot cup of coffee or chai tea pairs perfectly with the cinnamon-spiced richness of the cake.
Conclusion
This Cinnamon Roll Tres Leches Cake is the kind of dessert that feels like a warm hug in every bite—ultra-moist, delicately spiced, and topped with a fluffy finish. It’s a stunning choice for brunches, family gatherings, or festive celebrations. With its simple preparation and beautiful presentation, this fusion cake brings all the flavor of cinnamon rolls and tres leches in one unforgettable dessert.
Print
Cinnamon Roll Tres Leches Cake
- Total Time: ~3 hours
- Yield: 12 slices
- Diet: Vegetarian
Description
This Cinnamon Roll Tres Leches Cake is a rich and creamy fusion of cinnamon roll flavor and classic tres leches. Swirled with brown sugar and cinnamon, soaked in three types of milk, and topped with whipped cream and cinnamon drizzle, it’s an ultra-moist dessert that’s perfect for holidays, brunches, or sweet comfort cravings.
Ingredients
For the Cake:
-
1 box vanilla cake mix (or homemade vanilla cake)
-
1 cup milk
-
1/2 cup vegetable oil
-
3 eggs
-
1 tsp vanilla extract
-
1 tsp cinnamon
Cinnamon Swirl:
-
1/2 cup brown sugar
-
2 tbsp melted butter
-
1 tbsp cinnamon
Tres Leches Soak:
-
1 can (12 oz) evaporated milk
-
1 can (14 oz) sweetened condensed milk
-
1/2 cup heavy cream
Topping:
-
2 cups heavy whipping cream
-
1/4 cup powdered sugar
-
1 tsp vanilla extract
-
Cinnamon powder for dusting
-
Optional: cream cheese frosting swirls or drizzle
Instructions
-
Bake the Cake: Preheat oven to 350°F (175°C). In a large bowl, mix cake mix, milk, oil, eggs, vanilla, and cinnamon until smooth. Pour into a greased 9×13” pan.
-
Add the Swirl: Mix brown sugar, melted butter, and cinnamon. Drop spoonfuls into the batter and swirl using a knife. Bake for 30–35 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes.
-
Soak the Cake: In a bowl, whisk evaporated milk, condensed milk, and heavy cream. Poke holes all over the cake with a fork or skewer, then slowly pour the milk mixture over the cake. Let soak and chill in the refrigerator for at least 2 hours or overnight.
-
Top & Serve: Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the chilled cake. Dust with cinnamon and add optional cream cheese icing swirls or drizzle for that cinnamon roll finish.
Notes
-
Let the cake chill overnight for best flavor and texture.
-
Add chopped pecans or a caramel drizzle for extra indulgence.
-
Works well with spice cake mix as a seasonal variation.
- Prep Time: 20 minutes
- chill time: 2–4 hours
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baked, Soaked
- Cuisine: Latin American, Fusion
