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Quatro Leches Cake

By Paula Deen


Difficulty: Medium

Prep time: 180 minutes

Cook time: 30 minutes

Servings: 12




  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 cup sugar
  • 3 large eggs
  • 1/2 cup whole milk

Quatro Leches Filling

  • 1/2 cup whole milk
  • 1 (14-oz) can sweetened condensed milk
  • 1 (12-oz) can evaporated milk
  • 2 cups heavy cream
  • 1 tablespoon vanilla


  • 4 egg whites
  • 1/2 cup sugar



Preheat oven to 375 °F. Prepare a casserole dish with non-stick spray, set aside.

In a bowl, sift together flour and baking powder, then add 1/2 cup of the sugar. Add the 3 eggs and 1/2 cup of the whole milk and use an electric mixer to combine.

Pour the batter into a prepared baking dish and press evenly into the bottom.

Bake the cake for 20-25 min, or until a toothpick inserted in the center comes out clean.

When the cake has cooled, pierce the cake all over with a fork.

Ladle the quatro leches mixture over the top of the cake. Set the cake in the refrigerator for at least 2-3 hours to allow the cake to absorb the milk.

Cover the cake with the frosting and serve, or keep chilled until you are ready to serve.

Quatro Leches Filling

In a bowl, combine 1/„2 cup of whole milk, the sweetened condensed milk, evaporated milk, heavy cream and vanilla and gently stir.



Using a small caldero (heavy, round pot), fill one quarter full of water and heat on low.

Make a double boiler by setting a bowl with egg whites over the top of the caldero, mixing immediately so the eggs will not begin to cook.

Slowly add the 1/2 cup of sugar to the egg whites on medium heat, beating with an electric mixer, until the frosting is firm with stiff peaks.

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