Honey-Cinnamon Tres Leches Cake – Astor Apiaries

Honey-Cinnamon Tres Leches Cake

This recipe comes from food.com, visit their website for more.


Looking for a unique twist on an old favorite? Look no further than this Honey-Cinnamon Tres Leches Cake! This recipe puts a spin on the traditional tres leches cake by incorporating our luscious New York City Raw honey for a delightful twist on this beloved favorite. With its velvety, custard-like texture and irresistible flavor, this cake is sure to impress and have everyone clamoring for seconds. 


  • 12cup butter, softened
  • 1cup sugar
  • large eggs, separated
  • 2 12cups all-purpose flour
  • teaspoon baking powder
  • 1teaspoon salt
  • 3teaspoon ground saigon cinnamon, divided
  • cup milk
  • teaspoon pure vanilla extract
  • 1(14 ounce) can sweetened condensed milk
  • 1(12 ounce) can evaporated milk
  • 1 12cups whipping cream, divided
  • tablespoons New York City Raw Honey, divided


    • Preheat oven to 350°. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating until light and fluffy. Add egg yolks, beating just until blended.
    • Whisk together flour, baking powder, salt, and 1/2 teaspoon cinnamon in a medium bowl. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
    • Beat egg whites at high speed until stiff peaks form. Fold into batter. Pour batter into a greased and floured 13- x 9-inch pan.
    • Bake at 350° for 25 to 28 minutes or until a wooden pick inserted in center comes out clean.
    • Meanwhile, whisk together sweetened condensed milk, evaporated milk, 1/2 cup whipping cream, 2 tablespoons honey, and remaining 1/4 teaspoon cinnamon in a medium bowl until blended.
    • Pierce top of hot cake generously with the end of a wooden spoon. Gradually pour milk mixture over cake, about 1/3 cup at a time, spreading to edges. (Allow mixture to completely soak into cake between batches.) Let stand 2 hours. Cover and chill 2 hours.
    • Beat remaining 1 cup whipping cream at medium-high speed until foamy; add remaining 3 tablespoons honey, beating until soft peaks form. Spread over top of cake. Serve immediately, or cover and chill until ready to serve.

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