clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Glazed Tres Leches Cake Donuts

  • Author: Tori Cooper
  • Total Time: 1 hour
  • Yield: 12 donuts 1x


Delightfully sweet and indulgent, try these cake donuts, soaked in tres leche milks and glazed in a decadent dulce de leche topping.


Units Scale

Sponge Cake Batter:

  • 1 cup sugar
  • 1/2 cup 1 stick butter, softened, plus more for pans
  • 4 eggs
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • 1 1/3 cups all purpose flour

Tres Leche Combo:

  • 1 can (14 oz sweetened condensed milk)
  • 2/3 cup whole milk
  • 1 cup full-fat coconut milk (or heavy whipping cream)
  • 1 teaspoon vanilla extract

Dulce de Leche Glaze:

  • 1/2 cup evaporated milk
  • 1 cup sweetened condensed milk
  • 1/2 cup heavy cream
  • 2 tsp. cornstarch
  • 1 1/2 tsp. ground cinnamon


1. Start with the Dulce de Leche Glaze:

  • Combine the milks, cream, cornstarch, and cinnamon in a 1-qt. nonstick pan.
  • Bring the mixture to a boil.
  • Reduce heat to low and continue to cook, stirring occasionally, until the mixture becomes deep caramel in color and thickens (about 2 hours).
  • Strain the mixture into a bowl to ensure a smooth texture and set aside to cool.

2. Prepare the Sponge Cake Batter:

  • Preheat your oven to 350 degrees F.
  • Generously grease each slot of a 12-count doughnut pan with butter. Dust with flour, shaking off any excess.
  • In the bowl of a stand mixer, cream together the butter and sugar until smooth and creamy.
  • Add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
  • Mix in the salt, vanilla extract, and baking powder.
  • Gradually add the flour, mixing just until combined.
  • Using a spoon or a piping bag fitted with a large round tip, fill each donut mold up to the indicated line.
  • Bake for 12-15 minutes, or until the donuts are golden brown on top.
  • Remove from the oven and allow the donuts to cool slightly in the pan.
  • Gently loosen the donuts using the edge of a thin spoon and transfer them to one or two large baking dishes or high-sided pans (e.g., two 13×9 inch pans).
  • Gently poke holes all over the donuts using a toothpick or fork.

3. Prepare the Tres Leche Combo:

  • Whisk together the three milks and vanilla extract in a medium bowl until well combined.
  • Gently pour this mixture over the donuts, allowing them to absorb as much liquid as possible.
  • Spoon any excess liquid that runs off back over the donuts to ensure they’re well-soaked.

4. Glaze and Serve:

  • Once the Dulce de Leche glaze has cooled, dip each Tres Leche-soaked donut into the glaze, ensuring it’s well-coated.
  • Place the glazed donuts on a tray or wire rack to dry.
  • Serve once the glaze has set.


As the Dulce de Leche glaze takes a while to prepare and cool, it’s best to start with it before making the donuts.

When filling the molds with the batter you may find it hard not to make a mess. And if that’s the case you can scoop it into a pastry bag with a fat tip and just pipe it in.

  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Baking, Dessert, Donuts
  • Method: Baking
  • Cuisine: Mexican

Keywords: mexican, chilean, dulce de leche, tres leches, donuts, baked, cake, cake donuts

Scroll To Top