Tres Leches Cake with Rum Milk Sauce Recipe
This Tres Leches Cake with Rum Milk Sauce is a luscious, moist sponge cake soaked in a rich three-milk mixture infused with rum. Topped with fluffy whipped cream, a dusting of cocoa powder, and fresh mixed berries, this classic Latin American dessert is perfect for any occasion, offering a sweet, creamy texture and delightful flavors.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Ingredients
Scale
Cake Ingredients
- 6 large eggs (separated)
- ⅔ cup sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- 3 tablespoons sugar (for egg whites)
Milk Sauce
- 14 ounce sweetened condensed milk (1 can)
- 12 ounce evaporated milk (1 can)
- 2–3 tablespoons rum
Toppings
- 16 ounce whipped cream (such as Cool Whip)
- Cocoa powder (for dusting)
- Mixed berries (such as strawberries, raspberries, blueberries)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375℉. Spray a 9×13 inch baking pan with cooking spray to prevent sticking. Set aside for use.
- Beat Egg Yolks: Separate the eggs, placing the whites in a bowl for later use. In a separate bowl, combine the egg yolks with ⅔ cup sugar and 2 teaspoons vanilla extract. Beat on high speed with a mixer for about 2 minutes until the mixture is thick and pale.
- Mix Dry Ingredients and Combine: In another bowl, whisk together the flour, baking powder, and salt. Add half of the dry ingredients to the egg yolk mixture and whisk until combined. Then add the milk and mix. Finally, add the remaining flour mixture and stir well to form a thick batter.
- Beat Egg Whites: Beat the separated egg whites on high speed until stiff peaks form. Gradually add 3 tablespoons sugar and continue beating for another minute until sugar is fully dissolved and whites are glossy.
- Fold Egg Whites into Batter: Gently fold the beaten egg whites into the batter, taking care not to deflate the mixture, to maintain a light and airy texture.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool for 10 minutes.
- Prepare and Pour Milk Sauce: While the cake cools, whisk together the sweetened condensed milk, evaporated milk, and rum in a bowl. Pierce the entire surface of the cake with a fork to help the milk soak in evenly. Slowly pour the milk mixture over the cake, covering it completely.
- Refrigerate to Soak: Cover the cake with plastic wrap and refrigerate for at least 3 hours, preferably overnight, to allow the cake to fully absorb the milk sauce.
- Add Toppings and Serve: Before serving, top the soaked cake with whipped cream, lightly dust with cocoa powder, and garnish with fresh mixed berries for a beautiful presentation and added flavor.
Notes
- For best results, soak the cake overnight to ensure the milk mixture fully absorbs, creating a moist and flavorful dessert.
- For a non-alcoholic version, omit the rum or substitute with rum extract.
- Use a gentle folding technique when incorporating egg whites to keep the cake light and fluffy.
- Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.
- Optional garnishes include toasted coconut or chopped nuts alongside the berries and whipped cream for extra texture and flavor.
Keywords: Tres Leches Cake, Rum Milk Sauce, Latin American Dessert, Moist Cake, Whipped Cream Topping, Mixed Berries, Classic Cake Recipe