Name: Tres Leches Cake with Rum Milk Sauce Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: Latin American
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); 14 ounce sweetened condensed milk (1 can); 12 ounce evaporated milk (1 can); 2-3 tablespoons rum; 16 ounce whipped cream (such as Cool Whip); Cocoa powder; Mixed berries (such as strawberries, raspberries, blueberries)

There’s something irresistibly charming about a Tres Leches Cake with Rum Milk Sauce Recipe, and I’m excited to share my take on it with you. This cake is the epitome of indulgence — a soft, airy sponge soaked in a luscious three-milk mixture with a hint of rum, making every bite melt in your mouth. I’ve found it’s a fantastic dessert to bring to gatherings or just to treat yourself after a long day.

What makes this Tres Leches Cake with Rum Milk Sauce Recipe truly special is how the rum-infused milk sauce deepens the flavor without overpowering the cake. The rum adds a subtle warmth that pairs beautifully with the sweetness and creaminess. Whether it’s a summer barbecue or a cozy winter dessert, this recipe always impresses both friends and family alike.

Ingredients You’ll Need

The magic in this recipe comes from simple, pantry-friendly ingredients that work in harmony to create a moist, flavorful cake. I always recommend using fresh eggs and quality vanilla to get the best results.

Eggs: Fresh and large eggs give the cake its structure and volume, especially since we separate and whip the whites.
Sugar: Using sugar in both the batter and the egg whites helps balance the cake’s sweetness perfectly.
Vanilla Extract: Pure vanilla adds a lovely depth to the cake’s flavor; don’t skip it!
All-purpose Flour: Flour forms the cake base; make sure to sift it for a light texture.
Baking Powder: This is the secret behind the cake’s lift and fluffiness.
Salt: Just a pinch enhances all the flavors without making the cake taste salty.
Milk: Regular milk helps keep the batter moist and tender before soaking.
Sweetened Condensed Milk: Adds sweetness and richness to the soaking liquid.
Evaporated Milk: Brings a creamy texture without extra sweetness.
Rum: I love how the rum elevates this cake with a subtle boozy warmth, but it’s optional if you prefer no alcohol.
Whipped Cream: A fluffy topping to balance the cake’s moisture.
Cocoa Powder: Sprinkled on top for a hint of chocolate bitterness that cuts through the sweetness.
Mixed Berries: Fresh berries add brightness and a touch of tartness, making the dessert feel fresh and vibrant.

Variations

I like to play with this Tres Leches Cake with Rum Milk Sauce Recipe depending on the season and my mood. You should definitely tweak it to match your own taste and pantry!

Non-Alcoholic: Swap the rum for rum extract or just leave it out altogether — it’s still delicious but perfect for kids or anyone avoiding alcohol.
Coconut Twist: Add toasted coconut flakes to the top and substitute one milk for coconut milk to give it a tropical flair — I’ve done this for beach-themed parties and it’s always a hit.
Chocolate Variation: Mixing a tablespoon of cocoa powder into the batter before baking adds a subtle chocolate undertone.
Nutty Addition: Chopped toasted pecans or almonds sprinkled on top add a delightful crunch and contrast in texture.

How to Make Tres Leches Cake with Rum Milk Sauce Recipe

Step 1: Prepare and Preheat

Start by preheating your oven to 375℉ and greasing a 9×13 inch baking pan. I recommend using a non-stick spray to ensure your cake releases easily after baking. While your oven warms up, separate the eggs carefully — you want no yolk in your whites for the best meringue texture.

Step 2: Mix Egg Yolks and Sugar

In a large bowl, beat the egg yolks with ⅔ cup sugar and vanilla extract on high until the mixture turns thick and pale, about 2 minutes. This step might seem small, but it’s key to building a light base for your cake. Use a hand mixer or stand mixer for ease — I find the motor gets things perfect faster.

Step 3: Combine Dry Ingredients and Add Milk

Whisk together your flour, baking powder, and salt in a separate bowl, then gradually add half the mixture to the egg yolks, followed by the milk. Finish by mixing in the remaining flour mixture. Your batter will be thick but smooth — no lumps!

Step 4: Whip Egg Whites to Stiff Peaks

Beat the egg whites until they form stiff peaks, then slowly add 3 tablespoons of sugar and whip to glossy perfection. This step creates a cloud-like texture — you want those peaks to hold firm but still be moist. The trick is to add sugar gradually so the egg whites don’t deflate. Trust me, that makes all the difference.

Step 5: Fold Egg Whites and Bake

Gently fold the egg whites into the batter with a spatula, taking care not to deflate the mixture. Pour the batter evenly into your prepared pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. The cake should spring back lightly when touched.

Step 6: Prepare the Rum Milk Sauce and Soak

While the cake cools for 10 minutes, whisk together the sweetened condensed milk, evaporated milk, and rum. Then, use a fork to poke holes all over the surface of the warm cake — this is how the milk soaks in deeply. Pour the milk mixture slowly over the cake, cover it tightly with plastic wrap, and refrigerate for at least 3 hours, ideally overnight. This soaking step is where the magic happens, so be patient!

Step 7: Top with Whipped Cream and Garnishes

Before serving, spread a generous layer of whipped cream over the cake, then dust with cocoa powder and scatter fresh mixed berries on top. This not only adds flavor and texture but makes for a stunning presentation. The creaminess balances the milk-soaked sponge perfectly, and the berries bring a refreshing brightness to each bite.

How to Serve Tres Leches Cake with Rum Milk Sauce Recipe

The image shows seven natural brown eggs on the upper left side on a white marbled surface. To the right of the eggs, there is a white bowl full of white flour with a fluffy texture. Below the flour, there is a smaller white bowl filled with granulated white sugar. On the lower right, a white bowl contains fresh mixed berries including red raspberries, black blackberries, and blue blueberries, giving a colorful and fresh look. Slightly above the berries and sugar, a small white bowl has a light amber liquid, likely vanilla extract. Below the eggs, there is a white bowl with pale yellow butter or margarine that looks soft and creamy. Another small white bowl with a tiny amount of liquid, possibly milk, sits between the butter and sugar. Finally, at the bottom left, there is a white bowl filled with smooth white cream, swirled to show its thick texture. All items are neatly arranged on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love garnishing this cake with a mix of fresh berries – strawberries, raspberries, and blueberries add color and a nice tart pop. Sometimes, I sprinkle a bit of cocoa powder or a few toasted coconut flakes on top for extra flair. For me, those finishing touches turn a simple slice into a mini celebration on a plate.

Side Dishes

When I serve this cake, I often pair it with a light cup of coffee or a fruity iced tea to complement its richness. If it’s a brunch setting, fresh fruit salad or citrus sorbet works beautifully on the side for a refreshing balance.

Creative Ways to Present

For special occasions, I like to serve this Tres Leches Cake with Rum Milk Sauce Recipe as individual portions in mason jars or parfait glasses layered with whipped cream and berries. It’s a fun way to make something classic feel a little more festive and personal. Plus, it’s super easy to grab and enjoy without mess!

Make Ahead and Storage

Storing Leftovers

I store any leftover Tres Leches Cake covered tightly in the fridge, and it stays wonderfully moist for up to 3 days. Be sure to keep the plastic wrap snug so it doesn’t dry out or absorb fridge odors. I usually slice it into portions right away for easy grab-and-go servings later.

Freezing

Freezing this cake can be a bit tricky because of the milk soak and whipped cream topping, but I’ve had success freezing just the cake portion before soaking it. Wrap it well in plastic wrap and foil, then thaw completely before adding the milk sauce and toppings. This way, you can prep the base ahead of time without losing texture.

Reheating

I usually don’t reheat Tres Leches cake since it’s best served chilled, but if you want to take the chill off, let it sit at room temperature for 20 minutes before serving. If warmed, the whipped cream loses its charm, so I recommend enjoying it cool and creamy.

FAQs

Can I make Tres Leches Cake without alcohol?

Absolutely! You can omit the rum completely or substitute it with rum extract for flavor without the alcohol. The cake will still be deliciously moist and flavorful.
How long should I soak the cake in the milk sauce?

For the best texture and flavor, soaking the cake overnight is ideal. This allows the milk sauce to fully absorb, resulting in that signature moist and luscious cake. If you’re short on time, at least 3 hours will work, but plan ahead if you can!
Can I use fresh whipped cream instead of store-bought?

Yes, fresh homemade whipped cream adds a lovely fluffy texture and natural flavor. Just whip heavy cream with a little sugar and vanilla until soft peaks form. It tastes amazing but is a bit less stable than store-bought, so add it just before serving.
What tips help avoid a dense cake?

Make sure to separate and whip the egg whites properly to stiff peaks and fold them gently into the batter. Overmixing will deflate the air and result in a denser cake. Also, don’t overbake — check for doneness with a toothpick after 20 minutes.
Can I make this recipe gluten-free?

Yes, by substituting all-purpose flour with a gluten-free blend that includes xanthan gum, you can make a gluten-free Tres Leches Cake with Rum Milk Sauce Recipe. Keep an eye on texture as gluten-free flours vary; you might need slight adjustments.

Final Thoughts

This Tres Leches Cake with Rum Milk Sauce Recipe has become one of my favorite desserts to make for both special occasions and casual weekends at home. Its creamy, boozy-soaked sweetness feels like a hug on a plate, and I think you’ll love how easy it is to pull together. Trust me, once you try it, you’ll find yourself looking for reasons to bake it again – it’s that good!

Tres Leches Cake with Rum Milk Sauce Recipe

★★★★★ 4.6 from 70 reviews

Author: Any
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

Print Recipe

Description

This Tres Leches Cake with Rum Milk Sauce is a classic Latin American dessert featuring a moist sponge cake soaked in a rich blend of three milks and rum, topped with whipped cream, cocoa powder, and fresh mixed berries. Perfectly fluffy with a luscious, creamy finish, this cake is ideal for celebrations or a delightful treat any time.

Ingredients

Scale

Cake

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
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 and set it aside to prepare for the batter.
Prepare egg yolk mixture: Separate the eggs, placing the whites aside. In a mixing bowl, combine the egg yolks, ⅔ cup sugar, and vanilla extract. Beat on high speed with an electric mixer until the mixture is thick and pale, approximately 2 minutes.
Mix dry ingredients and batter: In another bowl, whisk together the flour, baking powder, and salt. Add half of this flour mixture to the egg yolk mixture and whisk until just combined. Next, whisk in the milk. Add the remaining flour mixture and mix thoroughly. The batter will be thick in consistency.
Whip egg whites: Using a clean bowl and mixer, beat the egg whites at high speed until stiff peaks form. Gradually add the 3 tablespoons sugar and continue beating for an additional minute until the sugar is fully incorporated and the whites are glossy.
Fold egg whites into batter: Gently fold the whipped egg whites into the cake batter carefully to maintain the airy texture, using a spatula to preserve volume.
Bake the cake: Pour the combined batter into the prepared baking pan. Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool for about 10 minutes.
Prepare milk soak and soak cake: In a bowl, whisk together the sweetened condensed milk, evaporated milk, and rum. Pierce the entire surface of the cake with a fork to allow penetration. Slowly pour the milk mixture evenly over the cake. Cover the cake with plastic wrap and refrigerate for a minimum of 3 hours, ideally overnight, to allow full absorption.
Add toppings and serve: Before serving, spread whipped cream over the soaked cake, dust lightly with cocoa powder, and garnish with fresh mixed berries to enhance flavor and presentation.

Notes

For best results, soak the cake overnight to maximize moisture and flavor absorption.
To make a non-alcoholic version, omit the rum or replace it with rum extract.
Use gentle folding motions when incorporating egg whites to maintain a light and fluffy cake texture.
This cake keeps well when covered and refrigerated for up to 3 days.
For an extra decorative and textural touch, consider adding toasted coconut flakes or chopped nuts together with the berries and whipped cream.

Keywords: Tres Leches Cake, Rum Milk Sauce, Latin American Dessert, Moist Cake, Whipped Cream, Mixed Berries, Classic Cake, Party Dessert