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