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Tres Leches Cake
This classic Latin American dessert features a tender sponge soaked in a rich blend of three milks. By starting with your favorite yellow or white cake batter, you can easily create a decadent, melt-in-your-mouth treat infused with a hint of rum. A fluffy whipped cream topping and toasted pecans add a satisfying crunch to the sweet, creamy base. It is an excellent make-ahead dessert for parties and family gatherings.
Ingredients
- 2 cups whipping cream
- 1 cup whole milk
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- ⅓ cup rum or 1 tablespoon rum extract plus enough water to measure ⅓ cup
- 2 tablespoons rum or 1 teaspoon rum extract
- ½ teaspoon vanilla
- ½ cup chopped pecans, toasted ( page 22 )
Instructions
- 1Preheat the oven to 350°F and grease the bottom of a 13x9-inch baking pan. Pour your chosen yellow or white cake batter into the prepared pan.
- 2Bake for 35 to 40 minutes if using yellow cake, or 40 to 45 minutes for white cake. The cake is done when a toothpick inserted into the center comes out clean and the top springs back to a light touch.
- 3Allow the baked cake to rest in the pan for 5 minutes.
- 4Poke holes all over the top of the warm cake about half an inch apart using a long-tined fork. Wipe the fork as needed to prevent the crumb from sticking.
- 5Whisk together one cup of the whipping cream, the whole milk, the sweetened condensed milk, and one-third cup of rum in a large bowl. Pour this liquid mixture slowly and evenly over the entire surface of the pierced cake.
- 6Cover the pan and chill in the refrigerator for at least 3 hours. The cake needs this time to absorb the milk mixture, though a small amount of liquid may remain at the bottom of the pan.
- 7Pour the remaining one cup of whipping cream, two tablespoons of rum, and the vanilla extract into a chilled mixing bowl. Beat on low speed with an electric mixer until the liquid starts to thicken.
- 8Increase the mixer speed to high and whip until soft peaks form. Spread the whipped cream evenly over the chilled cake and scatter the toasted chopped pecans on top.
- 9Keep the finished cake covered and stored in the refrigerator until ready to serve.
- 10To make a tropical version, omit the pecans and garnish the frosted cake with one cup of toasted coconut and half a cup of toasted chopped macadamia nuts.