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Tres Leches Cake
Impossibly tender and soaked in a rich blend of three milks, this classic Latin American dessert melts in your mouth. You'll start with your favorite yellow or white cake batter, then drench the warm sponge in a sweet, rum-infused cream mixture. After a long chill in the fridge, it's crowned with fluffy whipped cream and toasted pecans. It's a fantastic make-ahead treat that gets even better as it sits, ensuring you're always ready for dessert time.
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. Poke 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.
- 4Whisk together 1 cup of the whipping cream, the whole milk, the sweetened condensed milk, and 1/3 cup of rum in a large bowl. Pour this liquid mixture slowly and evenly over the entire surface of the pierced cake. Pouring slowly ensures the sponge absorbs the liquid evenly without pooling.
- 5Cover 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.
- 6Pour the remaining 1 cup of whipping cream, 2 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. Chilling the bowl first helps the cream whip up faster and hold its shape.
- 7Increase 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.
Notes
- Base: This recipe requires a pre-made yellow or white cake batter, either from a box mix or your favorite homemade recipe.
- Swap: Substitute rum extract mixed with water if you prefer an alcohol-free version.
- Storage: Keep the finished cake covered and stored in the refrigerator until ready to serve.
- Variation: For a tropical twist, omit the pecans and garnish the frosted cake with 1 cup of toasted coconut and 1/2 cup of toasted chopped macadamia nuts.