Description
This Tres Leches Cake with Rum Milk Sauce is a moist, airy sponge cake soaked in a rich mixture of sweetened condensed milk, evaporated milk, and rum, topped with whipped cream, cocoa powder, and fresh mixed berries. It combines a light, fluffy texture with a creamy, flavorful milk sauce perfect for a refreshing and indulgent dessert.
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 ounces sweetened condensed milk (1 can)
- 12 ounces evaporated milk (1 can)
- 2–3 tablespoons rum
Topping
- 16 ounces whipped cream (such as Cool Whip)
- Cocoa powder, for dusting
- Mixed berries (such as strawberries, raspberries, blueberries)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 375℉. Spray a 9×13 inch baking pan with cooking spray and set aside.
- Mix Egg Yolks: Separate the eggs, placing the egg whites in a bowl for later use. In another bowl, combine the egg yolks, ⅔ cup sugar, and vanilla extract. Beat on high speed with a mixer until thick and pale, about 2 minutes.
- Combine Dry Ingredients and Batter: In a separate bowl, whisk together the flour, baking powder, and salt. Add half of this dry mixture to the egg yolk mixture and whisk until combined. Then whisk in the milk, followed by the remaining flour mixture, mixing well to create a thick batter.
- Beat Egg Whites and Fold In: Beat the egg whites on high speed until stiff peaks form. Gradually add 3 tablespoons sugar while continuing to beat for another minute until sugar incorporates completely. Gently fold the egg whites into the cake batter, being careful to keep the mixture airy.
- Bake the Cake: Pour the batter into the prepared baking pan. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes.
- Prepare Milk Sauce and Soak Cake: While the cake cools, whisk together the sweetened condensed milk, evaporated milk, and rum. Pierce the entire surface of the warm cake with a fork to allow the milk mixture to soak in evenly. Slowly pour the milk sauce over the cake. Cover with plastic wrap and refrigerate for at least 3 hours or overnight for full absorption and moist texture.
- Finish and Serve: Before serving, spread the whipped cream evenly over the soaked cake. Dust lightly with cocoa powder and garnish with fresh mixed berries for a colorful, flavorful finish.
Notes
- For best results, soak the cake overnight to allow the milk mixture to fully absorb, resulting in a moister dessert.
- If you prefer a non-alcoholic version, omit the rum or substitute with rum extract.
- Use a light hand when folding the egg whites to maintain a fluffy texture in the cake.
- This cake can be stored covered in the refrigerator for up to 3 days.
- For an extra touch, garnish with toasted coconut or chopped nuts along with the berries and whipped cream.
Keywords: Tres Leches Cake, rum milk sauce, moist cake, Latin American dessert, sponge cake, whipped cream topping, mixed berries