Description
Indulge in this decadent Tres Leches Cake with Rum Milk Sauce Recipe, a moist and flavorful dessert topped with whipped cream, cocoa powder, and fresh berries.
Ingredients
Units
Scale
Main Cake:
- 6 large eggs (separated)
- 2/3 cup sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 3 tablespoons sugar (for egg whites)
Rum Milk Sauce:
- 14 ounce sweetened condensed milk
- 12 ounce evaporated milk
- 2–3 tablespoons rum
Toppings:
- 16 ounce whipped cream (such as Cool Whip)
- Cocoa powder
- Mixed berries (such as strawberries, raspberries, blueberries)
Instructions
- Preheat Oven: Preheat the oven to 375℉ and prepare a 9×13 inch baking pan.
- Prepare Batter: Separate eggs, beat yolks with sugar and vanilla. Mix in dry ingredients and milk. Beat egg whites with sugar until stiff peaks form.
- Bake Cake: Fold egg whites into batter, pour into pan, and bake for 20 minutes. Allow to cool.
- Make Rum Milk Sauce: Whisk together condensed milk, evaporated milk, and rum.
- Soak Cake: Pierce cake with a fork, pour milk sauce over, cover, and refrigerate for at least 3 hours.
- Top and Serve: Before serving, add whipped cream, cocoa powder, and berries on top.
Notes
- Soak the cake overnight for a moister dessert.
- Omit rum for a non-alcoholic version.
- Handle egg whites gently to maintain cake fluffiness.
- Store covered in the refrigerator for up to 3 days.
- Garnish with toasted coconut or nuts for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 230 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 130 mg