Tres Leches Cake
Prep time
Cook time
Total time
Tres leches cake soaked in a sweetened milk and rum combo for everyone's favorite Mexican dessert.
Serves: 15-20
For the Tres Leches Cake:
  • ½ cup unsalted butter, melted and slightly cooled
  • 5 eggs, room temperature
  • 1 cup brown sugar
  • 1 vanilla bean, scraped
  • 2 tablespoons light rum
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 1 cup whole milk
  • 3 tablespoons light rum
  • 1 teaspoon vanilla extract
For the Whipped Cream:
  • 2 cups cold heavy cream
  • 1 cup powdered sugar
  • 2 tablespoons light rum
  • ½ teaspoon vanilla extract
  1. Preheat your oven to 350 degrees F and line a 9x13-inch cake pan with parchment and/or butter it well. I personally like to use parchment for easily removing the cake later on, but it's up to you (just don't use foil).
  2. Melt your butter and set it aside to cool. Beat together your eggs and brown sugar until well combined (at least for 3 minutes), then add in the scraped vanilla bean and rum. Mix well, then add in the butter and beat until fully combined, at least another 3 minutes. Whisk together the flour, baking powder, cinnamon and salt and add to the batter. Pour the batter into your cake pan and bake for 25-30 minutes, until just set and barely golden.
  3. While the cake bakes, mix together your evaporated milk, sweetened condensed milk, whole milk, rum and vanilla. When the cake is finished baking, remove from the oven and use a chopstick (or something similar) to poke holes all over the cake. Pour the milk mixture over the cake while it is still warm so that it will absorb the liquid. Allow the cake to cool completely before topping with the whipped cream.
  4. To make the whipped cream, simply combine all of your ingredients and beat on medium-high for 4-5 minutes, until stiff peaks form. Taste and add more vanilla or rum as needed. You can spread the whipped cream directly onto the cake, or use a circular cutter to cut out individual cakes and top that way. The cake itself will freeze nicely for up to three months, at which point it can be thawed out and topped with the whipped cream.
Recipe by The Crepes of Wrath at