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A slice of yellow cake with white frosting on a white plate, placed on a patterned napkin, with a fork beside it. Another plate with a similar slice is seen in the background.
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Tres Leches Cake

This cake of "three milks" is ALWAYS a hit!
Prep Time30 minutes
Cook Time1 hour
Refrigeration Time3 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American, Mexican
Keyword: Buttermilk, Cake, Classic, Heavy cream, Make-ahead, Rum
Servings: 12
Author: Nicole

Equipment

Ingredients

For the Milk Mixture

  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk (whole or 2%)
  • 1 cup heavy cream
  • 2 tablespoons dark rum
  • 1 teaspoon pure vanilla extract

For the Cake

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ⅛ teaspoon ground cinnamon
  • 8 tablespoons (4 ounces) unsalted butter
  • 1 cup whole milk
  • 4 extra-large eggs at room temperature
  • 2 cups granulated sugar
  • 2 teaspoon pure vanilla extract

For the Topping

  • 1 cup chilled heavy cream
  • 3 tablespoons light corn syrup
  • 1 teaspoon pure vanilla extract

Instructions

For the Milk Mixture

  • Pour the condensed milk in a large microwave-safe bowl and cover tightly with a sheet of plastic wrap. Microwave on low power, stirring and replacing the plastic every 3 to 5 minutes, until slightly darkened and thickened, 9 to 15 minutes. Remove from the microwave and slowly whisk in the evaporated milk, cream, rum, and vanilla. Set aside and let cool to room temperature.

For the Cake

  • Adjust the oven rack to middle position and preheat to 325ºF. Grease and flour a 9 x 13-inch baking pan; set aside. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. In a small saucepan, heat the butter and milk together over low heat just until the butter has melted; set aside off heat.
  • With an electric mixer on medium speed, beat the eggs in a large bowl for 30 seconds, then slowly add the sugar until incorporated. Increase the speed to medium-high and beat until the egg mixture is thick and glossy, 5 to 7 minutes. Reduce the speed to low and slowly mix in the melted butter mixture and vanilla. Add the flour mixture in three additions, scraping down the bowl as necessary, then mix on medium speed until fully incorporated, about 30 seconds. Pour the batter into the prepared pan and bake until a toothpick in the center comes out clean, 35-40 minutes. Transfer the cake to a wire rack and let cool for 10 minutes.
  • Using a skewer, poke holes at ½-inch intervals in the top of the cake. Slowly pour the milk mixture over the cake until completely absorbed. Let sit at room temperature for 15 minutes, then refrigerate uncovered for 3 hours or up to 24 hours.

For the Topping

  • Remove the cake from the refrigerator for 30 minutes before serving.  Using a whisk or electric mixer, beat the cream, corn syrup, and vanilla to soft peaks. Frost the cake with the whipped cream. Slice into squares and serve. (Assembled cake can be refrigerated for up to 3 days.) Enjoy!

Nutrition

Calories: 489kcal | Carbohydrates: 59g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 127mg | Sodium: 342mg | Potassium: 116mg | Fiber: 1g | Sugar: 43g | Vitamin A: 931IU | Vitamin C: 0.2mg | Calcium: 113mg | Iron: 1mg
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