Tres Leches Rum Cake

Tres Leches Rum Cake


Serves 6-8


  • 1 Cup All-Purpose Flour

  • 1 1/2 Tsp Baking Powder

  • 1/2 Tsp Cream of Tartar

  • 1 Cup Sugar

  • 5 Large Eggs (separated )

  • 1/3 Whole Milk

  • 1/2 Tsp Vanilla Extract

Milk Syrup

  • 1-12 Oz Can of Evaporated Milk

  • 3/4 Cup Sweetened Condensed Milk

  • 1 Cup Heavy Whipping Cream

  • 1 Tsp Vanilla Extract

  • 3 Tbsp White Rum

Cream Layer

  • 1 1/2 Cup Heavy Whipping Cream

  • 1 Tsp Vanilla Extract

  • 1/3 Cup Powder Sugar

  • 2 Tbsp White Rum



  1. Preheat oven 350 degrees. Butter a 13x9 inch baking dish.

  2. In your mixer combine egg yolks and 3/4 cup of sugar until light and fluffy about 5 minutes. Add milk, vanilla, flour and baking powder mix only until combined. Set Aside.

  3. Beat the egg whites, add cream of tartar as soon as you have a few bubbles. Once you have soft peaks on the egg whites, add the rest of the sugar (1/4 cup). Continue beating until whites are glossy and firm, but not dry.

  4. Gently fold the egg whites into the yolk mixture and pour batter into the buttered baking dish. Bake the cake until firm or a toothpick comes out clean from the center. About 30-35 minutes. Let cake cool completely at room temperature.

  5. Once cool, pierce the entire cake with a fork.

Milk Syrup

  1. With your mixer combine all syrup ingredients until smooth. Pour syrup over the cake, spooning the overflow back on top until all of it is absorbed.

Cream Layer

  1. Whip the heavy cream, rum, vanilla and powder sugar. Spread evenly over soaked cake. Refrigerate overnight for best results, serve and enjoy!