Luscious Puerto Rican Tres Leches Cake with Rum Glaze
A Caribbean twist on a classic dessert
This rich and indulgent Tres Leches Cake is elevated with a hint of rum in the glaze, offering a perfect balance of sweetness and warmth that's irresistible.
- 3 h 5 min
- 10
- Intermediate
Ingredients
For the Cake
For the Milk Mixture
For the Rum Glaze
For the Topping
Preparation
Making the Cake
Preheat and prepare pan
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
Sift dry ingredients
Sift together flour, baking powder, and salt in a small bowl. Set aside.
Beat egg yolks
Beat the egg yolks with ¾ cup sugar on high speed until pale yellow. Stir in the ⅓ cup milk and vanilla.
Beating the Egg Whites
Whisk egg whites to soft peaks
In another bowl, whisk the egg whites on high until soft peaks form.
Add remaining sugar
Gradually add remaining ¼ cup sugar and beat until firm peaks form.
Fold egg whites into yolk mixture
Gently fold the egg whites into the yolk mixture, then fold in the flour mixture.
Important: Do not over-mix the batter to maintain its light and airy texture. Pro Tip: Use a spatula to fold the egg whites into the mixture gently.
Baking & Assembling the Cake
Bake the cake
Pour the batter into the prepared dish and bake for 25-30 minutes or until a toothpick comes out clean.
Prepare the milk mixture
Whisk evaporated milk, sweetened condensed milk, and whole milk in a bowl.
Soak the cake
Once the cake is done, let it cool, then pierce it all over with a fork and slowly pour the milk mixture over it.
Chef’s Tip: Allow the cake to cool completely before pouring the milk mixture for maximum absorption.
Cooking Process
Plating & Serving
Luscious Puerto Rican Tres Leches Cake with Rum Glaze
Luscious Puerto Rican Tres Leches Cake with Rum Glaze
Plating & Serving
Slice and serve with a drizzle of rum glaze over each piece, adding a scoop of whipped cream on top.