Tres Leches Cake
Print

Tres Leches Cake

Course Dessert
Cuisine Spanish
Keyword tres-leches-cake
Servings 16 Pieces
Author Melissa Sperka

Ingredients

  • 2 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg divided
  • 1 cup butter (2 sticks) softened
  • 1 1/4 cup granulated sugar divided
  • 6 large eggs separated
  • 3 tsp pure vanilla extract divided
  • 2 1/2 tsp pure rum extract divided
  • 1 cup buttermilk
  • 1 12 oz can evaporated milk
  • 1 14 oz can sweetened condensed milk
  • 2 1/2 cup heavy cream divided

Instructions

  • Preheat the oven to 350°F. Butter and flour a 9 x 13 inch metal pan or spritz with baking spray. Sift together the all purpose four, baking powder, salt and 1/8 tsp ground nutmeg.
  • In the bowl of a stand mixer, cream together the butter, 1 cup sugar,egg yolks, 2 tsp vanilla and 1 tsp rum extracts. Cream for 2-3 minutes.
  • Add the sifted dry ingredients alternately to the creamed butter and sugar with the buttermilk.
  • In a separate bowl, whip the egg whites until stiff peaks form then fold into the cake batter by hand. Pour evenly into the baking pan.
  • Bake for 28-30 minutes or until a toothpick inserted into the center comes back clean.
  • Rest for 20 minutes. Poke holes over the top of the cake with a fork or wooden skewer.
  • Whisk together the evaporated milk, sweetened condensed milk, 1/2 cup heavy cream, 1 tsp vanilla and 1 tsp rum extract, and1/8 tsp ground nutmeg.
  • Pour 1/2 over the cake allowing it to seep into the cake, then pour the remaining on top.
  • Cool to room temperature then cover and chill overnight.
  • To serve, whip together the remaining 2 cup heavy cream with 1/4 cup granulated sugar and 1/2 tsp rum extract. Adjust sweetness taste.
  • Frost the top with the whipped cream, dust with nutmeg and serve with seasonal berries.
  • Store chilled.