Tres-rum Spiked Tres Leches Recipe
Our boozy spin on a favorite! Tres Leches Cake soaked in Light Rum, Spiced Rum, Aged Rum, and Cream. Topped with Whipped Cream and a Brandied Cherry.
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Ingredients
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Cake
Milk Mixture
Topping
Method
Cake Preparation
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract, mixing until well combined.
Combine with Dry Ingredients
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Bake the Cake
Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Milk Soaking Mixture
Prepare the Milk Mixture
In a bowl, combine the sweetened condensed milk, evaporated milk, light rum, spiced rum, aged rum, and heavy cream. Whisk until well combined.
Refrigerate
Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
Topping Preparation
Whip the Cream
In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Top the Cake
Spread the whipped cream over the soaked cake evenly.
Garnish
Top the whipped cream with brandied cherries before serving.