RumChata Tres Leches Cake

Introduction

The RumChata Tres Leches Cake is a luxurious twist on the traditional Latin American dessert known as Tres Leches Cake. This beloved sponge cake is famous for being drenched in a mixture of three kinds of milk, making it incredibly moist and rich. By infusing the classic recipe with RumChata—a creamy, cinnamon-vanilla liqueur made with Caribbean rum and dairy—the result is an indulgent dessert that’s perfect for any celebration or after-dinner treat.

The History

Tres Leches Cake, or “Pastel de Tres Leches,” has roots in many Latin American countries and is especially popular in Mexico, Nicaragua, Cuba, and Puerto Rico. Though its exact origin is debated, it’s believed to have evolved from early 20th-century European desserts like the English trifle or the Spanish “tarta de tres leches.” The cake gained popularity in the U.S. during the mid-1900s, partly due to a promotional campaign by a condensed milk company. Adding RumChata is a modern, boozy variation that brings warmth and depth to this already decadent dessert.

Ingredients Breakdown

This RumChata Tres Leches Cake combines simple baking ingredients with a unique twist in the soaking syrup. Here’s what you’ll need:

Cake Base: Flour, baking powder, salt, butter, sugar, eggs, vanilla extract, and whole milk.
Soaking Mixture: Evaporated milk, sweetened condensed milk, heavy cream, and RumChata.
Frosting: Whipped cream, powdered sugar, and extra RumChata for flavor enhancement.

The use of RumChata adds a creamy texture and a spiced flavor profile that complements the sweetness of the cake and the richness of the milks used in the soak.

Step-by-Step Recipe

Prepare the Cake Batter: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a bowl, beat together butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla. In another bowl, combine flour, baking powder, and salt. Gradually add dry ingredients to the wet, alternating with milk, beginning and ending with dry ingredients.
Bake the Sponge Cake: Pour batter into prepared pan and bake for 25–30 minutes, or until golden and a toothpick inserted comes out clean. Let cool completely.
Poke Holes: Once cooled, use a fork or skewer to poke holes all over the cake surface to allow the milk mixture to penetrate deeply.
Make the Soaking Mixture: In a bowl, whisk together evaporated milk, sweetened condensed milk, heavy cream, and RumChata. Pour slowly over the cake, ensuring even distribution. Cover and refrigerate for at least 4 hours or overnight.
Whip the Frosting: Beat heavy whipping cream with powdered sugar and a splash of RumChata until stiff peaks form. Spread evenly over the soaked cake before serving.
Garnish & Serve: Optionally, sprinkle with cinnamon, toasted coconut, or chocolate shavings. Chill until ready to serve.

Tips

Use room temperature ingredients for the cake batter to ensure a smooth texture.
Letting the cake chill overnight will give the best flavor absorption.
If the frosting begins to melt, return the cake to the fridge for 15–20 minutes before serving.
To avoid oversaturation, pour the milk mixture slowly and let it absorb between pours.

Variations and Customizations

This cake can be tailored to your preferences or dietary needs:

Dairy-Free: Use almond or oat milk instead of regular milk and coconut-based whipped topping.
Gluten-Free: Substitute the flour with a gluten-free all-purpose blend and check all other ingredients for gluten content.
Alcohol-Free: Replace RumChata with a mixture of milk, cinnamon extract, and vanilla extract for a similar flavor without the alcohol.
Flavor Twists: Add espresso powder to the frosting, or mix in shredded coconut into the soaking liquid for a tropical flair.

Health Considerations and Nutritional Value

RumChata Tres Leches Cake is a dessert meant for special occasions due to its high calorie and sugar content. A typical slice contains approximately 400–600 calories, depending on portion size and ingredient choices. It’s rich in fats (from the heavy cream and condensed milk) and sugars (especially from the sweetened condensed milk and RumChata).

To make it healthier:

Use low-fat versions of evaporated milk and whipped topping.
Substitute some sugar with natural sweeteners like honey or maple syrup (though this may affect texture).
Opt for smaller portions and enjoy it mindfully.

It is not suitable for those avoiding alcohol, dairy, or gluten unless modified accordingly.

Ingredients

Cake:

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 tsp vanilla extract
⅔ cup whole milk

Soaking Mixture:

1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
½ cup heavy whipping cream
¼ cup RumChata

Frosting:

1 ½ cups heavy whipping cream
¼ cup powdered sugar
1–2 tbsp RumChata

Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture in three parts, alternating with milk, starting and ending with dry ingredients.
Pour batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, let the cake cool completely. Poke small holes throughout the top using a fork or toothpick.
In a medium bowl, combine evaporated milk, sweetened condensed milk, heavy cream, and RumChata. Slowly pour over the cake, allowing it to absorb fully.
Cover and refrigerate for at least 4 hours or overnight.
Before serving, whip heavy cream with powdered sugar and RumChata until stiff peaks form. Spread over the top of the cake.
Slice and serve chilled. Optional: garnish with cinnamon, shaved chocolate, or toasted coconut.