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Creamy Tres Leches Cake Recipe Easy Silky Caribbean Dessert

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A silky, moist Caribbean-inspired tres leches cake soaked in a luscious milk mixture with a hint of rum and cinnamon, topped with light whipped cream. Perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour (or almond flour for gluten-free)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 5 large eggs, separated (room temperature)
  • 1 cup (200g) granulated sugar, divided
  • 1/3 cup (80ml) whole milk
  • 1 teaspoon vanilla extract
  • 1 can (12 oz / 354ml) sweetened condensed milk
  • 1 can (12 oz / 354ml) evaporated milk
  • 1 cup (240ml) whole milk or half-and-half (use dairy-free milk if preferred)
  • 2 tablespoons dark rum or Caribbean spiced rum (optional)
  • ½ teaspoon ground cinnamon
  • 1 ½ cups (360ml) heavy whipping cream (or coconut cream for dairy-free)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Optional garnishes: fresh berries or sliced mango, ground cinnamon, toasted coconut flakes

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
  2. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
  3. Separate eggs into yolks and whites, placing yolks in a large bowl and whites in a clean, dry bowl.
  4. Beat egg yolks with ½ cup sugar until pale and fluffy (3-4 minutes). Stir in whole milk and vanilla extract.
  5. Gently fold sifted dry ingredients into yolk mixture.
  6. Whip egg whites on medium speed, gradually adding remaining ½ cup sugar until stiff peaks form.
  7. Fold whipped egg whites into yolk batter in three additions, folding gently to keep airy.
  8. Pour batter into prepared baking dish and smooth top. Bake 30-35 minutes until toothpick comes out clean and cake springs back lightly.
  9. While baking, whisk together sweetened condensed milk, evaporated milk, whole milk, rum, and cinnamon. Set aside.
  10. Cool cake 10 minutes. Poke holes all over cake surface with fork or skewer.
  11. Slowly pour milk mixture evenly over cake. Cover and refrigerate at least 4 hours or overnight.
  12. Before serving, whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread over chilled cake.
  13. Garnish with cinnamon, toasted coconut, or fresh tropical fruit slices. Slice and serve chilled.

Notes

Use dark rum for best flavor or omit for kid-friendly version. Whip egg whites to stiff peaks but not dry. Fold gently to keep batter airy. Poke holes thoroughly for milk soak. Refrigerate overnight for best texture and flavor. Dairy-free substitutions include coconut milk, coconut cream, and dairy-free condensed milk.

Nutrition

Keywords: tres leches cake, creamy dessert, Caribbean dessert, moist cake, easy tres leches, rum cake, silky cake, whipped cream topping

Find it online: https://flurpchef.com/creamy-tres-leches-cake-recipe-easy-silky-caribbean-dessert/