Tres Leches Cake

Once again, I can't eat this (trying to get into shape so I can actually...say...TRAIN!). So someone here please make this, eat it, post feedback on how you liked it, and let me live vicariously through you:

End a great Mexican meal with a piece of this rich, moist cake.


  • 1 1/4 cup cake flour
  • 1 teaspoon baking powder
  • 1 cup sugar
  • 1/3 cup oil
  • 5 eggs, large
  • 1 teaspoon plus 1 teaspoon vanilla extract
  • 1 cup plus 1/2 cup milk
  • 1 cup sweetened condensed milk
  • 1 cup plus 3/4 cup heavy cream
  • 1 tablespoon rum
  • 1 pinch salt


Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.

Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.

Let the cake cool until room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool for an additional 2 to 3 hours.

Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.

In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.