Delicious Rum Chata Tres Leches Cake
Serving Size / Yield
- 1 C. all purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 5 eggs, divided between yolks and whites
- 1 C. granulated sugar, divided
- 1 tsp. pure vanilla extract
- 1/2 C. whole milk
- 1/2 C. heavy cream
- 1/2 C. Rum Chata
- 12 oz. can evaporated milk
- 14 oz. can sweetened condensed milk
- Whipped Cream Frosting:
- 2 C. heavy cream
- 1/2 C. powdered sugar
- 1/4 C. Rum Chata
Preheat the oven to 350 degrees and grease a 9x13-inch baking pan then dust with flour. In a mixing bowl, combine the flour, baking powder and salt. In a seperate bowl, add the egg yolks and 3/4 cup of sugar and beat until the yolks become a light yellow hue. Pour in the milk and and vanilla then fold in the mixture with the dry ingredients in the other bowl.
Use an electric mixer and a seperate, clean bowl to beat the egg whites vigourously until well mixed. WIth the mixer still running, add in the rest of the granulated sugar (1/4 cup). Continue to mix until the egg whites are firm but not dry. Gently pour this mixture to the other bowl you have set aside.
Fill your greased and floured pan with the mixture and make sure the top is flat. Bake for 35-40 minutes. Once you remove the cake from the oven, let it cool completely before mocing to the next step.
In a small bowl, mix together 1/2 cup of cream, Rum Chata, evaporated milk and sweetened condensed milk. Make holed in the top of your cake with a fork and pour the milk mixture over the cale to soak. Set the cake aside for 30 minutes while you make the frosting.
Use and electric mixer to beat the heavy cream, powdered sugar and Rum Chata. Simply spread over the cake with a rubber spatula and enjoy your masterpiece!