In this version from Alma, a now-closed Dallas area Mexican restaurant, an otherwise classic tres leches cake recipe includes a fourth leche—whole milk—beaten into the sponge cake batter for good measure. The cake will absorb most of the rum-laced soak if you give it time, but if there’s any remaining sauce, spoon it over the top before you serve it.
Ingredients
16 servings
Cake
1½
1
¼
3
1½
2
½
Soak and Assembly
1
1
1
1
½
Preparation
-
Cake
Step 1
Preheat oven to 350°. Butter and flour bottom and sides of a glass 13×9″ baking dish. Whisk 1½ cups (188 g) all-purpose flour, 1 Tbsp. baking powder, and ¼ tsp. ground cinnamon in a medium bowl to combine.
Step 2
Beat the whites from 3 large eggs (reserve the yolks) plus 3 large egg whites in a large bowl with an electric mixer until stiff peaks form, 7–8 minutes. Gradually beat in 1½ cups (300 g) sugar. Add 3 large egg yolks one at a time, beating to blend between additions. Beat in 2 tsp. vanilla extract. Add one-third of the flour mixture, followed by ¼ cup whole milk. Repeat with ½ the remaining dry ingredients and the remaining ¼ cup whole milk. Add the rest of the flour mixture and beat just to combine. Pour batter into prepared pan and smooth the top with an offset spatula.
Step 3
Bake 25 minutes, then reduce heat to 325° and continue baking until cake is golden brown and middle springs back when pressed, 20–25 minutes more. Let cake cool in pan for 15 minutes.
-
Soak and Assembly
Step 4
Whisk 1 cup heavy cream, 1 cup evaporated skim milk, 1 cup sweetened condensed milk, 1 Tbsp. dark rum, and ½ tsp. vanilla extract in a medium bowl. Poke holes all over top of cake with a skewer or toothpick. Slowly drizzle half of the milk mixture over cake, letting liquid soak in before adding more. Let cake sit for 10 minutes.
Step 5
Invert a platter on top of cake. Lift rack and gently invert cake onto platter. Drizzle remaining sauce over. Spoon any liquid collected on sheet over cake.
Do ahead: Tres leches cake can be made 2 days ahead; refrigerate, covered, in baking pan.
