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5 from 1 vote

rum chata tres leches cake

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 1 9x13" pan


for the cake:

  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 whole eggs divided use of yolks and whites
  • 1 cup granulated sugar divided
  • 1 tsp pure vanilla extract
  • 1/2 cup cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup Rum Chata
  • 1 12 oz can evaporated milk
  • 1 14 oz can sweetened condensed milk

for the whipped cream frosting:

  • 1 pint 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1/4 cup Rum Chata


for the cake:

  • Preheat oven to 350 degrees F. Grease and flour a 9x13-inch baking pan and set aside.
  • In a large bowl, whisk together the flour, baking powder and salt; set aside.
  • Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow.
  • Stir in milk and vanilla.
  • Pour the egg yolk mixture over the flour mixture and, using a rubber spatula, gently fold together until thoroughly combined.
  • Clean out the bowl and the whisk, or use separate clean bowl.
  • Add the egg whites to the bowl and whisk at high speed until soft peaks begin to form. With the mixer still running, pour in the remaining ¼ cup of granulated sugar and beat until the egg whites are stiff but not dry.
  • Gently fold the egg whites into the batter until just combined.
  • Pour the batter into the prepared pan and smooth the surface with a spatula.
  • Bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean and top is golden brown.
  • Allow to cool completely.
  • Once cooled, combine cream (1/2 cup), Rum Chata, evaporated milk, and sweetened condensed milk and whisk to combine.
  • Using a fork, pierce the surface of the cake all over.
  • Slowly pour milk/Rum Chata mixture over cake. Some recipes recommend pouring all but 1 cup over the cake, but I used it all. Pour slowly and to your liking.
  • Let the cake absorb for 30 minutes, then make the frosting.

to make the whipped cream frosting:

  • Whip together the heavy cream, powdered sugar, and Rum Chata on high with whisk attachment of an electric mixer until stiff peaks form.
  • Spread evenly over cake.
  • Slice and enjoy!


I found this cake best chilled overnight, letting the flavors develop, but at the very least, try to chill at least 2 hours before serving.