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Melt-in-Your-Mouth Sweet Potato Rum Tres Leches

This Sweet Potato Rum Tres Leches cake captures the cozy feeling of Grandma's kitchen with a delicious twist. It's surprisingly easy to make, incredibly moist, and perfect for fall gatherings or a cozy night in.
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Cook Time 30 minutes

Equipment

  • 9x13-inch baking dish Prevents sticking and ensures easy removal.
  • Medium bowl
  • Large bowl
  • Electric mixer Optional, for beating sugar, oil, and eggs.
  • Toothpick To check for doneness.
  • Fork To poke holes in the cake.

Ingredients
  

Ingredients

  • 1 cup mashed sweet potatoes (about 1 medium sweet potato) – I prefer using a sweeter variety like Jewel.
  • 1 cup all-purpose flour You can try using a gluten-free blend if needed.
  • 1 teaspoon baking powder The leavening agent for a light and fluffy cake.
  • 0.5 teaspoon baking soda Another leavening agent, working in tandem with the baking powder.
  • 0.25 teaspoon salt Enhances the flavors.
  • 0.5 cup sugar Granulated sugar works perfectly.
  • 0.5 cup vegetable oil Keeps the cake moist.
  • 3 large eggs For binding and richness.
  • 1 teaspoon vanilla extract Adds a touch of warmth and sweetness.
  • 0.5 cup milk Any kind of milk will do.
  • 0.5 cup sweetened condensed milk The heart of the Tres Leches magic!
  • 0.5 cup evaporated milk Adds another layer of creamy richness.
  • 0.25 cup dark rum For a warm, boozy kick (optional, you can substitute with extra vanilla extract or coffee liqueur).
  • whipped cream For a touch of elegance and extra creaminess.
  • ground cinnamon A sprinkle of warmth for the top.

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  • Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  • In a large bowl, beat together the sugar, oil, and eggs until the mixture is light and fluffy.
  • Stir in the vanilla extract and mashed sweet potatoes.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until everything is just combined. Don't overmix!
  • Pour the batter into your prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cake is baking, whisk together the sweetened condensed milk, evaporated milk, and rum (if using) in a separate bowl.
  • Let the cake cool for about 10 minutes in the pan. Then, using a fork, poke holes all over the top of the cake.
  • Pour the milk mixture evenly over the warm cake. Let it cool completely, preferably in the refrigerator.
  • Once completely cool, top with whipped cream and a sprinkle of ground cinnamon. Serve and enjoy!

Notes

Feel free to experiment! You can swap the rum for coffee liqueur, orange extract, or even leave it out entirely for a kid-friendly version. Chopped pecans or walnuts would add a lovely crunch. For a festive touch, use cream cheese frosting instead of whipped cream. Don't overmix the batter. Make sure your baking powder and baking soda are fresh. Let the cake cool completely before adding the milk mixture. You can make the cake a day ahead of time. Store leftover cake, covered, in the refrigerator for up to 3 days. It actually tastes even better the next day! You can freeze this cake! Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.