Description: This Sweet Potato Rum Tres Leches cake is a delightful twist on the classic Latin American dessert. The moist, tender cake is infused with the warm flavors of sweet potato and rum, then soaked in a rich blend of three milks, creating an unforgettable melt-in-your-mouth experience. Topped with whipped cream and a sprinkle of cinnamon, it’s the perfect dessert for any occasion.
Ingredients:
- 1 cup mashed sweet potatoes (about 1 medium sweet potato), cooked and cooled
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil (such as canola or sunflower oil)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/4 cup dark rum (optional, can substitute with additional milk or rum extract)
- Whipped cream (for topping)
- Ground cinnamon (for garnish)
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish. This will prevent the cake from sticking and ensure easy removal. Alternatively, you can line the baking dish with parchment paper, leaving an overhang for easy lifting.
Step 2: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the dry ingredients, resulting in a consistent rise. Set aside the dry ingredients.
Step 3: In a large bowl, beat together the granulated sugar, vegetable oil, and eggs using an electric mixer until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, which contributes to a tender cake texture. Beat for at least 3-5 minutes until the mixture is noticeably lighter in color and increased in volume.
Step 4: Stir in the vanilla extract and mashed sweet potatoes into the wet ingredients. Ensure the sweet potatoes are completely cooled before adding them to the batter. Mix until well combined. The sweet potatoes add moisture and a subtle sweetness to the cake.
Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, beginning and ending with the dry ingredients. This technique helps to prevent overmixing, which can lead to a tough cake. Mix until just combined, being careful not to overmix. The batter should be smooth and free of lumps.
Instructions:
- Pour the batter into the prepared baking dish and smooth the top with a spatula. This ensures even baking.
- Bake for 25-30 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Be careful not to overbake the cake, as it will continue to cook as it cools.
- While the cake is baking, prepare the tres leches mixture. In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, and dark rum (if using). The rum adds a delicious depth of flavor to the cake.
- Once the cake is removed from the oven, let it cool for about 10 minutes. Then, using a fork or skewer, poke holes all over the top of the cake. The more holes you poke, the better the milk mixture will be absorbed.
- Slowly and evenly pour the tres leches mixture over the warm cake, allowing it to soak in gradually. Ensure that the entire surface of the cake is saturated with the milk mixture. This process may take some time, so be patient.
- Cover the cake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to fully absorb the milk mixture and for the flavors to meld together.
- Before serving, top the cake with whipped cream and a sprinkle of ground cinnamon. Cut into squares and enjoy!
Why You Will Love This Recipe:
This Sweet Potato Rum Tres Leches cake is a unique and delicious dessert that is sure to impress. The combination of sweet potato and rum adds a warm and comforting flavor that is perfect for any occasion. The cake is incredibly moist and tender, thanks to the tres leches soak, and the whipped cream and cinnamon topping add a touch of elegance. It’s a crowd-pleaser that is both easy to make and incredibly satisfying.
COOKING Rating:
- Ease of Preparation: Medium
- Taste: Excellent
- Overall: Highly Recommended
Serving Suggestions:
- Serve chilled, directly from the refrigerator.
- Garnish with fresh berries, such as strawberries or raspberries, for a pop of color and flavor.
- Dust with cocoa powder for a chocolatey twist.
- Serve with a scoop of vanilla ice cream or a dollop of mascarpone cheese.
- Pair with a cup of coffee or a glass of sweet dessert wine.
Tips:
- For a richer flavor, use brown butter in place of vegetable oil. To make brown butter, melt butter in a saucepan over medium heat, swirling occasionally, until the butter turns a nutty brown color and emits a fragrant aroma. Let cool slightly before using.
- If you don’t have dark rum, you can substitute with other types of rum, such as white rum or spiced rum. Alternatively, you can use rum extract or omit the rum altogether.
- To prevent the cake from becoming soggy, do not oversoak it with the milk mixture. Pour the mixture slowly and evenly, allowing it to soak in gradually.
- For a more intense sweet potato flavor, use roasted sweet potatoes instead of boiled sweet potatoes. To roast sweet potatoes, preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and roast for 45-60 minutes, or until tender. Let cool slightly before peeling and mashing.
- If you are short on time, you can use store-bought whipped cream. However, homemade whipped cream is always the best option. To make homemade whipped cream, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes (+ chilling time)
Nutritional Information: (Approximate values per serving)
- Calories: 400 kcal
- Protein: 6 g
- Sodium: 150 mg
Conclusion:
This Sweet Potato Rum Tres Leches cake is a truly special dessert that is perfect for any occasion. The moist, tender cake, the rich tres leches soak, and the warm flavors of sweet potato and rum create a symphony of flavors that will tantalize your taste buds. Whether you’re celebrating a birthday, holiday, or simply want to treat yourself to something delicious, this cake is sure to be a hit. So, gather your ingredients, follow the instructions, and prepare to indulge in a melt-in-your-mouth experience!
Questions and Answers:
Q1: Can I make this cake ahead of time?
A: Absolutely! In fact, this cake is even better when made ahead of time, as it allows the flavors to meld together and the cake to fully absorb the milk mixture. You can make the cake up to 2 days in advance and store it in the refrigerator.
Q2: Can I freeze this cake?
A: While you can freeze this cake, it’s not recommended, as the texture may change upon thawing. The cake may become slightly soggy or lose some of its moisture. If you do choose to freeze it, wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.
Q3: Can I use a different type of milk in the tres leches mixture?
A: While the traditional tres leches mixture calls for sweetened condensed milk, evaporated milk, and whole milk, you can experiment with other types of milk, such as coconut milk, almond milk, or soy milk. Keep in mind that this may alter the flavor and texture of the cake.
Q4: Can I make this cake without rum?
A: Yes, you can easily make this cake without rum. Simply omit the rum from the tres leches mixture and substitute with additional milk or rum extract. The cake will still be delicious without the rum.
Q5: Can I use a different type of flour?
A: While all-purpose flour is the recommended flour for this recipe, you can experiment with other types of flour, such as cake flour or pastry flour. Cake flour will result in a more tender cake, while pastry flour will result in a slightly denser cake. Avoid using bread flour, as it will result in a tough cake.
