Melt-in-Your-Mouth Sweet Potato Rum Tres Leches Cake 🍠πŸ₯›πŸΉ


Indulge in the ultimate fusion dessert—a velvety sweet potato cake soaked in a spiced rum tres leches mixture, topped with whipped coconut cream and a caramelized pecan crunch. This decadent, moist, and unforgettable cake is a tropical twist on the classic tres leches, perfect for holidays, dinner parties, or when you crave something rich yet surprisingly light!


Why You’ll Love This Recipe

✅ Ultra-moist & tender – The sweet potato keeps it luscious.
✅ Boozy, spiced warmth – A hint of rum elevates the tres leches soak.
✅ Gluten-free option – Works with almond or oat flour.
✅ Stunning presentation – Looks like it came from a fancy bakery.


Ingredients You’ll Need

For the Sweet Potato Cake:

  • 1 cup mashed roasted sweet potato (about 1 medium potato)

  • 1½ cups all-purpose flour (or gluten-free blend)

  • 1 tsp baking powder

  • ½ tsp baking soda

  • 1 tsp cinnamon

  • ½ tsp nutmeg

  • ¼ tsp salt

  • large eggs, room temp

  • ¾ cup brown sugar

  • ½ cup melted butter (or coconut oil)

  • 1 tsp vanilla extract

For the Rum Tres Leches Soak:

  • 1 (14 oz) can sweetened condensed milk

  • 1 (12 oz) can evaporated milk

  • ½ cup heavy cream or coconut cream

  • 2 tbsp spiced rum (or 1 tsp rum extract + 1 tbsp maple syrup)

  • ½ tsp cinnamon

For the Topping:

  • 1 cup whipped cream (or coconut whipped cream)

  • ¼ cup toasted pecans, chopped

  • Caramel drizzle (optional)

  • Ground cinnamon for dusting


Step-by-Step Instructions



 

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