Tres Leches Cake with Rompope

An eggnog-like drink, Rompope can easily be found at a Mexican market. To make a non-alcoholic cake, simply use an extra cup of sweetened condensed milk in place of rompope.


  • 6

    whole eggs

  • 1 cup

    granulated sugar

  • 1/8 teaspoon


  • 1 cup


  • 1 cup

    sweetened condensed milk

  • 1 cup

    evaporated milk

  • 1 cup


  • 1 cup

    heavy whipping cream

  • 2 teaspoons

    vanilla extract

  • 1/2 teaspoon

    almond extract

  • Whipped cream and berries, for serving

Print Recipe

Serves 8



  1. Heat oven to 350°F. 

  2. Using an electric mixer, beat eggs, sugar and salt until tripled in volume; fold in flour. 

  3. Pour mixture into parchment paper-lined 9x11-inch baking pan. 

  4. Bake 25-30 minutes or until toothpick comes out clean. 

  5. Remove cake from oven and set aside to cool.

  6. Remove parchment paper and return cake to pan. 

  7. With skewer or toothpick, poke holes all over cake, from top of cake to bottom of pan.

  8. Combine sweetened condensed milk, evaporated milk, Rompope, heavy whipping cream, vanilla extract and almond extract in large mixing bowl and whisk to combine. 

  9. Pour mixture all over cake.

  10. Refrigerate cake to allow liquid to soak in at least 2 hours. 

  11. Serve with fresh fruit and whipped cream.


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