Peppermint Tres Leches Cake

Instructions

Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs and vanilla extract; beat well. Add flour mixture, about 1/2 cup at a time, mixing until well blended. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25-30 minutes.
Let cool to room temperature, then pierce cake all over with a fork.
Whisk together the whole milk/heavy cram, condensed milk, and evaporated milk together in a bowl; pour over the top of the cooled cake and allow to soak in while you make the whipped cream frosting.

Whipped Cream Topping
Make the whipped cream frosting. Whip together the heavy whipping cream, sugar and vanilla/peppermint extract/Rum Chata Peppermint Bark Rum Cream until whipped cream is thick. Spread over the top of the filling.

Crushed Peppermint Topping
Keep cake refrigerated until serving then add the crushed peppermint on top before serving for best results. (Adding the crushed peppermint on top may melt into the whipped cream.) You can also add any Christmas sprinkles as well!