This delicious Pioneer Woman Tres Leches Cake is a creamy, moist dessert that’s easy to make and perfect for any occasion. With simple ingredients like milk, eggs, and vanilla, this cake is incredibly versatile and sure to impress. The rich, milk-soaked layers make every bite irresistible!
Ingredients Needed
For the Cake:
- Nonstick baking spray (for greasing the pan)
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs
- 1 cup sugar, divided
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1/4 cup heavy cream
For the Icing:
- 1 pint (2 cups) heavy cream, for whipping
- 3 tablespoons sugar
- Maraschino cherries, for garnish
How To Make Tres Leches Cake Recipe
- Preheat the Oven: Preheat your oven to 350°F and generously coat a 13×9-inch baking pan with nonstick spray.
- Mix Dry Ingredients: In a large bowl, whisk together 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
- Prepare Egg Yolk Mixture: Separate the eggs. Beat the egg yolks with 3/4 cup of sugar on high speed until they turn pale yellow. Add 1/3 cup of milk and 1 teaspoon of vanilla extract. Pour the egg yolk mixture over the dry ingredients and gently stir until combined.
- Beat Egg Whites: In a separate bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.
- Combine Mixtures: Gently fold the beaten egg whites into the egg yolk mixture until just combined. Pour the batter into the prepared pan and smooth the surface.
- Bake the Cake: Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and turn the cake out onto a rimmed platter. Allow it to cool completely.
- Soak the Cake: In a small pitcher, mix together the sweetened condensed milk, evaporated milk, and heavy cream. Once the cake is cooled, pierce the surface with a fork several times. Slowly drizzle the milk mixture over the cake, leaving about 1 cup of the mixture aside. Let the cake absorb the milk mixture for 30 minutes.
- Make the Icing: In a mixing bowl, whip the heavy cream and 3 tablespoons of sugar until it thickens and becomes spreadable.
- Frost the Cake: Spread the whipped cream over the top of the cake. Garnish with whole or chopped maraschino cherries. Cut into squares and serve.
Recipe Tips
- Don’t Overmix the Batter: When folding the egg whites into the batter, do it gently. Overmixing can deflate the air from the egg whites, which helps the cake rise and stay light and fluffy.
- Let the Cake Cool Completely: It’s important to let the cake cool completely before soaking it with the milk mixture. This ensures that the cake absorbs the liquid properly without becoming too soggy.
- Use Room Temperature Ingredients: Ensure the eggs and milk are at room temperature before starting. This helps them mix more evenly and results in a smoother batter and a better texture for your cake.
- Pierce the Cake Well: When drizzling the milk mixture, make sure to poke enough holes in the cake with a fork so the liquid can seep through and soak evenly into the entire cake.
- Chill the Cake Before Serving: After applying the whipped cream, let the cake chill in the fridge for at least an hour before serving. This allows the flavors to blend and the cake to set, making it even more delicious.
How To Store Leftovers
- Refrigerate: Cover leftovers tres Leches Cake well and store in the fridge for up to 4 days.
- Freezer: Freeze leftovers tres Leches Cake for up to 2 months. Wrap it tightly and place it in a freezer bag. Thaw it overnight in the fridge before serving.
Nutrition Facts
Serving Size: 1 piece (124 grams)
- Calories: 326
- Total Fat: 10.43 g
- Saturated Fat: 6.17 g
- Cholesterol: 70.1 mg
- Sodium: 92.5 mg
- Potassium: 124.2 mg
- Total Carbohydrate: 26.7 g
- Dietary Fiber: 0.2 g
- Sugars: 20.3 g
- Protein: 4.5 g
More Pioneer Woman Recipes:
Pioneer Woman Tres Leches Cake Recipe
Description
This delicious Pioneer Woman Tres Leches Cake is a creamy, moist dessert that’s easy to make and perfect for any occasion. With simple ingredients like milk, eggs, and vanilla, this cake is incredibly versatile and sure to impress. The rich, milk-soaked layers make every bite irresistible!
Ingredients
For the Cake:
For the Icing:
Instructions
- Preheat the Oven: Preheat your oven to 350°F and generously coat a 13×9-inch baking pan with nonstick spray.
- Mix Dry Ingredients: In a large bowl, whisk together 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
- Prepare Egg Yolk Mixture: Separate the eggs. Beat the egg yolks with 3/4 cup of sugar on high speed until they turn pale yellow. Add 1/3 cup of milk and 1 teaspoon of vanilla extract. Pour the egg yolk mixture over the dry ingredients and gently stir until combined.
- Beat Egg Whites: In a separate bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.
- Combine Mixtures: Gently fold the beaten egg whites into the egg yolk mixture until just combined. Pour the batter into the prepared pan and smooth the surface.
- Bake the Cake: Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and turn the cake out onto a rimmed platter. Allow it to cool completely.
- Soak the Cake: In a small pitcher, mix together the sweetened condensed milk, evaporated milk, and heavy cream. Once the cake is cooled, pierce the surface with a fork several times. Slowly drizzle the milk mixture over the cake, leaving about 1 cup of the mixture aside. Let the cake absorb the milk mixture for 30 minutes.
- Make the Icing: In a mixing bowl, whip the heavy cream and 3 tablespoons of sugar until it thickens and becomes spreadable.
- Frost the Cake: Spread the whipped cream over the top of the cake. Garnish with whole or chopped maraschino cherries. Cut into squares and serve.
Notes
- Don’t Overmix the Batter: When folding the egg whites into the batter, do it gently. Overmixing can deflate the air from the egg whites, which helps the cake rise and stay light and fluffy.
- Let the Cake Cool Completely: It’s important to let the cake cool completely before soaking it with the milk mixture. This ensures that the cake absorbs the liquid properly without becoming too soggy.
- Use Room Temperature Ingredients: Ensure the eggs and milk are at room temperature before starting. This helps them mix more evenly and results in a smoother batter and a better texture for your cake.
- Pierce the Cake Well: When drizzling the milk mixture, make sure to poke enough holes in the cake with a fork so the liquid can seep through and soak evenly into the entire cake.
- Chill the Cake Before Serving: After applying the whipped cream, let the cake chill in the fridge for at least an hour before serving. This allows the flavors to blend and the cake to set, making it even more delicious.
Pioneer Woman Tres Leches Cake Recipe