Hamdi Saidani This Pioneer Woman Tres Leches Cake is a moist and spongy recipe, which is made with sweetened condensed milk and evaporated milk. It’s the ultimate decadent dessert, ready in about 2 hours.
Pioneer Woman Tres Leches Cake Ingredients
For a truly decadent and moist sponge cake.
For the Cake:
- Nonstick baking spray
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
For the Three-Milk Mixture:
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- ¼ cup heavy cream
For the Icing:
- 1 pint heavy cream, for whipping
- 3 tablespoons granulated sugar
- Maraschino cherries, for garnish
How To Make Pioneer Woman Tres Leches Cake
A step-by-step guide to the classic three-milk cake.
- Prep Oven and Pan: Preheat the oven to 350°F. Spray a 9×13-inch baking pan liberally with nonstick baking spray.
- Combine Dry Ingredients and Separate Eggs: In a medium bowl, whisk together the flour, baking powder, and salt. Separate the 5 eggs, placing the yolks in a large bowl and the whites in another.
- Mix the Yolk Batter: Beat the egg yolks with ¾ cup of the sugar on high speed until the mixture is pale yellow and thick. Stir in the milk and vanilla. Pour this yolk mixture over the dry ingredients and stir gently until just combined.
- Whip the Egg Whites: Using clean beaters, beat the egg whites on high speed until soft peaks form. With the mixer still running, gradually pour in the remaining ¼ cup of sugar and continue to beat until the whites are stiff and glossy, but not dry.
- Fold and Bake: Gently fold the whipped egg whites into the yolk batter in two or three additions, being careful not to deflate the mixture. Pour the finished batter into the prepared pan and spread evenly. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Once baked, carefully turn the cake out onto a large, rimmed platter or serving dish and allow it to cool completely.
- Make Milk Mixture and Soak: In a pitcher, whisk together the sweetened condensed milk, evaporated milk, and ¼ cup heavy cream. Once the cake is cool, pierce the entire surface generously with a fork. Slowly drizzle the milk mixture over the cake, allowing it to absorb. Reserve about 1 cup of the mixture for serving, if desired. Let the cake sit for at least 30 minutes to soak.
- Prepare Icing and Serve: Whip the 1 pint of heavy cream with the 3 tablespoons of sugar until thick, stiff peaks form. Spread the whipped cream over the top of the soaked cake. Decorate with maraschino cherries, slice, and serve.
Recipe Tips
For the most authentic and delicious Tres Leches Cake.
- Why do I have to separate the eggs? Whipping the egg whites separately and folding them in is the secret to creating a light, airy sponge cake. This structure is crucial because it allows the cake to absorb the three milks without becoming dense or falling apart.
- How do I get the milk to soak in evenly? Be patient! Let the cake cool completely first. A warm cake won’t absorb the liquid as well. Pierce it all over with a fork, paying special attention to the edges and corners. Pour the milk mixture slowly and in stages to give the cake time to drink it all up.
- Can I make this cake ahead of time? Absolutely! Tres Leches Cake is actually better after it has had time to sit. You can make it a day in advance, which allows the flavors to meld and the cake to become even more moist and delicious.
- How to avoid a soggy cake? While this cake is meant to be very wet, it shouldn’t be swimming in a puddle. If there’s a lot of unabsorbed milk at the bottom of your dish after 30 minutes, you can carefully tip the platter to drain a little of the excess before icing.
What To Serve With Tres Leches Cake
Perfect pairings for a classic dessert.
While delicious on its own, this cake is also wonderful served with:
- A sprinkle of ground cinnamon on top of the whipped cream
- Fresh sliced strawberries or mango
- A drizzle of caramel sauce (cajeta)
- A strong cup of black coffee or espresso to cut the sweetness
How To Store Tres Leches Cake
Keeping your cake fresh.
- Refrigerate: This cake must be stored in the refrigerator due to the milks and whipped cream topping. Cover it tightly with plastic wrap or a lid. It will stay fresh and delicious for up to 4 days.
- Freeze: Freezing is not recommended for Tres Leches Cake. The texture of the milk-soaked sponge and the whipped cream can change significantly upon thawing.
Tres Leches Cake Nutrition Facts
An estimated guide per serving.
- Calories: 450 kcal
- Carbohydrates: 55 g
- Protein: 10 g
- Fat: 22 g
- Sugar: 40 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is Tres Leches Cake supposed to be soggy?
Yes, but in the best way possible! The name u0022Tres Lechesu0022 means u0022three milks.u0022 The cake is intentionally soaked in a milk mixture, so it should be very moist and saturated, but the sponge structure should still hold its shape. It’s a u0022wetu0022 cake by design.
My cake didn’t rise much. What did I do wrong?
This is often caused by over-mixing the batter after folding in the egg whites. The air whipped into the egg whites is what gives the cake its lift. Be very gentle when folding, and stop as soon as the batter is just combined to keep it light and airy.
Can I use a different kind of milk?
The specific combination of evaporated milk, sweetened condensed milk, and heavy cream is what gives Tres Leches its classic, rich flavor. While you could experiment, substituting these will significantly change the final taste and texture of the dessert.
Try More Pioneer Woman Recipes:
- Pioneer Woman Strawberry Cake Recipe
- Pioneer Woman Chocolate Mug Cake Recipe
- Pioneer Woman Ice Cream Sandwich Cake Recipe
Pioneer Woman Tres Leches Cake Recipe
Description
An authentic and unbelievably moist sponge cake soaked in a sweet three-milk mixture and topped with light whipped cream for a classic Latin American dessert.
Ingredients
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch pan.
- Combine dry ingredients. Beat egg yolks with ¾ cup sugar, milk, and vanilla; gently stir into dry ingredients.
- Beat egg whites with ¼ cup sugar until stiff peaks form. Gently fold whites into the batter.
- Pour into pan and bake for 30 minutes. Cool completely.
- Combine the three milks. Pierce the cooled cake all over with a fork.
- Slowly pour the milk mixture over the cake and let it soak for at least 30 minutes.
- Whip heavy cream with sugar until thick. Frost the cake and decorate with cherries.
Notes
- u003cliu003eBe very gentle when folding in the egg whites to keep the cake light and airy.u003c/liu003eu003cliu003eLet the cake cool completely before soaking it for the best absorption.u003c/liu003eu003cliu003eThe cake is even better the next day, so it’s a perfect make-ahead dessert.u003c/liu003eu003cliu003ePierce the cake generously with a fork to ensure the milk mixture soaks in all the way through.u003c/liu003e
