Tres Leches Cake Recipe by Ree Drummond: The Pioneer Woman’s Cool & Creamy Summer Dessert
Yields a perfectly soaked, airy sponge topped with a cloud of whipped cream.
A slice of Tres Leches Cake is more than just a dessert—it’s a celebration of textures and flavors. The cake, which originated in Latin America but has become a favorite across the United States, is all about balance: a light, airy sponge that’s been saturated with a luscious blend of three different milks, then topped with a cloud of whipped cream. Ree Drummond, The Pioneer Woman, is famous for her approachable, family-friendly recipes, and her take on Tres Leches is no exception. This dessert is a showstopper at summer potlucks and gatherings, striking a delightful harmony between richness and lightness.
In this article, you’ll get a step-by-step guide to making Ree’s Tres Leches Cake, along with expert tips, variations, and answers to frequently asked questions. Whether you’re looking to try something new for your next backyard barbecue or seeking a crowd-pleasing dessert that’s both impressive and straightforward, this recipe delivers.
What Is Tres Leches Cake?
Tres Leches Cake (literally “three milks cake”) is a sponge cake soaked in a combination of evaporated milk, sweetened condensed milk, and heavy cream. The cake’s open, absorbent structure soaks up the milk mixture, resulting in a dessert that is moist but never soggy, sweet but never cloying, and rich but surprisingly airy. The whipped cream topping adds a final flourish, balancing the sweetness and adding a creamy, refreshing contrast.
The cake’s origins are disputed, but it is widely associated with Latin American cuisine, especially Mexico, Nicaragua, and other Central American countries. It has become a beloved staple in the U.S., adapted and served at everything from family dinners to high-end bakeries.
Ingredients
Every great dessert starts with the right ingredients. Ree Drummond’s Tres Leches Cake uses straightforward pantry staples, with the three-milk mixture and whipped cream as the signature components.
For the Cake
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup sugar, divided (3/4 cup for yolks, 1/4 cup for whites)
- 1 teaspoon vanilla extract
- 1/3 cup whole milk (note: 2% milk is a suitable substitute)
For the Milk Mixture
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce can evaporated milk
- 1/4 cup heavy cream
For the Topping
- 1 pint heavy cream (for whipping)
- 3 tablespoons sugar
- Maraschino cherries, whole or chopped (optional, for garnish)
Equipment Needed
- 9×13-inch baking pan
- Hand mixer or stand mixer
- Large mixing bowls
- Rubber spatula
- Wire cooling rack
- Fork (for piercing cake)
- Pitcher (for milk mixture)
- Platter (for serving)
Step-by-Step Instructions
Preheat & Prepare the Pan
Preheat your oven to 350°F. Liberally spray a 9×13-inch baking pan with baking spray until well coated, ensuring the cake can be turned out easily after baking.
Mix the Dry Ingredients
In a large bowl, combine the flour, baking powder, and salt. Set aside.
Beat the Egg Yolks
In another mixing bowl, beat the egg yolks with 3/4 cup sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla extract. Pour this mixture over the dry ingredients and stir gently to combine.
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Beat the Egg Whites
In a clean bowl, beat the egg whites on high speed until soft peaks form. With the mixer running, gradually add the remaining 1/4 cup sugar and continue beating until stiff, glossy peaks form—being careful not to overbeat, as this can make your cake tough.
Fold & Bake
Gently fold the egg whites into the yolk mixture, taking care not to deflate the batter. Pour into the prepared pan and spread evenly. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly in the pan, then invert onto a rimmed platter to cool completely.
Soak the Cake
Once the cake is cool, use a fork to pierce the surface several times. In a pitcher, combine the condensed milk, evaporated milk, and heavy cream. Slowly drizzle almost all of the milk mixture over the cake, aiming to saturate the entire surface, especially the edges. Reserve about 1 cup of the mixture in case the cake absorbs more than anticipated. Allow the cake to soak for at least 30 minutes.
Whip the Cream Topping
In a chilled bowl, whip the remaining pint of heavy cream with 3 tablespoons sugar until thick and spreadable—this should take about 3–5 minutes.
Decorate & Serve
Spread the whipped cream over the cake. For a festive touch, top with whole or chopped maraschino cherries. Cut into squares and serve cold.
Expert Tips for the Best Tres Leches Cake
- Don’t Skip the Egg Separation: Beating the egg whites separately and folding them in is crucial for achieving a light, airy texture.
- Gentle Mixing: Over-mixing the batter (especially after folding in the egg whites) can deflate the cake and result in a denser dessert.
- Piercing the Cake: Use a fork or a sharp knife to make plenty of holes—this helps the milk mixture soak in evenly.
- Chill Before Serving: Refrigerate the cake for at least an hour before serving to allow the flavors to meld and the texture to set.
- Storage: Store leftover cake, tightly covered, in the refrigerator for 3–5 days.
Variations to Try
Tres Leches Cake is a classic, but that doesn’t mean you can’t add your own twist.
- Flavor Variations: Add a teaspoon of ground cinnamon or a splash of rum or coffee liqueur to the milk mixture for extra warmth or flavor.
- Fruit Toppings: Garnish with fresh berries, mango slices, or tropical fruit in place of (or in addition to) maraschino cherries.
- Chocolate Tres Leches: Add cocoa powder to the cake batter or drizzle chocolate sauce over the whipped cream topping.
- Individual Servings: Bake the cake in a muffin pan to create single-serve portions; just reduce the baking time.
Why Tres Leches Cake Never Gets Soggy
Ree Drummond highlights a key feature of Tres Leches Cake: its sponge-like structure is designed to absorb liquids without falling apart. The cake remains moist and tender, but never mushy, even after absorbing the milky mixture—making it the ultimate potluck dessert.
Serving Suggestions
This cake is best served cold, making it ideal for warm-weather gatherings. Pair it with coffee for dessert, or bring it to a picnic alongside fresh fruit and chilled beverages.
Troubleshooting Common Issues
- Cake Too Dry: Ensure you’re piercing enough holes and pouring the milk mixture evenly. If the cake absorbs all the milk and still seems dry, use some of the reserved milk mixture.
- Cake Too Dense: Over-mixing the batter or not beating the egg whites enough can lead to a dense cake. Be gentle and patient with the folding process.
- Not Sweet Enough: Adjust the sweetness by adding a bit more sugar to the whipped cream or using a sweeter condensed milk if preferred.
Frequently Asked Questions (FAQs)
Q: Can I make Tres Leches Cake ahead of time?
A: Yes! In fact, it’s best when made a few hours ahead so the cake fully absorbs the milk mixture. It can be stored tightly covered in the refrigerator for up to 5 days.
Q: Can I use low-fat or dairy-free milks?
A: While you can substitute lower-fat milks, the traditional combination of whole, evaporated, and sweetened condensed milk gives the richest flavor and texture. For dairy-free options, use coconut milk, coconut cream, and a non-dairy condensed milk alternative.
Q: Why is the cake inverted after baking?
A: Turning the cake out onto a platter helps it cool evenly and exposes the surface so you can poke holes and pour the milk mixture over it. However, if you’re serving it casually, you can leave it in the pan and soak it there.
Q: How do I know when the cake is done baking?
A: Insert a toothpick into the center; if it comes out clean, the cake is done. Ovens vary, so start checking at 25 minutes.
Q: Is Tres Leches Cake gluten-free?
A: Not as written—the recipe uses all-purpose flour. For a gluten-free version, use a gluten-free all-purpose flour blend.
Nutritional Information
Tres Leches Cake is an indulgent dessert. One serving contains significant calories, fat, and sugar, primarily from the milks and whipped cream. Enjoy in moderation.
Summary Table: Key Steps & Tips
| Step | Details | Tip |
|---|---|---|
| Prep Pan | Grease 9×13″ pan | Use baking spray for best release |
| Mix Dry Ingredients | Flour, baking powder, salt | No need to sift |
| Beat Yolks | With sugar, milk, vanilla | Eggs at room temp for best volume |
| Beat Egg Whites | Separately until stiff peaks | Clean, dry bowl, no grease |
| Fold & Bake | Fold whites in, bake 30 min | Don’t overmix |
| Soak Cake | Pour three-milk mixture | Pierce generously |
| Whip Cream | Heavy cream + sugar | Keep bowl and beaters cold |
| Serve | Cold, with cherries | Chill at least 1 hour |
Final Thoughts
Ree Drummond’s Tres Leches Cake is a standout for any occasion, combining the nostalgic comfort of homemade dessert with a touch of elegance. Its preparation involves a few basic techniques—separating eggs, folding batter, soaking, and whipping cream—but the result is much greater than the sum of its parts. This cake is a tribute to the joy of baking and sharing, perfect for potlucks, birthday parties, or any gathering where you want to impress with minimal fuss.
Whether you follow the recipe to the letter or experiment with your own variations, Tres Leches Cake is sure to win over your guests and become a family favorite. Happy baking!
References
- https://thisweekfordinner.com/tres-leches-cake-giveaway-three-copies-of-the-pioneer-womans-new-cookbook/
- https://www.thepioneerwoman.com/food-cooking/recipes/a8891/tres-leches-cake/
- https://www.youtube.com/watch?v=t5fngm_ejJ0
- https://www.eatliverun.com/the-pioneer-womans-tres-leches-cake/
- https://www.youtube.com/watch?v=oWNqMphkxOM
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