The Ultimate Tres Leches Cake Recipe by The Pioneer Woman
A simple sponge soaked in a rich milk blend yields a tender, cloudlike treat.
The Pioneer Woman’s Classic Tres Leches Cake
If you’re searching for the ultimate summer dessert, a cake that’s both light and decadent, the Tres Leches Cake should grace your table. Famous in Latin American cuisine, this beloved treat receives a cool-and-creamy update thanks to Ree Drummond, the Pioneer Woman. Her detailed take makes baking this iconic sponge cake—soaked in three luscious milks and crowned with fresh whipped cream—accessible to bakers of all levels.
Table of Contents
- What is Tres Leches Cake?
- Ingredients Overview
- Step-By-Step Directions
- Expert Tips & Tricks
- Creative Variations
- Serving and Decoration Ideas
- Frequently Asked Questions
What is Tres Leches Cake?
Tres Leches Cake—Spanish for “three milks cake”—is a sponge cake that’s soaked with a luxurious blend of sweetened condensed milk, evaporated milk, and heavy cream. This special soaking process infuses the baked cake with irresistibly rich flavor and a creamy, almost custardy texture, while the cake itself remains surprisingly light. Topped with a cloud of whipped cream and often cherries, this dessert is a staple at celebrations throughout Mexico, Central America, and well beyond.
Ingredients Overview
Here’s everything you’ll need to make Ree Drummond’s Tres Leches Cake, with suggested substitutions and measurements for best results.
| Ingredient | Quantity | Notes / Alternatives |
|---|---|---|
| All-purpose flour | 1 cup | Use spoon-and-level method for accuracy |
| Baking powder | 1.5 tsp | Essential for cake rise |
| Salt | 1/4 tsp | Brings out flavor |
| Large eggs | 5, separated | Separating whites & yolks is key |
| Granulated sugar | 1 cup | Used in stages: mostly with yolks, partially with whites |
| Whole milk | 1/3 cup | Lower fat (2%) works, but whole is classic |
| Vanilla extract | 1 tsp | Real vanilla for purest flavor |
| Evaporated milk (canned) | 1 can (12 oz) | Part of the 3-milk soak |
| Sweetened condensed milk (canned) | 1 can (14 oz) | Sugar-sweetened, thick |
| Heavy cream | 1 pint + 1/4 cup | For soaking & topping |
| Sugar (for whipped cream) | 3 tbsp | For sweetened whipped topping |
| Maraschino cherries (optional) | To garnish | Classic decoration |
Step-By-Step Directions
This cake comes together in several distinct phases for the best flavor and texture:
1. Preparing the Pan & Oven
- Preheat your oven to 350°F (175°C).
- Grease a 13×9-inch baking pan with baking spray or a thin layer of butter and a dusting of flour for easy removal.
2. Mixing the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
3. Separating and Beating the Eggs
- Carefully separate the eggs so that the yolks and whites are in two clean bowls.
- With a mixer, beat yolks and 3/4 cup sugar on high until pale and thick, about 5 minutes.
- Stir in the milk and vanilla extract. Pour this yolk mixture over your dry ingredients and stir gently until just combined—try not to over-Mix to prevent losing air from the batter.
4. Beating Egg Whites
- In a clean bowl, beat the egg whites on high until soft peaks form (the whites should curl over slightly when the beaters are lifted).
- While beating, gradually add the remaining 1/4 cup sugar. Continue until stiff but not dry.
5. Combining Batters and Baking
- Gently fold the beaten whites into the yolk-flour mixture. Use a spatula and a light hand for a uniform, airy batter.
- Pour batter into your prepared pan and smooth the surface.
- Bake for 30–35 minutes, or until golden and a toothpick comes out clean from the center.
- Allow the baked cake to cool on a wire rack for at least 30 minutes before soaking.
6. The Signature Three-Milk Soak
- In a small pitcher, combine:
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1/4 cup heavy cream
- Once the cake is cool, pierce the surface all over with a fork, creating lots of little holes—this helps the cake drink up every bit of the milk mixture.
- SLOWLY drizzle all but about 1 cup of the milk mixture over the entire cake, paying special attention to the edges where the cake dries fastest.
- Let stand for 30 minutes so the liquid can soak in fully.
7. Whipped Cream Topping
- Using a chilled bowl and beaters, whip 1 pint heavy cream with 3 tablespoons sugar until thick and pillowy but not grainy.
- Spread generously all over the soaked cake.
8. Serving
- Crown with maraschino cherries (whole or chopped) for a festive look.
- Cut into neat squares and serve chilled for best texture and flavor.
What others are reading
Expert Tips & Tricks
- Don’t rush the soaking: The cake absorbs the milk mixture best if you pour slowly, giving it time to soak up the liquid and avoiding a soggy-bottomed cake.
- Room temperature eggs: They whip up fluffier and produce a lighter cake.
- Chill before serving: For the creamiest texture and fully developed flavor, refrigerate at least 4 hours (best overnight) after soaking and before frosting.
- Avoid overmixing when folding whites into the batter; too much mixing can deflate the air, resulting in a dense crumb.
- Add a pinch of cinnamon to the whipped cream or sprinkle on top for subtle warmth.
Creative Variations
- Coconut Tres Leches: Swap a portion of the heavy cream for canned coconut milk and top with toasted coconut flakes.
- Berry Tres Leches: Layer thinly sliced strawberries or blueberries atop the whipped cream.
- Rum-Infused: Add a tablespoon of rum to your milk blend for a slight kick (adults only).
- Chocolate Tres Leches: Whisk a tablespoon of cocoa powder into the dry ingredients for subtle cocoa notes.
Serving and Decoration Ideas
- Serve cold on a summer day for the ultimate refreshing finish to any meal.
- Classic maraschino cherries are traditional, but modern takes use fresh berries, mango slices, or even edible flowers for a pop of color and elegance.
- For a special occasion, dust with ground cinnamon or drizzle with a little caramel sauce.
Frequently Asked Questions (FAQs)
Q: Can I make Tres Leches Cake ahead of time?
A: Absolutely! In fact, making the cake a day ahead allows the flavors to deepen and gives the milk mixture time to fully soak in. Frost before serving for best presentation.
Q: My cake seems too wet—is that normal?
A: Tres Leches should be moist and plush, but not mushy. If it feels soupy, you may have used too much milk mixture or poured it on while the cake was still hot. Be sure to reserve about 1 cup of the milk blend and let the cake cool before soaking.
Q: What’s the best way to store leftovers?
A: Cover and refrigerate any remaining cake. It stays fresh (and even tastier) for up to 3 days. The whipped cream topping may soften but will remain delicious.
Q: Can I freeze Tres Leches Cake?
A: Freezing is not recommended for fully assembled Tres Leches Cake due to the high dairy content and whipped cream topping, which can become watery and lose its texture when thawed.
Q: Is there an alcohol-free version?
A: The classic recipe is already alcohol-free. If you’d like a boozy version, add a splash of rum to the milk soak as a variation.
Pro Tips for the Perfect Cake Every Time
- Use fresh eggs for maximum volume when whipping whites.
- If you don’t have maraschino cherries, try candied fruits or citrus zest for a modern twist.
- Test doneness with a toothpick—insert in the center, and it should come out clean or with a few crumbs.
- For extra elegance, use a border piping bag to apply the whipped cream in decorative swirls.
Bring Tres Leches Cake to Your Table
With its unmatched combination of airiness and indulgence, Tres Leches Cake truly deserves a spot in every baker’s repertoire. The Pioneer Woman’s version blends tradition with easy-to-follow instructions, delivering a fail-safe way to share this Latin American treasure at your next gathering.
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
Similar Articles
Read full bio of medha deb
