Easy Tres Leches Cake (Inspired by The Pioneer Woman) Rich, creamy, and not too sweet—just right.
My mother-in-law insisted that we make this cake and now I understand why - it's simple and delicious! There’s something special about a cake that soaks up every drop of goodness—and this tres leches cake does exactly that. Inspired by The Pioneer Woman’s version, it’s soft and spongey, soaked in a dreamy mix of three milks, and topped with fresh whipped cream and cherries. The best part? It’s easy to make and not overly sweet.
Whether you're bringing dessert to a potluck or treating yourself on a weekend afternoon, this cake hits the spot without being fussy. Plus, you don’t need any fancy ingredients—just the basics from your pantry and fridge.
Ingredients
Cake:
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½ cup all-purpose flour
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1 tsp baking powder
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¼ tsp salt
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3 eggs
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½ cup sugar, divided
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½ tsp vanilla
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1 can sweetened condensed milk
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1 can evaporated milk
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¼ cup heavy cream
Topping:
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1 pint heavy cream
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3 tbsp sugar
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Fresh cherries (pitted), or maraschino cherries for garnish
Directions
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Prep the Pan – Preheat your oven to 350°F. Spray a 13x9-inch baking pan generously with baking spray.
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Mix the Dry Ingredients – In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
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Whip the Yolks – Separate the eggs. Beat the egg yolks with ¼ cup of the sugar until the mixture is pale yellow and fluffy. Stir in vanilla.
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Combine Wet and Dry – Pour the egg yolk mixture into the dry ingredients and stir gently until smooth.
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Whip the Whites – In another bowl, beat the egg whites on high speed until soft peaks form. Slowly add the remaining ¼ cup sugar and beat until stiff peaks form.
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Fold It In – Gently fold the whipped egg whites into the batter—be patient and don’t overmix.
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Bake – Pour the batter into your prepared pan, smoothing the top. Bake for about 30 minutes, or until a toothpick comes out clean.
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Make the Milk Mixture – In a small pitcher, whisk together the sweetened condensed milk, evaporated milk, and ¼ cup heavy cream.
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Soak the Cake – Once the cake has cooled, pierce it all over with a fork. Slowly pour the milk mixture over the cake, letting it absorb. Leave a bit of milk mixture behind (about 1 cup) in case you want to drizzle extra later. Let the cake sit for at least 30 minutes to soak it all in.
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Top It Off – Whip the pint of heavy cream with 3 tablespoons of sugar until thick and spreadable. Spread over the soaked cake and top with cherries.
Tips & Tricks
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Letting the cake rest overnight makes it even better.
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You can add a splash of rum or cinnamon to the milk mixture for a twist.
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Want it sweeter? Add a drizzle of dulce de leche before serving.
This cake is rich but light, classic but simple, and always a crowd-pleaser. Keep a fork handy—you’ll want seconds.
Enjoy!
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