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:

• ½ cup all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• 3 eggs

• ½ cup sugar, divided

• ½ tsp vanilla

• 1 can sweetened condensed milk

• 1 can evaporated milk

• ¼ cup heavy cream

Topping:

• 1 pint heavy cream

• 3 tbsp sugar

• Fresh cherries (pitted), or maraschino cherries for garnish

Directions

1. Prep the Pan – Preheat your oven to 350°F. Spray a 13x9-inch baking pan generously with baking spray.

2. Mix the Dry Ingredients – In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

3. 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.

4. Combine Wet and Dry – Pour the egg yolk mixture into the dry ingredients and stir gently until smooth.

5. 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.

6. Fold It In – Gently fold the whipped egg whites into the batter—be patient and don’t overmix.

7. Bake – Pour the batter into your prepared pan, smoothing the top. Bake for about 30 minutes, or until a toothpick comes out clean.

8. Make the Milk Mixture – In a small pitcher, whisk together the sweetened condensed milk, evaporated milk, and ¼ cup heavy cream.

9. 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.

10. 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

• Letting the cake rest overnight makes it even better.

• You can add a splash of rum or cinnamon to the milk mixture for a twist.

• 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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