Pioneer Woman Tres Leches Cake Recipe

Pioneer Woman Tres Leches Cake is widely considered one of Ree Drummond’s best dessert recipes. “Tres Leches” translates to “Three Milks,” referring to the decadent liquid mixture—sweetened condensed milk, evaporated milk, and heavy cream—that is poured over a baked sponge cake. Ree’s version relies on a traditional sponge method (separating eggs) to create a cake that is porous and airy enough to soak up the liquid like a sponge without dissolving into mush. It is rich, incredibly moist, and topped with a cloud of fresh whipped cream and festive cherries.

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🧡 Why You Will Love This Tres Leches Cake Recipe:

The “Soak”: The cake absorbs the three-milk mixture, transforming a dry sponge into a pudding-like, creamy dessert.
Light but Rich: By whipping the egg whites separately, the cake maintains a fluffy texture even after being drenched in heavy liquid.
Make-Ahead Essential: This cake needs to sit. It tastes significantly better the next day after the flavors have melded, making it perfect for parties.
Simple Ingredients: Despite the fancy name, it uses standard pantry staples found in any supermarket.

🍦 Pioneer Woman Tres Leches Cake Ingredients

The Cake:

1 cup All-Purpose Flour
1 ½ tsp Baking Powder: To help the rise.
¼ tsp Salt: To balance the sugar.
5 Large Eggs: Separated (yolks and whites in different bowls).
1 cup Sugar: Divided (3/4 cup for yolks, 1/4 cup for whites).
1 tsp Vanilla Extract
1/3 cup Whole Milk

The “Tres Leches” Soak:

1 can (14 oz) Sweetened Condensed Milk: The source of sweetness.
1 can (12 oz) Evaporated Milk: The creamy base.
¼ cup Heavy Cream

The Frosting:

1 pint (2 cups) Heavy Whipping Cream: Very cold.
3 tbsp Sugar: To sweeten the cream.
Maraschino Cherries: For decoration.

🍰 How To Make Pioneer Woman Tres Leches Cake

Preheat: Heat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan perfectly.
Yolks & Sugar: In a large bowl, beat the 5 egg yolks with 3/4 cup sugar on high speed until they are pale yellow and fluffy (ribbon stage). Stir in the milk and vanilla.
Whisk Whites: In a separate clean bowl, beat the 5 egg whites on high speed. Gradually add the remaining 1/4 cup sugar as you beat. Continue whipping until stiff peaks form (they should stand up straight when the beater is lifted).
Combine: Gently stir the flour, baking powder, and salt into the egg yolk mixture.
Fold: Very gently fold the stiff egg whites into the batter. Do not overmix, or you will deflate the air bubbles needed to absorb the milk.
Bake: Pour batter into the prepared pan. Bake for 35–45 minutes. A toothpick inserted in the center should come out clean.
The Poke: Remove cake and let it cool for about 20 minutes. Then, use a fork to pierce holes all over the surface of the cake. Go crazy—you need lots of holes.
The Soak: Whisk together the condensed milk, evaporated milk, and 1/4 cup heavy cream. Slowly pour this liquid over the cake. Try to get it near the edges and cover every inch.
Chill: Let the cake cool to room temperature, then cover and refrigerate for at least 1 hour (but overnight is best) to let it soak up the liquid.
Frost: Whip the heavy cream with 3 tbsp sugar until spreadable and thick. Spread over the soaked cake. Top with cherries.

💡 Recipe Tips

Room Temp Eggs: Eggs separate easier when cold, but whip up to better volume when room temperature. Separate them, then let them sit for 30 minutes.
The Rim: The cake will pull away from the sides of the pan as it bakes—this is normal. When pouring the milk, focus on the edges, as they tend to be the driest part.
Don’t Rush the Soak: If you cut the cake too early, the milk will pool at the bottom of the pan instead of being inside the cake. The sponge needs time to act like a sponge.
The Bubbles: When you pour the milk over the warm cake, you might hear it sizzle or see bubbles. That is a good sign—it means it’s drinking the liquid!

🍓 What To Serve With Tres Leches Cake?

Because the Tres Leches Cake is so rich and milky, it pairs well with acidic fruit like sliced strawberries or mango. It is also excellent with a strong cup of black coffee or espresso to cut through the sugar.

🎚 How To Store Leftovers Tres Leches Cake?

Fridge: This Tres Leches Cake must be kept in the fridge due to the dairy content. It will last 3–4 days.
Freezer: You can freeze the soaked Tres Leches Cake (without the whipped cream topping). Wrap tightly and freeze for up to 1 month. Thaw in the fridge, then whip fresh cream to top it.

Avoid: Do Not Reheat Leftovers Tres Leches Cake: Heating will cause the whipped cream topping to melt into a greasy mess and may make the milk mixture unpleasantly soupy.

FAQs

My Tres Leches Cake turned out flat. Why?

You likely overmixed the batter when folding in the egg whites, knocking out the air. Fold gently!

Can I use a cake mix for Tres Leches Cake?

Yes, a yellow cake mix works in a pinch, but the texture will be softer and mushier than the traditional sponge recipe.

Is Tres Leches Cake supposed to be wet?

Yes! Tres Leches is intentionally a u0022wet cake.u0022 A little milk pooling on the plate when you serve it is traditional.

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📊 Tres Leches Cake Nutrition Facts

Calories: ~420 kcal
Total Fat: 18g
Saturated Fat: 10g
Cholesterol: 115mg
Sodium: 220mg
Total Carbohydrate: 55g
Protein: 9g