When my friend Karina introduced me to this tres leches cake, I was a little skeptical. All the “Tres Leches” I had tried on this side of the border were nothing like the ones we make in Mexico. Until I had a bite of THIS cake. I was blown away! It is the real deal of the Tres Leches, the ones we make in Mexico or get at La Pasteleria for every birthday or special occasion. I loved it immediately.
Later, I learned that this recipe is from The Pioneer Woman. No wonder! this lady knows the way to my heart and belly. I tell all my Mexican friends about this recipe any chance I have and so far, they all have loved it!
This Cake is airy and spongy, it soaks up a mixture of three milks, heavy cream, condensed milk and evaporated milk. I know what you’re thinkig.. “soggy cake” well, NO. A good Tres Leches cake is never soggy. Just holds all the milk in magically.
The cake is the perfect amount of sweet with a little vanilla. And the whipped cream frosting… whipped cream and a little sugar, that’s it! I love that this cake is not pretentious, just simply wonderful.
So, thank you Pioneer Woman.
I added chopped strawberries to my cake, they’re in season and are so ripe and delicious. They worked perfect for the Tres Leches Cake.
Ree, I’d clean your pantry again any time you want.
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
** Recipe by The Pioneer Woman
**Note: I added about two cups of chopped strawberries to the top of the cake. Enjoy!
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.