Ree Drummond, famously known as The Pioneer Woman, has captured hearts and kitchens alike with her heartwarming recipes and down-to-earth approach to cooking. Her culinary journey, documented on her popular website and television show, has solidified her status as a beloved food icon. For those who adore her comforting and flavorful creations, “The Pioneer Woman Dessert Cookbook” is an absolute treasure. Within its pages lies a plethora of sweet treats, including the star of our spotlight today: the decadent Tres Leches Cake.
This isn’t just any cookbook; it’s an invitation into Ree’s world of delightful desserts, each recipe imbued with her signature warmth and practicality. If you’re searching for a dessert cookbook that delivers both classic comfort and exciting new flavors, look no further than the Pioneer Woman’s dessert collection. And if you’re on the hunt for a show-stopping dessert that’s worth every ounce of effort, the Tres Leches Cake from her repertoire is a must-try.
My personal encounter with Ree Drummond’s “Food From My Frontier” cookbook led me straight to the Tres Leches Cake recipe, and let me tell you, it was an experience in patience and pure dessert bliss. This cake, often dubbed “Patience Cake” in my kitchen, demands a little time and attention, but the reward is a moist, milky, and utterly irresistible confection.
Tres Leches Cake holds a special place in our family, particularly as my daughter Anna’s ultimate dessert fantasy. Unlike her chocolate-loving peers (and mother!), Anna gravitates towards milky flavors and anything topped with whipped cream. This cake, soaked in three kinds of milk and crowned with luscious whipped cream, was an instant hit. Witnessing her devour an entire slice – a rare occurrence in our dessert-loving household – confirmed that this recipe was a definite keeper from the Pioneer Woman dessert cookbook.
For anyone eager to dive into a truly memorable dessert experience, the Pioneer Woman’s Tres Leches Cake is the perfect starting point. It beautifully exemplifies the kind of recipes you’ll find in her dessert cookbook: approachable, flavorful, and guaranteed to impress. So, let’s get baking and explore the steps to create this milky masterpiece from the Pioneer Woman dessert cookbook.
Pioneer Woman Tres Leches Cake Recipe: A Step-by-Step Guide
This recipe is adapted from “The Pioneer Woman Cooks: Food From My Frontier” by Ree Drummond, available in her renowned Pioneer Woman dessert cookbook collection.
Yields: 12-16 servings
Prep time: 30 minutes
Cook time: 30-45 minutes
Cooling/Soaking time: Minimum 30 minutes, ideally longer
Ingredients:
For the Cake:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, plus 3 tablespoons, divided
- 1 teaspoon vanilla extract
- ⅓ cup whole milk (2% milk works well as a substitute)
For the Milk Mixture:
- 1 pint plus ¼ cup heavy cream, divided
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
For the Whipped Cream Topping:
- 3 tablespoons powdered sugar (or granulated sugar)
Equipment:
- 9×13 inch baking pan
- Mixing bowls
- Hand mixer or stand mixer
- Fork or knife for poking holes
Instructions:
-
Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
-
Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
-
Egg Yolks and Sugar: In a separate mixing bowl, combine the egg yolks and ¾ cup of granulated sugar. Beat with a mixer until the mixture becomes pale yellow and light in texture. This incorporates air and creates a tender cake crumb.
-
Wet Ingredients and Flour Mixture: Add the milk and vanilla extract to the egg yolk mixture and mix until just combined. Gradually pour this wet mixture into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix at this stage.
-
Whip Egg Whites: In a clean mixing bowl, beat the egg whites on high speed until soft peaks form. Gradually add ¼ cup of granulated sugar and continue beating until stiff peaks form. The stiff egg whites are crucial for a light and airy cake.
-
Combine Egg Whites and Batter: Gently fold the beaten egg whites into the batter in two or three additions. Fold until just combined, being careful not to deflate the egg whites. Stop mixing as soon as everything is incorporated.
-
Bake the Cake: Pour the batter into the prepared baking pan and spread evenly. Bake for 30-45 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around 30 minutes to avoid overbaking.
-
Cool and Poke: Let the cake cool completely in the pan. Once cooled, use a fork or a thin knife to poke holes all over the surface of the cake. This allows the milk mixture to fully penetrate the cake.
-
Prepare Milk Mixture: In a bowl, combine the sweetened condensed milk, evaporated milk, and ¼ cup of heavy cream. Stir to mix well.
-
Soak the Cake: Slowly and evenly pour the milk mixture over the cooled cake, ensuring it seeps into all the holes and reaches the edges. It will look like a lot of liquid, but the cake will absorb it. Let the cake sit for at least 30 minutes to absorb the milk mixture. For best results, allow it to soak for 1-2 hours or even overnight in the refrigerator.
-
Whip the Cream Topping: In a chilled mixing bowl, whip 1 pint of heavy cream with 3 tablespoons of powdered sugar (or granulated sugar) until stiff peaks form.
-
Frost and Serve: Spread the whipped cream evenly over the top of the soaked cake. You can decorate it with a dusting of cinnamon or fresh fruit if desired. Refrigerate any leftovers to keep the cake moist and fresh.
Tips for Tres Leches Cake Success:
- Don’t Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined at each step.
- Stiff Egg Whites: Ensure your egg whites are whipped to stiff peaks for a light and airy texture.
- Patience is Key: The soaking time is essential for the cake to achieve its signature moistness. Don’t rush this step.
- Chill Before Serving: Tres Leches Cake is best served chilled, allowing the flavors to meld and the cake to firm up slightly.
- Powdered Sugar for Whipped Cream: Powdered sugar dissolves more easily into cold cream and often contains cornstarch, which helps stabilize the whipped cream.
Enjoy this delightful Tres Leches Cake recipe from the Pioneer Woman dessert cookbook! It’s a guaranteed crowd-pleaser and a testament to the wonderful recipes Ree Drummond shares. Whether you’re a seasoned baker or just starting, this recipe, and the entire Pioneer Woman dessert cookbook, offers something for everyone who loves a touch of sweetness in their life.
