Last night, heading over to our friends Ashley and Jesse’s for dinner, I volunteered to bring dessert. Ashley, a new mom to a precious one-month-old, was hosting, and the occasion was a fun combo: National Day of Prayer meets Cinco de Mayo. This quirky theme inspired me to finally tackle tres leches cake.
Tres Leches Cake topped with whipped cream and peach slices on a white plate
Confession time: before this, I was a tres leches virgin. Living in Tampa, surrounded by amazing Cuban bakeries showcasing these milky delights, you’d think I’d have indulged. Nope. Never even tried it. Major dessert faux pas, I know.
Ingredients for Tres Leches Cake including cans of evaporated and condensed milk
Why the hesitation? Honestly, tres leches cake always sounded…unappetizing. Soggy cake? I envisioned a milk-logged mess. Flan, please! That was my dessert mindset.
Mixing cake batter in a stainless steel bowl
Then, I stumbled upon Ree Drummond’s recipe – The Pioneer Woman’s Tres Leches Cake recipe – and something clicked. Maybe it was the promise of whipped cream blanketing the entire cake. Or perhaps it was her poetic description of sweetened condensed milk as “the sweet nectar of the south.” Whatever it was, I was in.
Baked Tres Leches Cake cooling on a wooden cutting board
And let me tell you, the result was phenomenal. Ridiculously fabulous. Despite baking it in the wrong sized pan (hey, I’m not a professional baker!), and a frantic Target run for a proper cake pan while it cooled, this cake deserved all the fuss.
“Soggy” was the word, but not in a bad way. Think tiramisu-soggy. Think melt-in-your-mouth vanilla cake soggy. Intrigued? The only reason not to try this Pioneer Woman Tres Leches cake recipe is severe lactose intolerance. Even then… maybe just a tiny bite?
Pouring milk mixture over poked cake in a baking pan
For my version, I added a generous splash of vanilla rum to the milk syrup and a hint of cinnamon to the whipped cream. Maraschino cherries? No thanks. Canned peach slices provided the perfect sweet topping instead.
Pure heaven. Even if it overflowed the “cute” cake pan slightly.
Close-up of Tres Leches Cake with whipped cream and peach slices
The Pioneer Woman’s Tres Leches Cake Recipe
Serves 12
Adapted from The Pioneer Woman
Ingredients:
For the Cake:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs
- 1 cup granulated sugar
- 1/3 cup milk
- 1 tsp vanilla extract (vanilla bean paste works wonderfully too)
For the Tres Leches Syrup:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup heavy cream
- 2 Tbsp rum or vanilla extract (vanilla rum is a great addition!)
For the Whipped Cream Frosting:
- 1 pint heavy cream
- 3 Tbsp granulated sugar
- 1/4 tsp ground cinnamon (optional, but adds a lovely warmth)
Directions:
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- Separate Eggs: Separate the eggs into two bowls, yolks in one, whites in the other.
- Beat Yolks: Beat egg yolks with 3/4 cup of sugar on high speed until very pale, thick, and ribbony (about 5-8 minutes). Add milk and vanilla extract; gently mix to combine. Carefully fold in the dry ingredients, being mindful not to overmix. Set aside.
- Beat Whites: In a clean bowl, beat egg whites on high speed until frothy. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
- Combine Batters: Gently fold the egg white mixture into the yolk mixture with a rubber spatula, mixing only until just combined.
- Bake Cake: Pour batter into the greased pan and smooth the top. Bake for 35-40 minutes, or until golden brown and the edges start to pull away from the sides.
- Invert & Cool: Let the cake cool for a few minutes in the pan, then invert it onto a serving platter. Let cool completely while you prepare the syrup.
- Make Syrup: In a separate bowl, whisk together the evaporated milk, sweetened condensed milk, cream, and rum (or vanilla extract).
- Soak Cake: Prick the cooled cake all over with a fork. Slowly drizzle the milk syrup evenly over the cake, allowing it to absorb completely. It will seem like a lot of liquid, but the cake will soak it up like a sponge!
- Chill: Refrigerate the cake for at least 30 minutes (chilling for an hour enhances the texture).
- Make Frosting: While the cake chills, make the whipped cream frosting. In a chilled bowl, beat heavy cream, sugar, and cinnamon (if using) until stiff peaks form.
- Frost & Serve: Spread whipped cream frosting evenly over the chilled cake. Serve plain, or decorate with canned peach slices, maraschino cherries, fresh fruit, or mango slices. Cut into squares and enjoy this delightful Pioneer Woman Tres Leches Cake!
Prep Time: 30 minutes
Cook Time: 40 minutes
Chill Time: 30+ minutes
Total Time: 2 hours (approximately)
Enjoy this incredible Pioneer Woman Tres Leches Cake recipe! It’s perfect for celebrations, potlucks, or any time you crave a uniquely delicious and surprisingly easy dessert.
