Tres Leches Cake

January 14, 2010 in cake by amanda

I’m not going to lie, I had no idea what Tres Leches Cake was until my imaginary BFF Bossy posted her recipe nearly 2 years ago. (Wow, have I been in the blog world that long?!) I thought that pouring a bunch of milk on top of a cake sounded strange but since I trust Bossy’s taste in men, I figured I could trust her cake making too. Only problem was that I decided to make this while standing in the grocery store with only my Blackberry to help me find the recipe. And well, I am not the most patient person in the word. I went with one of the first recipes to pop up on my google search.

This cake – amazing. A bit of a pain in the butt with the whipping of egg whites following by the whipping of cream, way too much whipping if you ask me. At one point I was actually trying to hand whip the egg whites because I was too lazy to take 5 steps to get my mixer. I just hate using having to clean the thing.

Back to the cake, it was seriously good. The texture was almost custard-like after all the milk was poured over. I’m already looking forward to the next time I make this!

Tres Leches Cake

from The Pioneer Woman


1 cup All-purpose Flour
1 1/2 teaspoon Baking Powder
1/4 teaspoons Salt
5 whole Eggs
1 cup Sugar, Divided
1 teaspoon Vanilla
1/3 cups Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
1/4 cups Heavy Cream
For the icing:
1 pint Heavy Cream
3 Tablespoons Sugar


  1. Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
  2. Combine flour, baking powder, and salt in a large bowl. Separate eggs.
  3. 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.
  4. 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.
  5. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
  6. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
  7. 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.
  8. 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.
  9. Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

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