| Level: | Easy |
| Total: | 4 hr |
| Active: | 20 min |
| Yield: | 12 servings |
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- One 14-ounce can sweetened condensed milk
- One 12-ounce can evaporated milk
- 1 pint heavy cream, for whipping
- 3 tablespoons sugar
- Maraschino cherries, to decorate
Instructions
- For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
- Sift the flour, baking powder and salt into a large bowl.
- Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
- Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface.
- Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter.
- For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don’t worry about totally soaking the cake! That’s what you want.
- For the icing: Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries.
- Refrigerate until ready to serve. Several hours is fine. The cooler the cake, the better!
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 448 |
| Total Fat | 24 g |
| Saturated Fat | 14 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 0 g |
| Sugar | 42 g |
| Protein | 9 g |
| Cholesterol | 159 mg |
| Sodium | 216 mg |
Reviews
I’ve made this three times exactly as written using Bob’s 1:1 GF flour and it has turned out delicious each time. I made it for my family and then for a cookout to rave reviews.
Great Recipe! I tried it and it came out perfect, thank you!
This cake is quite tasty. I’ve made it twice in one day. The first was a trial cake. It was a delicious cake that I never had before. I don’t like “wet” cakes so the amount of liquid used was fine with me. My cake had risen slightly above the rim on one side, until it deflated, both times. If I had let it cook for 35 minutes it would be overcooked. I looked at other recipes and decided to cook for 23-25 minutes.
The recipe on pioneer woman website specifies to leave out one cup of the milk mixture basically using only 2/3 of the mixture. Which one is right?
Great recipe… I have made these numerous times and it’s always requested. We have several great tres leches cakes here in Texas and this one is top tier.
I just made this for a Wednesday night church dinner—it was fabulous! Great recipe, the cake was light and spongy, perfect. So glad I read the reviews and picked this one.
So good!!! But definitely serve it after letting it soak all night. I also added cinnamon and nutmeg to the tres leches part. Really made it taste so much warmer!!! I also added some cinnamon and vanilla to the icing. Definitely recommend!
This cake has a lot of great flavors. The longer it sits, the more the liquid it soaks up so don’t serve it right away.
Wonderful….we substituted 1 ea 12 oz coconut milk for the 1/4 cup heavy cream. We also cheated and used cool whip topping. It was the richest tres leches cake with a hint of coconut flavor. There were no left overs…
AMAZING CAKE