Tres Leches Cake

Translation: 3 milks cake.

Thought I would help you out on that one. Awesome name for a cake, huh?

To be honest, I was veeeeery reluctant to make this cake. It made its rounds in the blog world several months ago during the summer, but I had some reservations. Isn't the dang cake going to get soggy soaking in milk? Will it keep for a few days, because I certainly can't eat an entire cake in one day (although I've been known to try). I'm not a huge fan of milk, does that mean I'm not going to like it? Does it taste like milk, or cake? Obviously I was confused about life at this point.

I suck it up, made the cake, and am glad I did!

I was a little worried that I screwed it up, because coming out of the oven, the cake was dry and very hard. Enter the three milks. Let that cake bathe in 'em and you've got yourself a very tasty, fluffy and not soggy, persay, cake. Of course, the cake is wet in texture, but I swear, its good! And it doesn't taste like milk. It tasted super sweet. Probably thanks to that can of sweetened condensed milk.

Also, here's a little known secret: I don't like maraschino cherries. I slapped them on for the photo shoot and then banished them away from my cake. Take from that what you will. Most people would love the cherries atop.

I liked this cake a lot. As a three milks cake. It by no means will substitute my favorite: chocolate cake. For that is ever etched in my heart. The end.



Tres Leches Cake
The Pioneer Woman Cooks

• 1 cup All-purpose Flour


• 1-½ teaspoon Baking Powder


• ¼ teaspoons Salt


• 5 whole Eggs


• 1 cup Sugar, Divided


• 1 teaspoon Vanilla


• ⅓ cups Milk


• 1 can Evaporated Milk


• 1 can Sweetened, Condensed Milk


• ¼ cups Heavy Cream


• 1 pint Heavy Cream, For Whipping


• 3 Tablespoons Sugar

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.