This is the first time I have made tres leches cake and the first time I’ve tried a recipe from The Pioneer Woman Cooks. Ree Drummond’s recipe is a keeper. This sponge cake covered in a mixture of tres leches {three milks} is intoxicatingly sweet and addictively creamy.
Especially when cut into tapas-sized squares and topped with sword-picked maraschino cherries, this cake was a festive addition to the dessert spread for my son’s Spanish-style bull-themed fiesta. It is also a yummy Cinco de Mayo treat. It is a simple cake to make and works well for parties and potlucks. It can be prepared in advance and refrigerated, and it keeps well for several days. The sponge cake is made to absorb liquid so the cake doesn’t turn soggy even when drenched in the three milks.
- 1 cup flour
- 1-1/2 teaspoon baking powder
- ¼ teaspoon salt
- 5 whole eggs
- 1 cup sugar, divided
- 1 teaspoon vanilla
- ⅓ cup milk
- 1 can Evaporated milk
- 1 can Sweetened, Condensed milk
- ¼ cup heavy cream
- 1 pint heavy whipping cream
- 3 Tbsp sugar
- Maraschino cherries for garnish
- Combine the flour, baking powder and salt in a bowl.
- Separate the eggs.
- Beat the egg yolks with ¾ cup sugar on high speed until they are pale yellow.
- Stir in the milk and the vanilla extract.
- Pour the mixture over the flour mixture and stir gently to combine.
- In a separate bowl, beat the egg whites on high until soft peaks form.
- Add ¼ cup sugar and continue beating them until stiff peaks form (but not dry).
- Fold the egg whites into the batter and gently mix until just combined.
- Pour the batter into a greased 9x13 pan.
- Bake the cake at 350 degrees for 35 - 45 minutes until a toothpick inserted in the center comes out clean.
- Turn the cake onto a rimmed platter and allow it to cool.
- Prick the top of the cooled cake with a fork all over to allow the tres leches to fully absorb in the cake.
- Mix the sweetened condensed milk, evaporate milk and whipping cream until combined.
- Drizzle the tres leches mixture over the cake, being sure to pour it around the edges, and reserving roughly 1 cup of the mixture for another use. (Using the full amount of tres leches mixture can be overwhelming with sweetness.).
- Let the cake rest for 30 minutes to allow the cake to absorb the liquid.
- Whip the cream and sugar until a thick whipped cream forms.
- Spread the whipped cream on top of the cake.
- Top with whole or chopped maraschino cherries if desired.
- Slice the cake in large or small squares.
- Refrigerate leftovers.
