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Tres Leche Cake

By May 1, 2013August 30th, 2022No Comments

 The other night my family and friends got together to watch a video we put together of our trip to Mexico. It’s a tradition that when we get home from a trip we all get together to eat the food we enjoyed on our trip. One of my favorite desserts in Mexico was Tres Leche Cake. The one in Mexico had almost a meringue frosting which was really fun and different but I couldn’t find that recipe anywhere. So…I went for the next best thing and I found a recipe from Pioneer Woman. You can’t go wrong with any of their recipes and it was amazing! The only thing I found is the milk mixture made a lot! I love soft, moist cake but I was afraid it would turn soggy, so I reserved about 1/2 cup of the sauce and the cake was perfect! If you’re not afraid of a lot of moisture, use it all. The other thing I added was in Mexico they would serve their Tres Leche with a fresh fruit topping. I loved this part! It gave the cake a little more dimension and added a little tang of flavor. If you don’t have time to make a fresh fruit sauce, just use homemade jam or mashed berries. With the fresh strawberries on top, this dessert is perfect for any spring/summer get together!

Tres Leches Cake

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Author: Deals to Meals


  • CAKE:
  • 1 cup flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 5 eggs
  • 1 cup sugar divided
  • 1 tsp. vanilla extract
  • 1/3 cup milk
  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 1/4 cup heavy cream
  • 1 pint heavy whipping cream whipped
  • 3 Tbs. sugar
  • Fresh Strawberries or Strawberry Jam


  • Preheat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Combine flour, baking powder and salt in a large bowl. Separate eggs. In a separate bowl beat the egg yolks with 3/4 cup of the sugar on high speed until yolks are pale and 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.
  • Recipe from The Pioneer Woman

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