Tres Leches Cake
I had this cake for the first time when the mother of one of my students made it for our staff Christmas party a couple years back. I couldn't believe how delicious it was and that I hadn't tasted it somewhere before! I finally tried this version from Pioneer Woman myself and was thrilled... it was as good as I remembered! A sponge cake soaked with a sweet milk mixture and covered in homemade whipped cream- perfectly moist without being the least bit soggy! This is my new favorite cake and any leftovers you're lucky enough to have are even better the second day! :)
Tres Leches Cake (from Pioneer Woman)
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
Whipped Cream to frost:
1 pint (2 cups) Heavy Cream and 3 Tablespoons Sugar
1. Combine flour, baking powder, and salt in a large bowl.
2. Separate eggs.
3. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla.
4. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
5. 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.
6. Fold egg white mixture into the batter very gently until just combined. Pour into a well greased 9x13 pan and spread to even out the surface.
7. Bake at 350 degrees for 35 to 45 minutes or until a toothpick comes out clean.
8. Turn cake out onto a rimmed platter and allow to cool.
9. 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.
10. Allow the cake to absorb the milk mixture for 30 minutes.
11. 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. Cut into squares and serve.