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Pioneer Woman Tres Leches Cake

by E-Wilson Nancy

Pioneer Woman Tres Leches Cake is a popular dessert in Mexico and other Latin American countries. The three kinds of milk we need: evaporated milk, sweetened condensed milk, and whole milk. The cake is soaked in the milk mixture, which gives it its characteristic flavor and texture.

Everyone in my family counts Pioneer Woman cake as one of our favorite ever! I love it because it’s not too cute, it’s easy to make, it’s made in advance, and it’s absolutely delicious! We do a lot of it, especially when we have other favorite Mexican food together.

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What are Pioneer Woman Tres leches Cake?

Tres leches literally mean “three kinds of milk”, and Pioneer Woman tres leches cake is an ultra-lightweight sponge cake soaked in a mixture of sweet milk. Popular in Mexican restaurants, it is popular throughout Mexico, Latin America, and the United States. The cake is similar to an angel food cake. The beaten egg whites in the dough are especially light and spongy. After baking the cake, make a hole with a fork and pour three types of milk: condensed milk, sweetened condensed milk, and whole milk.

How To Make A Pioneer Woman Tres Leches Cake?

Mix flour, baking powder, and salt in a medium bowl. Divide the eggs into two more mixing bowls.
Add a cup of egg yolk and sugar to the bowl and mix at high speed until the egg yolk turns pale yellow. Add a cup of milk and vanilla and stir. Pour the egg yolk mixture over the flour mixture and stir gently until mixed (do not overmix).

Use an electric beater to beat the egg whites at high speed. Once you start tapping on the hard tip, gradually mix the remaining ¼ cup of sugar. Carefully place the beaten egg whites in the batter and rub the bottom and sides of the bowl until everything is combined.

Pour the dough into the prepared bread and smooth it. Bake for 25-35 minutes, or until the toothpicks are clean in the center of the cake. Remove from the oven and allow the cake to cool completely.
Place condensed milk, sweetened condensed milk, and whole milk in a small bowl. When the cake has cooled, use a fork to make a hole in the top of the cake.

Slowly pour the milk mixture onto the cake, pouring it near and around the edges. Allow the cake to cool for at least an hour or overnight to allow it to absorb the milk.
In the meantime, whisk cream, sugar, and vanilla until hard. Smooth the top of the cake.

Sprinkle with cinnamon and add fresh strawberry slices as needed. Place the Pioneer Woman Tres leches cake in the refrigerator and store it for 35 days.

Preemption and freezing procedure:

I like to bake this cake the night before so that the cake has enough time to absorb the mixture of milk.

Does the cake contain oil or butter?

No, this Pioneer Woman Tres leches cake does not contain butter or oil.


Can I enjoy Pioneer Woman Tres Leches Cake With chilled? 

Yes! Pioneer Woman Tres leches cake actually gets better after a short break in the fridge as the delicious milk keeps soaking into the cake.

Can I make it first?

This Pioneer Woman Tres leches cake can be stored in the refrigerator for a day or two. If you want to cook further, freeze the cake, soak it and freeze it before serving.

 Can I freeze This Pioneer Woman Tres Leches Cake?

You can make this cake in advance, wrap it well and freeze it, but only the cake! When ready to serve, add the milk mixture and frosting.

What can I do with the additional yolk?

 Enjoy French buttercream, pastry cream, and flan.

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Pioneer Woman Tres Leches Cake

This typically Mexican dessert has three types of milk in the cake and it's traditionally served at birthday parties. It can be eaten as a whole cake or cut into slices. Let's explore the history, making process and nutritional information for this traditional, yet delicious dessert!
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Course: Cake, Dessert
Cuisine: American, any
Prep Time: 32 minutes
Cook Time: 45 minutes
Total Time: 1 hour 17 minutes
Servings: 8


  • ½ cup all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • ¾ cup sugar
  • 2 teaspoon unsalted butter, room temperature
  • 2 large eggs, room temperature
  • ½ cup milk
  • ½ cup evaporated milk
  • ¼ cup heavy cream


  • Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking dish.
  • Sift together the flour, baking powder and salt; set aside.
  • In a large bowl, beat together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then beat in the milk
  • Add the dry ingredients to the wet ingredients and beat until well blended. Pour batter into prepared dish.
  • Bake cake for 35 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool cake completely before frosting.
  • To frost, combine evaporated milk, heavy cream and vanilla extract in a small bowl. Frost cake with evaporated milk mixture.
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