Best 4 The Pioneer Womans Tres Leches Cake Recipes
Indulge in the delightful flavors of Tres Leches Cake, a beloved dessert with origins in Latin America. This moist and fluffy cake is soaked in a mixture of three kinds of milk, creating a rich and creamy texture that will tantalize your taste buds. The Pioneer Woman's Tres Leches Cake recipe offers a delightful homemade version of this classic treat. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for bakers of all skill levels.
This article also features a heavenly Tres Leches Cake with Berries recipe, which adds a vibrant burst of flavor to the traditional cake. Fresh berries are nestled atop the soaked cake, creating a colorful and refreshing twist that is sure to impress your guests.
For those who prefer a gluten-free option, the article includes a dedicated Gluten-Free Tres Leches Cake recipe. This delectable cake uses almond flour and coconut flour to create a light and airy texture, while still maintaining the moist and creamy characteristics of the original.
If you're looking for a unique twist on the classic, the Tres Leches Cake with Dulce de Leche recipe is a must-try. This recipe incorporates a luscious dulce de leche filling between the layers of cake, adding a rich and decadent touch that will satisfy your sweet cravings.
Whether you're a seasoned baker or just starting out, the Pioneer Woman's Tres Leches Cake recipes in this article offer something for everyone. With their detailed instructions and enticing flavors, these recipes will guide you in creating an unforgettable dessert that will be a hit at any gathering.
SHORTCUT TRES LECHES CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h40m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Spray a 9-by-13-inch cake pan with nonstick baking spray.
- Bake the cake according to the cake mix package instructions in the greased cake pan. Let cool. Poke holes in the surface of the cake with a toothpick or thin skewer.
- Pour the sweetened condensed milk, evaporated milk, whole milk and vanilla into a pitcher and whisk thoroughly. Slowly pour the milk mixture over the top of the cake. Let the cake sit and absorb the milk mixture until it has soaked in, 20 to 30 minutes.
- Spread the whipped topping evenly over the top. Decorate with the sprinkles and cherries.
TRES LECHE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h
Yield 12 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
- Sift the flour, baking powder and salt into a large bowl.
- Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
- Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface.
- Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter.
- For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don't worry about totally soaking the cake! That's what you want.
- For the icing: Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries.
- Refrigerate until ready to serve. Several hours is fine. The cooler the cake, the better!
PINA COLADA TRES LECHES CAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h25m
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease (with cooking spray) and flour a 12-cup muffin pan.
- Sift the flour, baking powder and salt into a large bowl.
- Beat the egg yolks with 3/4 cup of the sugar in a medium bowl with an electric mixer on high until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
- Beat the egg whites in a separate bowl with the mixer on high until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon the batter into the cups of the muffin pan using a 1/3-cup measure.
- Bake the cakes until risen and lightly golden, 13 to 14 minutes. Allow to cool in the pan.
- For the tres leches mixture: Combine the sweetened condensed milk, evaporated milk, heavy cream, cream of coconut and rum if using in a small pitcher.
- For the whipped cream: Whip the cream with the sugar until soft peaks form.
- To assemble: Use a serrated knife to slice each cake in half across the middle. Place a cake half in the bottom of each 8-ounce mason jar. Spoon over 2 tablespoons of the tres leches mixture and 2 tablespoons crushed pineapple. Put the other half of each cake on top, and spoon over 2 to 3 more tablespoons of the tres leches mixture. Top each cake with lots of whipped cream and toasted coconut.
- Refrigerate until ready to serve. Several hours is fine. The cooler the cakes, the better.
THE PIONEER WOMAN'S TRES LECHES CAKE RECIPE - (4.2/5)
Provided by Niecer
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Spray a 9x13-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. Share this Post
Tips:
- Use a 9x13 inch baking dish for this recipe.
- Do not overmix the batter, as this can result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before pouring the tres leches mixture over it.
- To make a dairy-free version of this cake, you can use almond milk or coconut milk instead of evaporated milk and condensed milk. You can also use a vegan butter substitute.
Conclusion:
This tres leches cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and flavorful cake and creamy, milky filling, it is sure to be a hit with everyone who tries it. Whether you are a fan of traditional tres leches cake or you are looking for a new and exciting dessert to try, this recipe is sure to please.
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