Tres Leches Poke Cake

Makes: A 9x13 pan

Course: Dessert

Cuisine: Mexican

Author: Averie Cooks/Pioneer Woman

Servings: 12

Prep Time 30

Cook Time 35

Resting Time: 2

Total Time 3 5

Print Recipe

Ingredients

Cake Batter:

5 large eggs (separated)
1 cup white sugar (divided)
⅓ cup milk (whole is best)
1 tsp vanilla
1 cup all-purpose flour
1 ½ tsp baking powder
¼ tsp salt

Tres Leches Mixture:

1 14 oz can sweetened, condensed milk
1 12 oz can evaporated milk
½ cup heavy whipping cream

Whipped Cream Topping:

2 cups heavy whipping cream (1 pint)
3 Tbsp powdered sugar
1 dash cinnamon (optional garnish)

Instructions:

Cake Batter:

Preheat the oven to 350°. Line a 9x13 baking pan with parchment paper and grease well, or grease and flour the pan. Set aside.
Separate the egg yolks and whites into separate bowls.

Egg Yokes:

In a mixer, add the 5 egg yolks and 3/4 cup white sugar. Beat on med/high speed until pale yellow and doubled in volume (about 4 minutes). Scrape down the sides of the bowl and set aside.

Egg Whites:

In another bowl, beat the 5 egg whites with an electric mixer on high speed until soft peaks form.
When soft peaks begin to form, gradually add the remaining 1/4 cup of white sugar and continue beating until stiff peaks form but the egg whites are not dry. Set aside.

Back to the Egg Yolks:

In the mixer with the egg yolks, add the whole milk, vanilla, flour, baking powder, and salt and stir gently until combined - don't overmix.
Gently fold the egg whites into the cake batter until just combined.
Pour the batter into the prepared pan, smooth the top lightly with a spatula, and bake for about 32-35 minutes (I baked 33 minutes) or until the cake is set in the center, springy to the touch, and a toothpick inserted in the center comes out clean (or with a few moist crumbs, but no batter).
Remove from the oven and cool in the pan, but on a wire rack.

Tres Leches Mixture:

While the cake cools, prepare the Tres Leches mixture. Whisk together the 3 milks and pour into a pitcher (or something to easily pour from).
When the cake is cool, pierce the cake all over with a fork (I poked about 100 times).
Slowly pour the tres leches mixture over the top of the cake, letting it soak in as you go. Make sure you get plenty around the edges of the cake as well. *Try to pour as much over the cake as possible, but you may have up to 1 cup left over. (This is good served in a small pitcher alongside the cake.)*
Allow the cake to cool at room temperature for 1-2 hours before covering and refrigerating until chilled (at least 2 hours or overnight).

Whipped Cream Topping:

If making the cake a day ahead of time, wait until the day of serving to make the whipped cream topping.
Pour the heavy whipping cream into a bowl and beat with an electric mixer on high speed until thickened and spreadable.
Stir in the powdered sugar.
Spread the whipped cream over the cake and sprinkle a little cinnamon over the top for garnish.

Notes:

Make Ahead: This cake is best if made a day in advance so the tres leches mixture has time to soak in and completely cool. Just wait to make the whipped cream topping until just before serving.