The Ree Drummond Cake My Boyfriend Requests Every Single Year

Moist, milky desserts were never my thing. For much of my life, I offered a ladylike "no effing way" at the mere mention of a cake that wasn't fully dry and loaded with several inches of cheek-pinchingly sweet frosting. Bring me all the frilly, flowery corner pieces.

So when I attempted to impress my boyfriend, Ervin, with a homemade birthday cake. He suggested tres leches—that's "three milks!" I thought, "Well, at least he'll be the one eating all of it!" Famous. Last. Words.

Ervin grew up in Peñuelas, Puerto Rico, where tres leches is a vibe. You can find the beloved treat all over the island, topped with strawberries, toasted coconut, cinnamon, or cherries.

Having zero experience with "los leches," I looked to a reliable source: the beautifully landlocked Pioneer Woman, Ree Drummond, and her Tres Leches Cake recipe. Hey, if it wasn't authentic, at least it would be tasty. I questioned all my life choices as I watched the sponge absorb the milk like parched desert sand, and wondered what the opposite of a "Marry Me" recipe would be called—"Birthday Breakup Surprise."

Fast forward to the good part. We both loved this cake so much that I make it every year for Ervin's birthday, almost 14 years and counting, thanks to Ree! The rich yet light texture, luxuriously tender interior, and cloud-like whipped topping, complete with dazzling cherry trim, are spot on. It's a magical, not-too-sweet treat that lets you party like it's your birthday any day of the week.  

How to Make Ree Drummond's Tres Leche Cake

Preheat your oven to 350°F, and grease a 9x13-inch baking dish. Add flour, baking powder, and salt to a bowl, and separate the eggs. Whip the yolks with sugar until pale yellow, add the milk and vanilla, and stir everything into the flour mixture. Then, whip the egg whites and remaining sugar until they form stiff peaks, and gently fold them into the batter. Spread the batter evenly in your baking dish and bake for 30 minutes.

After the sponge has cooled, poke it all over with a fork, and slowly pour your luscious milk mixture over the cake, making sure there are no dry bits. Let it sit like you mean it. I used a 12-ounce can of evaporated milk and a 14-ounce can of sweetened condensed milk. If that much sweetened condensed milk is wrong, I don't want to be right.

I also left my cake in its baking dish because I don't have a rimmed cake platter. The cake soaks up all the milk mixture.  Save any extra milk for your coffee—it'll change your life!

This cake is *chef's kiss* after firming up slightly in the fridge for a few hours. But who wants to wait that long to find out?