Easy & Sweet Ina Garten Tres Leches Cake Recipe for Beginners

Ina Garten’s tres leches cake represents a pinnacle of sweet indulgence that transforms simple ingredients into a magical dessert experience.

Decadent milk-soaked layers create a luxurious texture that melts effortlessly on your palate.

Originating from latin american culinary traditions, this cake transcends ordinary dessert expectations with its sumptuous, saturated profile.

Soft sponge cake absorbs multiple milk varieties, creating an incredibly moist and tender crumb that feels both light and intensely rich.

Each slice promises a creamy revelation that balances delicate sweetness with a sophisticated dairy complexity.

Whipped cream crowns this remarkable confection, elevating its visual and gustatory appeal to new heights.

Every bite promises a sensory journey that connects cultural heritage with pure culinary pleasure: prepare to be enchanted.

Pro Tips for Ina Garten’s Tres Leches Cake

• Drench Evenly: Create uniform skewer holes across the entire cake surface, ensuring milk mixture penetrates thoroughly from edge to center.
• Rest and Absorb: Leave the cake in the refrigerator overnight, allowing milk to completely saturate and transform the cake's texture into a deliciously moist dessert.
• Prepare Flour Perfectly: Gently sift flour before measuring to eliminate potential lumps, guaranteeing a smooth, light cake with consistent texture.
• Warm Egg Technique: Bring eggs to room temperature before mixing, preventing batter separation and promoting seamless ingredient integration.
• Temperature Control: Let the freshly baked cake cool completely at room temperature before adding milk mixture, preventing uneven liquid absorption and maintaining structural integrity.

How to Store Ina Garten’s Tres Leches Cake

• Vacuum Seal: Preserve the cake's moisture by using a vacuum sealer. Carefully wrap individual slices in vacuum-seal bags, removing all air to prevent freezer burn and maintain the cake's delicate texture. This method extends the cake's shelf life up to 4 months with minimal quality loss.
• Layer Protection: Create a moisture barrier by first wrapping the cake in plastic wrap, then adding a layer of aluminum foil. Double-layered protection prevents freezer odors from seeping in and keeps the cake's delicate flavor intact. Store in a flat, stable position to maintain the cake's structural integrity.
• Temperature Control: Maintain the cake at a consistent 40°F in the refrigerator. Place it in the coldest section, away from the door to prevent temperature fluctuations.

Delicious Variations of Ina Garten’s Tres Leches Cake

• Tropical Paradise: Replace the traditional topping with a mix of diced mango, passion fruit, and toasted coconut flakes for a vibrant Caribbean-inspired version.
• Chocolate Lover's Dream: Incorporate 1/4 cup of cocoa powder into the cake batter and drizzle melted dark chocolate over the whipped cream for an indulgent chocolate tres leches experience.
• Espresso Caramel Infusion: Add 2 tablespoons of strong espresso to the milk mixture and garnish with a caramel sauce and crushed coffee beans for a rich, sophisticated twist.
• Mexican Spice Celebration: Mix ground cinnamon and a pinch of cayenne pepper into the cake batter, then top with candied pecans and a sprinkle of chili-infused chocolate shavings for a bold, authentic Mexican flavor profile.

Ina Garten’s Tres Leches Cake: A Dreamy, Creamy Dessert

Sweet magic emerges from Ina Garten’s exquisite Tres Leches Cake, blending traditional Mexican dessert artistry with sophisticated culinary technique.

Creamy milk-soaked layers promise pure indulgence, inviting sensory exploration beyond ordinary cake experiences.

Rich textures meld seamlessly between delicate sponge and luxurious milk infusion, creating memorable moments of pure gastronomic pleasure.

Complex flavors dance between vanilla, almond, and fresh cream, delivering an authentic yet elevated dessert experience.

Culinary enthusiasts will discover profound satisfaction in each carefully crafted bite of this remarkable confection.

Passionate bakers, spread this delectable recipe across social channels, share your delightful creation, and spark conversation with fellow dessert admirers!

What Makes Ina Garten’s Tres Leches Cake So Moist and Heavenly

• Luxurious Milk-Soaked Sensation: This tres leches cake transforms a simple dessert into a decadent experience by completely saturating the cake with three different milks, creating an incredibly moist and rich texture that melts in your mouth.
• Effortless Elegance in Baking: Despite looking like a complex dessert, the recipe offers straightforward steps that even beginner bakers can master, delivering a sophisticated dessert that appears professionally prepared with minimal technical skill required.
• Crowd-Pleasing Summer Delight: Perfect for gatherings, potlucks, and warm-weather celebrations, this cake offers a refreshing and cool dessert option that combines creamy richness with bright fresh berries, making it an instant hit at any social event.

What You Need for Ina Garten’s Tres Leches Cake

• All-Purpose Flour: Soft, fine flour that provides the cake's structure and tender crumb.
• Baking Powder: Essential leavening agent that helps the cake rise and become light.
• Kosher Salt: Enhances overall flavor and balances sweetness of the cake.

• Extra-Large Eggs: Provide richness, structure, and help bind the cake together.
• Granulated Sugar: Sweetens the cake and contributes to its tender texture.
• Pure Vanilla Extract: Adds deep, classic flavor to the cake base.
• Whole Milk: Adds moisture and helps create a smooth, rich cake batter.

• Heavy Cream: Adds richness and smooth texture to the soaking liquid.
• Evaporated Milk: Concentrated milk that provides extra creaminess.
• Sweetened Condensed Milk: Adds sweetness and contributes to the cake's signature moisture.
• Almond Extract: Provides subtle, nutty background flavor.
• Vanilla Bean Seeds: Offers intense, natural vanilla flavor and visual appeal.

• Cold Heavy Cream: Creates light, fluffy whipped cream topping.
• Confectioners' Sugar: Adds sweetness and helps stabilize the whipped cream.
• Granulated Sugar: Provides additional sweetness.
• Creme Fraiche: Adds tangy richness to the whipped cream.
• Pure Vanilla Extract: Enhances the whipped cream's flavor.

• Fresh Raspberries: Adds bright, fresh flavor and color.
• Fresh Strawberries

How to Prepare Ina Garten’s Tres Leches Cake

Step 1: Prepare Baking Space

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter or cooking spray.

Step 2: Create Dry Base

• 1 all-purpose flour
• Baking powder
• Kosher salt

Whisk ingredients together until fully blended.

Step 3: Whip Egg Mixture

• 3 extra-large eggs
• Granulated sugar
• Pure vanilla extract

Blend for 10 minutes until the mixture becomes light and airy.

Step 4: Blend Cake Batter

Gradually fold dry ingredients into egg mixture. Add whole milk and mix until smooth and consistent.

Step 5: Bake Cake Foundation

Pour batter into prepared baking dish. Bake for 25 minutes until cake springs back when gently touched.

Step 6: Create Milk Soak

• 1 heavy cream
• 1 can evaporated milk
• 1 can sweetened condensed milk
• Almond extract
• Seeds from 1 vanilla bean

Stir until ingredients are fully combined.

Step 7: Infuse Cake with Milk

Allow cake to cool slightly. Use a skewer to create multiple holes across cake surface. Slowly pour milk mixture over cake, ensuring complete absorption. Refrigerate for 6-8 hours or overnight.

Step 8: Prepare Whipped Topping

• 1 cold heavy cream
• Confectioners' sugar
• Granulated sugar
• Creme fraiche
• Pure vanilla extract

Beat until soft peaks form. Refrigerate until serving.

Step 9: Serve and Garnish

Cut chilled cake into squares. Dust with confectioners’ sugar. Top with whipped cream. Garnish with lightly sugared mixed raspberries and sliced strawberries.

Ina Garten Tres Leches Cake Recipe

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4.9 from 22 reviews

• Total Time: 1 hour 10 minutes
• Yield: 12 1x

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Description

Ina Garten’s Tres Leches Cake brings luxurious Mexican dessert magic to your table with its rich, creamy perfection. Milky layers and delicate sponge cake create an irresistible symphony of sweetness that will transport you to culinary bliss.

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Ingredients

Scale 1x2x3x

Dry Ingredients:

• 1 ½ cups (180 grams) all-purpose flour
• 2 teaspoons baking powder
• ¾ teaspoon kosher salt

Wet Ingredients:

• 3 extra-large eggs, at room temperature
• 1 cup (200 grams) plus 5 tablespoons granulated sugar
• 2 teaspoons pure vanilla extract
• ½ cup (120 milliliters) whole milk
• 1 ¼ cups (300 milliliters) heavy cream
• 1 (12-ounce/340 grams) can evaporated milk
• 1 (14-ounce/397 grams) can sweetened condensed milk
• ½ teaspoon pure almond extract
• Seeds scraped from 1 vanilla bean

Garnish and Topping:

• 8 cups mixed fresh raspberries and sliced strawberries, for serving
• Sifted confectioners’ sugar, for dusting

Make-Ahead Whipped Cream:

• 1 ½ cups (360 milliliters) cold heavy cream
• ¼ cup (30 grams) confectioners’ sugar
• 2 tablespoons granulated sugar
• 2 tablespoons creme fraiche
• 1 teaspoon pure vanilla extract

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Instructions

1. Prepare the oven by heating it to 350°F (175°C) and generously coat a 9×13-inch baking dish with butter or cooking spray.
2. In a medium mixing bowl, sift together all-purpose flour, baking powder, and kosher salt until completely combined and lump-free.
3. Using an electric mixer, whip extra-large eggs, granulated sugar, and pure vanilla extract on high speed until the mixture becomes pale, voluminous, and forms ribbons when the whisk is lifted, approximately 10 minutes.
4. Gently fold the flour mixture into the egg mixture in two separate additions, alternating with whole milk to maintain a smooth, aerated batter. Mix carefully to preserve the mixture’s lightness.
5. Transfer the batter to the prepared baking dish, spreading it evenly with a spatula. Place in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake bakes, create the milk mixture by whisking together heavy cream, evaporated milk, sweetened condensed milk, almond extract, and freshly scraped vanilla bean seeds until perfectly smooth.
7. Allow the cake to cool for 10-15 minutes after removing from the oven. Using a wooden skewer or fork, puncture multiple holes across the entire surface of the cake.
8. Slowly pour the prepared milk mixture over the warm cake, ensuring it seeps into every hole. Cover with plastic wrap and refrigerate for a minimum of 6 hours or preferably overnight to allow complete absorption.
9. Prepare the whipped cream by chilling a mixing bowl and whisk attachment. Whip cold heavy cream with confectioners’ sugar, granulated sugar, creme fraiche, and vanilla extract until soft, billowy peaks form.
10. When ready to serve, slice the chilled cake into square portions. Dust with a light layer of confectioners’ sugar, top with a generous dollop of whipped cream, and garnish with macerated fresh raspberries and strawberries.

Notes

• Elevate your cake’s moisture by creating numerous poke holes, ensuring every crumb becomes deliciously saturated with sweet milk mixture.
• Room temperature extra-large eggs guarantee a supremely fluffy cake foundation that absorbs liquid perfectly.
• Scraping fresh vanilla bean seeds directly into the milk mixture infuses an authentic, complex depth of flavor.
• Refrigerating overnight allows milk to penetrate completely, transforming the simple cake into a luxurious Latin American dessert.
• Whip cream moments before serving to achieve maximum volume and a light texture that beautifully contrasts the dense, soaked cake.

• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 390
• Sugar: 33 g
• Sodium: 150 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 100 mg