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.
Ingredients
Scale
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
Instructions
- 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.
- In a medium mixing bowl, sift together all-purpose flour, baking powder, and kosher salt until completely combined and lump-free.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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