Description
Joanna Gaines’ tres leches cake delivers a dreamy Mexican dessert with creamy layers of sponge cake soaked in three milks. Silky whipped cream and fresh berries crown this heavenly sweet creation that melts in your mouth with pure indulgence.
Ingredients
Scale
Main Ingredients:
- 5 eggs
- 2 cups whole milk
- 1 (14 ounce) / 396 grams sweetened condensed milk
- 1 (12 fluid ounce) / 355 milliliters evaporated milk
- 1 ½ cups / 360 milliliters heavy whipping cream
Dry Ingredients:
- 1 ½ cups / 180 grams all-purpose flour
- 1 teaspoon baking powder
- 1 cup / 200 grams white sugar
Flavor and Fat Ingredients:
- ½ cup / 113 grams unsalted butter
- 1 teaspoon vanilla extract
- 1 cup / 200 grams white sugar
Instructions
- Heat the oven to 175°C / 350°F and meticulously coat a 23×33 cm / 9×13-inch baking pan with butter and flour to prevent sticking.
- Sift flour and baking powder together in a medium bowl, ensuring a lump-free mixture, and set aside for later use.
- Using an electric mixer, cream butter and sugar in a large mixing bowl until the mixture transforms into a pale, airy consistency with soft peaks.
- Incorporate eggs individually into the butter mixture, thoroughly blending after each addition, then gently fold in vanilla extract to enhance the flavor profile.
- Gradually integrate the dry ingredients into the wet mixture, adding approximately ½ cup at a time and stirring until a smooth, uniform batter develops.
- Transfer the batter to the prepared pan, spreading it evenly, and bake for 30 minutes until a toothpick inserted into the center emerges completely clean.
- Allow the cake to cool to room temperature, developing a stable texture for the next phase of preparation.
- Whisk whole milk, condensed milk, and evaporated milk together in a separate bowl, creating a rich, creamy liquid mixture.
- Perforate the cake’s surface thoroughly with a fork, creating channels for the milk mixture to penetrate deeply.
- Slowly pour the milk mixture over the cake, ensuring even distribution and complete absorption into every crevice.
- Chill a mixing bowl, then whip cream, sugar, and vanilla extract until stiff, glossy peaks form, creating a luxurious topping.
- Delicately spread the whipped cream across the milk-soaked cake, covering the surface with a smooth, even layer.
- Refrigerate the cake for a minimum of 2 hours to allow flavors to meld and the dessert to set perfectly before serving.
Notes
- Chill metal tools quickly to whip cream perfectly, creating dreamy soft peaks that hold their shape beautifully.
- Refrigerate soaked cake at least 4 hours, letting milk mixture penetrate deeply and develop rich, complex flavors.
- Gently fold ingredients to maintain delicate air bubbles, preventing dense cake texture and ensuring light, tender crumb.
- Warm ingredients blend smoothly, creating silky batter without lumps or uneven mixing complications.
- Poke numerous tiny holes across cake surface, allowing milk mixture to seep completely through every delicious layer.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 295
- Sugar: 36.08g
- Sodium: 223mg
- Fat: 10.43g
- Saturated Fat: 6.17g
- Carbohydrates: 45.02g
- Fiber: 0.2g
- Protein: 6.59g
- Cholesterol: 71mg