Ina Garten’s Tres Leches Cake features all-purpose flour, baking powder, eggs, granulated sugar, vanilla, milk, heavy cream, evaporated milk, sweetened condensed milk, almond extract, and vanilla bean seeds. This delicious cake creates a rich, creamy dessert that takes about 7 hours and 15 minutes to prepare and serves up to 12 people.
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? Why You’ll Love Tres Leches Cake Recipe
- Super Moist: The mix of heavy cream, evaporated milk, and sweetened condensed milk makes the cake incredibly moist and delicious.
- Perfect Sweetness: Almond extract and vanilla bean seeds give the cake a sweet but not too sweet flavor.
- Fresh Fruit Topping: Raspberries and strawberries on top add a fresh and fruity touch.
- Easy to Prepare Ahead: You can make the cake in advance and keep it chilled, making it perfect for parties.
- Looks Impressive: Dusting with powdered sugar and adding whipped cream makes it look fancy and delicious.
? Ina Garten Tres Leches Cake Ingredients
Cake:
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 extra-large eggs (at room temperature)
- 1 cup plus 5 tablespoons (225g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) whole milk
- 1 1/4 cups (300ml) heavy cream
- 1 (12-ounce/354ml) can evaporated milk
- 1 (14-ounce/396g) can sweetened condensed milk
- 1/2 teaspoon pure almond extract
- Seeds scraped from 1 vanilla bean
- 8 cups (around 1 liter) mixed fresh raspberries and sliced strawberries (for serving)
- Sifted confectioners’ sugar (for dusting)
Make-Ahead Whipped Cream:
- 1 1/2 cups (360ml) cold heavy cream
- 1/4 cup (30g) confectioners’ sugar
- 2 tablespoons granulated sugar
- 2 tablespoons crème fraîche
- 1 teaspoon pure vanilla extract
? How To Make Ina Garten Tres Leches Cake
- Preheat Oven: Preheat the oven to 350°F (175°C) and butter a 9-by-13-by-2-inch (23-by-33-by-5 cm) baking pan.
- Prepare Dry Ingredients: Sift the flour, baking powder, and salt into a small bowl. Set aside.
- Mix Cake Batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, 1 cup of granulated sugar, and vanilla on medium-high speed for 10 minutes until light and fluffy. Reduce speed to low and gradually add half the flour mixture, then the milk, and finally the remaining flour mixture. Mix with a rubber spatula to ensure the batter is well combined. Pour into the prepared pan, smooth the top, and bake for 25 minutes. The cake should spring back when touched and a cake tester should come out clean. Set aside to cool in the pan for 30 minutes.
- Soak the Cake: In a 4-cup (1-liter) measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract, and vanilla seeds. Poke holes all over the cooled cake with a bamboo skewer and slowly pour the cream mixture over the cake, allowing it to be absorbed before adding more. Cover with plastic wrap and refrigerate for at least 6 hours.
- Prepare Whipped Cream: In the bowl of an electric mixer fitted with the whisk attachment, combine the cream, confectioners’ sugar, granulated sugar, crème fraîche, and vanilla. Beat at high speed until soft peaks form. Serve cold.
- Serve the Cake: Toss the fruit with 5 tablespoons of granulated sugar. Dust the cake with confectioners’ sugar, cut it into squares, and place it on dessert plates. Surround with fruit and top with a dollop of Make-Ahead Whipped Cream.
? Recipe Tips
- Cool the Cake Completely: Make sure the cake is fully cooled before soaking it with the milk mixture. This prevents the cake from becoming soggy.
- Poke Holes Deeply: Use a bamboo skewer or fork to poke holes all over the cake to ensure the milk mixture soaks in thoroughly.
- Soak Gradually: Pour the milk mixture slowly over the cake to give it time to absorb. Don’t rush this step.
- Chill Overnight: For the best texture and flavor, let the cake sit in the fridge overnight to let the flavors meld and the cake fully soak up the milk.
- Fresh Fruit is Key: Use fresh raspberries and strawberries for the topping. They add a bright, fruity contrast to the rich cake.
? How To Store Leftovers Tres Leches Cake?
- Refrigerate: Let the cake cool to room temperature. Then, cover it and store it in the fridge for up to 5 days.
- Freeze: You can freeze the cake for up to 2 months. Thaw it in the fridge overnight before serving. Avoid freezing if you plan to serve it right away, as it may affect the texture.
☕ What To Serve With Tres Leches Cake?
This creamy Tres Leches Cake pairs well with fresh berries, a dollop of whipped cream, a drizzle of chocolate sauce, or a sprinkle of toasted nuts. It also can be served alongside a light fruit salad, a scoop of vanilla ice cream, a cup of coffee, or a glass of sweet wine for a delicious dessert experience.
FAQ’S:
Why Did My Tres Leches Cake Become Soggy?
If your cake is too soggy, it might have absorbed too much of the milk mixture. Ensure you pour the liquid slowly and let it soak in gradually.
Why Is My Tres Leches Cake Falling Apart?
If the cake falls apart, it could be due to overmixing or not cooling the cake properly before soaking. Make sure to mix just until combined and let the cake cool completely.
Can I Make Tres Leches Cake Without Almond Extract?
Yes, you can omit the almond extract if you don’t have it. The cake will still be delicious with just vanilla.
Can I Use Frozen Berries For The Topping?
Fresh berries are recommended, but if using frozen, make sure they are thawed and drained to avoid excess moisture on the cake.
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Ina Garten Tres Leches Cake Nutrition Facts
Serving Size: 1 slice (1/12 of the cake)
- Calories: 400
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 140mg
- Sodium: 150mg
- Potassium: 200mg
- Total Carbohydrate: 45g
- Dietary Fiber: 1g
- Sugars: 35g
- Protein: 6g
Ina Garten Tres Leches Cake
Description
Ina Garten’s Tres Leches Cake features all-purpose flour, baking powder, eggs, granulated sugar, vanilla, milk, heavy cream, evaporated milk, sweetened condensed milk, almond extract, and vanilla bean seeds. This delicious cake creates a rich, creamy dessert that takes about 7 hours and 15 minutes to prepare and serves up to 12 people.
Ingredients
Cake:
Make-Ahead Whipped Cream:
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and butter a 9-by-13-by-2-inch (23-by-33-by-5 cm) baking pan.
- Prepare Dry Ingredients: Sift the flour, baking powder, and salt into a small bowl. Set aside.
- Mix Cake Batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, 1 cup of granulated sugar, and vanilla on medium-high speed for 10 minutes until light and fluffy. Reduce speed to low and gradually add half the flour mixture, then the milk, and finally the remaining flour mixture. Mix with a rubber spatula to ensure the batter is well combined. Pour into the prepared pan, smooth the top, and bake for 25 minutes. The cake should spring back when touched and a cake tester should come out clean. Set aside to cool in the pan for 30 minutes.
- Soak the Cake: In a 4-cup (1-liter) measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract, and vanilla seeds. Poke holes all over the cooled cake with a bamboo skewer and slowly pour the cream mixture over the cake, allowing it to be absorbed before adding more. Cover with plastic wrap and refrigerate for at least 6 hours.
- Prepare Whipped Cream: In the bowl of an electric mixer fitted with the whisk attachment, combine the cream, confectioners’ sugar, granulated sugar, crème fraîche, and vanilla. Beat at high speed until soft peaks form. Serve cold.
- Serve the Cake: Toss the fruit with 5 tablespoons of granulated sugar. Dust the cake with confectioners’ sugar, cut it into squares, and place it on dessert plates. Surround with fruit and top with a dollop of Make-Ahead Whipped Cream.
Notes
- Cool the Cake Completely: Make sure the cake is fully cooled before soaking it with the milk mixture. This prevents the cake from becoming soggy.
- Poke Holes Deeply: Use a bamboo skewer or fork to poke holes all over the cake to ensure the milk mixture soaks in thoroughly.
- Soak Gradually: Pour the milk mixture slowly over the cake to give it time to absorb. Don’t rush this step.
- Chill Overnight: For the best texture and flavor, let the cake sit in the fridge overnight to let the flavors meld and the cake fully soak up the milk.
- Fresh Fruit is Key: Use fresh raspberries and strawberries for the topping. They add a bright, fruity contrast to the rich cake.
Ina Garten Tres Leches Cake