Ina Garten Tres Leches Cake

This delicious Tres Leches Cake by Ina Garten is prepared using flour, eggs, milk, heavy cream, and sugar. This rich and creamy Tres Leches Cake recipe is a dessert that takes about 6 hours to prepare, including chilling time, and can serve up to 12 people.

Ina Garten Tres Leches Cake Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 3 extra-large eggs, at room temperature
• 1 cup plus 5 tablespoons granulated sugar
• 2 teaspoons pure vanilla extract
• 1/2 cup whole milk
• 1 1/4 cups heavy cream
• 1 (12-ounce) can evaporate milk
• 1 (14-ounce) can sweetened condensed milk
• 1/2 teaspoon pure almond extract
• Seeds scraped from 1 vanilla bean
• 8 cups mixed fresh raspberries and sliced strawberries, for serving
• Sifted confectioners’ sugar, for dusting
• Make-Ahead Whipped Cream

Make-Ahead Whipped Cream Ingredients:

• 1 1/2 cups cold heavy cream
• 1/4 cup confectioners’ sugar
• 2 tablespoons granulated sugar
• 2 tablespoons creme fraiche
• 1 teaspoon pure vanilla extract

How To Make Ina Garten Tres Leches Cake

1. Preparation: Preheat your oven to 350°F (175°C) and thoroughly grease a 9×13-inch baking dish.
2. Mix Dry Ingredients: In a bowl, combine 1 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, and 3/4 teaspoon of kosher salt. Stir these ingredients together to ensure they are well mixed.
3. Beat Eggs and Sugar: In a separate mixer bowl, beat 3 extra-large eggs, 1 cup of granulated sugar, and 2 teaspoons of pure vanilla extract. Continue beating until the mixture becomes light and fluffy, which should take about 10 minutes.
4. Combine Ingredients: Gradually add half of the flour mixture into the egg mixture, mixing well. Pour in 1/2 cup of whole milk and blend until fully incorporated. Add the remaining flour mixture and mix until smooth.
5. Bake the Cake: Pour the batter into the greased baking dish and place it in the preheated oven. Bake for 25 minutes or until the cake springs back when lightly touched.
6. Prepare the Milk Mixture: In a large measuring cup, combine 1 1/4 cups of heavy cream, 1 can of evaporated milk, 1 can of sweetened condensed milk, 1/2 teaspoon of almond extract, and the seeds scraped from 1 vanilla bean. Mix these ingredients thoroughly.
7. Soak the Cake: Once the cake has cooled slightly, use a skewer to poke holes all over its surface. Slowly pour the milk mixture over the cake, ensuring it soaks into all the holes. Cover and refrigerate for at least 6 hours or overnight.
8. Make the Whipped Cream: In a mixer, beat 1 1/2 cups of cold heavy cream, 1/4 cup of confectioners’ sugar, 2 tablespoons of granulated sugar, 2 tablespoons of creme fraiche, and 1 teaspoon of pure vanilla extract. Beat until soft peaks form, then keep in the refrigerator until serving.
9. Serve the Cake: Cut the chilled cake into squares and place each piece on a plate. Dust with sifted confectioners’ sugar and top with a dollop of whipped cream. Serve with mixed fresh raspberries and sliced strawberries that have been lightly sugared.

Recipe Tips

• Use room temperature eggs: This helps them mix more evenly into the batter, creating a smoother texture. Cold eggs can cause the batter to curdle or not blend well.
• Sift the flour before measuring: Sifting removes any lumps and ensures the flour is evenly distributed. This will help make a lighter, fluffier cake without dense spots.
• Cool the cake completely before soaking: If the cake is warm, it can absorb the milk mixture unevenly. Allow it to cool to room temperature to ensure even soaking.
• Poke holes with a skewer all over: This helps the milk mixture soak deeply into the cake. Ensure the holes are spaced evenly to let the liquid infuse throughout.
• Chill the cake overnight for best results: This allows the milk mixture to fully soak in and gives the cake time to set. An overnight chill makes the cake richer and more flavorful.

What To Serve With Tres Leches Cake

Serve your decadent Tres Leches Cake with coconut sorbet, cardamom-spiced nuts, chili-lime mango slices, orange blossom ice cream, and fresh mint leaves.

You can also pair it with cinnamon-roasted plantains, gently sweetened mascarpone, roasted almonds, and a drizzle of raspberry sauce.

How To Store Tres Leches Cake

To Refrigerate: Cover the cake with plastic wrap or aluminum foil to prevent it from drying out. Store it in the refrigerator for up to 5 days. Make sure it’s properly covered to keep the cake moist and fresh.

To Freeze: Tres Leches Cake can be frozen. Wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.

Frequently Asked Questions

Can I use a different type of milk for the milk mixture?

Yes, you can use alternatives like almond milk or soy milk, but the flavor and texture may vary. Make sure to choose unsweetened or lightly sweetened options to maintain the cake’s balance of sweetness and richness.

What if I don’t have a vanilla bean for the milk mixture?

If you don’t have a vanilla bean, you can use additional vanilla extract instead. The vanilla bean adds a richer flavor, but extra vanilla extract will still provide a good taste in the milk mixture.

How can I tell if the cake is fully baked?

To check if the cake is fully baked, lightly press the center with your finger. If it springs back, the cake is done. You can also insert a toothpick into the center; if it comes out clean, the cake is ready.

Ina Garten Tres Leches Cake Nutrition facts

Serving Size: 1 of 12 servings

• Calories: 622
• Total Fat: 28 g
• Saturated Fat: 17 g
• Carbohydrates: 85 g
• Dietary Fiber: 8 g
• Sugar: 63 g
• Protein: 11 g
• Cholesterol: 148 mg
• Sodium: 299 mg

Try More Cake Recipes:

• Lemon And Blueberry Cake
• Fig Ricotta Cake
• Blueberry Crumb Cake