Imen Dridi This Tres Leche Cake Recipe from Joanna Gaines is going to blow your mind! A delicious sponge cake is pierced all over with holes, and then it is doused in sweetened condensed milk, heavy cream, and evaporated milk to make a cake that is tender and melts in your mouth. Finally, the cake is topped with cinnamon and whipped cream that is light and airy.
Try Other Cake Recipes:
What Is Tres Leche Cake?
A cake made with three different kinds of milk is called a tres leches cake or pan tres leches cake. This cake is a sponge cake that is soaked in evaporated milk, condensed milk, and whole milk. The cake known as tres leches is very airy and has a lot of air pockets in it.
Joanna Gaines Tres Leche Cake Recipe Ingredients
- Tres leches. After the poked sponge cake has been covered in a mixture of sweetened condensed milk, evaporated milk, and heavy cream, we get a cake that is extremely supple and creamy. The utilization of three cakes contributes to the formation of flavor layers. More information about the tres leches will be provided below.
- All-purpose flour. Although I have not tried baking using gluten-free flour, I believe that gluten-free 1 to 1 flour, such as that sold by Bob’s Red Mill, would be successful. If you use cake flour, the Tres Leches Cake you make will have a greater chance of turning out too wet.
- Baking powder. is a leavening agent that is acidic and provides your cake the lift and fluffiness that you desire. To ensure that your baking powder is effective, make sure it is not expired (it should be thrown away after 6–12 months).
- Salt. The simple Tres Leches Cake benefits from the addition of salt since it amplifies the tastes, balances off the sweetness, and makes the texture more enjoyable. You should use regular table salt in this recipe.
- Cinnamon. has a flavor that is simply out of this world.
- Sugar. granulated sugar, if you could. The cake is made sweeter and more tender as a result of the sugar’s addition.
- Butter. If you use margarine or oil instead of butter, you will not get the same level of flavor that you would get from using butter. Make sure to use unsalted butter so that we have more control over the salt content of the dish.
- Eggs. You will need four large eggs that have been let to come to room temperature. They contribute both structural and binding qualities to the whole. If you want fluffier results, you should make sure they are at room temperature.
- Milk. In order to make the real cake, you are going to need one cup of whole milk. I typically buy milk with a percentage of one percent, therefore in order to make whole milk, I add some heavy cream to a measuring cup that holds one cup, and then I fill the remaining space with your milk with a lower fat content. This brings the total volume to one cup.
- Vanilla extract. use premium extract for maximum flavor.
How To Make Joanna Gaines Tres Leche Cake Recipe
- Preheat to 325F. Line a 9×13 baking sheet with parchment paper and spray with nonstick baking spray with FLOUR; set aside.
- Melt butter with milk over low heat, stirring regularly, until butter is melted; cool.
- Set aside flour, baking powder, salt, and cinnamon.
- Whip eggs on medium speed for 30 seconds, then add sugar. Whip on medium-high for 5-7 minutes until thick and glossy.
- Slowly add melted butter and vanilla. Add flour mixture one third at a time, scraping basin as needed, then mix on medium speed for 30 seconds; don’t overmix.
- Spread batter evenly in pan.
- 45 to 55 minutes at 325 degrees F. Cool cake for 60 minutes on a rack.
- Mix the milk: Cover condensed milk tightly in a microwave-safe bowl or measuring cup. Stir and replace plastic every 5 minutes for 15 minutes at 10% power. (Microwave on low after each stir or mixture may erupt!)
- Whisk evaporated milk, heavy cream, and vanilla in microwave-safe basin. To chill, refrigerate.
- After 60 minutes (cake will still be warm), poke holes all over the top of the cake (rows approximately 1/2-inch apart, see photographs).
- Slowly pour milk over cake. Let cake sit out 15 minutes, then refrigerate Unearthed for at least 6 hours, preferably overnight.
- After 6 hours, prepare and add the whip topping. After icing, serve or chill.
- Topping: Whip cream, corn syrup, sugar, and vanilla in a stand mixer with a whisk attachment for 1 to 2 minutes. Frost and decorate the cake with cinnamon.
Recipe Tips
- Warm eggs. This real Tres Leches Cake recipe requires room-temperature eggs. Room temperature eggs are easier to combine. This prevents overmixing, resulting in a softer, fluffier, tenderer cake. Cold eggs make cakes dry and thick.
- Mix carefully. Mix the flour mixture just until mixed for the lightest, most soft Tres Leches Cake. Overmixing flour and eggs will overdevelop the gluten and make a difficult cake.
- Level the cake. Spread the batter evenly in the pan with a spatula before baking, then drop it to remove air bubbles. A level cake won’t pool tres leches.
- Underbake. Overbaking the cake will cause it to fall in the centre. Bake until toothpick inserted in center of cake reveals a few moist crumbs.
- Open oven door late. Do not open the oven door until it’s time to examine the cakes. Opening the doors can cause uneven cooking and cake fall.
- No bottom holes! Poke holes 34 of the way down so you don’t break the cake’s bottom.
- Fork cleaned. Warm crumbs will stick to your fork, preventing clean piercing.
- Chill tres leches. After combining tres leches, chill until cold before pouring over cake.
- Warm cake, tres leches. Cold tres leches poured over a somewhat warm cake absorbs the liquid as it cools.
- Soak thoroughly. Tres Leches Cake can soak for six hours, but overnight is preferable. The longer the cake soaks, the more milk mixture it can absorb, making it more tasty.
- Overbeat whipped cream. Overbeating the whipped topping might separate the cream.
- Sugar replacement. Corn syrup keeps whipped cream from deflating or weeping. You can substitute corn syrup for granulated sugar, but the topping won’t be stable and must be used immediately.
What To Serve With Joanna Gaines Tres Leche Cake Recipe?
- Fruit Salad
- Milky Coffee
- Green Tea
- Fresh Cow Milk
- Oatmeal with Raisins
- Orange Juice
How To Store Joanna Gaines Tres Leche Cake Recipe?
In The Fridge:
The Tres Leches Cake needs to be kept in the refrigerator, well-wrapped and refrigerated. It should be consumed within five days, but only if it lasts that long!
In The Freezer:
- Bake the cake and make holes in it in accordance with the instructions.
- Wait until the cake has finished cooking.
- While the cake is still in the pan, use two layers of plastic wrap to wrap it tightly.
- Put the cake in the freezer for up to three months.
- After thawing the cake overnight in the refrigerator, allow it to come to room temperature on the counter before removing the plastic wrap.
- In accordance with the guidelines provided with the recipe, proceed with coating the cake in tres leches, chilling it, and topping it with whipped cream.
Can You Make Tres Leches Cake Ahead Of Time?
Yes! The flavor of this traditional Tres Leches Cake improves with age, so make it a day or two in advance if you can. If you use corn syrup, the whipped cream will stay put, so go ahead and add that too. Without the corn syrup, the topping will not be as light and airy, so be sure to add it right before serving.
How To Avoid Soggy Tres Leches Cake?
If you don’t want your Tres Leches Cake to end up soggy, be sure to use the hot-milk sponge cake from scratch instead of a store-bought sponge cake or yellow cake mix. There is too much liquid for a regular sponge cake, and a traditional yellow cake lacks the structure to prevent becoming a soggy mess. Further, a soggy cake is the result of under-baking. Last but not least, use only regular milk in place of the heavy cream or any of the other milks.
Is Tres Leches Cake Served Cold?
Yes, the Tres Leches Cake is typically served at room temperature. It is best to prepare it the day before you plan to serve it so that it can sit in the refrigerator overnight to soak up all of the liquid.
Joanna Gaines Tres Leche Cake Recipe Nutrition Facts
Amount Per Serving
- Calories 326
- Total Fat 15g
- Saturated Fat 9.3g
- Cholesterol 87mg
- Sodium 102mg
- Potassium 214mg
- Total Carbohydrate 41g
- Dietary Fiber 0.2g
- Sugars 35g
- Protein 6.6g
- Vitamin A 11%
- Vitamin C 1.8%
- Calcium 13%
- Iron 4.1%
Try Other Joanna Gaines Dessert Recipes:
Joanna Gaines Tres Leche Cake Recipe
Description
This Tres Leche Cake Recipe from Joanna Gaines is going to blow your mind! A delicious sponge cake is pierced all over with holes, and then it is doused in sweetened condensed milk, heavy cream, and evaporated milk to make a cake that is tender and melts in your mouth. Finally, the cake is topped with cinnamon and whipped cream that is light and airy.
Ingredients
Instructions
- Preheat to 325F. Line a 9×13 baking sheet with parchment paper and spray with nonstick baking spray with FLOUR; set aside.
- Melt butter with milk over low heat, stirring regularly, until butter is melted; cool.
- Set aside flour, baking powder, salt, and cinnamon.
- Whip eggs on medium speed for 30 seconds, then add sugar. Whip on medium-high for 5-7 minutes until thick and glossy.
- Slowly add melted butter and vanilla. Add flour mixture one third at a time, scraping basin as needed, then mix on medium speed for 30 seconds; don’t overmix.
- 45 to 55 minutes at 325 degrees F. Cool cake for 60 minutes on a rack.
- Spread batter evenly in pan.
- Mix the milk: Cover condensed milk tightly in a microwave-safe bowl or measuring cup. Stir and replace plastic every 5 minutes for 15 minutes at 10% power. (Microwave on low after each stir or mixture may erupt!)
- Whisk evaporated milk, heavy cream, and vanilla in microwave-safe basin. To chill, refrigerate.
- After 60 minutes (cake will still be warm), poke holes all over the top of the cake (rows approximately 1/2-inch apart, see photographs).
- Slowly pour milk over cake. Let cake sit out 15 minutes, then refrigerate Unearthed for at least 6 hours, preferably overnight.
- After 6 hours, prepare and add the whip topping. After icing, serve or chill.
- Topping: Whip cream, corn syrup, sugar, and vanilla in a stand mixer with a whisk attachment for 1 to 2 minutes. Frost and decorate the cake with cinnamon.
Servings 4
- Amount Per Serving
- Calories 326
- Calories from Fat 138
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 9.3g47%
- Trans Fat 0.2g
- Cholesterol 87mg29%
- Sodium 102mg5%
- Potassium 214mg7%
- Total Carbohydrate 41g14%
- Dietary Fiber 0.2g1%
- Sugars 35g
- Protein 6.6g14%
- Vitamin A 11 IU
- Vitamin C 1.8 mg
- Calcium 13 mg
- Iron 4.1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
