Mohamed Shili This delicious Tres Leches Cake by Joanna Gaines is a creamy, indulgent dessert that’s surprisingly simple to make! Perfect for celebrations or a quick sweet treat, this classic Latin American favorite uses everyday ingredients like milk, eggs, and sugar to create a moist, melt-in-your-mouth cake. The rich whipped cream topping takes it to the next level!
Recipe Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup unsalted butter
- 1 cup white sugar
- 5 eggs
- ½ teaspoon vanilla extract
- 2 cups whole milk
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1 ½ cups heavy whipping cream
- 1 cup white sugar
- 1 teaspoon vanilla extract
How To Make Tres Leches Cake?
- Prepare the pan and preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) baking pan.
- Mix dry ingredients: Sift together 1 ½ cups (190g) of flour and 1 teaspoon of baking powder. Set aside.
- Cream butter and sugar: In a large bowl, beat ½ cup (115g) of butter and 1 cup (200g) of sugar with an electric mixer until light and fluffy.
- Add eggs and vanilla: Beat in 5 eggs, one at a time, and then mix in ½ teaspoon of vanilla extract until smooth.
- Incorporate dry ingredients: Gradually mix the sifted flour mixture into the wet mixture, ½ cup at a time, until fully blended.
- Bake the cake: Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool to room temperature.
- Poke the cake: Use a fork to pierce the cooled cake all over the surface.
- Prepare the milk soak: Mix 2 cups (480ml) of whole milk, 14 ounces (397g) of sweetened condensed milk, and 12 ounces (340ml) of evaporated milk in a bowl.
- Soak the cake: Slowly pour the milk mixture over the cooled cake, allowing it to absorb thoroughly.
- Whip the topping: In a chilled bowl, whip 1 ½ cups (360ml) of heavy whipping cream, 1 cup (200g) of sugar, and 1 teaspoon of vanilla extract until thick.
- Frost and chill: Spread the whipped topping evenly over the soaked cake. Refrigerate for at least 1 hour before serving.
- Serve and enjoy: Slice and serve this creamy, indulgent dessert.
Recipe Tips:
- Sift the Flour: Always sift the flour and baking powder together to ensure the cake batter is light and smooth without any lumps.
- Room Temperature Ingredients: Use room-temperature eggs, butter, and milk for a batter that blends evenly and bakes beautifully.
- Poke the Cake Thoroughly: After baking, make sure to poke the cake all over with a fork to help it soak up the milk mixture evenly.
- Chill the Bowl for Whipping Cream: Chill the mixing bowl and beaters before whipping the cream to achieve a fluffy and stable topping.
- Let the Cake Soak Overnight: For the best flavor and texture, let the milk mixture fully soak into the cake by refrigerating it overnight.
How To Store & Reheat Leftovers?
Let the leftover Tres Leches Cake cool to room temperature. Cover tightly with plastic wrap or transfer it to an airtight container, then refrigerate for up to 5 days to keep it fresh.
Nutrition Facts
- Calories: 295
- Total Fat: 10.43g
- Saturated Fat: 6.17g
- Cholesterol: 71mg
- Sodium: 223mg
- Potassium: 224mg
- Total Carbohydrate: 45.02g
- Dietary Fiber: 0.2g
- Sugars: 36.08g
- Protein: 6.59g
Check out More Recipes:
Joanna Gaines Tres Leches Cake
Description
This delicious Tres Leches Cake by Joanna Gaines is a creamy, indulgent dessert that’s surprisingly simple to make! Perfect for celebrations or a quick sweet treat, this classic Latin American favorite uses everyday ingredients like milk, eggs, and sugar to create a moist, melt-in-your-mouth cake. The rich whipped cream topping takes it to the next level!
Ingredients
Instructions
- Prepare the pan and preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) baking pan.
- Mix dry ingredients: Sift together 1 ½ cups (190g) of flour and 1 teaspoon of baking powder. Set aside.
- Cream butter and sugar: In a large bowl, beat ½ cup (115g) of butter and 1 cup (200g) of sugar with an electric mixer until light and fluffy.
- Add eggs and vanilla: Beat in 5 eggs, one at a time, and then mix in ½ teaspoon of vanilla extract until smooth.
- Incorporate dry ingredients: Gradually mix the sifted flour mixture into the wet mixture, ½ cup at a time, until fully blended.
- Bake the cake: Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool to room temperature.
- Poke the cake: Use a fork to pierce the cooled cake all over the surface.
- Prepare the milk soak: Mix 2 cups (480ml) of whole milk, 14 ounces (397g) of sweetened condensed milk, and 12 ounces (340ml) of evaporated milk in a bowl.
- Soak the cake: Slowly pour the milk mixture over the cooled cake, allowing it to absorb thoroughly.
- Frost and chill: Spread the whipped topping evenly over the soaked cake. Refrigerate for at least 1 hour before serving.
- Serve and enjoy: Slice and serve this creamy, indulgent dessert.
Notes
- Sift the Flour: Always sift the flour and baking powder together to ensure the cake batter is light and smooth without any lumps.7
- Room Temperature Ingredients: Use room-temperature eggs, butter, and milk for a batter that blends evenly and bakes beautifully.
- Poke the Cake Thoroughly: After baking, make sure to poke the cake all over with a fork to help it soak up the milk mixture evenly.
- Chill the Bowl for Whipping Cream: Chill the mixing bowl and beaters before whipping the cream to achieve a fluffy and stable topping.
- Let the Cake Soak Overnight: For the best flavor and texture, let the milk mixture fully soak into the cake by refrigerating it overnight.
