Joanna Gaines Tres Leches Cake​

Joanna Gaines Tres Leches Cake is a classic Mexican-style dessert soaked in a three-milk mixture. This sponge cake absorbs heavy cream, evaporated milk, and sweetened condensed milk for a cold, refreshing treat.

Joanna’s approach here is all about the cake’s structural integrity. Most recipes use a standard yellow cake mix, but this one builds a sturdy sponge from scratch to handle the heavy liquid. If you don’t beat the egg whites until they’re stiff, the cake will turn into a puddle of mush instead of a creamy dessert.

The cinnamon in the batter is doing more work than you’d think here. Without it, the whole thing just tastes like sweet milk, but that hint of spice makes it feel like a real treat. I’ve made this for a few family gatherings and it’s always the first dish to disappear because it’s not overly heavy.

Joanna Gaines Tres Leches Cake Ingredients

For the Cake

• 1 1/2 cups (180g) all-purpose flour
• 1 teaspoon (5g) baking powder
• 1/2 teaspoon (3g) ground cinnamon
• 1/4 teaspoon (1.5g) salt
• 5 large eggs, separated
• 1 cup (200g) granulated sugar, divided
• 1/3 cup (80ml) whole milk
• 1 teaspoon (5ml) vanilla extract

For the Milk Soak

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1/4 cup (60ml) heavy cream

For the Topping

• 1 pint (475ml) heavy cream, cold
• 3 tablespoons (38g) granulated sugar
• 1 teaspoon (5ml) vanilla extract
• Fresh strawberries, for garnish
• Ground cinnamon, for dusting

How To Make Joanna Gaines Tres Leches Cake

• 1. Prep the oven: Heat your oven to 175°C (350°F). Lightly grease a 9×13 inch baking pan with butter or cooking spray so the cake doesn’t stick to the edges.
• 2. Mix dry ingredients: Whisk the flour, baking powder, cinnamon, and salt in a medium bowl. Make sure the cinnamon is evenly spread through the flour so you don’t get spicy clumps later.
• 3. Beat egg yolks: Put the egg yolks in a large bowl with 3/4 cup (150g) of sugar. Beat them on high speed until they turn a pale yellow color and look thick.
• 4. Add liquids: Stir the 1/3 cup (80ml) of milk and the vanilla into the yolk mixture. Use a low speed on your mixer or do it by hand so you don’t splash the liquid out.
• 5. Combine mixtures: Gently stir the flour mixture into the yolk base. Keep going until you can’t see any white streaks, but don’t overwork the batter or the cake will be tough.
• 6. Whip egg whites: Beat the egg whites in a separate clean bowl until they form soft peaks. Gradually add the remaining 1/4 cup (50g) of sugar and keep beating until the peaks are stiff and glossy.
• This is the most important part of the whole process. These air bubbles are the only thing that gives the cake its lift and creates the tiny pockets that will eventually hold all that milk.
• 7. Fold whites in: Gently mix a spoonful of whites into the batter to lighten it, then carefully fold in the rest. Use a spatula to cut through the middle and lift from the bottom so you don’t pop the bubbles.
• 8. Bake the cake: Pour the batter into your prepared pan and smooth the top. Bake for about 25 to 30 minutes or until a toothpick stuck in the middle comes out clean.
• 9. Cool and poke: Let the cake cool completely on a wire rack. Once it’s cold, use a fork or a skewer to poke holes all over the top, reaching all the way to the bottom.
• 10. Mix the soak: Whisk the evaporated milk, condensed milk, and 1/4 cup (60ml) of heavy cream together in a jug. Pour this slowly over the cooled cake, making sure to get the liquid into all the holes and around the edges.
• You might think it looks like too much liquid at first. Give it time to sit in the fridge for at least 4 hours, or overnight, so the sponge can fully pull the milk into its center.
• 11. Make the topping: Beat the cold heavy cream with the sugar and vanilla until it forms stiff peaks. Spread it over the top of the soaked cake in a thick, even layer.
• 12. Garnish and serve: Dust the top with a little extra cinnamon and arrange sliced strawberries on top. Slice it into squares and serve it straight from the pan while it’s still very cold.

Recipe Tips

• Use room temperature eggs. They’ll whip up to a much larger volume than cold eggs. This gives you a taller, airier sponge that can hold more of the milk mixture without collapsing.
• Let the cake cool completely. If you pour the cold milk over a warm cake, the texture turns gummy. The sponge needs to be room temperature to absorb the liquids properly.
• Choose a deep baking pan. The milk soak adds a lot of height and volume to the dish. Using a pan with high sides prevents the whipped cream from sliding off the top later.
• Clean your bowl for the whites. Even a tiny drop of yolk or grease will stop your egg whites from getting stiff. Wipe your whisk and bowl with a bit of lemon juice first to be safe.
• Wait for the soak. This dessert tastes much better on the second day. Giving it a full 24 hours in the fridge allows the flavors to settle and the texture to become consistent.
• Sift the flour. Since this is a light sponge, any lumps of flour will show up in the finished cake. Sifting it with the cinnamon ensures the crumb stays even and soft.

What To Serve With Tres Leches Cake

A cup of hot Mexican coffee or a dark roast works beautifully here. The bitterness of the coffee helps balance out the intense sweetness of the condensed milk.

If you want more fruit, fresh mango or raspberries are great options. They add a bright acidity that lightens up the heavy cream topping.

How To Store Tres Leches Cake

• Fridge: Keep the cake in the pan and cover it tightly with plastic wrap or a lid. It will stay fresh and delicious for up to 4 days, though the bottom may get slightly wetter over time.
• Reheat: You should always serve this cake cold. Never put it in the oven or microwave as the milk will seep out and the whipped cream topping will melt into a mess.
• Freeze: This cake doesn’t freeze well because the dairy mixture tends to separate when it thaws. The texture of the sponge changes and becomes grainy, so it’s best to eat it fresh.

Joanna Gaines Tres Leches Cake Nutrition Facts

Per serving (1 of 12):

• Calories: 410 kcal
• Protein: 8g
• Fat: 22g
• Carbohydrates: 46g
• Sugar: 38g
• Sodium: 190mg

FAQs

Can I use a cake mix for Joanna Gaines Tres Leches Cake?

No, because a boxed mix is usually too soft and will fall apart once you add the three milks. The homemade sponge in this recipe is specifically designed to stay firm while soaking up the liquid.

How long should I let the milk soak in?

You need to wait at least 4 hours, but leaving it overnight is much better. This ensures every inch of the sponge is moist and the flavors have time to develop.

Can I make the topping in advance?

It’s best to whip the cream right before you plan to serve it. If it sits on the cake for too many days in the fridge, the whipped cream can start to deflate or weep liquid.

Why did my cake turn out soggy?

This usually happens if you didn’t poke enough holes or if the cake wasn’t baked long enough. A properly baked sponge should feel like a firm cushion that holds its shape even when wet.

Can I use low-fat milk instead of whole milk?

Yes, but the final result won’t be as rich or creamy. The fat in the whole milk and heavy cream is what gives the dessert its signature texture and satisfying feel.

Check out More Recipes:

• Joanna Gaines Strawberry Pie​
• Joanna Gaines French Silk Pie​
• Joanna Gaines Oatmeal Cream Pies​
• Joanna Gaines Lemon Bars​