Ina Garten’s Tres Leches Cake is a delightful twist on a classic Latin American dessert that has taken the culinary world by storm. This indulgent creation is a moist and airy sponge cake soaked in a trio of luscious milks—sweetened condensed milk, evaporated milk, and whole milk.
Ina Garten, also known as the Barefoot Contessa, adds her signature touch to this beloved treat, elevating it to a whole new level of deliciousness.
What sets Ina’s Tres Leches Cake apart is its simplicity and rich, creamy flavor. It’s a dessert that beautifully balances sweetness and moisture, leaving a lasting impression on your taste buds.
Whether you’re hosting a special occasion or simply craving a sweet escape, this cake is an absolute must-try. With its heavenly taste and straightforward preparation, Ina Garten’s Tres Leches Cake is bound to become a beloved favorite in your dessert repertoire.
Ingredients
For the cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
For the milk mixture
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 cup whole milk
For the topping
- 2 cups heavy cream
- 1/4 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Combine the flour, baking powder, baking soda, and salt in a bowl and whisk them together.
- In another bowl, beat the eggs and sugar together until light and fluffy, about 5 minutes. Stir in the vanilla extract.
- Slowly incorporate the dry ingredients into the egg mixture, stirring until they are just blended together. Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, combine the three milks in a separate bowl.
- Once the cake is out of the oven, poke it all over with a fork or skewer.
- Pour the milk mixture evenly over the warm cake. Allow it to soak for at least 30 minutes.
- In a cold mixing bowl, beat the heavy cream, confectioners’ sugar, and vanilla extract until they form stiff peaks.
- Spread the whipped cream over the soaked cake and refrigerate for a few hours before serving.
Recipe Tips
- Make sure to let the cake cool before pouring the milk mixture to allow for optimal absorption.
- You can make the cake a day in advance for even better flavor as it continues to soak.
- Customize the sweetness by adjusting the amount of condensed milk in the topping.
Recipe Variations
- Fruit Toppings: Add sliced bananas, mangoes, or peaches on top for a fruity twist.
- Coconut Flavor: Substitute coconut milk for one of the milks in the soaking mixture for a tropical flair.
- Chocolate Lover’s: Drizzle chocolate sauce over the whipped cream for a chocolate-infused delight.
What To Serve With Tres Leches Cake
- Fresh Berries: A medley of strawberries, blueberries, and raspberries adds a burst of freshness.
- Mint Garnish: A sprig of fresh mint on top of each serving enhances the visual appeal.
- Chocolate Shavings: A dusting of chocolate shavings provides a delightful contrast.
- Caramel Drizzle: A drizzle of caramel sauce adds extra sweetness.
- Churros: Serve with churros for a complete Latin-inspired dessert experience.
- Coffee or Tea: Pair this sweet treat with a cup of your favorite coffee or tea.
Why You’ll Love This Recipe
- Rich and Creamy: The combination of three milks makes the cake incredibly creamy and indulgent.
- Easy to Make: Ina Garten’s recipe simplifies the process, making it accessible for all skill levels.
- Impressive Presentation: It looks and tastes like it came from a bakery, making it perfect for special occasions.
- Nostalgic Comfort: Tres Leches Cake often evokes warm, nostalgic feelings, making it a comforting dessert choice.
Conclusion
Ina Garten’s Tres Leches Cake is a delightful fusion of flavors and textures. The soft, sponge cake soaked in a rich milk mixture and crowned with whipped cream is a true crowd-pleaser. This dessert is perfect for special occasions or whenever you crave something sweet and satisfying.
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Ina Garten Tres Leches Cake
Ingredients
For the cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
For the milk mixture
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 cup whole milk
For the topping
- 2 cups heavy cream
- 1/4 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- Combine the flour, baking powder, baking soda, and salt in a bowl and whisk them together.
- In another bowl, beat the eggs and sugar together until light and fluffy, about 5 minutes. Stir in the vanilla extract.
- Slowly incorporate the dry ingredients into the egg mixture, stirring until they are just blended together. Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, combine the three milks in a separate bowl.
- Once the cake is out of the oven, poke it all over with a fork or skewer.
- Pour the milk mixture evenly over the warm cake. Allow it to soak for at least 30 minutes.
- In a cold mixing bowl, beat the heavy cream, confectioners' sugar, and vanilla extract until they form stiff peaks.
- Spread the whipped cream over the soaked cake and refrigerate for a few hours before serving.
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