Ina Garten Tres Leches Cake with Berries

Ina Garten Tres Leches Cake with Berries, easy to make ahead, soaks in three milks until it lands somewhere between cake and pudding. She refrigerates the whole thing for days before a dinner party, then tops each slice with sugared berries and whipped cream.

The 10 minutes of beating eggs and sugar on medium-high speed is not optional here. That long whip builds the air pockets that soak up all three milks without turning the sponge into mush.

Source: Make It Ahead (2014)

Ina Garten Tres Leches Cake With Berries

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Course: DessertCuisine: American, Latin AmericanDifficulty: Easy

Servings

9

servings

Prep time

25

minutes

Cooking time

25

minutes

Calories

510

kcal

A golden vanilla sponge drenched in a rich blend of heavy cream, evaporated milk, and condensed milk with almond extract and vanilla bean seeds, served cold with fresh berries and whipped cream.

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 evaporated 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

Directions

• Prep the pan: Preheat the oven to 350 degrees. Butter a 9 x 13 x 2-inch baking pan.
• Mix the batter: Sift the flour, baking powder, and salt into a small bowl and set aside. Place the eggs, 1 cup of granulated sugar, and the vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes (really!) until light yellow and fluffy.
• Add flour and bake: Reduce the speed to low and slowly add half the flour mixture, then the milk, and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top, and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.
• Make the three-milk soak: In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract, and vanilla seeds. Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours.
• Serve: To serve, toss the fruit with the 5 tablespoons of granulated sugar. Dust the cake with confectioners’ sugar, cut in squares, and place on dessert plates. Surround the cake with the fruit, put a dollop of whipped cream on top, and serve.

FAQs

Can I make tres leches cake more than a day ahead?

Yes, and it actually improves with time. Ina recommends preparing the cake completely and refrigerating for up to 5 days. The longer it sits, the more the three milks soak into the sponge. Just hold off on the berries and whipped cream until right before serving.

What can I substitute for the vanilla bean?

Use an extra teaspoon of good vanilla extract instead. The seeds add a visual speckle and a deeper flavor to the milk mixture, but the cake still works without them. Vanilla bean paste is also a solid one-to-one swap.

Which berries work best with tres leches cake?

The recipe calls for a mix of fresh raspberries and sliced strawberries, and that combination balances tart and sweet well. Blueberries or blackberries work too if that is what you have. The acid from the berries cuts through the richness of the soaked cake.

How should I store leftover tres leches cake?

Keep it covered tightly with plastic wrap in the refrigerator for up to 5 days. The cake stays moist the whole time thanks to all that milk. Do not freeze it, because the texture turns grainy once it thaws.

Can I use a different size baking pan?

Stick with the 9 x 13 x 2-inch pan the recipe calls for. A smaller pan makes the cake too thick, so the three milks will not soak through evenly. A larger pan gives you a thinner cake that can get soggy and fall apart.