Ina Garten Tres Leches Cake

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

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Combine the flour, baking powder, baking soda, and salt in a bowl and whisk them together.
3. In another bowl, beat the eggs and sugar together until light and fluffy, about 5 minutes. Stir in the vanilla extract.
4. Slowly incorporate the dry ingredients into the egg mixture, stirring until they are just blended together. Pour the batter into the prepared pan.
5. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, combine the three milks in a separate bowl.
7. Once the cake is out of the oven, poke it all over with a fork or skewer.
8. Pour the milk mixture evenly over the warm cake. Allow it to soak for at least 30 minutes.
9. In a cold mixing bowl, beat the heavy cream, confectioners’ sugar, and vanilla extract until they form stiff peaks.
10. Spread the whipped cream over the soaked cake and refrigerate for a few hours before serving.

Recipe Variations

1. Fruit Toppings: Add sliced bananas, mangoes, or peaches on top for a fruity twist.
2. Coconut Flavor: Substitute coconut milk for one of the milks in the soaking mixture for a tropical flair.
3. Chocolate Lover’s: Drizzle chocolate sauce over the whipped cream for a chocolate-infused delight.

What To Serve With Tres Leches Cake

1. Fresh Berries: A medley of strawberries, blueberries, and raspberries adds a burst of freshness.
2. Mint Garnish: A sprig of fresh mint on top of each serving enhances the visual appeal.
3. Chocolate Shavings: A dusting of chocolate shavings provides a delightful contrast.
4. Caramel Drizzle: A drizzle of caramel sauce adds extra sweetness.
5. Churros: Serve with churros for a complete Latin-inspired dessert experience.
6. Coffee or Tea: Pair this sweet treat with a cup of your favorite coffee or tea.

Why You’ll Love This Recipe

1. Rich and Creamy: The combination of three milks makes the cake incredibly creamy and indulgent.
2. Easy to Make: Ina Garten’s recipe simplifies the process, making it accessible for all skill levels.
3. Impressive Presentation: It looks and tastes like it came from a bakery, making it perfect for special occasions.
4. 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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• Grandma’s Chocolate Pie with Meringue
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Print Recipe

Ina Garten Tres Leches Cake

Prep Time20 minutes mins

Cook Time35 minutes mins

Total Time55 minutes mins

Course: Dessert

Servings: 12

Calories: 350kcal

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.

Emma

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