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Ina Garten Tres Leches Cake

Ina Garten Tres Leches Cake recipe
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Ina Garten’s Tres Leches Cake is a moist sponge cake soaked in a mixture of three milks—evaporated milk, sweetened condensed milk, and heavy cream. Topped with fresh berries and whipped cream, it’s a delightful dessert that’s both rich and refreshing.

Ingredients

Scale

For the Cake:

  • 1½ cups all-purpose flour

  • 2 teaspoons baking powder

  • ¾ teaspoon kosher salt

  • 3 extra-large eggs, at room temperature

  • 1 cup plus 5 tablespoons granulated sugar

  • 2 teaspoons pure vanilla extract

  • ½ cup whole milk

For the Milk Mixture:

  • 1¼ cups heavy cream

  • 1 (12-ounce) can evaporated milk

  • 1 (14-ounce) can sweetened condensed milk

  • ½ teaspoon pure almond extract

  • Seeds scraped from 1 vanilla bean

For the Topping:

  • 8 cups sliced fresh strawberries

  • 5 tablespoons granulated sugar

  • Sifted confectioners’ sugar, for dusting

  • Whipped cream, for serving

Instructions

Step 1: Prepare the Cake

  • Preheat the oven to 350°F. Butter a 9-by-13-by-2-inch baking pan.

  • Sift the flour, baking powder, and salt into a small bowl and set aside.

  • In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, 1 cup of granulated sugar, and the vanilla extract on medium-high speed for 10 minutes, until light yellow and fluffy.

  • 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 ensure the batter is well combined.

  • Pour the batter into the prepared pan, smooth the top, and bake for 25 minutes, until the cake springs back when lightly touched in the center and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.

Step 2: Prepare the Milk Mixture

  • 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. Slowly pour the cream mixture over the cake, allowing it to be absorbed completely before adding more.

  • Cover the cake with plastic wrap and refrigerate for at least 6 hours.

Step 3: Prepare the Topping

  • Toss the sliced strawberries with the remaining 5 tablespoons of granulated sugar.

  • Dust the cake with confectioners’ sugar, cut into squares, and place on dessert plates. Surround each piece with the macerated strawberries, top with a dollop of whipped cream, and serve.

Find it online: https://inagartencooks.com/ina-garten-tres-leches-cake/