Description
Joanna Gaines’ tres leche cake delights dessert enthusiasts with its rich, creamy texture. Mexican-inspired sweetness meets Southern charm in this moist, milk-soaked delicacy you’ll savor to the last crumb.
Ingredients
Scale
- 5 eggs
- 1 ½ cups / 360 ml heavy whipping cream
- 1 ½ cups / 180 g all-purpose flour
- 1 cup / 200 g white sugar
- 1 cup / 200 g white sugar
- 2 cups whole milk
- 1 (14 oz) / 396 g sweetened condensed milk
- 1 (12 fl oz) / 355 ml evaporated milk
- ½ cup / 113 g unsalted butter
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preparation: Preheat the oven to 175°C / 350°F and thoroughly grease a 23×33 cm / 9×13-inch baking pan with butter and flour to ensure easy release.
- Dry Ingredients: Sift flour and baking powder together, creating a smooth, lump-free mixture that will contribute to the cake’s delicate texture.
- Creaming Stage: Utilize an electric mixer to blend butter and sugar until the mixture becomes light, fluffy, and develops a pale, airy consistency.
- Wet Ingredient Integration: Gently introduce eggs one at a time, fully incorporating each before adding vanilla extract to elevate the flavor profile.
- Batter Formation: Gradually fold dry ingredients into the wet mixture, stirring until a uniform, silky batter emerges with no visible lumps.
- Baking Process: Pour the batter into the prepared pan, spreading evenly, and bake for 30 minutes until a toothpick inserted into the center comes out completely clean.
- Milk Soak: While the cake cools to room temperature, whisk whole milk, condensed milk, and evaporated milk together to create a rich, creamy liquid.
- Cake Infusion: Puncture the cake’s surface extensively with a fork, then slowly pour the milk mixture over the cake, ensuring complete and even absorption.
- Whipped Cream Topping: Chill a mixing bowl, then whip cream, sugar, and vanilla extract until stiff, glossy peaks form, creating a luxurious and smooth covering.
- Final Presentation: Spread the whipped cream across the milk-soaked cake, cover, and refrigerate for a minimum of 2 hours to allow flavors to meld and the dessert to set perfectly before serving.
Notes
- Master Milk Absorption: Thoroughly pierce cake surface with fork to create deep channels, ensuring maximum milk mixture penetration for an authentic, moist texture.
- Temperature Precision: Cool cake completely before adding milk mixture to prevent potential soggy or uneven absorption, maintaining ideal cake structure.
- Whipping Cream Technique: Chill mixing bowl beforehand to help cream whip faster and achieve higher, more stable peaks with less effort.
- Flavor Resting Period: Refrigerate cake for minimum 2 hours to allow milk mixture and cream topping to fully integrate, developing rich, harmonious taste profile.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 486
- Sugar: 62 g
- Sodium: 176 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 166 mg