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Ina Garten Tres Leches Cake

Ina Garten Tres Leches Cake
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This classic tres leches cake features an airy, tender sponge soaked in a trio of milks — evaporated, sweetened condensed, and whole — for a luxuriously moist texture with a delicate cinnamon note. Topped with a cloud-like whipped cream and fresh strawberries, each slice is a perfect balance of creamy sweetness and soft crumb.

Ingredients

Scale
  • For the Cake:
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 4 large eggs, separated, at room temperature
  • 1/2 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • For the Milk Mixture:
  • 1/2 cup evaporated milk
  • 1/2 cup sweetened condensed milk
  • 1/4 cup whole milk
  • 1/2 teaspoon vanilla extract
  • For the Topping:
  • 1/2 cup heavy cream, cold
  • 1 tablespoon powdered sugar
  • 1/4 teaspoon vanilla extract
  • Ground cinnamon, for dusting
  • Fresh strawberries, sliced, for garnish

Instructions

  1. Preheat the oven to 350°F / 177°C. Grease a 9-inch round cake pan with butter or nonstick spray, then line the bottom with parchment paper. This ensures the delicate sponge releases cleanly after baking.
  2. In a small bowl, whisk together 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt. Set aside. Sifting or whisking aerates the dry ingredients and evenly distributes the leavening.
  3. In a large mixing bowl, beat 4 egg yolks with 1/4 cup of the granulated sugar using an electric mixer on medium-high speed until thick and pale, about 2 minutes. Add 1 teaspoon vanilla extract and beat until combined. The mixture should form a ribbon when the beaters are lifted.
  4. In a separate clean bowl, beat 4 egg whites and 1/4 teaspoon cream of tartar on medium speed until frothy. Gradually add the remaining 1/4 cup granulated sugar, increase speed to high, and beat until stiff, glossy peaks form, about 3 minutes. Do not overbeat, or the whites will become dry and grainy.
  5. Gently fold one-third of the beaten egg whites into the yolk mixture using a rubber spatula to lighten. Then fold in the remaining whites until just combined — a few streaks are okay. Overmixing deflates the batter, resulting in a dense cake.
  6. Sprinkle the flour mixture over the batter and fold in gently with a spatula until no dry streaks remain. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
  7. Remove the cake from the oven and let it cool in the pan for 10 minutes on a wire rack. Run a knife around the edges, invert onto a plate, peel off the parchment, and then invert again onto a rimmed serving plate so the top is facing up. Cool completely to room temperature, about 30 minutes.
  8. In a small pitcher or measuring cup, whisk together 1/2 cup evaporated milk, 1/2 cup sweetened condensed milk, 1/4 cup whole milk, and 1/2 teaspoon vanilla extract until smooth. This is the tres leches mixture that will soak into the cake.
  9. Poke the cooled cake all over with a fork or skewer, spacing holes about 1/2 inch apart. Slowly pour the milk mixture over the cake, starting at the edges and working toward the center, allowing each pour to absorb before adding more. Use all the liquid; the cake will absorb it as it rests.
  10. Cover the cake loosely with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the milks to fully soak in. The longer it rests, the more moist and flavorful the cake becomes.
  11. Just before serving, prepare the topping: In a chilled bowl, beat 1/2 cup cold heavy cream, 1 tablespoon powdered sugar, and 1/4 teaspoon vanilla extract on medium-high speed until soft peaks form, about 2 minutes. Do not overbeat, or it will turn to butter.
  12. Spread the whipped cream over the top of the chilled cake. Dust lightly with ground cinnamon and garnish with fresh sliced strawberries. Slice and serve cold, using a sharp knife dipped in hot water and wiped clean between cuts for neat slices.

Notes

Store leftover cake covered in the refrigerator for up to 3 days. The cake actually improves in texture after a day of soaking. To freeze, wrap the cake (without whipped cream or strawberries) tightly in plastic wrap and then foil for up to 1 month. Thaw overnight in the fridge before adding fresh topping. Do not freeze the whipped cream; make fresh when serving. For a fluffier sponge, ensure eggs are at room temperature before separating.

Nutrition

Keywords: tres leches cake, Ina Garten recipe, three milks cake, Mexican dessert, sponge cake, soaked cake, whipped cream topping, baking, birthday cake, summer dessert, strawberries, cinnamon cake

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