Description
Joanna Gaines’ Tres Leches Cake is a moist and indulgent dessert featuring a fluffy butter cake soaked in a rich blend of three milks—whole milk, sweetened condensed milk, and evaporated milk. Topped with a luscious homemade whipped cream frosting, this classic Latin American treat is perfect for large gatherings and celebrations.
Ingredients
Scale
Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup unsalted butter (115g)
- 1 cup white sugar (200g)
- 5 eggs
- ½ teaspoon vanilla extract
Milk Soak
- 2 cups whole milk (480ml)
- 1 (14 ounce) can sweetened condensed milk (397g)
- 1 (12 fluid ounce) can evaporated milk (340ml)
Whipped Topping
- 1 ½ cups heavy whipping cream
- 1 cup white sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the pan and preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) baking pan to prevent sticking.
- Mix dry ingredients: Sift together 1 ½ cups of all-purpose flour and 1 teaspoon of baking powder in a bowl. Set this aside for later incorporation.
- Cream butter and sugar: In a large bowl, beat ½ cup (115g) of unsalted butter and 1 cup (200g) of white sugar with an electric mixer until the mixture becomes light and fluffy, which typically takes a few minutes.
- Add eggs and vanilla: Beat in 5 eggs one at a time, ensuring each is fully combined before adding the next. Then mix in ½ teaspoon of vanilla extract until the batter is smooth.
- Incorporate dry ingredients: Gradually add the sifted flour and baking powder mixture into the wet ingredients, about ½ cup at a time, blending thoroughly to create a smooth batter.
- Bake the cake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the cake to cool completely to room temperature.
- Poke the cake: Using a fork, poke holes all over the surface of the cooled cake to help it absorb the milk soak evenly.
- Prepare the milk soak: In a bowl, combine 2 cups of whole milk, the entire 14-ounce can of sweetened condensed milk, and the 12-ounce can of evaporated milk, mixing well to create the tres leches mixture.
- Soak the cake: Slowly and evenly pour the milk mixture over the perforated cake, allowing it to soak in fully for maximum moistness and flavor.
- Frost and chill: In a separate bowl, whip 1 ½ cups of heavy cream with 1 cup of sugar and 1 teaspoon of vanilla extract until stiff peaks form. Spread this whipped topping evenly over the soaked cake. Refrigerate the assembled cake for at least 1 hour to set and chill before serving.
- Serve and enjoy: Slice the chilled tres leches cake into squares and serve this creamy, decadent dessert fresh, perfect for celebrations and large crowds.
Notes
- This cake is best served chilled for a refreshing and moist texture.
- Make sure to poke enough holes to allow the milk mixture to penetrate thoroughly but not so many that the cake becomes mushy.
- Store any leftovers covered tightly in the refrigerator for up to 3 days.
- You can garnish with fresh fruit or cinnamon for added flavor variation.
- For a lighter version, substitute heavy cream topping with whipped coconut cream for a dairy-free alternative.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Keywords: Tres Leches Cake, Joanna Gaines, Milk Cake, Moist Cake, Latin American Dessert, Birthday Cake, Party Dessert
