Joanna Gaines Tres Leches Cake​

Joanna Gaines Tres Leches Cake is a masterful take on the beloved Latin American classic, bringing a slice of sweet, creamy heaven to your dessert table. It is made with a light, airy sponge cake that is baked until golden and then perforated to absorb a luxurious mixture of three distinct milks: sweetened condensed milk, evaporated milk, and heavy cream. The result is a decadently moist, pudding-like dessert that is incredibly rich yet surprisingly light on the palate, topped with billowy clouds of homemade whipped cream and fresh, tart berries. It is the ultimate make-ahead dessert for summer barbecues, Cinco de Mayo celebrations, or any occasion that calls for a sweet, comforting treat that melts in your mouth.

Try more Desserts Recipes:

• Joanna Gaines Zucchini Bread​
• Pioneer Woman Orange Monkey Bread
• Pioneer Woman Pumpkin Chocolate Chip Bread

🤍 Why You Will Love This Tres Leches Cake​ Recipe:

• Unbelievable Moisture: Unlike dry cakes that rely on frosting for moisture, this cake is soaked through with the milk mixture, creating a texture similar to a firm custard or tiramisu.
• Perfect Balance: The sweetness of the condensed milk is beautifully balanced by the unsweetened whipped cream topping and the tartness of fresh strawberries or raspberries.
• Stress-Free Hosting: This cake actually tastes better the longer it sits. It requires an overnight chill to fully absorb the liquid, meaning all the work is done the day before your party.
• Simple Elegance: Despite its complex flavor profile, the decoration is rustic and effortless—just a simple spread of whipped cream and a scatter of fruit is all you need to make it look professional.

🍦 Joanna Gaines Tres Leches Cake Ingredients

For the Cake Base

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp coarse salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 5 large eggs, room temperature
• 1 1/2 tsp vanilla extract

For the “Tres Leches” Soak

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1/4 cup heavy whipping cream (or whole milk)

For the Topping

• 2 cups heavy whipping cream, very cold
• 1/4 cup granulated sugar (or confectioners’ sugar)
• 1 tsp vanilla extract
• Fresh strawberries, sliced (for garnish)
• Fresh mint leaves (optional)
• Ground cinnamon (for dusting)

🍰 How To Make Joanna Gaines Tres Leches Cake

1. Prep the oven by preheating it to 175°C (350°F). Grease and flour a 9×13-inch baking dish or spray it generously with baking spray.
2. Mix dry ingredients by sifting the all-purpose flour, baking powder, and salt together into a medium bowl. Sifting is crucial here to ensure a light crumb structure.
3. Cream the fat and sugar in a large bowl (or stand mixer). Beat the softened butter and 1 cup of granulated sugar on high speed until pale, light, and fluffy (about 3 to 4 minutes).
4. Incorporate the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is incorporated. Stir in the vanilla extract.
5. Make the batter by reducing the mixer speed to low. Gradually add the flour mixture to the wet ingredients, mixing only until combined. Do not overmix, or the cake will be dense and won’t absorb the milk properly.
6. Bake the sponge by pouring the batter into the prepared pan and smoothing the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool slightly by placing the pan on a wire rack. Let the cake cool for about 20 minutes. It should still be slightly warm when you soak it.
8. Perforate the cake using a fork, a wooden skewer, or a chopstick. Poke holes all over the surface of the cake, going almost to the bottom. Be generous with the holes—this is the irrigation system for the milk!
9. Create the soak by whisking the sweetened condensed milk, evaporated milk, and the 1/4 cup of heavy cream together in a small pitcher or bowl until fully combined.
10. Soak the cake by slowly pouring the milk mixture over the entire surface of the warm cake. Try to distribute it evenly, paying attention to the edges and corners. It will look like too much liquid, but the cake will drink it all up.
11. Chill completely by covering the cake with plastic wrap and refrigerating it for at least 4 hours, but ideally overnight. This allows the flavors to meld and the texture to set.
12. Make the topping just before serving. Whip the cold heavy cream, sugar, and vanilla in a chilled bowl until medium-stiff peaks form. Spread the whipped cream over the cold soaked cake.
13. Garnish and serve by topping with sliced fresh strawberries and a light dusting of cinnamon. Slice into squares and enjoy.

💡 Recipe Tips

• Room temperature eggs: Cold eggs can shock the butter batter and cause it to curdle. Ensure your eggs are at room temperature for a smooth emulsion and a better rise.
• The “Warm” Rule: Poke the holes and pour the milk while the cake is still slightly warm (not hot, not cold). The sponge structure is more open when warm, allowing for better absorption.
• Don’t rush the chill: If you cut into the cake too early, the milk will pool at the bottom of the dish instead of staying inside the crumb. Overnight is best.
• Whip it good: Do not over-whip the topping into butter. Stop when the cream holds a peak but still looks glossy and smooth.

☕ What To Serve With Tres Leches Cake?

• Coffee: The milky sweetness of the cake pairs perfectly with a strong, dark roast coffee or a shot of espresso to cut the sugar.
• Tart Fruit: Aside from strawberries, raspberries, blackberries, or even slices of kiwi add a necessary acid punch to balance the richness.
• Cinnamon Dust: A sprinkle of cinnamon on top is traditional and adds a warm spice note that complements the vanilla milk.

🎚 How To Store Leftovers Tres Leches Cake?

• Refrigerate: Cover the cake dish tightly with plastic wrap or transfer slices to an airtight container. Keep refrigerated for up to 4 days.
• Keep it covered: Dairy absorbs odors easily. Ensure the cake is well-sealed so it doesn’t end up tasting like the onions in your fridge.
• Freezing: It is possible to freeze the soaked cake without the whipped topping. Wrap the cake pan tightly and freeze for up to 1 month. Thaw in the fridge overnight before adding the whipped cream.

⛔ How To Reheat Leftovers Tres Leches Cake?

• Do not reheat: Tres Leches Cake is exclusively a cold dessert.
• Serve chilled: Serve it straight from the refrigerator.
• Important Rule: Avoid heat at all costs. Heating this cake will cause the whipped cream topping to melt into a puddle and the milk-soaked sponge to disintegrate into a hot mush.

FAQs

More Recipes:

• Pioneer Woman Zucchini Carrot Bread
• Pioneer Woman White Chocolate Bread Pudding
• Pioneer Woman Zucchini Bread

📊 Tres Leches Cake Nutrition Facts

• Calories: 420 kcal
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 110mg
• Sodium: 280mg
• Total Carbohydrate: 48g
• Dietary Fiber: 0g
• Sugars: 38g
• Protein: 7g

Joanna Gaines Tres Leches Cake​

Recipe by Imen DridiCourse: Breakfast, Desserts, SnacksCuisine: American, MexicanDifficulty: Easy

Servings

8-10

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

420

kcal

Joanna Gaines Tres Leches Cake is a masterful take on the beloved Latin American classic, bringing a slice of sweet, creamy heaven to your dessert table. It is made with a light, airy sponge cake that is baked until golden and then perforated to absorb a luxurious mixture of three distinct milks: sweetened condensed milk, evaporated milk, and heavy cream. The result is a decadently moist, pudding-like dessert that is incredibly rich yet surprisingly light on the palate, topped with billowy clouds of homemade whipped cream and fresh, tart berries. It is the ultimate make-ahead dessert for summer barbecues, Cinco de Mayo celebrations, or any occasion that calls for a sweet, comforting treat that melts in your mouth.

Ingredients

• 1 1/2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp coarse salt

• 1/2 cup (1 stick) unsalted butter, softened

• 1 cup granulated sugar

• 5 large eggs, room temperature

• 1 1/2 tsp vanilla extract

• For the “Tres Leches” Soak

• 1 can (14 oz) sweetened condensed milk

• 1 can (12 oz) evaporated milk

• 1/4 cup heavy whipping cream (or whole milk)

• For the Topping

• 2 cups heavy whipping cream, very cold

• 1/4 cup granulated sugar (or confectioners’ sugar)

• 1 tsp vanilla extract

• Fresh strawberries, sliced (for garnish)

• Fresh mint leaves (optional)

• Ground cinnamon (for dusting)

Directions

• Prep the oven by preheating it to 175°C (350°F). Grease and flour a 9×13-inch baking dish or spray it generously with baking spray.
• Mix dry ingredients by sifting the all-purpose flour, baking powder, and salt together into a medium bowl. Sifting is crucial here to ensure a light crumb structure.
• Cream the fat and sugar in a large bowl (or stand mixer). Beat the softened butter and 1 cup of granulated sugar on high speed until pale, light, and fluffy (about 3 to 4 minutes).
• Incorporate the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is incorporated. Stir in the vanilla extract.
• Make the batter by reducing the mixer speed to low. Gradually add the flour mixture to the wet ingredients, mixing only until combined. Do not overmix, or the cake will be dense and won’t absorb the milk properly.
• Bake the sponge by pouring the batter into the prepared pan and smoothing the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
• Cool slightly by placing the pan on a wire rack. Let the cake cool for about 20 minutes. It should still be slightly warm when you soak it.
• Perforate the cake using a fork, a wooden skewer, or a chopstick. Poke holes all over the surface of the cake, going almost to the bottom. Be generous with the holes—this is the irrigation system for the milk!
• Create the soak by whisking the sweetened condensed milk, evaporated milk, and the 1/4 cup of heavy cream together in a small pitcher or bowl until fully combined.
• Soak the cake by slowly pouring the milk mixture over the entire surface of the warm cake. Try to distribute it evenly, paying attention to the edges and corners. It will look like too much liquid, but the cake will drink it all up.
• Chill completely by covering the cake with plastic wrap and refrigerating it for at least 4 hours, but ideally overnight. This allows the flavors to meld and the texture to set.
• Make the topping just before serving. Whip the cold heavy cream, sugar, and vanilla in a chilled bowl until medium-stiff peaks form. Spread the whipped cream over the cold soaked cake.
• Garnish and serve by topping with sliced fresh strawberries and a light dusting of cinnamon. Slice into squares and enjoy.’

Notes

• Room temperature eggs: Cold eggs can shock the butter batter and cause it to curdle. Ensure your eggs are at room temperature for a smooth emulsion and a better rise.
  The “Warm” Rule: Poke the holes and pour the milk while the cake is still slightly warm (not hot, not cold). The sponge structure is more open when warm, allowing for better absorption.
  Don’t rush the chill: If you cut into the cake too early, the milk will pool at the bottom of the dish instead of staying inside the crumb. Overnight is best.
  Whip it good: Do not over-whip the topping into butter. Stop when the cream holds a peak but still looks glossy and smooth.