Go Back
Print
ina garten’s tres leches cake with berries

tres leches cake with berries

Adapted from Ina Garten's Make It Ahead: A Barefoot Contessa Cookbook

Servings 12 servings
Author Rosemary Stelmach

Ingredients

CAKE

  • 1 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 3 extra-large eggs, at room temperature
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 cup whole milk
  • 1 1/4 cups heavy cream
  • 1 12-ounce can evaporated milk
  • 1 14-ounce can sweetened condensed milk
  • 1/2 teaspoon pure almond extract
  • seeds scraped from 1 vanilla bean
  • sifted confectioner's sugar, for dusting

TOPPINGS

  • 8 cups sliced strawberries
  • 4 tablespoons granulated sugar
  • 1 pint whipping cream
  • 1 teaspoon pure vanilla extract
  • 1/2 cup confectioner's sugar

Instructions

CAKE

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

  2. Sift the flour, baking powder and salt into a small bowl and set aside. Place the eggs, 1 cup of granulated sugar and the vanilla extract in the bowl of an electric mixer fitted with the paddle attachment and beat 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 be sure the batter is well mixed. 

  3. Pour the batter into the prepared pan, smooth the top and bake for 20 to 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set on a wire rack to cool in the pan for 40 minutes.

  4. 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 and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours.

  5. Dust the cake with confectioners' sugar, cut in 12 squares and place on dessert plates. Surround each serving with the strawberries, put a dollop of whipped cream on top and serve.

TOPPINGS

  1. Toss the strawberries with the 5 tablespoons of granulated sugar. 

  2. Place mixer bowl in freezer for at least 20 minutes to chill.  Pour whipping cream, sugar and vanilla into the cold bowl and beat on high speed until medium to stiff peaks form, about 1 minute.