| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 25 min |
| Yield: | 9 to 12 servings |
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 extra-large eggs, at room temperature
- 1 cup plus 5 tablespoons 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
- 8 cups sliced fresh strawberries, for serving
- Sifted confectioners’ sugar, for dusting
- Whipped cream, for topping
Instructions
- Preheat the oven to 350 degrees F. Butter a 9-by-13-by-2-inch baking pan.
- 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 (really!) 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. Pour the batter into the prepared pan, smooth the top and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.
- 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.
- To serve, toss the strawberries with the 5 tablespoons of granulated sugar. Dust the cake with confectioners’ sugar, cut in squares and place on dessert plates. Surround the cake with the strawberries, put a dollop of whipped cream on top and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 447 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 3 g |
| Sugar | 53 g |
| Protein | 10 g |
| Cholesterol | 101 mg |
| Sodium | 283 mg |
Reviews
Perfection. I did not have extra large eggs so used 5 large. Followed recipe to a T otherwise. Rave reviews. Made morning of. Spread the make ahead whipped cream prior to serving.
Not sure if this is going to be good – cake tester came out clean but the middle kinda collapsed. Also the milk is sitting on the top – will it absorb in 6 hours? TBD- love some advice if did something wrong?
I failed the first time. I learned that the paddle didn’t work well so I use the whip attachment instead. Came out so perfect every time!! Been making it for years now. Everyone loves it.
I made the cake today. It looks great but question – it didn’t make a lot of batter so I used a round cake pan instead of 9×13. For those that used 9×13, how thick was the cake? Also when I mixed the eggs and sugar, I didn’t get light and fluffy. Any advice on what I did wrong? Eggs were room
Temp.
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And…. I made this cake as the basis for a Basil cake because a Basil cake is made the same way. The batter with minced basil is Devine! Cannot wait to have a slice this evening!!
Outstanding! This cake with the berries (I used blueberries and strawberries) plus the whipped cream is SO good and pretty easy to make.
This is one of those recipes everyone raves about and remembers. Had a party last night – tons of compliments. Then my husband woke up this morning and first thing he said was how good the dessert was. I served with a Mexican themed menu. I love almond so I doubled the extract to 1tsp and loved it. Ina – you are simply amazing!!
Delish! Used Cup4Cup flour to make it gluten free (dietary requirement) and it came out awesome. The vanilla bean and almond extract added so much flavor. I used all high quality ingredients and my family and friends raved about this cake! Served with mixed fresh berries the first night and sliced peaches the second night since that’s what we had. We actually preferred it with the peaches. This treat is very versatile and luxurious!
Amazing!!! I topped the cake with the whipped cream and sprinkled with cinnamon. I served the berries on the side. The family absolutely loved it! As always, Ina has the best recipes.
Amazing!!! Tres Leches tends to be extremely sweet, too sweet. This recipe is just perfect. Everyone said it was the best “Tres Leches” they’ve ever had, and I’m from Miami. You can buy this dessert in every corner bakery and supermarket. Just amazing! Ina does it again.
I made this cake for Father’s Day. I followed the recipe exactly and it turned out perfect. Couldn’t be any better. I will definitely be making this again!