I mentioned last week that we scooted off to a little Memorial Day cookout with friends and signed up to bring dessert. That ended up being one of Whit’s all-time favorite desserts and one he specifically requested for the night: Tres leches cake. Specifically, Ina Garten’s tres leches cake. And I truly believe it is the very best one.
I’ve only had tres leches cake a handful of times outside our home, but I honestly promise you this version beats every single one. It is rich without being heavy, incredibly moist without becoming soggy and just perfectly balanced with fresh berries and whipped cream. The little bit of almond flavoring is the ingredient de resistance. :-)
I actually shared this recipe years ago on the blog, but it deserved another round because it remains such a staple for entertaining around here.
Ina Garten Tres Leches Cake with Berries | Make It Ahead Cookbook
What I especially love about this dessert for parties is that every single component can and should be made ahead of time. In fact, the cake really needs at least six hours in the refrigerator after the milk mixture is added, though overnight is even better.
It also feeds a crowd beautifully and uses very straightforward ingredients, which I always appreciate.
The only substitution I make is using 1½ teaspoons of vanilla extract instead of vanilla bean seeds. I also use a simpler homemade whipped cream recipe that comes together quickly and tastes delicious.
Simple Homemade Whipped Cream
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon vanilla
Whip the cream in the bowl of an electric mixer fitted with a whisk attachment. Once it begins to thicken, add the sugar and vanilla and continue beating until firm peaks form.
Since this was for Memorial Day weekend, I added blueberries alongside the strawberries and raspberries I usually serve with it for a little red, white and blue moment.
For serving at the cookout, I kept things easy and crowd friendly by cutting the cake directly in the pan and placing the whipped cream and berries alongside it for everyone to serve themselves. But when serving it at home, I do think it’s especially lovely plated in little pedestal dessert glasses.
It was a huge hit! Save this one for the Fourth of July too.
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