If you adore the famous Whole Foods Berry Chantilly cake and the irresistible moisture of a tres leches cake, prepare to meet your new favorite dessert. This recipe perfectly marries these two classics into one sensational treat! Imagine the soft, berry-filled delight of Chantilly cake combined with the rich, milky soak of tres leches. Every bite is a symphony of sweet milk, almond-kissed mascarpone whipped cream, and the bright burst of fresh berries.
For those unfamiliar with the Whole Foods berry Chantilly cake, you’re in for a treat! It’s known for its tender pound cake layers, generous filling of berry jam, light fresh whipped cream frosting, and a crown of assorted fresh berries. Now, envision that deliciousness elevated with the lusciousness of a tres leches cake. This fusion creates a dessert that’s both comforting and exciting, perfect for any occasion, or honestly, just because. It’s so good, you might just want to enjoy a slice every day!
Ingredients
Here’s what you’ll need to bake this delightful Whole Foods inspired tres leches cake:
Cake
- 2 & 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp almond and vanilla extract blend
- 3 large eggs (or for eggless, substitute with 1/3 cup yogurt)
- 2 cups granulated sugar
- 3/4 cup vegetable oil
- 1 cup sour cream
- 3 tbsp milk
Mascarpone Whipped Cream
- 1 pint heavy whipping cream
- 1/3 cup powdered sugar
- 1/3 cup mascarpone cheese
- 2 tsp vanilla extract
Tres Leches Mixture
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1 cup whole milk or coconut milk (for a dairy-free option)
- 2 tsp almond extract
Instructions
Let’s bake this incredible Whole Foods style tres leches cake step-by-step:
- Get Started: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Ensure they are well combined and set aside. This ensures even distribution of leavening agents in your cake.
- Mix Wet Ingredients: In a stand mixer or using a hand mixer, beat the eggs until light and slightly frothy. Gradually add the granulated sugar and continue to beat for 1-2 minutes until the mixture becomes pale and creamy. This step is crucial for a light and airy cake.
- Incorporate Liquids: Add the vegetable oil, sour cream, and the almond and vanilla extract blend to the wet ingredients. Mix until everything is just combined. Be careful not to overmix at this stage.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated and you have a smooth, lump-free batter. Add the milk and mix one more time until the batter is homogenous.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and springy to the touch.
- Prepare Tres Leches Soak: While the cake is baking, prepare the tres leches mixture. In a separate bowl, combine the evaporated milk, sweetened condensed milk, whole milk (or coconut milk), and almond extract. Whisk until well combined and set aside. The almond extract enhances the flavor profile, complementing both the Chantilly and tres leches elements.
- Make Mascarpone Whipped Cream: In a large bowl or stand mixer, pour in the heavy whipping cream and powdered sugar. Beat until stiff peaks form. Gently fold in the mascarpone cheese and vanilla extract until just combined. Be careful not to overwhip after adding mascarpone.
- Soak the Cake: Once the cake is baked, let it cool in the pan for 10 minutes. Use a fork to poke holes all over the warm cake. Slowly pour the tres leches mixture evenly over the cake, allowing it to soak in completely. This might take a few minutes. Ensure the milk mixture is absorbed before frosting.
- Chill and Frost: Refrigerate the soaked cake for at least 30 minutes to 1 hour to allow it to fully absorb the milk mixture and chill thoroughly. Once chilled, generously spread the mascarpone whipped cream frosting over the top of the cake.
- Garnish and Serve: Garnish the cake with a fresh assortment of strawberries, blueberries, raspberries, or any berries of your choice. Dust with powdered sugar for an elegant finish. Slice and enjoy this incredibly moist and flavorful Whole Foods inspired tres leches cake!
Recipe Notes
- Whipped Cream Tips: If you don’t have a high-powered blender for whipped cream, a stand mixer or hand mixer works perfectly. Just whisk the heavy cream and powdered sugar until stiff peaks form.
- Cupcake Variation: To make cupcakes, fill each cupcake liner about 2/3 full with batter and bake for 15-20 minutes, or until a toothpick comes out clean. Poke holes in the cupcakes and drizzle 1-2 tablespoons of the tres leches mixture over each while warm. Frost and garnish as desired.
Enjoy creating this delightful fusion dessert! This Whole Foods Tres Leches Cake is sure to impress with its unique flavors and textures, making it a standout treat for any occasion.