Is Homemade Tres Leches Better than One Bought from Publix?

Can homemade Tres Leches cake really beat a store-bought version from Publix? 🥛🍰 Today we’re putting them head-to-head in another Homemade vs. Store-Bought showdown! We’ll compare both cakes in four categories: ⭐ Appearance ⭐ Taste ⭐ Texture ⭐ Cost Tres Leches is famous for its incredibly moist sponge cake soaked in three kinds of milk, but does making it from scratch actually make a difference? Or can a bakery version hold its own? Watch until the end to see which cake earns the highest score and takes home the win! 👇 Tell me in the comments: Would you rather have homemade Tres Leches or store-bought? And what dessert should I compare next? If you enjoyed this video, be sure to LIKE, SUBSCRIBE, and turn on notifications so you don’t miss future Homemade vs. Store-Bought battles! #TresLeches #HomemadeVsStoreBought #Publix #CakeReview #DessertReview #Baking #FoodChallenge #Desserts #CurtisHood #FoodComparison Recipe Ingredients For the Cake: ▢ 2 cups all-purpose flour (240g) ▢ ¾ teaspoon baking powder ▢ ½ teaspoon salt ▢ 5 large eggs ▢ 1¼ cup granulated sugar (250g) ▢ ½ cup whole milk (120ml) ▢ 2 teaspoons vanilla extract For the Syrup: ▢ 1 (14-ounce/397g) can sweetened condensed milk ▢ 1 (12-ounce/354ml) can evaporated milk ▢ ⅔ cup whole milk (160ml) For the Frosting: ▢ 2 cups heavy whipping cream (480ml) ▢ 2 tablespoons powdered sugar ▢ fresh berries for garnish Instructions For the Cake: Preheat the oven to 350F. Butter a 13×9-inch baking dish or spray with baking spray. In a large bowl, whisk together the flour, baking powder, and salt. Separate the eggs into two separate bowls, a medium one for the yolks and a large one for the white. Beat the egg whites on high speed until foamy and doubled in size, about 1 minute. While beating, slowly pour in ¼ cup sugar. Continue beating until stiff peaks form, about 3 minutes. Add the remaining 1 cup sugar to the egg yolks and beat on medium speed until pale and fluffy, about 1 minute. Beat in the milk and vanilla. Pour into the flour mixture and beat just until combined. Using a spatula, fold the egg whites into the flour mixture in two batches, until no white streaks remain. Pour the batter into the cake pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool until slightly warm. (The cake will fall and shrink as it cools. This is normal!) For the Syrup: In a medium bowl, whisk together the condensed milk, evaporated milk, and whole milk until well combined. Poke the cake all over with a fork. Slowly pour the syrup over the cake. Cover and chill for at least 1 hour. For the Frosting: In a large bowl, beat the cream and sugar on medium speed until soft peaks form. Spread over the cake. The cake can be covered and refrigerated for 3 days before serving. Garnish with strawberries, if desired. Notes Use a scale to measure the flour. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup, leading to a dense cake. Separate the eggs while they are cold. Eggs are much easier to separate when cold, but egg whites whip up easier when closer to room temperature. I recommend separating the eggs in advance if you have the time so that the egg whites can come to room temperature. When whipping the egg whites, make sure there’s no water or oil in the bowl, as it will prevent the egg whites from forming peaks. Don’t deflate the whipped egg whites. When folding the egg whites into the flour mixture, turn the mixture in on itself with a cutting motion, not stirring. This way, you gently incorporate the egg whites and do not deflate them.