Hot Listers Byron Gomez & Nini Nguyen Visit The Kitchen (+ Nini’s Tres Leches Cake) ️‍🔥 Food Network

ICYMI: Two of Food Network’s Hot Listers, Nini Nguyen and Byron Gomez, stopped by #TheKitchen to reveal the 2025 #FNHotList and share their top cooking tips and tricks! 🔥
#FoodNetwork #TheKitchen #HotList #NiniNguyen #ByronGomez
Watch #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get Nini’s Vietnamese Coffee Tres Leches Cake recipe ► https://foodtv.com/4h8X4eR
Catch more videos from this year’s #FNHotList ► https://foodtv.com/3FpgcZ6
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Vietnamese Coffee Tres Leches Cake with Salted Whipped Cream
Recipe courtesy of Nini Nguyen
Level: Easy
Total: 2 hr 40 min (includes cooling and chilling time)
Active: 40 min
Yield: 12 to 15 servings

Ingredients

Batter:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup cocoa powder
1/2 teaspoon kosher salt
5 whole eggs, separated
1 cup sugar
1/2 cup milk
1 teaspoon pure vanilla extract
1/4 cup instant coffee powder

Soak:
One 14-ounce can evaporated milk
One 12-ounce can sweetened condensed milk
1/2 cup whole milk
2 tablespoons instant coffee powder

Topping:
2 cups heavy cream
1 cup confectioners’ sugar
1/2 teaspoon kosher salt

Directions

Preheat the oven to 350 degrees F.

To make the batter: In a medium bowl, combine the flour, baking powder, cocoa powder and salt. Separate the eggs and place the whites in one medium mixing bowl and the yolks in another medium mixing bowl.

Add 3/4 cup of the sugar to the bowl with the egg yolks and beat on high speed with an electric mixer fitted with the whisk attachment until the yolks are pale yellow. Add the milk, vanilla and instant coffee and whisk to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined making sure not to over-mix. At this stage it’s okay if the mixture has lumps.

Use clean beaters to beat the egg whites on high speed until frothy. Slowly beat in the remaining 1/4 cup sugar. Whip into stiff peaks form and the whisk when lifted holds a peak. Fold the beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.

Pour the batter into an ungreased 9-by-13-inch pan and smooth it into an even layer. Bake until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Remove from the oven and let the cake cool completely in the pan.

Once the cake has cooled, make the soak: Combine the evaporated milk, sweetened condensed milk, whole milk and instant coffee in a small bowl. Use a fork to poke holes all over the top of the cooled cake. Slowly pour the soak mixture over the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight to allow it to soak up the milk.

To serve, make the topping: Whip the heavy cream, confectioners’ sugar and salt until stiff peaks form. Smooth the cream over the top of the cake. Enjoy!

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Hot Listers Byron Gomez and Nini Nguyen Visit The Kitchen (+ Nini’s Tres Leches Cake) | Food Network

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