This easy tres leches cake recipe starts with a cake mix, so it is simple to put together. It is soaked in the delicious mix of milks, so it is beyond moist too. It is a fabulous dessert that you are sure to love.
Have you ever had a tres leches cake? It is a soft vanilla cake soaked in a mixture of milk or cream, sweetened condensed milk, and evaporated milk.
Top that all off with a layer of whipped cream and a sprinkle of heaven and you are in a dairy lover’s dream. It is creamy and oh so delicious.
To make it more accessible, I started with a cake mix. Instead of using the ingredients on the box, I used melted butter and milk to really amp up the dairy undertones.
Start With a Mix
Using a cake mix practically ensures you will get a nice fluffy cake that is perfect for absorbing the three milk mixture. Plus it means you get to avoid separating eggs and whipping egg whites!
When the cake is baked, you poke holes in it to let the milk soak in. Instead big holes made from a spoon handle like you would in a poke cake, you use a toothpick or skewer to make a ton of tiny holes.
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You just want to give all of those milks their best chance to penetrate the cake. That will help to get an evenly soaked cake.
It really does make for the most luscious cake. You just have to give this one a try!
Bake it ahead of time
If you have time, bake and soak the cake a day in advance. That will give the milk mixture plenty of time to soak in!
Storage
Due to all of the dairy, you definitely want to store this cake in the refrigerator. It will stay good for several days in the fridge.
I don’t recommend freezing the cake as all of that liquid is going to change the texture. However, you could bake the cake in advance and freeze it.
Just defrost the cake, soak it in the milks and top it with whipped cream closer to when you want to serve it.
Easy Tres Leches Cake
Ingredients
Cake
- 15.25 ounce yellow cake mix
- ½ cup butter melted
- 1 cup whole milk
- 4 large eggs
- 1 teaspoon vanilla
Three Milk Mixture
- ¾ cup whole milk
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
Topping
- 2 cups heavy cream
- 2-3 Tablespoons powdered sugar
- cinnamon and nutmeg for dusting optional
Instructions
- Preheat oven to 350℉ and grease a 9×13-inch pan.
- In a large mixing bowl, beat together 15.25 ounce yellow cake mix, ½ cup butter, 1 cup whole milk, 4 large eggs and 1 teaspoon vanilla on low until combined. Then mix on medium speed for 2 minutes.
- Pour into greased pan and baked for 25-30 minutes or until the center bounces back when lightly touched with a finger.
- Cool for 10-15 minutes, then poke every half inch or so with a toothpick or skewer.
- In a medium bowl, stir together ¾ cup whole milk, 14 ounces sweetened condensed milk, and 12 ounces evaporated milk. Slowly pour over the cake, making sure to get some everywhere, allowing it to soak in some as you go.
- Chill several hours or overnight.
- Before serving, whip together 2 cups heavy cream and 2-3 Tablespoons powdered sugar to stiff peaks. Spread over the cake. Dust with cinnamon and/or nutmeg if desired.
- Store the cake in the refrigerator for up to 4 days.
Video
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can you make 2 layers out of this recipe?
You could do two 9 inch rounds. I’ve never stacked a tres leches cake, though. I am not sure it will hold together stacked.
Can I use low fat milk instead of whole milk? It’s all I have on hand
You can, I would use just a tiny bit less.
I’ve never tried one of these cakes, but you have me wanting to! Such a great and easy recipe! I always keep yellow cake mixes on hand. They are such a good base!
It is so good and the cake mix makes it really easy!