Easy Tres Leches Cake

Piece of tres leches cake with milk soaked cake topped with homemade whipped cream and a dusting of cinnamon, ready to eat.

Easy Tres Leches Cake starts with a cake mix, making this creamy, dreamy dessert simple enough for any day of the week. I swap in melted butter and milk for extra richness, then soak the tender vanilla cake in three kinds of milk and finish it with fluffy whipped cream.

Prep Time15

Cook Time30

Cooling Time10

Servings: Servings

Author: Carlee

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 9x13-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.

Nutrition

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