Easy Tres Leches Cake Recipe
Introduction
Tres Leches Cake is a moist and delicious dessert soaked in three types of milk for a rich, creamy texture. This easy recipe uses a yellow cake mix combined with a smooth milk mixture, perfect for any occasion.
Ingredients
- 1 (14.25 oz) box yellow cake mix
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 teaspoon cinnamon
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 1/3 cup water
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1 cup heavy cream
- 16 oz tub cool whip (or homemade whipped cream)
- Cinnamon for dusting
Instructions
- Step 1: Preheat the oven to 350°F. Spray a 9×13 baking pan with non-stick baking spray and set aside.
- Step 2: In a large mixing bowl, whisk together the cake mix, vanilla pudding mix, and cinnamon until combined.
- Step 3: Add eggs, water, whole milk, vegetable oil, sour cream, and vanilla extract. Whisk just until combined without overmixing.
- Step 4: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25 minutes, or until a toothpick inserted comes out clean or with moist crumbs. The edges should be golden brown.
- Step 5: Remove the cake from the oven and cool on a rack for 10 minutes. Then, poke many holes over the top with a skewer, toothpick, or fork.
- Step 6: Pour the sweetened condensed milk, evaporated milk, and heavy cream over the cake in layers, spreading to the edges. Let each layer soak in before adding the next.
- Step 7: Cover the cake with plastic wrap or foil and refrigerate for at least 4 hours or up to 24 hours to soak and chill.
- Step 8: Before serving, spread cool whip over the top and sprinkle lightly with cinnamon. Slice and enjoy.
Tips & Variations
- For extra flavor, add a teaspoon of almond extract along with the vanilla in the cake batter.
- Use homemade whipped cream instead of cool whip for a fresher taste.
- Make sure not to overmix the batter to keep the cake light and fluffy.
- Allow the cake to soak overnight for the richest texture and flavor.
Storage
Store the tres leches cake covered in the refrigerator for up to 3 days. The cake will become more moist as it sits. Reheat slices briefly at room temperature if preferred, but it’s best served chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake from scratch without a cake mix?
Yes, you can use a homemade yellow cake recipe if you prefer. Just ensure it’s a light, sturdy cake to hold the milk mixture without becoming too soggy.
What is the best way to poke holes in the cake?
Using a skewer or a large fork, poke holes evenly across the surface and slightly into the cake so the milks can soak through evenly.
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Easy Tres Leches Cake Recipe
- Total Time: 4 hours 40 minutes
- Yield: 12 servings 1x
Description
This Easy Tres Leches Cake is a moist and luscious dessert made with a yellow cake base soaked in a rich three-milk mixture and topped with creamy whipped topping and a dusting of cinnamon. Perfect for celebrations or any time you crave a decadent, sweet treat.
Ingredients
Scale
Cake Batter
- 1 (14.25 oz) box yellow cake mix
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 teaspoon cinnamon
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 1/3 cup water
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
Tres Leches Mixture
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1 cup heavy cream
Topping
- 16 oz tub Cool Whip (or homemade whipped cream)
- Cinnamon (for dusting)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with non-stick baking spray and set it aside to ensure the cake doesn’t stick during baking.
- Mix dry ingredients: In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, and cinnamon. Whisk these ingredients together thoroughly to evenly distribute the flavors.
- Add wet ingredients: Add the eggs, water, whole milk, vegetable oil, sour cream, and vanilla extract to the dry mix. Whisk gently just until everything is combined; be careful not to overmix to keep the cake tender.
- Bake the cake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. The cake edges should turn golden brown.
- Cool and poke holes: Remove the cake from the oven and transfer it to a cooling rack. Let it cool for 10 minutes. Then use a skewer, toothpick, or large fork to poke numerous holes all over the top of the cake to allow the milk mixture to soak in deeply.
- Soak with milk mixture: Slowly pour the sweetened condensed milk, evaporated milk, and heavy cream over the entire surface of the cake in layers. Make sure to spread the milks evenly to the edges so the cake absorbs them well before adding the next layer.
- Chill and soak: Cover the cake tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably up to 24 hours, so the cake becomes fully saturated and chilled.
- Add topping and serve: When ready to serve, spread Cool Whip or homemade whipped cream generously over the top. Finish with a light dusting of cinnamon. Slice into squares and enjoy this rich, creamy dessert.
Notes
- To make homemade whipped cream, whip 1 cup heavy cream with 2 tablespoons sugar and 1 teaspoon vanilla extract until stiff peaks form.
- For extra flavor, you can sprinkle a pinch of cinnamon or nutmeg into the milk mixture before soaking the cake.
- This cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- Using a toothpick or fork to poke holes is crucial for soaking the cake properly, so don’t skip this step.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Keywords: Tres Leches Cake, easy tres leches, Mexican dessert, milk soaked cake, yellow cake, creamy cake, party dessert
