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
