This tres leches cake is easy to make with a boxed cake mix, three different milks then topped with whipped cream, cinnamon and fruit! A simple dessert for any celebration.

Slice of tres leches cake on a plate with a strawberry on top.

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Easy Tres Leches Cake with Cake Mix

This tres leches cake recipe with cake mix is much easier than making a vanilla cake from scratch yet just as delicious. It has light sweet flavor and is super moist from heavy cream, evaporated milk and sweetened condensed milk!

This popular Cinco de Mayo dessert is simple to make with vanilla cake mix making it one of my favorite boxed cake mix recipes. Another shortcut recipe we love are these sopapilla cheesecake bars!

Ingredient Notes

Tres leches ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Cake mix: I love to make this tres leches cake recipe with a French vanilla cake mix, ensure that you are using a 15.25 oz cake mix size. A yellow cake mix works, too!
  • Three milk cake: The cake gets its name from three different types of milk (tres leches) being soaked into the crumb of the cake. This recipe uses sweetened condensed milk, evaporated milk and heavy cream.
  • Topping: The rich and creamy topping is made from whipping heavy cream, powdered sugar and vanilla extract for the best homemade whipped cream.

Favorite Toppings for Serving

Although this easy tres leches cake tastes delicious as is, adding a few extra toppings really takes it to the next level.

  • A sprinkle of ground cinnamon
  • Toasted coconut
  • Pecans
  • Freshly sliced strawberries or fresh raspberries
  • A drizzle of salted caramel sauce
  • Maraschino cherries

How to Make Tres Leches Cake with Cake Mix

Showing how to make tres leches in a 6 step collage.
  • Bake cake. In an electric mixer, mix together the cake mix, eggs, oil and water 2 to 3 minutes on medium speed. Fold in the sour cream. Add cake batter to baking dish and bake. Cool 10 to 20 minutes. 
  • Soak the cake. Make three milk mixture by whisking together sweetened condensed milk, evaporated milk, and heavy cream. Poke the top of the cake with a fork, about every inch or so. Pour the sweet milk mixture slowly and evenly over the top. Chill at least 1 hour, or preferably overnight to allow the milk to soak into the cake.
  • Top with whipped cream. Beat together the cream, sugar, and vanilla on high speed until a stiff peak forms. Once the topping has thickened, spread over cake.
  • Serve. Sprinkle ground cinnamon on top. Serve with fresh strawberries, maraschino cherries, or toasted coconut, if desired. 
Tres leche cake being served from a pan.

Tips and Variations

  • Let cool. It’s important to let the cake cool for about 10 to 20 minutes before adding the milk mixture. You don’t want to pour it over while it’s still super hot.
  • Soak. Similar to my jello poke cake or Boston cream poke cake recipe, you’ll poke holes throughout the cake and then pour the milk on top. I soak it overnight as it makes the cake more moist and flavorful.
  • Freeze beaters. Before making the whipped topping, place your bowl and beaters in the freezer for about 15 minutes to help the peak form faster.
  • Sturdier whipped topping. You can make a stabilized whipped cream with the simple addition of gelatin. The stabilized version will hold it’s shape a bit longer.
  • Homemade version. If you’re looking to make this cake from scratch, try The Pioneer Woman Tres Leches Cake. I’ve made it and if you have time it’s great.
Slice of tres leches cake on a plate with a strawberry on top.

Make Ahead and Storage

  • Make ahead: Easy tres leches cake is ideal for making in advance, as it needs to soak in the fridge for awhile. If making the day beforehand, wait to add the whipped topping until right before serving.
  • Store: This cake should be refrigerated and served cold due to the amount of milk used in it. Store leftover uncut cake covered in the refrigerator for up to 4-5 days.
  • Freeze: You can make the cake mix, cool it completely and freeze it. I would not add the milk mixture before freezing. Once your cake is thawed you can proceed with adding the milk mixture, chilling and then serving with whipped cream.
Slice of tres leches cake on a plate.

More Latin American inspired recipes for Cinco de Mayo include arroz con leche (Mexican Rice Pudding), homemade churros and Horchata.

More Cake Mix Recipes

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Slice of tres leches cake with strawberries on a white plate.

Tres Leches Cake with Cake Mix

4.95 from 34 votes
Recipe by: Jamielyn Nye
Prep Time: 30 minutes
Cook Time: 25 minutes
Chill Time: 1 hour
Total Time: 55 minutes
Servings: 18
This tres leches cake is easy to make with a boxed cake mix, three different milks then topped with whipped cream, cinnamon and fruit! A simple dessert for any celebration.
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Ingredients 

Cake

  • 1 (15.25 -ounce) box French vanilla cake or yellow mix
  • 4 large eggs
  • 3 Tablespoons vegetable oil
  • 1 ¼ cups water
  • ½ cup sour cream

Milk Mixture

Topping

  • 1 cup heavy cream
  • 3 Tablespoons powdered or granulated sugar
  • 1 teaspoon vanilla extract
  • Ground cinnamon , optional

Optional for serving: Fresh strawberries, Maraschino cherries, or Toasted coconut

Instructions

  • Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.

Cake

  • In a stand mixer fitted with a paddle attachment, mix together the cake mix, 4 eggs, 3 Tablespoons oil and 1 1/4 cups water 2 to 3 minutes on medium speed. Fold in 1/2 cup sour cream. Pour into the baking dish. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool 15 to 20 minutes. 

Milk Mixture

  • In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream. Add a dash of vanilla. Poke the top of the cake with a fork, about every inch or so. Pour about half the milk mixture slowly and evenly over the top. Allow it to soak in and then slowly pour the rest over the top of the cake.
  • Refrigerate at least 1-2 hours, or preferably overnight to allow the milk to soak into the cake.

Topping

  • Place the beaters and bowl from a stand mixer in the freezer for a few minutes to help the whipped cream form peaks faster. Beat together 1 cup cream, 3 Tablespoons sugar, and 1 teaspoon vanilla on high speed until a stiff peak forms. Once the topping has thickened, spread over the cooled cake. 
  • Sprinkle ground cinnamon on top, if using. Serve with fresh strawberries, maraschino cherries, or toasted coconut, if desired. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Cake Mix: Originally, I used Betty Crocker Super Moist which came in a 15 ounce size. That size cake mix is now smaller. I would recommend using Duncan Hines Perfectly Moist 15.25 ounce size or Pillsbury Moist Supreme, 15.25 ounce size. Otherwise a smaller cake mix will result in a soggy cake.
Coconut version: Another delicious version is to swap the sweetened condensed milk with a can of cream of coconut milk. Then right before serving add thinly sliced bananas under the whipped cream and top with toasted coconut. 
Freeze beaters. Before making the whipped topping, place your bowl and beaters in the freezer for about 15 minutes to help the peak form faster.
Making in advance. This recipe is ideal for making in advance, as it needs to soak in the fridge for awhile. If making the day beforehand, wait to add the whipped topping until right before serving. It can deflate if you add the topping too far in advance. 

Nutrition

Serving: 1slice, Calories: 317kcal, Carbohydrates: 36g, Protein: 6g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 84mg, Sodium: 237mg, Potassium: 199mg, Fiber: 0.3g, Sugar: 26g, Vitamin A: 544IU, Vitamin C: 1mg, Calcium: 192mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.