This tres leches cake is SO much easier than making from scratch and tastes equally as delicious! It's perfectly light and refreshing with the best sweet flavor.
Prep Time: 30 minutesminutes
Cook Time: 25 minutesminutes
Chill Time: 1 hourhour
Total Time: 55 minutesminutes
Servings: 18
Ingredients
Cake
1(15-ounce) boxFrench vanilla cake or yellow mix (I used Betty Crocker Super Moist)
Optional for serving: Fresh strawberries, Maraschino cherries, or Toasted coconut
Instructions
Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
Cake
In a stand mixer fitted with a paddle attachment, mix together the cake mix, eggs, oil and water 2 to 3 minutes on medium speed. Fold in the 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 the cream, sugar, and 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.
Notes
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.