Tres Leches Cake with Cake Mix
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.
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
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- ¾ cup heavy cream
- dash of vanilla
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 9x13-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.
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.
