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This Easy Tres Leches Cake With Cake Mix recipe uses a cake mix and only requires a few steps to create a light, refreshing dessert perfect for any occasion.
What You’ll Love About Box Mix Tres Leches:
- Effortless Indulgence: Made with a convenient cake mix, this recipe offers a shortcut to homemade deliciousness. It’s perfect for Cinco de Mayo, family gatherings, potlucks, or any other occasion.
- Light & Refreshing: The airy milk cake, soaked in a trio of milks, creates a melt-in-your-mouth texture perfect for any season.
- Make-ahead Friendly: This is a great recipe to make before a party. Prepare the cake in advance and refrigerate it for up to 24 hours, allowing ample time for the flavors to meld and for you to do other things on your to-do list.
- Impressive Presentation: Your guests will be impressed by the light and fluffy, delicious cake topped with creamy whipped cream and a touch of cinnamon. They’ll think you ordered it from a Mexican restaurant or bakery!
Ingredients:
- yellow cake mix
- eggs
- butter
- sweetened condensed milk
- evaporated milk
- whole milk
- heavy whipping cream
- powdered sugar
- vanilla extract
- cinnamon
- strawberries
How To Make Tres Leches Cake With Cake Mix:
***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.
- Combine cake mix, eggs, milk, butter, and vanilla in a stand mixer until smooth.
- Pour the cake batter into a graded 9×13-inch pan.
- Bake in a preheated 350°F oven for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Whisk sweetened condensed milk, evaporated milk, and whole milk together in a medium bowl.
- Use a knife to poke holes all over the top of the cake.
- Pour the milk mixture over the cake. Refrigerate the cake for 2-24 hours, allowing milk to be absorbed.
- Combine heavy whipping cream, powdered sugar, and vanilla in the mixer and beat until stiff peaks form.
- Spread the whipped topping evenly over the cake.
- Sprinkle the top with cinnamon. Slice and serve with fresh strawberries.
Top Tips & Tricks
- Don’t overmix: Once you mix the cake batter, stop mixing as soon as there are no streaks of cake mix. Overmixing can lead to a tough cake.
- Soak gradually: Pour the milk mixture slowly and evenly over the cake, allowing it to absorb before adding more. You don’t want the cake to become oversaturated and mushy.
- Poke it perfectly: After the cake cools, use a knife, fork, or the back of a wooden spoon to poke holes all over the top. This allows the milk mixture to soak in evenly, creating a moist and decadent cake.
Make It A Meal
We love serving this cake to a crowd after a Mexican meal, like our Copycat Cafe Rio Salad.
We recommend serving this cake alongside some fresh berries if you only serve dessert.
Storage Tips:
MAKE IN ADVANCE: While this Tres Leches Cake can be enjoyed 1-2 days in advance, we recommend making it 24 hours ahead of time. This allows the cake to fully absorb the delicious milk mixture, resulting in the most flavorful and decadent experience.
SERVE: Enjoy this cake at room temperature for up to two hours. After that, cover and refrigerate to maintain its freshness and delightful texture.
STORE: Refrigerate leftover cake in an airtight container for 3-5 days. This will help it maintain its moisture and delicious flavor.
FREEZE: This cake freezes well, so it’s perfect for making ahead! However, to ensure the best quality, follow these tips:
- Skip the Frosting: Don’t add frosting before freezing. Freeze the unfrosted cake only.
- Freeze Immediately: After pouring the three milks, wrap the cake tightly in two layers (plastic wrap, then foil) and place it directly in the freezer.
- Enjoy Within Months: Frozen Tres Leches Cake is best enjoyed within 2-3 months.
THAW: When ready to enjoy, thaw the frozen cake overnight in the refrigerator. This ensures it defrosts gently and maintains its delicious texture. Once thawed, you can then frost and serve as usual.
Recipe FAQs:
Is tres leches cake Spanish or Mexican?
This cake is popular throughout Latin America but is widely believed to have the most roots in Mexico.
What does tres leches cake taste like?
This cake is well known for being a moist cake from being soaked in the three different kinds of milk. The light sponge cake is sweet with a vanilla taste. The fresh whipped cream adds a deliciously sweet and airy topping.
How long can tres leches cake sit?
After making the cake, you can store it in the fridge for about three to five days. You can make the cake one to two days ahead of when you are going to serve it.
What is tres leches frosting made of?
We make homemade whipped cream to create a light, airy, and slightly sweet topping that complements the cake’s overall taste.
More From The Cozy Fork:
Tres Leche Cake
Equipment
- Stand mixer
- Liquid measuring cup
- measuring cups and spoons
- 13×9-inch baking pan
- whisk
- mixing bowl
- rubber scraper
Ingredients
- 1 box yellow cake mix
- 4 large eggs
- 1 cup whole milk
- ½ cup butter melted
- 2 teaspoons vanilla
FOR THE LECHE POUR:
- 14 ounce can sweetened condensed milk
- 12 ounce can evaporated milk
- ⅓ cup whole milk
FOR THE WHIPPED CREAM:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 2 teaspoons vanilla extract
GARNISHES:
- cinnamon to dust the top of the cake
- Strawberries
Instructions
MAKE THE CAKE:
- Preheat the oven to 350 degrees F and adjust the oven rack to the middle position.
- Coat a 13×9 inch baking dish with non-stick cooking spray and set it aside.
- In the bowl of a stand mixer, combine the cake mix, eggs, milk, butter, and vanilla. Mix until smooth.
- Pour the batter into the prepared pan. Bake for 30-35 minutes, or until the top is lightly golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool completely.
LECHE POUR:
- In a medium-sized bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk until they are well combined.
ASSEMBLE THE CAKE:
- Use a knife to create slits all over the top of the cake.
- Gently pour the milk mixture evenly over the cake, allowing it to seep into the slits as it coats the cake.
CHILL THE CAKE:
- Place the cake in the refrigerator for a minimum of two hours and up to twenty-four hours, allowing it to absorb the milk mixture.
FINISH THE CAKE:
- Place your mixing bowl and whisk attachment in the freezer for 15 minutes.
- Combine the heavy whipping cream, powdered sugar, and vanilla in a stand mixer and beat until stiff peaks form.
- Using a rubber scraper, evenly spread the whipped cream over the cake.
GARNISH:
- Dust the top with cinnamon. Add sliced strawberries to the top of the cake. (Optional)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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