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Tres Leches Cake Recipe With Box Cake

Tres Leches Cake Recipe With Box Cake

Olivia Brooks
This Tres Leches Cake Recipe With Box Cake turns boxed cake mix, eggs, and sweetened condensed milk into the most tender, creamy dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 50 minutes
Course Dessert
Cuisine American
Servings 12 to 15 Slices
Calories 420 kcal

Equipment

  • 9x13 inch baking pan (glass or metal works beautifully)
  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer or hand whisk
  • Measuring cups and spoons.
  • Rubber spatula
  • Fork or skewer (for poking the cake)
  • Saucepan (optional, if warming the milk mixture slightly)
  • Offset spatula or spoon (for spreading whipped cream)

Ingredients
  

For the Cake

  • 1 box yellow or white cake mix 15.25 oz
  • Ingredients listed on the box usually 3 eggs, 1/2 cup oil, 1 cup water – check your brand

For the Milk Mixture

  • 1 can 12 oz evaporated milk
  • 1 can 14 oz sweetened condensed milk
  • 1 cup whole milk
  • 1 teaspoon vanilla extract

For the Whipped Topping

  • 2 cups heavy whipping cream cold
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Optional Garnish:

  • Fresh strawberries or sliced mango
  • Ground cinnamon
  • Toasted coconut

Instructions
 

Step 1: Bake the Cake

  • Preheat your oven according to the cake mix instructions, usually 350°F (175°C).
  • Prepare the cake batter as directed on the box. I typically combine the cake mix, eggs, oil, and water in a large bowl and beat it for about two minutes until smooth and slightly fluffy.
  • Pour the batter into your greased 9x13 inch pan and bake according to the package time, usually 28–32 minutes. The top should be lightly golden and a toothpick inserted in the center should come out clean.
  • Let the cake cool completely in the pan. This is important. If it’s too warm, the milk mixture will pool instead of soaking evenly.

Step 2: Prepare the Milk Mixture

  • In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, whole milk, and vanilla extract. The mixture should be smooth and creamy.
  • Taste it. Yes, taste it. It should be sweet, rich, and slightly vanilla-scented. That flavor is exactly what will sink into the cake.

Step 3: Poke the Cake

  • Once the cake is completely cool, use a fork or skewer to poke holes all over the surface. Don’t be shy here. The more holes you make, the better the milk will soak in. I poke gently but thoroughly, making sure every inch gets some love.

Step 4: Soak the Cake

  • Slowly pour the milk mixture over the cake. I like to do this in stages. Pour a little, let it absorb, then pour more. Watching the cake drink up the milk is strangely satisfying.
  • Cover the cake and refrigerate for at least 4 hours, but overnight is even better. This resting time allows the flavors to settle and the texture to become irresistibly moist.

Step 5: Make the Whipped Cream

  • In a cold bowl, beat the heavy whipping cream until soft peaks form. Add powdered sugar and vanilla extract, then continue beating until medium peaks form. Be careful not to overwhip or you’ll end up with butter.
  • Spread the whipped cream evenly over the chilled cake using an offset spatula. The white, fluffy layer on top looks like fresh snow over a creamy landscape.
  • Chill again for at least 30 minutes before serving.
Keyword Tres Leches Cake Recipe With Box Cake