Tres Leches Cake with Cake Mix
This ultra-moist tres leches cake transforms a simple box mix into a decadent Latin American favorite that’ll have everyone begging for seconds.
What makes this cake truly magical is how the three-milk mixture slowly soaks into every crumb, creating an incredibly rich and creamy texture that practically melts in your mouth. The cloud-like whipped topping adds the perfect finishing touch to this heavenly dessert.
Ingredients
For the Cake:
- 1 (15-ounce) box French vanilla cake or yellow mix
- 4 large eggs
- 3 Tablespoons vegetable oil
- 1 ¼ cups water
- ½ cup sour cream
For the Milk Mixture:
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy cream
- 3 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Ground cinnamon (optional)
- Fresh strawberries, maraschino cherries, or toasted coconut (optional for serving)
Steps
- Preheat your oven to 350°F (175°C). Thoroughly coat a 9×13-inch baking dish with nonstick cooking spray, ensuring complete coverage to prevent sticking.
- In a stand mixer fitted with the paddle attachment, combine the cake mix, eggs, oil, and water. Mix on medium speed for 2-3 minutes until completely smooth. The batter should be uniform with no dry spots.
- Gently fold in the sour cream using a spatula. Don’t overmix – just fold until barely combined to maintain maximum fluffiness.
- Pour batter into the prepared pan and bake for 25-30 minutes. Test for doneness by inserting a toothpick in the center – it should come out clean with no wet batter.
- Allow cake to cool for 15-20 minutes. The cake should be completely cooled but still slightly warm when adding the milk mixture.
- While the cake cools, prepare the milk mixture by whisking together the sweetened condensed milk, evaporated milk, heavy cream, and vanilla until completely combined.
- Using a fork, poke holes across the entire surface of the cake, spacing them about 1 inch apart. This allows the milk mixture to penetrate evenly.
- Slowly pour half the milk mixture over the cake, allowing it to soak in completely (about 5 minutes). Then pour the remaining mixture. The cake will look very wet – this is correct!
- Cover and refrigerate for at least 1-2 hours, preferably overnight. The longer it chills, the more the flavors will develop.
- For the topping, chill your mixing bowl and beaters in the freezer for 10 minutes. This helps achieve the stiffest peaks possible.
- Beat the heavy cream, sugar, and vanilla on high speed until stiff peaks form (3-4 minutes). The cream should hold its shape when lifted with the beater.
- Spread the whipped topping evenly over the cake and sprinkle with cinnamon if desired. Serve with optional garnishes.
