I like this recipe because it’s reliable, approachable, and always impressive. I can make it ahead of time, let it chill, and know it will be even better the next day. I also appreciate how soft and moist the cake becomes without feeling heavy, making it perfect for gatherings or special occasions.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Cake: ▢1 package (15.25 ounces) yellow cake mix ▢3 large eggs ▢⅔ cup milk ▢½ cup butter,, softened ▢1 teaspoon vanilla extract
For the Tres Leches Milk Mixture: ▢1¼ cups milk ▢½ cup heavy cream ▢1 can (14 ounces) sweetened condensed milk ▢1 can (12 ounces) evaporated milk
For the Whipped Cream Topping: ▢2 cups heavy cream ▢¼ cup granulated sugar ▢1 teaspoon pure vanilla extract ▢ground cinnamon,, for garnish, optional
Directions
I start by preheating the oven to 350°F and greasing a 13 x 9 inch baking dish. In a large mixing bowl, I beat together the cake mix, eggs, milk, softened butter, and vanilla extract until everything is smooth and well combined.
I pour the batter into the prepared baking dish and bake it until a toothpick inserted in the center comes out clean. After baking, I let the cake cool in the pan for about 20 minutes. Once slightly cooled, I poke holes all over the surface so the milk mixture can soak in evenly.
In another bowl, I whisk together the milk, heavy cream, sweetened condensed milk, and evaporated milk. I slowly pour this mixture over the cake, making sure it absorbs fully. I cover the cake and refrigerate it for several hours.
Before serving, I whip the heavy cream with sugar and vanilla extract until soft peaks form. I spread the whipped cream evenly over the cake and finish it with a light dusting of ground cinnamon.
Servings and Timing
I cut this cake into 16 slices. Prep takes about 25 minutes, baking takes around 35 minutes, and chilling time is at least 4 hours. From start to finish, I plan for about 5 hours total, most of which is hands-off chilling time.
Variations
I sometimes add a splash of rum or coffee liqueur to the milk mixture for extra depth. When I want a chocolate twist, I use chocolate cake mix instead of yellow. For toppings, I like adding fresh berries, caramel drizzle, toasted coconut, or shaved chocolate to change things up.
Storage/Reheating
I store this cake covered in the refrigerator for up to 4 days. I serve it cold straight from the fridge, since reheating isn’t necessary and the texture is best when chilled. I also freeze individual slices for longer storage and thaw them overnight in the refrigerator.
FAQs
Why is my cake soggy?
I’ve found that tres leches cake is meant to be very moist, but allowing enough chilling time helps it absorb evenly without becoming mushy.
Can I make this cake the day before?
I often make it the day before because the flavor and texture improve as it chills overnight.
Do I have to use a cake mix?
I like using a cake mix for convenience, but a homemade sponge cake also works well.
How many holes should I poke in the cake?
I poke holes all over the surface so the milk mixture spreads evenly through the cake.
Can I reduce the sweetness?
I sometimes slightly reduce the amount of condensed milk if I prefer a less sweet cake.
Is this cake served warm or cold?
I always serve it cold, which helps the flavors and texture shine.
Can I add fruit to this cake?
I like adding sliced strawberries or mango on top of the whipped cream for freshness.
Why should I keep the cake in the pan?
I keep it in the pan because the milk mixture makes it too delicate to remove cleanly.
Can I use store-bought whipped topping?
I prefer homemade whipped cream, but store-bought can work in a pinch.
How do I know when the cake has soaked enough?
I know it’s ready when the liquid is fully absorbed and the cake feels evenly moist.
Conclusion
I enjoy making this Easy Tres Leches Cake because it’s soft, creamy, and always a crowd-pleaser. The combination of soaked cake and fluffy whipped topping makes it a dessert I come back to whenever I want something classic, comforting, and effortlessly impressive.
An easy and indulgent tres leches cake made with a simple yellow cake mix, soaked in a rich three-milk mixture and topped with fluffy whipped cream for a classic, bakery-style dessert.
Ingredients
1 package (15.25 oz) yellow cake mix
3 large eggs
2/3 cup milk
1/2 cup butter, softened
1 teaspoon vanilla extract
1 1/4 cups milk
1/2 cup heavy cream
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
2 cups heavy cream (for topping)
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
Ground cinnamon (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, beat together the cake mix, eggs, milk, butter, and vanilla extract until smooth.
Pour the batter into the prepared dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 20 minutes, then poke holes all over the surface using a fork or skewer.
In a bowl, whisk together the milk, heavy cream, sweetened condensed milk, and evaporated milk.
Slowly pour the milk mixture evenly over the cake, allowing it to fully absorb.
Cover and refrigerate the cake for at least 4 hours or overnight.
Before serving, whip the heavy cream with sugar and vanilla until soft peaks form.
Spread the whipped cream over the cake and garnish with ground cinnamon if desired.
Notes
The cake tastes even better after chilling overnight.
Poke plenty of holes so the milk mixture absorbs evenly.
Serve chilled for best texture and flavor.
You can add fresh fruit or caramel drizzle for variation.
