Description

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)

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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.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Latin American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 34g
Sodium: 320mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 48g
Fiber: 1g
Protein: 7g
Cholesterol: 110mg