Go Back
Print
Slice of tres leches cake with whipped cream frosting on plate.

Easy Tres Leches Cake

This simple tres leches cake starts with a white cake mix. The cake is soaked with three milks, making for a sweet, dense and perfect dessert for any time of year.
Prep Time 15 minutes
Cook Time 25 minutes
Rest Time 1 day
Servings 15 servings

Ingredients

  • 1 (15 to 16 ounce) box white cake mix, see note
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup whipping cream
  • 1 cup whole or 2% milk
  • 1 teaspoon vanilla extract

For the Topping

  • 1 cup whipping cream
  • 4 tablespoons powdered sugar
  • ground cinnamon, optional

Instructions

  1. Heat oven to 350°F. Grease the bottom and sides of a 13x9-inch pan with nonstick cooking spray.
  2. Prepare cake mix as directed, replacing the egg whites called for with whole eggs. Spread batter evenly into the prepared pan.
  3. Bake as directed until the cake is golden brown and a cake tester inserted into the center comes out clean. Allow cake to cool completely in the pan.
  4. Poke the top of the cooled cake every 1/2 inch with long-tined fork or metal skewer. If cake sticks to the fork or skewer, wipe it with a towel.
  5. Combine the sweetened condensed milk, whipping cream, milk, and vanilla extract in a large bowl. Stir to combine. Slowly and evenly pour the mixture over the cake. Allow cake to sit for 10 minutes. Cover and refrigerate overnight.

  6. Prepare the whipped cream. Place whipping cream in a medium bowl. Whip on high speed until soft peaks form. Add the powdered sugar one tablespoon at a time and whip until stiff.

  7. Spread whipped cream over the cake. Dust the cake lightly with ground cinnamon, optional. Serve. Store cake, covered, in the refrigerator for up to four days.

Recipe Notes

Cake Mix Note: Use Whole Eggs

Most white cake mixes call for egg whites. Replace the egg white called for with whole eggs. For example, if the mix calls for four egg whites, use four whole eggs.