Tres Leches Cake With Cake Mix

This tres leches cake with cake mix is an easy way to make this Mexican dessert instead of making it from scratch. For those that aren't great at baking (raises hand), this is a simple recipe and easy to follow. This is by no means one of your traditional recipes but it is really good and I was proud of the outcome. This by far one of my favorite cakes and I highly recommend you make this shortcut version.

Tres Leches translates to three milks which makes this a very moist cake. With a whipped cream topping and fresh berries you really can't go wrong with this dessert. If you don't want to make your own whipped cream and want to make it even more of a short cut, use cool whip. The three types of milk used are sweetened condensed milk, evaporated milk, and heavy cream. If you've never had it, it is served at Mexican restaurants and a lot of other Latin American restaurants as well.

Tres Leches Cake Ingredients

Boxed Cake Mix- I used classic butter box cake mix in this recipe but yellow cake mix, sponge cake, or white cake mix would work as well.

Sweetened Condensed Milk- One of the "leches" in the cake, this adds sweetness and creaminess.

Evaporated Milk- Less sweet and thick as condensed milk but still gives a richness.

Heavy Cream- This will be used in the "tres leches" mixture as well as to make the fresh whipped cream. Some people use whole milk in the mixture instead of heavy cream.

Let's Make This Easy Tres Leches Cake Recipe

First you want to make the cake batter. Combine cake mix, water, eggs and melted butter to a large bowl. Your ingredients may be different slightly depending on the brand of cake mix being used, I'm using Duncan Hines. Start at low speed then gradually get to medium speed for 4 minutes with your electric mixer.

In a prepared baking pan, pour batter and make sure it is evenly distributed. Bake at 325° for 30 minutes. Take out and let cake cool for at least 20 minutes.

While cooling the cake prepare the sweet milk mixture. In a mixing bowl combine the sweetened condensed milk, evaporated milk, and heavy cream. Whisk to combine. You can add it to a measuring cup with a spout to make pouring easier.

Poke cake with a tooth pick, skewer, or long-tined fork all over. You want to make sure the milks get in all of the poke holes and absorb into the cake. Carefully pour mixture all over the cake. It may appear like there is too much but it is not, make sure to use all of it.

Cover with plastic wrap and store in the fridge for at least 4 hours but up to overnight.

When ready to serve make the whipped topping. In a bowl combine heavy whipping cream, sugar, and vanilla extract. With a hand mixer or stand mixer, mix until stiff peaks are formed.

Spread the whipped cream on the top of the cake evenly. Top with fresh strawberries and enjoy!

Other Sweet Recipes You May Enjoy!

• Grilled Brazilian Pineapple
• Peach Dutch Baby
• Low Calorie French Toast
• Homemade Waffles