Go Back
–+ servings
Moist Tres Leches Cake

Moist Tres Leches Cake Made Easy with Boxed Mix Magic

This Moist Tres Leches Cake combines a boxed mix with a creamy milk blend for an indulgent dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box French Vanilla or Yellow Cake Mix Feel free to swap it for any vanilla-flavored mix.
  • 4 large Eggs Key for structure and moisture.
  • 3 Tablespoons Vegetable Oil You can substitute it with melted butter.
  • 1.25 cups Water Hydrates the mix perfectly.
  • 0.5 cups Sour Cream Swap with Greek yogurt if needed.
For the Soaking Mixture
  • 1 14-ounce can Sweetened Condensed Milk Adds sweetness and moisture.
  • 1 12-ounce can Evaporated Milk Vital for achieving that luscious soak.
  • 0.75 cups Heavy Cream For richness; use half-and-half for lighter version.
  • 1 dash Vanilla Amplifies the flavor.
For the Topping
  • 1 cup Heavy Cream for Topping Coconut whipped cream works for a non-dairy option.
  • 3 Tablespoons Powdered or Granulated Sugar Feel free to reduce if you prefer less sweetness.
  • 1 teaspoon Vanilla Extract Almond extract is a delightful alternative.
  • 1 optional Ground Cinnamon Introduces warmth; can be omitted.
Optional Toppings
  • Fresh Strawberries, Maraschino Cherries, or Toasted Coconut Adds a beautiful touch.

Equipment

  • Stand Mixer
  • 9x13-inch baking dish
  • mixing bowl
  • Plastic Wrap

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and coat a 9x13-inch baking dish with nonstick spray.
  2. In a stand mixer, combine the cake mix, eggs, oil, and water. Mix on medium speed for 2-3 minutes. Fold in sour cream.
  3. Pour the batter into the baking dish and bake for 25-30 minutes. Allow to cool for 15-20 minutes on a wire rack.
  4. While the cake cools, whisk together sweetened condensed milk, evaporated milk, heavy cream, and vanilla extract.
  5. Poke holes in the cooled cake with a fork and pour half of the milk mixture over it. Let sit for 5-10 minutes before adding the rest.
  6. Cover the cake with plastic wrap and refrigerate for at least 1-2 hours, preferably overnight.
  7. Chill your mixer bowl and beaters. Combine heavy cream, sugar, and vanilla in the bowl and beat until stiff peaks form.
  8. Spread the whipped topping over the chilled cake and sprinkle with cinnamon if desired. Serve with optional toppings.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 400IUCalcium: 150mgIron: 1mg

Notes

Refrigerate the cake for at least 1-2 hours to achieve optimal moisture. Chill mixer equipment for the best whipped topping texture.

Tried this recipe?

Let us know how it was!