Why You’ll Love This Recipe
This Tres Leches Cake is an absolute crowd-pleaser. It’s incredibly moist, tender, and full of flavor. The cake absorbs the rich, sweet milk mixture perfectly, giving each bite an irresistible texture. It’s the ideal dessert for celebrations, family gatherings, or any time you want to treat yourself to something delicious. The whipped cream topping adds a light, airy finish that complements the richness of the soaked cake. Once you try this, it will surely become a staple in your dessert rotation.
Ingredients
- 1 box of white cake mix
- 1/2 cup of whole milk
- 4 large eggs
- 1/4 cup of vegetable oil
- 1 teaspoon of vanilla extract
- 1 can (12 oz) of evaporated milk
- 1 can (14 oz) of sweetened condensed milk
- 1/2 cup of heavy cream
- 1 1/2 cups of heavy whipping cream (for topping)
- 2 tablespoons of powdered sugar
- 1 teaspoon of vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large bowl, prepare the cake mix according to the instructions on the box, adding the whole milk, eggs, vegetable oil, and vanilla extract. Mix until smooth.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- Once the cake has cooled, use a fork to poke holes all over the top.
- In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
- Slowly pour the milk mixture over the cake, allowing it to soak in. Be sure to cover the entire surface of the cake.
- Refrigerate the cake for at least 2 hours, or preferably overnight, to allow the cake to soak in the milk mixture.
- In a separate bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream over the top of the cake. Decorate with additional toppings if desired.
- Slice and serve chilled.
Servings and Timing
- Servings: 12-15
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Cooling Time: 2 hours minimum, overnight recommended
Variations
- Flavored Cake: You can infuse the cake with flavors such as almond, coconut, or citrus by adding extracts to the batter.
- Fruit Topping: Add fresh berries or tropical fruits like mango or pineapple on top of the whipped cream for a burst of flavor.
- Coconut Milk: For a coconut twist, substitute some of the milk mixture with coconut milk.
- Coffee Infusion: Add a little brewed coffee to the milk mixture to create a coffee-flavored Tres Leches Cake.
Storage/Reheating
Store any leftover Tres Leches Cake in an airtight container in the refrigerator for up to 4-5 days. The cake remains moist and delicious as it soaks up the milk mixture. There is no need to reheat the cake; it is best served chilled.
FAQs
Can I make Tres Leches Cake ahead of time?
Yes, this cake actually tastes better after sitting for a few hours or overnight, allowing the milk mixture to fully soak into the cake. It’s perfect for preparing ahead of time for a gathering.
Can I use a homemade cake recipe instead of a box mix?
Absolutely! If you prefer a homemade cake, you can substitute the box mix with your favorite white cake recipe. Just ensure the cake remains light and airy for the best results.
Can I use a different kind of milk?
While traditional Tres Leches Cake uses evaporated milk, condensed milk, and heavy cream, you can experiment with different milk alternatives. Coconut milk or almond milk can be used for a dairy-free version.
Is Tres Leches Cake gluten-free?
This recipe uses a white cake mix, which is not gluten-free. However, you can substitute the mix with a gluten-free cake mix to make the cake gluten-free.
Can I freeze Tres Leches Cake?
Yes, you can freeze Tres Leches Cake. Cover it tightly with plastic wrap and foil before freezing. Thaw it in the refrigerator before serving.
How do I prevent the cake from becoming soggy?
The key is to let the cake absorb the milk mixture slowly. Pour the milk mixture in stages, giving it time to soak in. Make sure not to oversaturate the cake, and always let it chill for at least 2 hours.
What can I use instead of whipped cream for the topping?
You can use mascarpone cheese or a mix of whipped cream cheese and heavy cream for a richer topping. For a lighter option, you can also use Greek yogurt.
Can I add flavorings to the milk mixture?
Yes! You can add cinnamon, nutmeg, or even a splash of rum to the milk mixture for added depth of flavor.
How do I make the cake more stable for transport?
To keep the cake stable, especially for transportation, avoid over-saturating it with the milk mixture. A little less soaking may make it easier to handle.
Can I make Tres Leches Cake in a different-sized pan?
Yes, you can adjust the recipe for a different pan size. Just keep an eye on the baking time, as it may vary depending on the size and thickness of the cake.
Conclusion
Tres Leches Cake is a delectable dessert that brings together the perfect balance of sweetness, moisture, and lightness. It’s a classic that’s easy to make and even easier to enjoy. Whether you’re celebrating a special occasion or simply indulging in a delicious treat, this cake is sure to impress. With its rich flavor and creamy texture, it’s a dessert everyone will love
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Tres Leches Cake
- Total Time: 2 hours 45 minutes
- Yield: 12-15 servings
- Diet: Vegetarian
Description
This Tres Leches Cake is a moist, decadent dessert soaked in a rich combination of evaporated milk, sweetened condensed milk, and heavy cream. Perfect for any occasion, this traditional Latin American treat is topped with fluffy whipped cream for a delightful finish. Whether for a special celebration or a family gathering, this irresistible cake will quickly become a favorite.
Ingredients
- 1 box of white cake mix
- 1/2 cup of whole milk
- 4 large eggs
- 1/4 cup of vegetable oil
- 1 teaspoon of vanilla extract
- 1 can (12 oz) of evaporated milk
- 1 can (14 oz) of sweetened condensed milk
- 1/2 cup of heavy cream
- 1 1/2 cups of heavy whipping cream (for topping)
- 2 tablespoons of powdered sugar
- 1 teaspoon of vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large bowl, prepare the cake mix as instructed, adding whole milk, eggs, vegetable oil, and vanilla extract. Mix until smooth.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- Once cooled, use a fork to poke holes all over the top of the cake.
- In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
- Slowly pour the milk mixture over the cake, letting it soak in thoroughly.
- Refrigerate for at least 2 hours, preferably overnight.
- In a separate bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the top of the cake.
- Serve chilled, optionally topped with fresh fruit.
Notes
- Let the cake cool completely before soaking with the milk mixture to ensure it doesn’t become soggy.
- For a different flavor, try adding extracts like almond, coconut, or citrus to the batter.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Prep Time: 15min
- Cook Time: 30min
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
