The air is thick with the sweet aroma of vanilla and cream as this dreamy tres leches cake cools on the counter. With its three milks soaking into a light sponge cake, it’s like a hug from your grandma wrapped in frosting—comforting and indulgent. This is the kind of dessert that makes you want to throw an impromptu fiesta or at least wear a sombrero while you enjoy each delicious bite.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- <strong>Can I use a homemade cake instead of box cake?</strong>
- <strong>How long should I soak the cake?</strong>
- <strong>What’s the best way to serve tres leches cake?</strong>
- 📖 Recipe Card
Growing up, I remember my mom whipping up this tres leches cake recipe with box cake whenever we had guests over. It was her secret weapon—easy to make yet impressive enough to have people oohing and aahing over it like it was the Mona Lisa of desserts.
Why You'll Love This Recipe
- This tres leches cake recipe with box cake is super simple to prepare—perfect for both novice bakers and seasoned pros.
- The harmonious blend of three types of milk creates an unforgettable flavor that keeps everyone coming back for seconds.
- Its visually stunning layers will steal the spotlight at any gathering.
- Versatile enough to customize with your favorite toppings or fruits!
My friends were convinced I was a baking wizard when they took their first bites of this creamy delight.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boxed Vanilla Cake Mix: Choose your favorite brand; it helps simplify the process while still delivering great flavor.
- Eggs: Use large eggs for better aeration in the batter; they help achieve that light texture we all love.
- Whole Milk: Full-fat milk provides richness; don’t skimp here—it’s part of the magic!
- Sweetened Condensed Milk: This thick nectar adds sweetness and creaminess; it’s essential for authentic flavor.
- Evaporated Milk: Helps balance sweetness while adding moisture; trust me, you want this in your life!
- Heavy Whipping Cream: For topping; whip until peaks form for that cloud-like finish we crave.
- Sugar: Just a little bit mixed in with the whipped cream gives it that extra sweetness.
- Cinnamon (optional): A sprinkle adds warmth and depth; consider it like a cozy blanket for your taste buds.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish so nothing sticks later.
Bake the Cake Base: In a mixing bowl, combine boxed vanilla cake mix with eggs and water according to package instructions. Pour into the prepared dish and bake until golden brown—about 25-30 minutes.
Create the Milk Mixture: In another bowl, whisk together whole milk, sweetened condensed milk, and evaporated milk until well blended. Set aside until your cake is ready.
Poke Holes in Your Cake: Once baked, remove your warm cake from the oven. Using a fork or skewer, poke holes all over—this helps those milks soak in beautifully.
Add the Milks to Soak: Slowly pour the milk mixture evenly over the warm cake so every delicious hole gets filled. Let it soak at room temperature for about 30 minutes before refrigerating.
Whip Up Your Topping: In a mixing bowl, beat heavy whipping cream and sugar on medium-high until soft peaks form. Spread this luscious topping over your chilled soaked cake for an irresistible finish!
Enjoy your slice! I won’t tell if you go back for seconds… or thirds!
Now that you’ve created this masterpiece of flavors and textures, let it chill further in the fridge before serving. Each bite should feel like you’re diving into clouds made from dreams—sweet dreams!
You Must Know
- The key to a great tres leches cake is using a light and airy box cake mix.
- Pay attention to the soaking time; too little means dryness, while too long can lead to mushiness.
- Finally, let your cake chill in the fridge before serving.
Perfecting the Cooking Process
To create the perfect tres leches cake, bake your box cake according to package instructions. Once cooled, poke holes throughout and pour over the three milks mixture.
Add Your Touch
Feel free to swap out regular evaporated milk for coconut milk or add a hint of cinnamon for extra flavor. A sprinkle of cocoa powder on top adds elegance and deliciousness.
Storing & Reheating
Store any leftovers covered in the refrigerator for up to three days. Tres leches cake is best enjoyed cold, so no need for reheating.
Chef's Helpful Tips
- Use a light box cake mix for better absorption.
- Allow proper soaking time—aim for 30 minutes.
- Chill before serving; it enhances flavor and texture perfectly!
My first attempt at this tres leches cake was met with skeptical looks from my family until they took their first bite; then it was silence followed by “Wow!” Never underestimate the power of dessert!
FAQ
Can I use a homemade cake instead of box cake?
Using a box cake simplifies the process and ensures lightness in texture.
How long should I soak the cake?
Soak your cake for about 30 minutes for optimal moisture without sogginess.
What’s the best way to serve tres leches cake?
Serve chilled with whipped cream or fresh fruit on top for extra flair!
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Easy Tres Leches Cake Recipe with Box Cake Mix
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
Description
Indulge in a light and creamy tres leches cake made effortlessly with a box cake mix—perfect for any celebration!
Ingredients
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1 cup whole milk
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- Cinnamon for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a mixing bowl, combine the boxed vanilla cake mix, eggs, and water as instructed on the package. Pour the batter into the prepared baking dish and bake for 25-30 minutes until golden brown.
- In another bowl, whisk together whole milk, sweetened condensed milk, and evaporated milk until smooth.
- Once the cake is baked, remove it from the oven and poke holes all over the top with a fork or skewer.
- Gradually pour the milk mixture evenly over the warm cake to allow it to soak in. Let it sit at room temperature for about 30 minutes, then refrigerate for at least 2 hours.
- Before serving, whip the heavy cream with sugar until soft peaks form, then spread over the chilled cake.
Notes
- For added flavor, consider using coconut milk instead of evaporated milk or adding a sprinkle of cinnamon on top.
- Store leftovers covered in the refrigerator for up to three days; this dessert is best enjoyed cold.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 280
- Sugar: 26g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
