Go Back
–+ servings
Moist Tres Leches Cake

Moist Tres Leches Cake: The Ultimate Easy Delightful Dessert

This Moist Tres Leches Cake combines three types of milk for an incredibly moist texture, making it the ultimate dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Refrigeration Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box French Vanilla or Yellow Cake Mix Duncan Hines or Pillsbury recommended
  • 3 large Eggs Try an egg substitute if needed
  • 1/2 cup Vegetable Oil Melted butter or coconut oil can be used
  • 1 cup Water Can swap with milk for creamier texture
  • 1 cup Sour Cream Greek yogurt works well as a substitute
For the Milk Soak
  • 1 can Sweetened Condensed Milk No substitute, light version available
  • 1 can Evaporated Milk Coconut milk is great dairy-free alternative
  • 1 cup Heavy Cream Coconut cream is a suitable dairy-free swap
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract for best flavor
For the Whipped Topping
  • 1 cup Powdered or Granulated Sugar Depending on texture preference
  • Ground Cinnamon Optional garnish; nutmeg can be used for a twist
Optional Toppings
  • Fresh Strawberries, Maraschino Cherries, or Toasted Coconut Choose based on what's in season

Equipment

  • 9x13-inch baking dish
  • Stand mixer
  • Mixing Bowls

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and coat a 9×13-inch baking dish with nonstick spray.
  2. In a stand mixer, combine the cake mix, eggs, vegetable oil, and water. Mix on medium speed for 2-3 minutes. Add sour cream and mix until fully incorporated.
  3. Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick comes out clean. Let the cake cool for 15-20 minutes.
  4. While the cake cools, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and vanilla extract in a bowl.
  5. Poke holes all over the cooled cake and gradually pour the milk mixture over it, letting it soak in. Refrigerate for at least 1-2 hours or overnight.
  6. Chill a mixing bowl and beaters, then whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  7. Spread the whipped topping over the cake and sprinkle with ground cinnamon.
  8. Cut into squares and serve garnished with strawberries, cherries, or toasted coconut.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 10IUCalcium: 4mgIron: 6mg

Notes

Use quality cake mix for best results, and adjust milk mixture for desired moisture. Chill before whipping for best peaks, and poke holes evenly for optimal soak.

Tried this recipe?

Let us know how it was!