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Dorothy Thomas

Tres Leches Cake Recipe With Box Cake

A quick and easy Tres Leches Cake made with box cake mix for a moist, creamy, and delicious dessert soaked in three kinds of milk! Perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 4 hours
Servings: 12
Course: Dessert
Cuisine: Latin American, Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (15.25 oz) Yellow or white box cake mix
  • 3 large Eggs
  • ½ cup Vegetable oil
  • 1 cup Water
  • 1 (14 oz) can Sweetened condensed milk
  • 1 (12 oz) can Evaporated milk
  • ½ cup Whole milk or heavy cream
  • 1 tsp Vanilla extract
  • 1 ½ cups Whipped cream (for topping)
  • As needed Ground cinnamon or berries (optional garnish)

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Whisk
  • Fork or skewer (for poking holes)
  • Measuring cups/spoons

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
  2. In a large bowl, prepare the box cake mix as directed (using eggs, oil, and water).
  3. Pour batter into the pan and bake for 25-30 mins or until a toothpick comes out clean.
  4. Let the cake cool for 10 mins, then poke holes all over with a fork or skewer.
  5. In a bowl, whisk together condensed milk, evaporated milk, whole milk/heavy cream, and vanilla.
  6. Slowly pour the milk mixture over the warm cake, allowing it to soak in.
  7. Refrigerate the cake for at least 3-4 hours (or overnight) to absorb the milk fully.
  8. Before serving, spread whipped cream evenly over the top.
  9. Garnish with cinnamon or fresh berries if desired.

Notes

✔ For richer flavor, replace whole milk with half-and-half or coconut milk.
✔ Make ahead: This cake tastes even better the next day!
✔ Storage: Keep refrigerated for up to 3 days.