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–+ servings
Moist Tres Leches Cake

Indulge in Moist Tres Leches Cake: The Ultimate Celebration Treat

Discover the joy of Moist Tres Leches Cake, a celebration dessert that captivates with every flavorful slice.
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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 Base
  • 1 box French Vanilla Cake or Yellow Mix Can substitute with Duncan Hines or Pillsbury mixes for best results
  • 4 large Eggs Use large eggs for the best texture
  • 3 Tablespoons Vegetable Oil Can be swapped with canola oil
  • 1 1/4 cups Water Use milk instead for extra flavor
For the Tres Leches Mixture
  • 1 can Sweetened Condensed Milk 14 ounces; coconut cream can be used for a tropical twist
  • 1 can Evaporated Milk 12 ounces
  • 3/4 cup Heavy Cream Coconut milk for dairy-free option
  • dash Vanilla Opt for pure vanilla extract for best results
For the Topping
  • 1 cup Heavy Cream for Topping Creates a luscious whipped cream layer
  • 3 Tablespoons Sugar Powdered or granulated
  • 1 teaspoon Vanilla Extract for Topping Deepens the flavor of the whipped topping
  • Ground Cinnamon Optional garnish
Optional Fresh Toppings
  • Fresh Strawberries
  • Maraschino Cherries
  • Toasted Coconut

Equipment

  • stand mixer
  • 9x13-inch baking dish
  • mixing bowls

Method
 

Step-by-Step Instructions for Moist Tres Leches Cake
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish with cooking spray.
  2. In a stand mixer, combine the cake mix, eggs, vegetable oil, and water. Mix on medium speed for 2-3 minutes until smooth.
  3. Pour the batter into the prepared dish and bake for 25-30 minutes until a toothpick comes out clean.
  4. In a mixing bowl, whisk together sweetened condensed milk, evaporated milk, heavy cream, and a dash of vanilla.
  5. Once the cake has cooled slightly, poke holes all over the surface and pour half of the milk mixture over the cake.
  6. Refrigerate for at least 1-2 hours or overnight for maximum absorption.
  7. Whip the heavy cream, sugar, and vanilla extract until soft peaks form, then spread over the soaked cake.
  8. Garnish with ground cinnamon and optional fresh toppings before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 220mgPotassium: 150mgSugar: 25gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Chilling the mixing bowl and beaters before whipping the cream improves texture. Let the cake soak overnight for best results.

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