Can I use any flavor of box cake mix?

While yellow cake mix is the traditional choice for its sturdy texture, white cake mix or even butter recipe mixes work wonderfully. Avoid chocolate or fruit flavors if you want the classic Tres Leches taste.

How long should I let the cake soak?

For the best results, let the cake soak for at least 4 hours, though overnight is ideal. This allows the three milks to penetrate the core of the sponge without making it fall apart.

What can I substitute for heavy cream?

If you are out of heavy cream, you can use whole milk or half-and-half in the milk mixture, though the final result will be less rich. For the topping, whipped topping like Cool Whip is a popular alternative.

Why is my Tres Leches cake soggy?

Tres Leches is meant to be wet, but if it feels mushy, it may be because the cake was too warm when the milk was added or the oil-to-egg ratio in the box mix was too high. Following the 'sturdier' instructions on the box helps.

Tres Leches Cake with Box Cake Mix: 7 Secrets for Success

Name: The Ultimate Tres Leches Cake with Box Cake Mix
Prep time: 15 min
Cook time: 30 min
Total time: 4 h 45 min
Cuisine: Mexican
Ingredients: 1 box (15.25 oz) yellow cake mix; Ingredients required by the box mix (usually 3 eggs, 1/2 cup oil, 1 cup water); 1 can (14 oz) sweetened condensed milk; 1 can (12 oz) evaporated milk; 1 cup heavy cream (for the soak); 1.5 cups heavy whipping cream (for the topping); 1/2 cup powdered sugar; 1 tsp vanilla extract; Ground cinnamon for garnish

Description

A quick and foolproof version of the classic Latin American three-milk cake using a simple box mix shortcut.

Ingredients

Scale

1 box (15.25 oz) yellow cake mix
Ingredients required by the box mix (usually 3 eggs, 1/2 cup oil, 1 cup water)
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup heavy cream (for the soak)
1.5 cups heavy whipping cream (for the topping)
1/2 cup powdered sugar
1 tsp vanilla extract
Ground cinnamon for garnish

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Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan with butter or non-stick spray.
Step 2: Prepare the yellow cake mix according to the instructions on the box using the eggs, oil, and water. Pour into the prepared pan and bake for 25-30 minutes.
Step 3: While the cake is baking, whisk together the sweetened condensed milk, evaporated milk, and 1 cup of heavy cream in a bowl.
Step 4: Remove the cake from the oven and let it cool for 10 minutes. Use a fork to poke holes all over the top of the warm cake.
Step 5: Slowly pour the milk mixture over the cake, ensuring you get into the corners. Cover and refrigerate for at least 4 hours.
Step 6: Before serving, whip 1.5 cups of heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the cake and dust with cinnamon.

Notes

For the best flavor, use a 'Butter Recipe' yellow cake mix if available. Always poke the holes while the cake is still slightly warm.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 slice
Calories: 380 kcal
Sugar: 34g
Sodium: 310mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 6g
Cholesterol: 75mg

Description

Ingredients

Instructions

Notes

Nutrition

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