Go Back Email Link
–+ servings
A close up picture of a slice of Tres Leches Cake on a white plate garnished with strawberries.
Print Recipe
4.93 from 13 votes

Easy Tres Leches Cake

This Easy Tres Leches Cake is made using a box cake mix and other kitchen and pantry staple ingredients. It's a crowd-pleasing cake that takes a minimum of time and effort.
Prep Time15 minutes
Cook Time40 minutes
Cooling and Chilling Time2 hours 39 minutes
Total Time3 hours 34 minutes
Course: Dessert
Cuisine: Mexican
Keyword: bundt cake, evaporated milk, sweetened condensed milk, whole milk
Servings: 12 people
Calories: 580kcal
Author: An Easy Budget Recipes Original!
Cost: $8.86

Equipment

  • stand mixer
  • measuring cups
  • Liquid measuring cup
  • Measuring spoons
  • rubber scraper
  • mixing bowl
  • whisk
  • cutting board
  • paring knife
  • 9x13-inch baking dish

Ingredients

FOR THE CAKE:

  • 1 box yellow cake mix
  • 4 large eggs
  • 1 cup whole milk
  • ½ cup butter melted
  • 2 teaspoons vanilla

FOR THE LECHE POUR:

  • 14- ounce can sweetened condensed milk
  • 12- ounce can evaporated milk
  • ⅓ cup whole milk

FOR THE WHIPPED CREAM:

  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 2 teaspoons Vanilla extract

GARNISHES:

  • Cinnamon for dusting the top of the cake
  • strawberries sliced thin, optional
US Customary - Metric

Instructions

PREP OVEN AND PAN:

  • Move the oven rack to the middle position and preheat the oven to 350 degrees F.
  • Spray a 13x9-inch baking dish with non-stick cooking spray and set aside.

MAKE CAKE:

  • Combine the cake mix, eggs, milk, butter, and vanilla in the bowl of a stand mixer. Mix until smooth.
  • Pour batter into the pan. Bake for 30-35 minutes, or until the top is light golden brown and a toothpick inserted comes out clean.
  • Remove the cake from the oven and let it cool completely.

MAKE LECHE POUR:

  • In a medium-sized bowl whisk together the sweetened condensed milk, evaporated milk, and the whole milk until combined.

ASSEMBLE CAKE:

  • Use a knife to cut slits all over the top of the cake.
  • Slowly pour the milk mixture evenly over the cake. The milk mixture should seep into the slits as it covers the cake.

CHILL CAKE:

  • Place the cake in the fridge for at least two hours up to twenty-four hours to allow the cake to soak up the milk mixture.

FINISH CAKE:

  • Using a stand mixer combine the heavy whipping cream, powdered sugar, and vanilla and beat the mixture until stiff peaks form.
  • Evenly spread the whipped cream over the cake with a rubber scraper. Dust the top with cinnamon. Garnish with sliced strawberries (optional).

Nutrition

Serving: 1slice | Calories: 580kcal | Carbohydrates: 66g | Protein: 10g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 494mg | Potassium: 349mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1111IU | Vitamin C: 2mg | Calcium: 342mg | Iron: 1mg