Easy Tres Leches Cake
User Reviews
5
Easy Tres Leches Cake
Description
This Easy Tres Leches Cake begins by baking a white cake mix batter in a 10x15-inch pan until just done. Once cooled partially, the cake is pierced all over with a skewer to create channels for the milky mixture made from evaporated milk, sweetened condensed milk, and half-and-half to soak deeply into the crumb. The soaking process transforms the cake texture to moist and tender with creamy richness.
The final step is preparing a whipped cream frosting by whipping heavy cream with powdered sugar and vanilla to soft peaks, which is then spread evenly over the soaked cake. The optional addition of strawberries on top adds a contrasting fresh flavor and color. The cake is refrigerated for at least 3 hours to fully absorb the milk mixture and chill the frosting.
Making the cake ahead of time allows the milk to infuse fully, and storing the whipped cream separately helps keep the topping fresh before serving. Leftover cake stores well in the refrigerator for 4-5 days when covered.
Ingredients
- 1 (15.25-ounce) package white cake mix
- 3 egg
- 1 cup water cold
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 cup half-and-half
- strawberry optional
Frosting
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 10x15-inch baking pan with cooking spray.
- In a large mixing bowl, combine cake mix, eggs, water, vegetable oil, and vanilla. Beat with an electric mixer until smooth and mixed well but without overmixing. Pour batter into a prepared pan, smooth the top, and bake for 22-24 minutes.
- Let the cake cool for at least 30 minutes, then poke holes all over the cake with a bamboo skewer.
- In a large bowl, combine evaporated milk, sweetened condensed milk, and half and half. Slowly pour over the cake, making sure to get in all the holes.
- Top cake with plastic wrap and refrigerate for at least 3 hours.
- Before serving, make the whipped topping. Whip cream with sugar and vanilla in a large bowl with an electric mixer or a stand mixer. Mix until soft peaks form, then spoon and spread over the cake.
Notes
- Use a white cake mix within 15-18 ounces and follow the box directions carefully.
- Milk soaking requires a minimum of 3 hours but can be done up to a day in advance for better flavor.
- Store whipped cream topping separately and apply just before serving to maintain texture.
- Leftover cake can be refrigerated for 4-5 days covered tightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 68mg | 23% |
| Sodium | 247mg | 10% |
| Potassium | 191mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 28g | 56% |
| Vitamin A | 524IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 192mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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