Easy Tres Leches Cake

Our Easy Tres Leches Cake made with a cake mix is as delicious as it is quick to throw together. Nothing better than a three milk cake topped with a strawberry.

Prep Time 20

Cook Time 30

Cooling Time 4

Makes

Calories 355kcal

Author Pretty Providence

Equipment

Oven
9x13 Baking Dish

Ingredients

Cake Batter

1 Package Golden or Yellow Cake Mix
3 Large Eggs
⅔ Cup 2% Milk
½ Cup Butter Softened
1 Teaspoon Vanilla Extract

Milk Mixture

1 14 Ounce Can Sweetened Condensed Milk
1 12 Ounce Can Evaporated Milk
1 Cup Half and Half

Whipped Cream

1 Cup Heavy Whipping Cream
3 Tablespoons Powdered Sugar
1 Teaspoon Vanilla Extract

Instructions

Preheat your oven to 350 degrees and grease a 9x13 inch baking dish. In a large bowl combined your cake mix, eggs, milk, softened butter and vanilla and beat on low until well combined.
Transfer your batter into your greased pan and bake for 30-35 minutes or until a toothpick near the center comes out clean. Allow cake to cool for 25 minutes. Use a fork to poke holes all over the top of your cake.
While cake is cooling, whisk together sweetened condensed milk, evaporated milk, and half and half. Pour your three milk mixture evenly over the cake allowing holes to fill with milk. Cover your cake and refrigerate for four hours or overnight.
Prepare your whipped cream and spread over cake before serving. Garnish with a sprinkle of cinnamon sugar or fresh strawberries if desired.

Video

Notes

Pro Tips:

If you are running short on time you can substitute cool whip in place of whipped cream. Freshly whipped cream definitely takes the cake to the next level, though.
You may substitute heavy whipping cream or whole milk in place of the half and half. Either will change the taste and consistency of the cake slightly, but I have used both in a pinch and the cake is still delicious.
Tres Leches Cake can be prepared a day or two in advance.
I love to serve this for dessert after some of our favorite Mexican recipes like Cafe Rio Chicken Tacos or our Healthy Beef Enchiladas.

Nutrition