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Recipe

Easy Tres Leches Cake

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This Tres Leches Cake is soft, light, and incredibly moist, soaked in a rich three-milk mixture for the perfect melt-in-your-mouth texture. Easy to make yet bakery-worthy, it’s a crowd-pleasing dessert for birthdays, holidays, family gatherings, and special occasions.
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Ingredients

Cake

  • 1 box white cake mix
  • 4 eggs
  • 1 cup milk
  • 1/2 cup melted butter

Tres Leches Milk Mixture

  • 1/2 can sweetened condensed milk
  • 1 cup milk
  • 1/2 cup heavy whipping cream

Whipped Cream Frosting

  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 2 teaspoons vanilla

Caramel Sauce

  • 1 cup sugar
  • 1/4 cup water
  • 3 tablespoons butter
  • 1/4 cup heavy whipping cream

Instructions

Make the Cake

  • Preheat oven to 350°F.
  • In a bowl, crack the eggs and whisk them well.
  • Add milk and melted butter, mix until combined.
  • Add the cake mix and beat for about 2 minutes until smooth.
  • Pour into a 9x13 pan sprayed with nonstick spray.
  • Bake for 25–35 minutes, or until a toothpick comes out clean.
  • Let the cake cool for 1 hour.

Make the Tres Leches Milk Mixture

  • Mix everything in a bowl and set aside.

Soak the Cake

  • Poke holes all over the cake using a fork or skewer.
  • Slowly pour the milk mixture over the cake.
  • Let it soak in completely, then pour a little more on top if needed.

Make the Whipped Cream Frosting

  • Beat with a hand mixer or stand mixer until stiff peaks form. Spread frosting evenly over the cake.

Make the Caramel Sauce

  • In a saucepan, combine sugar and water until dissolved.
  • Cook over medium heat for 7–8 minutes until it turns golden brown.
  • Add butter and stir until smooth.
  • Turn off heat and carefully add heavy cream. Mix well and let cool.

Final Touch

  • Drizzle caramel over the frosting.
  • Add extra frosting to a Ziploc bag, cut a small hole, and pipe lines on top.
  • Chill in the fridge for 1 hour, then enjoy.

Connie’s notes

Use whole milk, evaporated milk, and sweetened condensed milk for the classic rich tres leches flavor.
Let the cake cool completely before poking holes and pouring on the milk mixture.
Use a skewer or fork to poke plenty of holes so the milk soaks evenly throughout the cake.
Pour the milk mixture slowly in stages, allowing the cake to absorb it before adding more.
Refrigerate the cake for at least 4 hours, but overnight is even better for the best flavor and texture.
Whip the heavy cream until medium-stiff peaks for a light, fluffy topping that spreads easily.
Top with fresh fruit, cinnamon, chocolate shavings, or toasted coconut for extra flavor and a beautiful presentation.
Serve the cake well chilled—it's at its best straight from the refrigerator.
Store covered in the refrigerator for up to 4 days.
Tres Leches cake tastes even better the next day, making it the perfect make-ahead dessert for parties and celebrations.
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