Dessert

Easy Box Mix Tres Leches Cake Recipe

Bylina moretti January 28, 2026January 28, 2026

Introduction

Tres leches cake is a beloved classic dessert known for its rich, milk-soaked texture. This easy version uses a box cake mix to save time while still delivering that creamy, melt-in-your-mouth goodness. It’s perfect for any occasion when you want something sweet without a lot of fuss.

A thick square slice of light yellow sponge cake sits on a white plate, with a smooth layer of white whipped cream spread evenly on top. Five bright red raspberries with textured surfaces are placed on the cream layer, with some cream dripping slightly down the sides of the cake. Additional raspberries rest beside the cake on the plate. A golden cake server is lifting the slice slightly, showing the soft and airy crumb texture of the cake. The background is a soft white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package vanilla cake mix (Duncan Hines recommended)
1 tsp vanilla extract
1/2 cup melted unsalted butter
1 cup milk
4 eggs (room temperature)
16 oz evaporated milk
14 oz sweetened condensed milk
1 1/2 cups whole milk
8 oz whipped topping (like Cool Whip, thawed)
1 cup fresh raspberries

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with non-stick spray and set aside.
Step 2: In a large bowl, combine the cake mix, vanilla extract, melted butter, milk, and eggs. Mix until well combined, about 2 minutes.
Step 3: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes.
Step 4: While the cake cools, whisk together the evaporated milk, sweetened condensed milk, and whole milk until smooth.
Step 5: Poke holes all over the cake using a toothpick or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to soak in. Refrigerate for at least 1 hour, preferably overnight.
Step 6: Remove the cake from the fridge and spread the whipped topping evenly over the surface. Garnish with fresh raspberries.
Step 7: Serve immediately or keep refrigerated for up to 4 days.

Tips & Variations

Use a traditional vanilla or white cake mix without pudding for best texture.
Substitute fresh whipped cream for store-bought whipped topping for a fresher taste.
Swap raspberries for strawberries, blueberries, peaches, or other fresh fruits.
Add vanilla bean paste or almond extract instead of vanilla extract for different flavors.
Pour the milk mixture slowly in batches to avoid a soggy cake; allow it to absorb fully between pours.

Storage

Keep the tres leches cake refrigerated in an airtight container or covered tightly with plastic wrap. It will stay fresh for up to 4 days and often tastes better after sitting overnight. Do not freeze, as the milk mixture can separate and affect texture. Reheat isn’t recommended; serve chilled.

How to Serve

A close-up of a square piece of soft, light yellow cake on a white plate with a white marbled surface in the background. The cake has one thick layer, topped with a thick, smooth layer of white whipped cream that slightly drips down the side. On top, there are six fresh red raspberries clustered together. Two more raspberries rest on the plate near the cake. The cake is held from below by a golden fork lifting it up slightly. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Vanilla or white cake mixes work best to achieve the classic texture and flavor. Avoid mixes with pudding as they can become too soggy once soaked with the milk mixture.

How long should I let the cake soak in the milk mixture?

For best results, refrigerate the cake for at least 1 hour, but ideally overnight. This allows the milk to fully absorb and creates the signature moist texture.