Print

Easy Box Mix Tres Leches Cake Recipe

Print Recipe

★★★★★

4.6 from 85 reviews

This easy Tres Leches Cake recipe uses a box cake mix as a shortcut to create a moist, rich, and creamy dessert soaked in three types of milk. Perfect for busy cooks, this classic Latin American cake combines a fluffy vanilla cake with a luscious mixture of evaporated milk, sweetened condensed milk, and whole milk, topped with whipped topping and fresh raspberries. It is make-ahead friendly and ideal for parties, potlucks, or any occasion where a crowd-pleasing sweet treat is needed.

Ingredients

Scale

For the Cake:

  • 1 package vanilla cake mix (preferably Duncan Hines, 15.25 oz)
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, melted
  • 1 cup milk
  • 4 large eggs, room temperature

For the Tres Leches Mixture:

  • 16 oz evaporated milk
  • 14 oz sweetened condensed milk
  • 1 1/2 cups whole milk

For the Topping:

  • 8 oz whipped topping (such as Cool Whip), thawed
  • 1 cup fresh raspberries

Instructions

  1. Prepare the Baking Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with non-stick spray to prevent sticking, and set it aside for later use.
  2. Mix and Bake the Cake: In a large mixing bowl, combine the vanilla cake mix, vanilla extract, melted butter, milk, and eggs. Use a handheld mixer or whisk by hand for about 2 minutes until the batter is smooth and well combined. Pour the batter into the prepared baking pan. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool for about 15 minutes.
  3. Prepare and Apply the Milk Mixture: While the cake cools, whisk together the evaporated milk, sweetened condensed milk, and whole milk in a separate bowl until smooth. Once the cake has cooled, poke holes about half an inch apart over the entire surface using a toothpick or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to soak into the holes gradually. Refrigerate the cake for at least 1 hour, preferably overnight, to let the milk absorb fully and flavors meld.
  4. Top and Serve the Cake: After refrigeration, remove the cake from the fridge. Spread the thawed whipped topping evenly over the surface. Garnish with fresh raspberries on top. Serve immediately, or keep refrigerated and enjoy within 4 days for optimal freshness.

Notes

  • Use a basic vanilla cake mix without pudding or ‘super moist’ labeling to avoid overly soggy cake.
  • For best texture, ensure the cake is completely cooled before adding the milk mixture.
  • Pour the milk mixture slowly in batches to avoid making the cake too dense or soggy.
  • This cake is best chilled overnight to allow proper absorption and enhanced flavor.
  • Substitute fresh raspberries with other berries or fruits like strawberries, blueberries, or peaches, or omit fruit entirely.
  • Store the cake in an airtight container in the refrigerator; avoid freezing as it can affect texture.
  • Homemade whipped cream can be used instead of store-bought whipped topping (2 cups heavy cream beaten with 1/4 cup sugar until stiff peaks).
  • Pair with strong coffee or espresso for a balanced dessert experience.

Keywords: Tres Leches Cake, easy tres leches, box cake mix dessert, milk soaked cake, Latin American dessert, quick tres leches, vanilla cake, party dessert

Find it online: https://foodbylina.com/easy-box-mix-tres-leches-cake-recipe/