Easy Tres Leches Cake with Boxed Cake Mix Recipe

Introduction

Making a classic tres leches cake has never been easier with this shortcut recipe using a box cake mix. It delivers that signature rich, moist texture without the fuss, perfect for any occasion when you want a sweet treat without spending hours in the kitchen.

Ingredients

• 1 pkg vanilla cake mix (I like Duncan Hines brand for this recipe)
• 1 tsp vanilla extract
• 1/2 cup melted butter (unsalted is best for baking)
• 1 cup milk
• 4 eggs (room temperature for a fluffier cake)
• 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

1. Step 1: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with non-stick spray and set it aside.
2. Step 2: In a large mixing bowl, combine the cake mix, vanilla extract, melted butter, milk, and eggs. Mix with a handheld mixer or by hand until smooth, about 2 minutes. 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 cool for 15 minutes.
3. Step 3: While the cake cools, whisk together evaporated milk, sweetened condensed milk, and whole milk in a separate bowl. Poke holes all over the cooled cake with a toothpick or skewer about half an inch apart. Slowly pour the milk mixture evenly over the cake, allowing it to soak in. Refrigerate for at least 1 hour, preferably overnight.
4. Step 4: Remove the cake from the fridge and spread whipped topping evenly over the surface. Garnish with fresh raspberries and serve immediately or keep refrigerated for up to 4 days.

Tips & Variations

• Use a basic vanilla or white cake mix without pudding to avoid sogginess; Betty Crocker, Duncan Hines, or Pillsbury are good options.
• Substitute the fresh raspberries with strawberries, blueberries, peaches, or any fresh fruit you prefer.
• Make your own whipped cream by beating 2 cups heavy cream with 1/4 cup sugar until stiff peaks form for a fresher topping.
• Pour the milk mixture slowly in batches to avoid making the cake too soggy.
• Try vanilla extract, vanilla bean paste, or almond extract to change the flavor profile.

Storage

Keep the cake refrigerated in an airtight container or covered tightly with plastic wrap. It stays fresh for up to 4 days and actually improves in flavor after resting overnight. Avoid freezing, as the milk mixture may separate and affect the texture. Reheat by serving chilled or at room temperature for best taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

It’s best to stick with vanilla, white, or yellow cake mixes without pudding included to maintain the proper texture. Other flavors may alter the taste or make the cake too soggy.

How can I make the cake less soggy if I overpour the milk mixture?

If the cake becomes too wet, refrigerate it uncovered for a short time to let some moisture evaporate before topping and serving. Pouring the milk mixture slowly in batches helps prevent this issue.

Easy Tres Leches Cake with Boxed Cake Mix Recipe

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★★★★★

4.9 from 119 reviews

This Easy Tres Leches Cake Recipe uses a simple box vanilla cake mix combined with a rich three-milk soaking mixture to create a moist, tender, and creamy Latin American classic dessert. Perfect for busy days, this shortcut cake delivers authentic tres leches flavor without the fuss of measuring multiple dry ingredients. Topped with whipped cream and fresh raspberries, it’s an impressive and crowd-pleasing dessert ideal for potlucks, parties, or any special occasion.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes (includes chilling time; best if refrigerated overnight)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Latin American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cake:

• 1 package vanilla cake mix (15.25 oz, Duncan Hines recommended)
• 1 tsp vanilla extract
• 1/2 cup unsalted melted butter
• 1 cup milk (whole or 2%)
• 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 (like Cool Whip, thawed) or freshly whipped cream (2 cups heavy cream whipped with 1/4 cup sugar)
• 1 cup fresh raspberries (or substitute with strawberries, blueberries, or peaches)

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. Set it aside for later.
2. Mix and Bake the Cake: In a large mixing bowl, combine the vanilla cake mix, vanilla extract, melted butter, milk, and eggs. Mix either by hand or with a handheld mixer until smooth and well blended, about 2 minutes. Pour the batter evenly 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 and let it cool for 15 minutes.
3. Prepare and Apply the Milk Mixture: While the cake cools, whisk together evaporated milk, sweetened condensed milk, and whole milk in a bowl until smooth. Once the cake is cooled, poke holes about half an inch apart over the cake surface using a toothpick or skewer. Gradually pour the milk mixture over the cake in 3-4 batches, allowing about 5 minutes between each pour to soak in properly without making the cake soggy. Refrigerate the soaked cake for at least 1 hour, preferably overnight, to fully absorb the milks and develop flavor.
4. Top and Serve the Cake: After chilling, spread the whipped topping evenly over the cake’s surface. Decorate with fresh raspberries or your preferred fresh fruit. Serve immediately or keep refrigerated for up to 4 days, enjoying the enhanced flavors as the cake rests.

Notes

• Use a standard vanilla or white cake mix without pudding or extra moisture boosters for best texture.
• Substitute fresh whipped cream for store-bought whipped topping for a fresher flavor.
• Pour the milk mixture slowly and in batches to prevent a soggy cake.
• Let the cake cool completely before pouring on the milk mixture to ensure proper absorption.
• Refrigerate the cake at least 4 hours or overnight for best results.
• Serve with strong coffee or espresso to balance sweetness.
• Do not freeze the cake as it may affect texture and flavor.
• Substitute raspberries with other fresh fruits or dust with cinnamon/cocoa powder if preferred.

Keywords: tres leches cake, easy tres leches, box cake mix dessert, moist cake recipe, Latin dessert, vanilla cake, milk soaked cake, party dessert