Easy Tres Leches Cake with Boxed Cake Mix Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
