Tres Leches Cake with Cake Mix Recipe

If you’re dreaming of a cake that’s lusciously moist, rich with milky sweetness, and so easy you can whip it up anytime, you need this Tres Leches Cake with Cake Mix in your dessert repertoire! You get all the classic, decadent Latin flavor—but with the shortcut of a boxed cake. Honestly, it’s pure magic baked into every bite, and it’s guaranteed to steal the spotlight at any gathering.

Why You’ll Love This Recipe

  • Ridiculously Moist: Each slice is melt-in-your-mouth tender, thanks to the signature trio of creamy milks soaking deep into the cake.
  • Effortlessly Easy: Using cake mix means you get impressive results without a fuss—no one will guess you took shortcuts!
  • Customizable for Any Crowd: Whether you’re feeding a fiesta or just your family, this cake always disappears fast and adapts beautifully for special occasions.
  • Make-Ahead Perfection: Tres Leches Cake with Cake Mix tastes even better the next day, so it’s ideal for prepping ahead of time!

Ingredients You’ll Need

You’ll be amazed how a box of cake mix and a few pantry staples can become the showstopper on your dessert table. Every ingredient plays an important part—whether it’s the creamy milks that make every crumb dreamy or the tangy sour cream that gives the cake such a tender texture.

  • French Vanilla or Yellow Cake Mix (15.25 oz): Start with a good-quality boxed mix—this is your shortcut to fluffy cake every time.
  • Large Eggs: Four eggs give the cake extra richness, structure, and that lovely golden color.
  • Vegetable Oil: Just a bit keeps the cake ultra-moist and helps it bake up soft.
  • Water: Helps hydrate the batter and bring everything together.
  • Sour Cream: This little secret ingredient adds creamy tang and major tenderness.
  • Sweetened Condensed Milk: One part of the signature tres leches trio—super sweet and creamy.
  • Evaporated Milk: Adds extra richness and a silky finish to the soaking mixture.
  • Heavy Cream: Used in both the soaking milk and the fluffy whipped topping for double decadence.
  • Vanilla Extract: A dash brings out deep, sweet notes in both the cake and topping.
  • Powdered or Granulated Sugar: For sweetening the homemade whipped cream just right.
  • Ground Cinnamon (optional): A dusting on top gives a lovely spice and visual flair.
  • Fresh Strawberries, Maraschino Cherries, or Toasted Coconut (optional): For serving—these add color and extra flavor for a true bakery finish.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

The beauty of Tres Leches Cake with Cake Mix is how adaptable it is—feel free to riff on the flavors and toppings to fit what you love or have in your pantry. It’s a recipe that totally welcomes personalization!

  • Coconut Dream: Swap out the sweetened condensed milk for a can of cream of coconut, then top with toasted coconut and banana slices for a tropical twist.
  • Chocolate Lovers’ Version: Start with chocolate cake mix and add a tablespoon of cocoa powder to the soak for a chocolate tres leches delight.
  • Dairy-Free Adaptation: Use dairy-free milk substitutes and coconut whipped cream if you’re avoiding dairy—the result is still decadently delicious!
  • Berries & Citrus: Layer on fresh berries or a hint of citrus zest in the whipped cream for a brighter, tangier finish.

How to Make Tres Leches Cake with Cake Mix

Step 1: Mix the Cake Batter

Preheat your oven to 350°F and lightly spray a 9×13-inch baking dish. In your stand mixer, combine the cake mix, eggs, vegetable oil, and water. Mix for about 2–3 minutes on medium speed—you want the batter to be velvety and lump-free. Gently fold in the sour cream by hand for that irresistible moistness.

Step 2: Bake and Cool

Pour the luscious batter into your prepared dish, smoothing out the top. Bake for 25–30 minutes or until a toothpick comes out clean from the center. Let the cake cool for at least 15–20 minutes—the anticipation is half the fun!

Step 3: Soak with Tres Leches Mixture

In a bowl, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and a dash of vanilla. Using a fork, poke the cake all over—tiny holes help the milk mixture soak in. Slowly pour half the milk blend over the top, let it soak for a few minutes, then pour the rest evenly. The cake should look deliciously saturated (but not swimming!).

Step 4: Chill Thoroughly

Cover the cake and refrigerate for at least 1–2 hours, though overnight is best. The milky soak needs time to nestle into every nook and cranny—trust me, the wait is worth it for Tres Leches Cake with Cake Mix done right!

Step 5: Whip Up the Topping

Pop your mixer bowl and beaters in the freezer for a few minutes, then whip together the heavy cream, sugar, and vanilla on high until you get fluffy, cloud-like peaks. This homemade whipped cream truly makes the dessert sing.

Step 6: Decorate and Serve

Gently spread the whipped topping over the chilled cake, swirling it to the edges. For that classic finish, sprinkle with ground cinnamon, and if you like, top with fresh strawberries, maraschino cherries, or toasted coconut for a festive flair. Slice into squares and get ready for rave reviews!

Pro Tips for Making Tres Leches Cake with Cake Mix

  • Don’t Rush the Soak: Letting your cake chill overnight ensures every bite is perfectly moist—this patience pays delicious dividends!
  • Get the Sponge Right: Use the full 15.25-ounce cake mix and don’t skimp on the eggs or sour cream—they’re key for a sturdy crumb that soaks up milk without turning mushy.
  • Whipped Cream That Wows: Chilling your bowl and beaters before whipping cream helps you achieve those gorgeous stiff peaks in no time.
  • Perfect Poking Technique: Use a large fork or even a wooden skewer to poke holes evenly across the cake so the luscious tres leches blend seeps into every bite.

How to Serve Tres Leches Cake with Cake Mix

Tres Leches Cake with Cake Mix Recipe - Recipe Image

Garnishes

For that irresistible bakery touch, finish your Tres Leches Cake with Cake Mix with a flutter of ground cinnamon, a crown of fresh strawberries, a scattering of bright maraschino cherries, or a shower of toasted coconut. Not only do these garnishes add color and character, but they bring new layers of flavor to each serving—feel free to mix and match!

Side Dishes

This dreamy cake loves to be the star of its own show, but if you want to build a full menu, serve it after a light Mexican meal—maybe shrimp tacos or chicken enchiladas with a bright citrus salad on the side. A cup of bold coffee or cinnamon-spiced hot chocolate is always a lovely pairing, too.

Creative Ways to Present

For parties or potlucks, portion the cake into individual parfait cups or mason jars for a playful grab-and-go option. You can also serve slices on a colorful platter with fruit fanned along the side for a festive, inviting effect. For birthdays, scatter sprinkles over the whipped cream for a fun, celebratory look!

Make Ahead and Storage

Storing Leftovers

Your Tres Leches Cake with Cake Mix stores beautifully in the fridge for up to 3–4 days. Simply cover it tightly with plastic wrap or pop it in an airtight container. The cake gets even more flavorful as it sits, making each slice a treat.

Freezing

Want to freeze your cake? Go for it! Just do so before you add the whipped topping. Wrap the milk-soaked cake (unfrosted) tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge, then whip up the topping just before serving.

Reheating

Tres Leches Cake is best enjoyed cold, straight from the fridge, but if you’re freezing portions, let them thaw in the refrigerator before serving. There’s no need to reheat—just give the cake a little time to reach that cool, creamy perfection.

FAQs

  1. Can I use a different flavor of cake mix?

    Absolutely! While French vanilla or yellow cake mix is traditional for Tres Leches Cake with Cake Mix, you can experiment with white, chocolate, or even strawberry cake mix for a creative twist. Just make sure to use a full-size (15.25-ounce) box for best texture.

  2. Why does my cake seem soggy or too wet?

    If your cake turns out soggy, it might be from using a smaller cake mix (some brands are now just under 15 ounces) or overbaking/underbaking. Stick with the recommended cake mix size and check for doneness with a toothpick before soaking.

  3. Can I make Tres Leches Cake with Cake Mix ahead of time?

    Yes, and it actually tastes even better the next day! Just wait to add the whipped topping until right before serving to keep it light and fluffy.

  4. How do I know when the whipped cream is ready?

    Your whipped cream is ready when it holds stiff, billowy peaks that don’t collapse back into the bowl. Be careful not to overmix, or it can turn grainy—thick, cloudlike, and glossy is perfect.

Final Thoughts

I truly hope you’ll give this Tres Leches Cake with Cake Mix recipe a try—it’s a labor of love that’s surprisingly easy for such a show-stopping treat. Share it with friends, make it for birthdays, or surprise someone “just because.” Trust me, one slice and you’ll fall in love all over again. Happy baking!

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Tres Leches Cake with Cake Mix Recipe

Tres Leches Cake with Cake Mix Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 85 reviews
  • Author: Mia
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Latin American
  • Diet: Vegetarian

Description

Indulge in the rich and moist Tres Leches Cake made easy with a cake mix base. This luscious Latin American dessert is soaked in a sweet milk mixture and topped with fluffy whipped cream. Perfect for any celebration or gathering!


Ingredients

Units Scale

Cake:

  • 1 (15.25-ounce) box French vanilla cake or yellow mix
  • 4 large eggs
  • 3 Tablespoons vegetable oil
  • 1 1/4 cups water
  • 1/2 cup sour cream

Milk Mixture:

  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 3/4 cup heavy cream
  • dash of vanilla

Topping:

  • 1 cup heavy cream
  • 3 Tablespoons powdered or granulated sugar
  • 1 teaspoon vanilla extract
  • Ground cinnamon, optional
  • Optional for serving: Fresh strawberries, Maraschino cherries, or Toasted coconut

Instructions

  1. Cake: In a stand mixer, combine cake mix, eggs, oil, and water. Mix well, fold in sour cream, and bake.
  2. Milk Mixture: Whisk condensed milk, evaporated milk, cream, and vanilla. Poke holes in cake, pour milk mixture over, and refrigerate.
  3. Topping: Beat cream, sugar, and vanilla until stiff. Spread over cake, sprinkle with cinnamon, and serve with optional toppings.

Notes

  • Consider using Duncan Hines or Pillsbury cake mixes due to size variations.
  • For a coconut version, use cream of coconut milk and add bananas and toasted coconut.
  • Freeze beaters before whipping cream for faster results.
  • Prepare in advance but add topping just before serving to maintain fluffiness.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 27g
  • Sodium: 220mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 0g
  • Protein: 5g
  • Cholesterol: 80mg

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