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
- Cake: In a stand mixer, combine cake mix, eggs, oil, and water. Mix well, fold in sour cream, and bake.
- Milk Mixture: Whisk condensed milk, evaporated milk, cream, and vanilla. Poke holes in cake, pour milk mixture over, and refrigerate.
- 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