Tres Leches Cake
This wonderfully moist Mexican-style sponge cake is soaked in three kinds of milk, giving it a rich, creamy texture without being overly heavy. Topped with whipped cream, it’s a classic dessert that feels both simple and special.
Ingredients
Cake
- 15.25 oz 1 box vanilla cake mix {15.25 ounces}
- ½ cup butter, melted
- 1 cup milk
- 4 eggs
- 1 tsp vanilla extract
Milk Mixture
- 1½ cups whole milk
- 14 oz sweetened condensed milk
- 16 oz evaporated milk
Topping
- 8 oz whipped topping
Instructions
- Heat oven to 350℉. Spray a 9x13 pan with non-stick spray and set aside.
- Combine cake ingredients and mix with a hand held mixer {or by hand}. Mix until all of the ingredients are nicely combined {about 2 minutes}. Pour into the prepared 9x13 pan. Bake for 25-30 minutes or until the cake is cooked through. You can tell it is finished when a toothpick inserted in the center comes out clean. Remove from the oven and cool for 15 minutes.
- While the cake is cooling combine the milk mixture and whisk. Once the cake has cooled poke holes in the top of the cake with a tooth pick or skewer. Poke the holes about a half inch apart all over the top of the cake. Then pour the milk mixture evenly over the top of the cake. Refrigerate for at least 1 hour, preferably longer {even overnight}.
- Once the cake has refrigerated for at least an hour, top with whipped topping. Serve or refrigerate for up to 4 days.
Nutrition
Calories: 432kcalCarbohydrates: 59gProtein: 11gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 94mgSodium: 450mgPotassium: 389mgFiber: 0.4gSugar: 44gVitamin A: 649IUVitamin C: 1mgCalcium: 369mgIron: 1mg
Go back to the recipe by scanning this QR code:
All text and images © Staci Mergenthal • Random Sweets
Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife