This Semi-Homemade Tres Leches Cake combines the ease of a boxed cake mix with the rich flavors of a traditional tres leches cake. Light, moist, and soaked in a blend of three creamy milks, it’s the perfect dessert for gatherings or family dinners. With minimal effort, you can enjoy this classic Mexican treat, topped with whipped cream and optional fresh fruit for a delightful finish.
Ingredients:
1 box yellow or white cake mix (plus ingredients required for the mix: eggs, oil, water)
1 can (14 oz) sweetened condensed milk
Whipped cream (for topping)
1 can (12 oz) evaporated milk
1 cup whole milk
Fresh fruit (optional, for garnish)
1 tsp vanilla extract
Instructions:
Prepare the Cake:
Preheat your oven to 350°F (175°C).
Prepare the boxed cake mix according to the package instructions.
Bake the cake in a 9×13-inch pan and allow it to cool completely.
Make the Tres Leches Mixture:
In a large bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, and vanilla extract until well combined.
Soak the Cake:
Once the cake has cooled, poke holes all over the surface using a fork.
Slowly pour the milk mixture evenly over the cake, allowing it to absorb the liquid.
Refrigerate for at least 2 hours, or for best results, leave it overnight.
Top with Whipped Cream:
Just before serving, spread a generous layer of whipped cream over the cake.
Garnish with fresh fruit, like strawberries or raspberries, if desired.
Serving Tips:
Serve Chilled: Tres leches cake is best served cold, as the refrigeration allows the flavors to meld and the milk mixture to fully absorb into the cake. Let it sit in the fridge for at least 2 hours, but overnight is even better.
Add Fresh Fruit: Top each slice with fresh fruit like strawberries, raspberries, or mango for an extra burst of flavor and color. It enhances both the visual appeal and taste.
Cut Cleanly: Use a sharp knife to cut the cake and wipe the blade between slices to keep each piece neat and avoid spreading the milk mixture.
Storage Tips:
Refrigeration: Store any leftovers in an airtight container or cover the cake with plastic wrap or foil. Keep the cake refrigerated for up to 3-4 days. The longer it sits, the more the flavors will intensify.
Avoid Freezing: Due to its high moisture content, freezing is not recommended for tres leches cake as it can become soggy and lose its texture after thawing.
Whipped Cream Topping: If you’re not serving the whole cake at once, it’s best to add the whipped cream topping just before serving. This keeps it fresh and prevents the topping from deflating or getting runny during storage.
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FAQs:
Can I make this Semi-Homemade Tres Leches Cake in advance?
Yes! In fact, making this cake a day ahead is ideal. The longer the cake sits in the fridge, the more time it has to soak up the milk mixture, resulting in a perfectly moist and flavorful dessert. Just add the whipped cream topping right before serving for the freshest taste.
Can I use a different type of cake mix?
Absolutely! While a yellow or white cake mix is traditionally used, you can experiment with other flavors like vanilla, butter, or even a light chocolate cake mix. Each will add its own unique twist to the classic tres leches flavor.
Can I make this cake without whipped cream?
Whipped cream is a classic topping for tres leches cake, adding lightness and sweetness. However, you can skip the whipped cream if you prefer, or substitute it with a cream cheese frosting or a drizzle of caramel for a richer alternative.
What should I do if my cake seems too soggy?
Tres leches cake is meant to be very moist, but it shouldn’t be overly soggy. If you find your cake is too wet, it may have been over-soaked. Next time, try pouring the milk mixture slowly and stop if you notice the cake struggling to absorb more liquid. Let the cake rest in the fridge longer to allow it to firm up.
Conclusion:
This Semi-Homemade Tres Leches Cake delivers the rich, moist flavors of a traditional tres leches cake with minimal effort. Using a boxed cake mix makes it quick and easy, perfect for gatherings. Top with whipped cream and fresh fruit for a delightful, crowd-pleasing dessert.
📖 Recipe:
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Semi-Homemade Tres Leches Cake
- Total Time: 2 hours 35 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Semi-Homemade Tres Leches Cake is a quick and easy dessert made with a boxed cake mix and soaked in a blend of three milks. Perfect for gatherings, this light and fluffy cake offers the traditional flavors of tres leches with minimal effort. Topped with whipped cream and fresh fruit, it’s a crowd-pleasing Mexican dessert you can whip up in no time.
Ingredients
1 box yellow or white cake mix (plus ingredients required for the mix: eggs, oil, water)
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup whole milk
1 tsp vanilla extract
Whipped cream (for topping)
Fresh fruit (optional, for garnish)
Instructions
- Prepare the Cake: Preheat the oven to 350°F (175°C). Prepare the boxed cake mix according to package instructions. Bake in a 9×13-inch pan, and let the cake cool completely.
- Make the Tres Leches Mixture: In a bowl, whisk together sweetened condensed milk, evaporated milk, whole milk, and vanilla extract until fully combined.
- Soak the Cake: Poke holes all over the cooled cake with a fork, then slowly pour the milk mixture evenly over the surface, letting it soak into the cake. Refrigerate for at least 2 hours or overnight.
- Top with Whipped Cream: Before serving, spread a layer of whipped cream over the top of the cake and garnish with fresh fruit if desired.
Notes
For best results, let the cake refrigerate overnight to allow the milk to fully absorb.
Garnish with your favorite fresh fruit such as strawberries, raspberries, or mango for added flavor and color.
- Prep Time: 10 minutes
- Soaking Time: 2 hours
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking, Soaking
- Cuisine: Mexican
Nutrition
- Serving Size: 12 servings
- Calories: Approx. 350 kcal per serving
