Easy Tres Leches Cake with Box Cake Mix Recipe
This Easy Tres Leches Cake Recipe uses a box vanilla cake mix to simplify the classic Latin American dessert. The cake is soaked with a luscious mixture of evaporated milk, sweetened condensed milk, and whole milk, creating a moist, rich texture that melts in your mouth. Topped with whipped topping and fresh raspberries, it’s an effortless yet impressive dessert perfect for any occasion. Make ahead friendly and fridge-stored, it’s a crowd-pleaser combining creamy sweetness with fresh berry tartness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes to overnight (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Ingredients
Scale
For the Cake:
- 1 pkg vanilla cake mix (15.25 oz, Duncan Hines recommended)
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 4 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 (e.g., Cool Whip, thawed)
- 1 cup fresh raspberries
Instructions
- Prepare the Baking Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with non-stick spray to prevent sticking. Set it aside.
- Mix and Bake the Cake: In a large bowl, combine the cake mix, vanilla extract, melted butter, milk, and eggs. Blend using a handheld mixer or whisk by hand until fully combined, about 2 minutes. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool for 15 minutes.
- Prepare and Apply the Milk Mixture: While the cake cools, whisk together evaporated milk, sweetened condensed milk, and whole milk until smooth. Poke holes evenly all over the top of the cooled cake using a toothpick or skewer about half an inch apart. Slowly pour the milk mixture over the cake in several batches, allowing each to absorb for about 5 minutes. Refrigerate the cake for at least 1 hour, ideally overnight, to fully soak and meld flavors.
- Top and Serve the Cake: Remove the soaked cake from the fridge. Evenly spread the whipped topping over the surface. Garnish with fresh raspberries or preferred fresh fruit. Serve immediately or keep refrigerated for up to 4 days.
Notes
- Use a standard vanilla or white cake mix without pudding to avoid overly soggy cake.
- Ensure the cake is completely cooled before pouring milk mixture to prevent it from breaking apart.
- Pour the milk mixture slowly in batches to allow proper absorption and avoid sogginess.
- Let the cake chill at least 4 hours, preferably overnight, for the best texture and flavor.
- Substitute fresh whipped cream (2 cups heavy cream + 1/4 cup sugar, whipped to stiff peaks) for store-bought whipped topping if desired.
- You can swap raspberries with strawberries, blueberries, peaches, or no fruit at all.
- Keeps fresh in an airtight container refrigerated up to 4 days; freezing not recommended due to texture changes.
- Pair with coffee, fresh berries, or vanilla ice cream for an elevated dessert experience.
Keywords: Tres Leches Cake, Easy Tres Leches, Box Cake Mix Dessert, Milk-Soaked Cake, Latin American Dessert, Moist Cake, Party Dessert
