Easy Tres Leches 3 Milk Cake with Box Mix

Super easy and moist Tres Leches cake using box mix. Only 30 minutes active time with simple year-round ingredients.

The journey towards this Tres Leches dessert aka 3 milk cake recipe started when I saw this delicious looking cake presented at a potluck. It looked like one of those cakes you just wanted to dive right into. After trying a slice, it definitely turned out to be true. I never tried such a super moist cake before and the rich flavors of different types of milk and vanilla really drew me in. I asked my new acquaintance for the recipe which was simply given to me verbally, "It's easy! Boxed cake mix, 3 types of milk and whipped cream." So armed with this information, I went home and experimented with different cake mixes and varying ratios of milk and sugar." I feel like I've finally adapted it to a sweetness and texture that I (and my readers) will enjoy. It's so easy to make and transport, I highly recommend this one for your next event!

XOXO,
Mimi

Why You'll Love This Recipe

• Easy - minimal ingredients to measure, make it with 30 minutes active time!
• Year-round Ingredients - available at most grocery stores. Many are shelf stable too!
• Delicious - The texture comes out moist and tender every time.
• Approachable - Flavors of vanilla and milk offer a broad appeal for diverse tastes.
• Easily Transportable - just cover the tray and go! No worrying about it tipping over.

What is Tres Leches Cake?

Tres Leches is Spanish for "three milks". Translated, Tres Leches cake literally means 3 milks cake. This milk-soaked dessert is popular in Latin America, especially Mexico. To make Tres Leches cake, a sponge cake is soaked with three types of milk: condensed milk, evaorated milk and milk or cream. It's then topped with whipped cream and optionally with fresh fruits or a dusting of spices.

What Does This Tres Leches Taste Like?

Because this cake has been soaked in milk, it is soft and extra moist but not soggy due to the sponge cake's ability to properly absorb the liquids. The cake itself is sweet because of the sweetened condensed milk but this can be balanced with a whipped topping that is just lightly sweetened (of course, you can add more sugar to the whipped cream if you prefer a truly sweet cake). There are strong flavors of vanilla and milk in this cake making it a perfect base for fruit toppings and a good vessel for carrying other flavor modifications.

Does Soaking Tres Leches with Milk Make it Soggy?

Soaking Tres Leches with 3 types of milk give it its moist texture. It won't be soggy if it's baked using the proper cake body (sponge cake with AP flour) and soaked with the proper ratio of milk once the cake is cooled. Consuming it within the first 2 days is important too as the cake tends to get softer as time progresses.

Which Pan Size Should I Use?

This recipe was created for a 13X9 baking pan that is at least 2" high. Other pan sizes that can be used are: two 8" rounds or two 9" rounds. I do not recommend making Tres Leches as cupcakes since the milk soak will make the cake too soft to handle on it's own without support of a knife and fork. To bake Tres Leches in individual serving sizes, bake it in an oven-safe ramekin or other heat-proof vessels.

Topping Ideas for Tres Leches

Tres Leches is usually topped with a sweetened whipped cream frosting. Some bakers use pre-made icing but I think those are generally too sweet for pairing with this naturally sweet cake. The most popular way to decorate this cake is with fresh strawberries. When using other fruits, choose ones that are low-moisture or have a membrane that contains the juices like: blueberries, grapes, Maraschino cherries and raspberries. Another popular decoration is a dusting of cinnamon or cocoa powder. Nuts, chocolate shavings or cocoa beans also make good toppings that won't break down upon contact with whipped cream.

Tips to Elevate Boxed Cake Mix

Cake mixes are not only convenient to use but they are also delicious with a great texture. Much research and development go into making these mixes for mass consumption that they've really perfected the flavor and texture. So much so that it's a well-known secret that many custom cakes, including wedding cakes, are made starting with boxed cake mix. Of course, they go through additional modifications by each individual baker depending on their level of expertise but here are some general guidelines on how you can elevate your own boxed cake mix at home:

• Replace the water with milk or buttermilk for extra flavor (done in this recipe).
• Add one extra egg for a richer and moisture texture (done in this recipe for extra structural integrity).
• Replace the oil with melted butter, ratio 1:1.2, for extra flavor (This was skipped in this recipe as Tres Leches already contains so much milk, adding more fat may make it too stodgy. Most Tres Leches recipes do not use butter.)
• Add vanilla essence for extra flavor (done in this recipe.)
• Add espresso powder for chocolate boxed mix to highlight flavors.

Preparing the Ingredients and Substitutions

• Yellow Cake box mix: Tres Leches is normally made with a sponge cake. Yellow cake mix will usually resemble that flavor and texture profile. Yellow cake mix contains yolks while white cake mix does not. The flour in yellow cake usually has a heavier protein content making the texture more ideal for use with the milk soak. Betty Crocker brand was used in this recipe. If using another cake mix that weighs more, mix the powder very well and weigh out 375 g for use in this recipe.
• Milk, Oil, Eggs: Provided quantity for these ingredients are for use with the Betty Crocker brand cake mix. Refer to your own cake mix instructions for precise quantity required for your own brand. A general rule of thumb to elevate box mixes is to replace the required water with milk and add an extra egg than what is called for, which is what I've done in this recipe.
• Milk: whole milk , skimmed milk or buttermilk
• Oil: choose neutral ones like grapeseed, canola and avocado.
• Eggs: large size.
• Condensed milk: is a sweetened form of milk that has water evaporated from it. It is usually sold in a can form, found in the baking aisle of the grocery store.
• Evaporated milk: is a milk that has water evaporated from it but it's unsweetened. It is usually sold in a can form, found in the baking aisle of the grocery store.
• Heavy cream: has a milk fat content of at least 36% (labelled as 36% M.F.). It can be substituted with whipping cream (with minimum 33% milk fat) but heavy cream is a little more rich in flavor and produces a more stable frosting. It must be completely chilled before whipping or it won't gain volume.
• Granulated sugar: The amount of sugar in the frosting makes the cream taste mildly sweetened and creamy when paired with this naturally sweet cake. It's ideal for those who prefer a less intense sweetness level. Double the amount of sugar if you prefer a truly sweet tasting cake.
• Vanilla extract: adds to and rounds out flavors

Step By Step Photos

Stir and Bake

Heat oven to 325F. Grease only the bottom of the pan with a little bit of butter or oil. In a large bowl, mix cake mix, milk, oil, eggs and vanilla together using a handheld mixer at medium speed for 2 minutes. Bake cake for 25-30 min. until it's golden brown and a toothpick inserted in the center comes out clean. Let the cake cool inside the pan as you prepare the milk soak.

Mix Milk and Pour

Pour the condensed milk, evaporated milk and heavy cream into a large measuring cup, stir it until it becomes homogenous. Stir well as the heavier condensed milk tends to stay at the bottom. Once the cake has completely cooled, use a fork to poke holes into the cake in evenly spaced rows about half inch apart.

Pour the mixture slowly and evenly onto the cooled cake (do this only when the cake is cool). The milk will start to get absorbed into the cake through the holes. If your cake is domed, the milk will start to pool on the sides, take a spatula and gently guide the milk to all parts of the cake. Cover the cake and let it sit in the fridge for at least 2 hours before serving or frosting. Take this time to chill the mixing bowl and beaters in the fridge. This will help the heavy cream whip better.

Frost with Cream and Decorations

In the chilled mixing bowl, whip the heavy cream and sugar on med-high speed until soft peaks. Add the vanilla extract and continue to whip until stiff peaks form. Use cream immediately for assembly. Add a few big dollops of cream onto one short end of the cake. Use an angled spatula to spread the cream in just one direction to prevent dragging off any crumbs from the top layer of the cake. The trick is to add lots of cream each time and gently spread it out in sections. An angled spatula really helps to create a flat top. If desired, top with fresh fruits, Maraschino cherries or a dusting of cinnamon.

How to Store and Make in Advance

Tres Leches should be kept in the fridge where it will remain fresh for 2-3 days. It's best to serve it within the first two days as the moist texture will be just right. I've kept this cake for longer and it gets a little bit softer over time but it wasn't unacceptable. The amount of milk provided in the recipe keeps the texture firmer for longer. To make this cake in advance, freeze only the un-soaked cake portion. The cake body freezes exceptionally well. Wrap it with plastic wrap and then aluminum foil and freeze for up to 2 months. Defrost in the fridge the night before assembly. 2-24 hours before serving, add the milk soak and top with frosting.