Easy Tres Leches Cake

Easy Tres Leches Cake is a family-pleasing dessert that can be made ahead.

Easy Tres Leches Cake Collage featuring images of cake with the milk being poured over the holes and a finished slice of cake,

If you have read the blog for any amount of time you have probably noticed that I am a big fan of make-ahead desserts. I adore poke cakes, icebox cakes, and icebox pies. They are amazing especially the pina colada poke cake and the caramel icebox cake. Seriously, go check them out, we will be here waiting for you. And by we I mean the tres leches cake and me.

The original recipe, that I have since tweaked, is from my friend Tina’s blog Mommy’s Kitchen. The week I made this I actually had no plans for a dessert but Tina posted a link to the recipe on her Facebook page right before I walked out the door to grocery shop.

I quickly added the ingredients to my shopping list and made my family quite happy that Sunday.

A few notes: I use something called Media Cream aka table cream as the third milk in the recipe. It’s normally found in a can in the Mexican/Latin section of the grocery store. If you can’t find it or just don’t want to use it whole milk is fine too. Also, don’t be like me and forget that you can get evaporated milk in two different sizes. I grabbed the 12-ounce can because that’s what the store had and didn’t double check the recipe and dumped it all in. It didn’t hurt anything but there was a ton of the liquid left in the bottom of the pan.

Serve Easy Tres Leches Cake with:

Smothered Ground Beef BurritosRefried BeansCilantro Lime RicePico de Gallo, and Alabama Sweet Tea

Easy Tres Leches Cake

Prep Time 15 minutes
Cook Time 30 minutes
Chilling 1 hour 30 minutes
Total Time 45 minutes
Author Micha M

Ingredients

  • 1 two layer size white or yellow cake mix
  • 1/4 cup butter melted and cooled
  • 1 cup buttermilk
  • 3 egg whites
  • 1 whole egg
  • 14 ounces sweetened condensed milk
  • 5 ounces evaporated milk approximately 2/3 cup
  • 7.6 ounces media crema OR
  • 3/4 cup whole milk
  • 8 ounce tub whipped topping OR
  • 16 ounces heavy whipping cream beaten with
  • 4 Tablespoons powdered sugar also known as confectioner's sugar

Instructions

  1. Preheat oven to 350 degrees

  2. Spray a 9x13 glass baking dish with cooking spray or grease with butter

  3. Place the cake mix, butter, buttermilk, egg whites, and egg in a large bowl or the bowl of a stand mixer

  4. Mix on medium for 2 minutes or until smooth

  5. Pour the cake into the prepared pan and bake for 24-28 minutes or until fine crumbs remain

  6. Poke holes in cake with a wooden spoon handle or something similar

  7. Mix the sweetened condensed milk, evaporated milk, and media crema or whole milk together in a large measuring cup or pitcher 

  8. Slowly pour half of the milk over the cake while still slightly warm

  9. Wait 10 minutes and pour the remaining milk over the cake

  10. Let the cake sit at room temperature for 30 minutes, then cover and refrigerate until well chilled

  11. Once the cake is cold, top with thawed whipped topping or sweetened whipped cream

 

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This post may be linked to these fabulous blogs as well as Weekend Potluck. and meal plan Monday and Whatcha Crockin’ Wednesday

Comments

  1. Susan P says:

    What size glass baking dish?

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