Name: Semi-Homemade Tres Leches Cake
Prep time: 10 min
Cook time: 25 min
Total time: 2 h 35 min
Cuisine: Mexican
Ingredients: 1 box yellow or white cake mix (plus required ingredients: 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)

Why You’ll Love Semi-Homemade Tres Leches Cake Recipe

This cake combines the rich flavors of a traditional Mexican tres leches with the ease of a boxed cake mix, saving you time without sacrificing taste. The tender sponge soaks up the sweet milk mixture beautifully, resulting in a melt-in-your-mouth texture that everyone will rave about. Whether you’re new to baking or a seasoned pro, this recipe delivers foolproof results every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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)

Directions

Prepare the Cake:
Preheat your oven to 350°F (175°C). Prepare the cake mix according to the package instructions. Pour the batter into a 9×13-inch baking pan and bake as directed. Let the cake cool completely in the pan.
Make the Tres Leches Mixture:
In a large bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, and vanilla extract until fully combined.
Soak the Cake:
Use a fork to poke holes all over the surface of the cooled cake. Slowly and evenly pour the milk mixture over the cake, allowing it to absorb thoroughly. Refrigerate for at least 2 hours or overnight for best results.
Top and Serve:
Before serving, spread a generous layer of whipped cream over the entire surface of the cake. Garnish with fresh fruit if desired. Slice and serve chilled.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 25 minutes
Soaking Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 12
Calories: Approximately 350 kcal per serving

Variations

Chocolate Tres Leches: Use a chocolate cake mix and add a tablespoon of cocoa powder to the milk mixture for a deeper flavor.
Coconut Twist: Replace whole milk with coconut milk and top the cake with toasted coconut flakes.
Coffee-Infused: Add 1 tablespoon of espresso or strong coffee to the milk mixture for a coffee-flavored version.
Spiced Cake: Use a spice cake mix and add cinnamon or nutmeg to enhance the flavor.
Dairy-Free Option: Use plant-based milks such as oat, almond, or coconut, and a dairy-free whipped topping.

Storage/Reheating

Store the cake covered in the refrigerator for up to 4 days. It tastes even better the next day as the milk continues to soak into the sponge. This cake is not recommended for freezing as the texture may change. There’s no need to reheat—it’s best served cold or chilled.

FAQs

What does “tres leches” mean?

“Tres leches” means “three milks” in Spanish. The cake is named after the three types of milk used to soak the sponge: evaporated milk, condensed milk, and whole milk.

Can I make this cake a day in advance?

Yes, in fact, making it a day in advance is recommended. The extra soaking time enhances the flavor and texture.

Can I use a different cake mix flavor?

Absolutely. White, yellow, or even butter-flavored mixes work well. Chocolate and spice cake mixes are also great for unique variations.

How do I keep the cake from getting soggy?

It’s meant to be very moist, but to avoid excessive sogginess, let the cake cool fully before soaking and ensure it’s evenly pierced to absorb the milk gradually.

Is fresh fruit necessary?

No, but it adds a beautiful garnish and complements the sweet and creamy flavor of the cake. Berries and cherries work especially well.

Can I use homemade whipped cream?

Yes, homemade whipped cream is a great option and adds a fresher taste. Just whip heavy cream with a bit of sugar and vanilla until stiff peaks form.

What’s the best pan size for this recipe?

A standard 9×13-inch baking pan works best for even soaking and serving.

Can I use low-fat milk?

Yes, but using whole milk provides a creamier and more authentic texture. Skim or low-fat milk will reduce richness.

How long should I let the cake soak?

At least 2 hours is required, but overnight is best for full absorption and flavor development.

Can I freeze leftover cake?

Freezing is not recommended for tres leches cake, as the texture may become icy or grainy due to the milk content.

Conclusion

This Semi-Homemade Tres Leches Cake is a sweet, creamy, and crowd-pleasing dessert that captures the essence of traditional tres leches with a convenient twist. It’s easy enough for weeknights yet special enough for celebrations. With just a few simple steps, you’ll have a stunning dessert that melts in your mouth and impresses every time.