Shortcut Tres Leches Cake Recipe
Shortcut Tres Leches Cake Recipe photo by Taste of Home
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Shortcut Tres Leches Cake Recipe

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My mom's favorite cake is Tres Leches, a butter cake soaked in three kinds of milk. I developed a no-fuss version that’s rich and tender. —Marina Castle Kelley, Canyon Country, California
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES:20 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES: 20 servings


  • 1 package butter recipe golden cake or yellow cake mix (regular size)
  • 3 large eggs
  • 2/3 cup 2% milk
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 cup heavy whipping cream
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract

Nutritional Facts

1 piece: 343 calories, 20g fat (12g saturated fat), 89mg cholesterol, 257mg sodium, 36g carbohydrate (28g sugars, 0 fiber), 6g protein.


  1. Preheat oven to 350°. Grease a 13x9-in. baking pan.
  2. In a large bowl, combine cake mix, eggs, milk, softened butter and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
  3. Cool in pan on a wire rack 20 minutes. In a 4-cup measuring cup, whisk topping ingredients until blended. Using a skewer, generously poke holes in top of warm cake. Pour milk mixture slowly over cake, filling holes. Cool 30 minutes longer. Refrigerate, covered, at least 4 hours or overnight.
  4. In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over cake. Yield: 20 servings.
Originally published as Shortcut Tres Leches Cake in Simple & Delicious August/September 2016

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Elaine User ID: 14821 255064
Reviewed Oct. 5, 2016

"Absolutely delicious! Because I was making the cake the day before I was serving it, I used Cool Whip instead of whipping heavy cream for the "icing". Everyone loved it. Definitely a keeper."

laurijane User ID: 7815299 253102
Reviewed Aug. 24, 2016

"I tested this recipe on my husband's co-workers today and they are raving about it! Made as directed except for simplifying it even more with Cool Whip instead of the whipped cream for the frosting. The batter is thick when it goes into the oven - probably needs to be that way to soak up all the liquid."

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