Shortcut Tres Leches Cake Recipe

5 3 4
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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5 3 4
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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
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min. + cooling

Ingredients

  • 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
  • TOPPING:
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 cup heavy whipping cream
  • WHIPPED CREAM:
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

Preheat oven to 350°. Grease a 13x9-in. baking pan.
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.
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.
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

Nutritional Facts

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

  • 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
  • TOPPING:
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 cup heavy whipping cream
  • WHIPPED CREAM:
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  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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Reviews forShortcut Tres Leches Cake

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MY REVIEW
nopalito User ID: 3750663 269584
Reviewed Jul. 17, 2017

"I have been making a moderately complicated version of this cake for years, and now enjoy this much simpler recipe. Rather than use heavy cream for the sauce, try using Media Crema found in the hispanic section of the grocery store. I have recently learned a newer version of this very traditional cake. Add 6-8 ounces of sour cream to the batter and bake until done. Then make a thin cream cheese frosting with the juice of 1-2 limes, to taste, and spread or pour over cake. Decorate with fruit of your choice and refrigerate. This is always better the next day and is best served cold. I know that Cool Whip is easy to use, but is really doesn't do justice to this cake."

MY REVIEW
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."

MY REVIEW
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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