Shortcut Tres Leches Cake

Name: Shortcut Tres Leches Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 20 servings.
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

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

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.

Nutrition Facts

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

Originally published as Easy Tres Leche Cake in Simple & Delicious August/September 2016

Reviews

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Average Rating:

Marcela

Oct 18, 2018

Wow! This turned out so great! I followed the recipe exactly! When I was pouring in the topping I was about half way through and noticed like it might be too much, but I decided to not go with my gut and used all of it and I glad I did. I grew up with tres leches cake and I know it is supposed to be very wet, which is what I love so much about them! I covered it and put it in the fridge over night. Then in the morning was when I made the whipped cream. At first I was using a whisk and it was taking too long so I switched to a hand mixer and after a few minutes I was going to give up because it wasn’t turning into whipped cream. I kept going and eventually got the consistency I wanted. Obviously I had never made whip cream before then. I also used ground cinnamon as a garnish. Finally thank you for creating this and allowing me to have a piece of my childhood that I got to share with people I love.
Grammy Debbie

May 23, 2018

Yummy! I made this cake exactly as the recipe called for and it was absolutely delicious. I did sprinkle a little cocoa powder over the top for garnish. We loved it with sliced fresh strawberries. I will definitely be making this one again and again!
Sclawson1975

May 6, 2018

This is so delicious. Turned out just like the stuff I get in restaurants. I will make this again and again. I did cheat and use cool whip on the top. I might try it with a chocolate cake also!
Debby

May 5, 2018

Made this cake exactly as the recipe called for. I found that the amount of milk toppings was too way too much and it made the cake “soupy”. The flavor of the cake nearest the whipped topping was very good, and I would try this again but adjust the milk topping amount. I only gave this 3 stars but will re-make it and re-evaluate it again. Based on most reviews, I think I’ll try cool whip also.
nopalito

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.
Elaine

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

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.