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We LOVE easy AND we love cake – especially ones we grew up enjoying, like our easy tres leches cake.
Tres leches cake (three milk cake) is a popular Latin dessert so of course our Mexican mama made it for us! It’s just like it sounds, a sponge cake with a 3-milk mixture over the top. This version is made EASY with a cake mix. But trust us, it tastes JUST as good as our original Tres Leches Cake.
Our milk mixture uses evaporated milk, half-and-half, and sweetened condensed milk (go big or go home). We poke holes in the sponge and soak it with this mixture creating an extra flavorful and tender piece of cake – similar to our Jello poke cake. It’s always a hit, so it’s a good thing it makes an entire jelly roll pan!
Try Mexican Wedding Cookies, Churros, Fried Ice Cream, and Flan for more traditional family favorites!
Why we think you’ll love it:
- Make it easy. This is a simple version of a family favorite dessert. It uses a cake mix, a quick and simple twist to an authentic tres leches cake recipe.
- Make ahead dessert. Make it in advance and store it in the fridge, perfect for planning ahead for fiestas or special events.
- Feeds the masses! This sheet cake can yield many generous slices.
Tres Leches Cake Ingredients and Substitutions
Cake
- 1 (15.25-ounce) package white cake mix – or your favorite white cake recipe or follow this from-scratch Tres Leches Recipe
- 3 eggs
- 1 cup cold water
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 cup half-and-half
- strawberries, optional
Frosting
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- optional toppings – We like adding strawberries or a fresh berry topping.
How to Make an Easy Tres Leches Cake
- PREP. Preheat oven to 350°F. Grease a 10×15-inch baking pan with cooking spray.
- CAKE. In a large mixing bowl, combine cake mix powder, eggs, cold water, vegetable oil, and vanilla extract and mix well.
- Pour batter into a prepared pan, smooth the top, and bake for 22-24 minutes. Let the cake cool for at least 30 minutes, then poke holes all over the cake with a bamboo skewer.
- MILKS. In a large bowl, combine evaporated milk, sweetened condensed milk, and half and half. Slowly pour over the cake, letting it soak in all the holes.
- CHILL. Top cake with plastic wrap and refrigerate for at least 3 hours.
- WHIPPED CREAM. Whip heavy cream with powdered sugar and 1 teaspoon vanilla extract in a large bowl with an electric hand mixer or a stand mixer. Mix until soft peaks form, then spoon and spread over the cake.
- Add any toppings and serve.
Kristyn’s Recipe Tips
- Use a box of white cake mix between 15-18 ounces and follow the directions on the recipe and not the directions on the box.
- Do not overmix the cake batter. Over-mixing can cause a dense cake that will be unable to absorb all of the milk mixture.
- The cake texture should be wet, but not so soggy that the cake disintegrates.
Easy Tres Leches Cake
Ingredients
- 1 (15.25-ounce) package white cake mix
- 3 eggs
- 1 cup cold water
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 cup half-and-half
- strawberries, optional
Frosting
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 10×15-inch baking pan with cooking spray.
- In a large mixing bowl, combine cake mix, eggs, water, vegetable oil, and vanilla. Beat with an electric mixer until smooth and mixed well but without overmixing. Pour batter into a prepared pan, smooth the top, and bake for 22-24 minutes.
- Let the cake cool for at least 30 minutes, then poke holes all over the cake with a bamboo skewer.
- In a large bowl, combine evaporated milk, sweetened condensed milk, and half and half. Slowly pour over the cake, making sure to get in all the holes.
- Top cake with plastic wrap and refrigerate for at least 3 hours.
- Before serving, make the whipped topping. Whip cream with sugar and vanilla in a large bowl with an electric mixer or a stand mixer. Mix until soft peaks form, then spoon and spread over the cake.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
The baked white cake can be frozen ahead of time. Thaw, add the 3 milks, and refrigerate before adding toppings and serving.
The cake needs to absorb the milk for a minimum of three hours, but you can make it up to a day in advance to let all the liquid absorb. Store the whipped cream separately and apply before serving.
Store leftover cake, covered, in the refrigerator for 4-5 days.
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This recipe was originally published March 2023.
My friend make this Tres Leches Cake from a Duncan Hines mix. Best I’ve ever eaten. I made one I thought was the recipe she used. Not! Way to wet, I guess the cats loved it, not me.
Oh, shoot! I’m sorry! You’ll have to try this specific one & let me know what you think!
Could you make this in a 9×13 pan instead of sheet pan?
You could definitely give it a try!
This recipe was a huge hit with my family. They now request it for their birthdays! It is not too sweet like some cakes. It is also very moist, as you could guess but it’s not soggy either. Very nice. Thank you!