We are big dessert eaters at my house, and one thing that we all agree on is that cake is amazing. Given our love of tasty cakes and the fact that I even decorate them for our family and for others, I it came as a shock when I realized that this is the very first cake recipe I’ve ever shared! What the what?!
I think this easy tres leches cake is the perfect inaugural cake to remedy the cakelessness of this site. It’s super tasty, and as you might have guessed from the name, it’s easy!
I do want to go ahead and get one thing out in the open before we get to the recipe. In no way am I claiming that this recipe is ethnically authentic. This is just me putting a veeeeery literal translation of ‘three milks’ into a gooey, delicious cake that tastes at least somewhat similar to what I got at Abuelo’s that one time.
You might also want to try Chocolate Tres Leches Cake for a fun twist on a classic!
This post contains affiliate links, which means I might make some extra coffee money at no extra expense to you if you buy something through one of my links. Read more about that here.
Now that we have that out of the way, let’s talk about how to make this thing! There are really three steps: 1. Make and bake the cake (that rhymes so hard, I love it), 2. Poke holes and drizzle the milks, and 3. Slather the top with whipped cream.
Two notes about temperature as you embark on this cake journey: You want to poke the holes and pour the milks while the cake is still pretty warm, but you want it to be pretty cool by the time you spread the whipped cream. Side note to that note, while I prefer actual cream that has been whipped, you can certainly use a store-bought whipped topping for extra easy-ness. Gotta make sure the Easy Tres Leches Cake delivers on the ‘easy’ part.
This recipe requires only the most minimal of supplies. You will need:
That’s it! Although I’ll be the first to admit that a stand mixer makes whipping cream much, much easier.
Do you know what the funniest thing about this cake is? It doesn’t actually sound like something that would be so good! I told my husband that every time I make this cake I’m always amazed that what is essentially soggy cake tastes so delicious, and he laughingly agreed with that assessment. And I know it’s not just me who enjoys it because if any member of my family doesn’t like something I make, they’re not shy about letting me know.
You might also like: Chocolate Tres Leches Cake
- 1 box yellow cake mix
- Eggs, oil, water, according to cake mix
- 1 12 oz can evaporated milk
- 1 14 oz can sweetened condensed milk
- 3/4 cup half and half
- 1 1/2 cup heavy whipping cream
- 1 tsp sugar
- 1/4 tsp vanilla
-
Preheat oven and prepare cake mix according to package directions for a 9×13 sheet cake.
-
When you pull the cake out of the oven, use the handle of a wooden spoon to poke holes throughout the cake while it is still hot. Immediately pour the evaporated milk, sweetened condensed milk, and half and half over the cake, taking care to drizzle some in each hole.
-
Let the cake cool on the counter for about an hour, then chill for another hour while you whip the cream with the sugar and vanilla. Once the cake is cool, spread whipped cream over the top.
-
Chill for at least two hours before serving. This cake actually tastes better the longer you let it cool, so if possible try to budget a few extra hours of cooling time before serving. Store in the fridge for up to five days.
If you don’t want to make your own whipped cream, substitute a tub of thawed whipped topping for the cream, sugar, and vanilla.
So yummy! I’ve never tried this I need to
You sure do!
Oh that looks so yummy! I wish there was a way to not have milk in it cause the lactose is real!
Maybe you could try subbing in some coconut milk? Hate for you to mis out on it!
Oh yum, I love this cake! It’s been ages since I’ve had it, so I need to try this out.
It’s soooo good 🙂
That looks so incredibly soft and delicious!
It’s so fluffy! This looks like I would probably eat the whole pan!! YUMMY!
Portion control is a problem with this recipe 😀
What size can evaporated milk do you use?
I have made it before and used the larger can, but it does seem like a lot of milk. This is a delicious recipe! So easy, too!
Hi Pam, I think the size is 12 oz. It does seem like a lot of milk, but it gets soaked up pretty well. It’s the best soggy cake you’ll ever have 🙂
Thank you Jordan! Getting ready to make it right now for a potluck!
Made this cake and it was so good. I liked how easy it was to prepare. My guests thought it was really good, too. Will make it again soon
That’s great, Linda, glad you all enjoyed it!
What size cans or evaporated milk and sweetened condensed milk are to be used?
The sweetened condensed milk is the standard 14 oz size and the evaporated milk is the standard 12 oz size. Hope this helps!