Easy Tres Leches Cake with Box Cake Recipe

Introduction

Tres Leches Cake is a beloved Latin American dessert known for its moist, milk-soaked richness. This easy version uses a box cake mix to simplify the process without sacrificing flavor, making it perfect for busy home cooks who want an impressive treat with minimal effort.

Ingredients

• 1 pkg vanilla cake mix (I like Duncan Hines brand for this recipe)
• 1 tsp vanilla extract
• 1/2 cup melted butter (unsalted is best for baking)
• 1 cup milk
• 4 eggs (room temperature for a fluffier cake)
• 16 oz evaporated milk
• 14 oz sweetened condensed milk
• 1 1/2 cups whole milk
• 8 oz whipped topping (like Cool Whip, thawed)
• 1 cup fresh raspberries

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with non-stick spray and set it aside.
2. Step 2: In a large bowl, combine the cake mix, vanilla extract, melted butter, milk, and eggs. Mix until smooth, about 2 minutes. Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes.
3. Step 3: While the cake cools, whisk together the evaporated milk, sweetened condensed milk, and whole milk. Poke holes evenly over the cooled cake with a toothpick or skewer. Pour the milk mixture slowly over the cake, allowing it to soak in. Refrigerate for at least 1 hour, preferably overnight.
4. Step 4: Remove the chilled cake from the fridge. Spread whipped topping evenly over the surface and garnish with fresh raspberries. Serve immediately or keep refrigerated until ready to enjoy.

Tips & Variations

• Choose a traditional vanilla or white cake mix without pudding or “super moist” labels to avoid an overly soggy cake.
• Substitute fresh whipped cream for store-bought whipped topping by beating 2 cups heavy cream with 1/4 cup sugar until stiff peaks form.
• Swap raspberries for strawberries, blueberries, peaches, or omit fruit and sprinkle cinnamon or cocoa powder instead.
• Experiment with vanilla extract, vanilla bean paste, or almond extract for different flavor profiles.
• Pour the milk mixture slowly in batches to prevent the cake from becoming too soggy.

Storage

Keep this milk-soaked cake refrigerated in an airtight container or covered tightly with plastic wrap. It stays fresh for up to 4 days and actually tastes better after sitting for at least a day. Do not freeze, as the milk mixture can separate and affect texture. Reheat is not recommended; serve chilled for the best experience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix?

Yes, you can use yellow or white cake mix, but avoid mixes with pudding or “super moist” labels, as these can become too soggy when soaked with the milk mixture.

Why does the cake need to be refrigerated after adding the milk mixture?

Refrigerating allows the cake to absorb the milk mixture fully and meld the flavors, resulting in the signature moist and creamy texture. It also helps the cake set properly before serving.

Easy Tres Leches Cake with Box Cake Recipe

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★★★★★

5 from 131 reviews

This Easy Tres Leches Cake recipe uses a simple vanilla box cake mix combined with a rich three-milk soak for an incredibly moist and creamy dessert. Perfect for parties or any occasion, this shortcut version saves time without compromising on the authentic, milk-soaked texture and flavor of a traditional tres leches cake. Topped with whipped topping and fresh berries, it’s a crowd-pleasing, make-ahead treat that everyone will love.

• Author: Lena
• Prep Time: 15-20 minutes
• Cook Time: 25-30 minutes
• Total Time: 1-4 hours (includes chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Latin American

Ingredients

Scale 1x2x3x

For the Cake:

• 1 pkg vanilla cake mix (e.g., Duncan Hines, 15.25 oz)
• 1 tsp vanilla extract
• 1/2 cup unsalted melted butter
• 1 cup milk
• 4 eggs (room temperature)

For the Tres Leches Mixture:

• 16 oz evaporated milk
• 14 oz sweetened condensed milk
• 1 1/2 cups whole milk

For the Topping:

• 8 oz whipped topping (such as Cool Whip, thawed)
• 1 cup fresh raspberries

Instructions

1. Prepare the Baking Pan and Preheat Oven: Start by preheating your oven to 350°F (175°C). Spray a 9×13-inch baking pan with non-stick spray to prevent sticking. Set aside the prepared pan for baking.
2. Mix and Bake the Cake: In a large mixing bowl, combine the cake mix, vanilla extract, melted butter, milk, and eggs. Mix with a handheld mixer or by hand until smooth and well combined, about 2 minutes. Pour the batter evenly into the prepared pan. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 15 minutes.
3. Prepare and Apply the Milk Mixture: While the cake cools, whisk together evaporated milk, sweetened condensed milk, and whole milk in a bowl until smooth. Using a toothpick or skewer, poke holes evenly spaced about half an inch apart all over the cooled cake surface. Slowly pour the milk mixture over the cake in 3-4 batches, allowing about 5 minutes absorption time between each pour to prevent sogginess. Refrigerate the cake for at least 1 hour, preferably overnight, to fully absorb the mixture and enhance flavor melding.
4. Top and Serve the Cake: After refrigeration, spread the whipped topping evenly over the soaked cake. Garnish with fresh raspberries or berries of your choice. Serve immediately or keep refrigerated for up to 4 days for best freshness.

Notes

• Use a traditional vanilla or white cake mix without pudding included to avoid overly soggy texture.
• Ensure cake is fully cooled before pouring milk mixture for better absorption and structure.
• Pour the milk soak slowly in batches to avoid dense, soggy cake.
• Allow the cake to chill in the refrigerator at least 4 hours or overnight for optimal flavor and moisture.
• Whipped topping can be substituted with homemade whipped cream using 2 cups heavy cream and 1/4 cup sugar.
• Fresh berries can be swapped with strawberries, blueberries, peaches, or omitted for a dusting of cinnamon or cocoa powder.
• Avoid freezing the cake as milk mixture may separate on thawing.
• Store the cake tightly covered in the refrigerator to maintain freshness up to 4 days.
• Pair well with hot coffee or vanilla ice cream for a complete dessert experience.

Keywords: Tres Leches Cake, Easy Tres Leches, Box Cake Mix, Milk-Soaked Cake, Creamy Cake, Party Dessert, Shortcut Cake, Vanilla Cake, Latin Dessert