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Moist Tres Leches Cake

Moist Tres Leches Cake That Melts in Your Mouth

This Moist Tres Leches Cake is a delightful dessert that melts in your mouth, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: Dessert
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box French vanilla cake or yellow mix 15.25-ounce box serves as an easy base
  • 4 large eggs Essential for structure and moisture
  • 3 tablespoons vegetable oil Can substitute melted butter or coconut oil
  • 1.25 cups water Hydrates the mix for fluffy texture
  • 0.5 cups sour cream Adds creaminess and moisture; Greek yogurt can substitute
For the Milk Mixture
  • 1 can sweetened condensed milk Provides richness and sweetness
  • 1 can evaporated milk Contributes creaminess; full-fat milk can substitute
  • 0.75 cups heavy cream Adds richness; coconut cream is a fun option
  • 1 dash vanilla Opt for quality vanilla extract
For the Topping
  • 1 cup heavy cream Forms the whipped topping
  • 3 tablespoons powdered or granulated sugar Sweetens the whipped cream
  • 1 teaspoon vanilla extract Deepens the flavor; use real vanilla
  • ground cinnamon Optional for sprinkling; nutmeg can substitute
Optional for Serving
  • fresh strawberries For delightful texture
  • Maraschino cherries For delightful texture
  • toasted coconut For delightful texture

Equipment

  • stand mixer
  • 9x13-inch baking dish
  • Mixing Bowl

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish with nonstick spray.
  2. In a stand mixer, combine cake mix, eggs, vegetable oil, and water. Mix on medium speed for 2-3 minutes until smooth. Fold in sour cream.
  3. Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick comes out clean. Let cool for 15-20 minutes.
  4. Whisk together sweetened condensed milk, evaporated milk, heavy cream, and a dash of vanilla until smooth.
  5. Poke holes into the cooled cake with a fork and pour half of the milk mixture over the cake, letting it soak in. Add the remaining mixture and let rest.
  6. Cover the cake with plastic wrap and refrigerate for at least 1-2 hours or overnight.
  7. Chill a mixing bowl, then beat the heavy cream, sugar, and vanilla extract until stiff peaks form.
  8. Spread whipped cream over the chilled cake and optionally top with cinnamon, strawberries, cherries, or coconut.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Use high-quality ingredients for the best flavor. Adjust milk soak for desired moisture level.

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