Go Back
Tres leches cake
Print

Tres Leches Cake

Tres Leches Cake is a rich, moist, and creamy dessert that’s super easy to make at home. I topped mine with pistachio cream, but you can use caramel, strawberries, or any topping you like for a fancy, delicious treat.
Course Dessert
Cuisine latin american
Keyword tres leches cake
Prep Time 15 minutes
Cook Time 30 minutes
Servings 15 Pieces

Ingredients

For the cake:

  • 1 box white cake mix or French vanilla
  • 3 eggs
  • ½ cup vegetable oil
  • 1 cup water or milk

For the milk mixture:

  • 1½ cups whipping cream
  • 1 cup milk
  • ½ cup sweetened condensed milk
  • For the cream topping:
  • 1½ cups whipping cream
  • ½ cup sweetened condensed milk

For decorating:

  • Pistachio cream caramel sauce, or fresh strawberry

Instructions

  • Preheat the oven to 350°F (175°C).
  • Prepare the cake batter according to the cake mix instructions, adding the eggs, oil, and water or milk.
  • Grease a 13×9-inch glass baking dish with oil and pour in the batter.
  • Bake for about 30 minutes. Check doneness by inserting a toothpick — it should come out clean. If not, bake for 5–10 more minutes.
  • While the cake is baking, mix together 1½ cups whipping cream, 1 cup milk, and ½ cup sweetened condensed milk. Set aside.
  • Once the cake is baked, poke holes all over with a fork and slowly pour the milk mixture evenly over the cake. Let it soak and cool completely.
  • For the topping, whisk 1½ cups whipping cream and ½ cup sweetened condensed milk until stiff peaks form. Spread evenly over the soaked cake.
  • Decorate with pistachio cream, caramel, or strawberry. Use a toothpick to create designs if desired.
  • Cover and refrigerate for a few hours, or overnight for the best results.

Notes

  • You can make the cake from scratch or use a cake mix for a faster, easier version.
  • Poke the cake evenly before pouring the milk mixture so it soaks perfectly.
  • Whipped cream topping should be made just before serving for best texture.
  • Chill the cake for a few hours or overnight — it tastes even better.
  • You can decorate with pistachio cream, caramel, strawberries, chocolate, or any topping you like.
  • Store covered in the fridge for 3–4 days; it can also be frozen for up to 2 months.