Super Moist Tres Leches Cake

Welcome to a world where light, fluffy yellow cake meets the unparalleled richness of a sweet milk bath, crowned with a delicate, cinnamon-dusted whipped cream topping. This simplified Tres Leches Cake recipe is designed to bring the enchanting flavors of your favorite Latin American dessert right into your kitchen with remarkable ease, without compromising on that coveted moist, melt-in-your-mouth texture. Get ready to create a dessert that will have everyone swooning after just one bite.

Experience Heavenly Softness and Sweetness

There’s a reason Tres Leches Cake holds a special place in the hearts of dessert lovers worldwide. It’s a symphony of textures and flavors, and our version perfectly captures that essence. Imagine a tender yellow cake, baked with the wholesome goodness of whole milk, then generously drenched in a decadent blend of heavy cream and sweetened condensed milk. The result is an incredibly moist cake, profoundly infused with a sweet, milky flavor that’s simply irresistible. To top it all off, a light, airy whipped cream, subtly spiced with cinnamon sugar, provides a refreshing contrast, elevating each spoonful into a truly heavenly experience. This isn’t just a cake; it’s a sensory journey, an indulgence that offers unparalleled softness and sweetness.

Simplified Perfection: An Easy Path to a Classic Dessert

Traditional Tres Leches, meaning “Three Milks” in Spanish, is a beloved dessert known for its signature soak in evaporated milk, sweetened condensed milk, and heavy cream. While undeniably delicious, making it from scratch can sometimes feel daunting for busy home bakers. Our recipe bridges that gap, offering a simple yet incredibly satisfying approach to this classic. We start with a convenient yellow cake mix, elevating it by baking with whole milk instead of water. This subtle change imbues the cake with a richer flavor and denser crumb, preparing it perfectly for its milk bath.

The soaking process then combines the lusciousness of sweetened condensed milk with the richness of heavy cream, creating that quintessential moist, sweet milk cake flavor. By incorporating whole milk into the cake batter itself, our version technically still uses three milks, providing that authentic profile with significantly less effort and time. While perhaps not strictly “authentic” in its preparation method compared to a fully scratch-made cake, the resulting flavor and texture are so close to the traditional version that it’s absolutely scrumptious and deeply satisfying. This recipe proves that you don’t need to spend hours in the kitchen to achieve a truly spectacular dessert.

The Magic of the Milk Soak: Why It Works

The secret to Tres Leches Cake’s incredible moisture and unique flavor lies in its transformative milk soak. After baking, the cake is generously punctured, creating tiny channels that allow the rich milk mixture to fully permeate every inch of the sponge. This process isn’t merely about adding moisture; it’s about infusing deep, creamy sweetness into the very core of the cake. The whole milk used in the batter provides a sturdy, yet tender foundation, while the sweetened condensed milk contributes intense sweetness and a syrupy texture. The heavy cream adds luxurious richness, creating a harmonious blend that transforms the cake from a simple yellow sponge into a decadent, milk-soaked marvel. Each bite is a testament to this magical infusion, delivering a moistness that is unmatched by most other cakes.

The Essential Chill: Patience is a Virtue

Unlike many desserts best served warm, Tres Leches Cake truly shines when served well chilled. The extended refrigeration period is not just a recommendation; it’s a crucial step that allows the cake to fully absorb the milk mixture, develop its signature dense yet tender texture, and for all the flavors to meld beautifully. As the cake chills, the milks transform from a liquid pour into a creamy, luscious component within the cake itself. This ensures that when you slice into it, you’re met with a perfectly set, milky soft slice that holds its structure and delivers an explosion of flavor. While it requires a bit of patience, the wait is absolutely worth it for an enjoyable dessert experience that is cool, refreshing, and exquisitely moist. Just remember, a brief rest at room temperature (about 10 minutes) before serving can enhance its milky soft texture, making it even more delightful.

Key Ingredients and Essential Supplies

Crafting this delicious Tres Leches Cake requires a few simple ingredients and basic baking tools. We’ve streamlined the process to make it as accessible as possible, ensuring you spend less time gathering and more time enjoying.

Essential Ingredients:

• Boxed Moist Yellow Cake Mix: Our secret weapon for speed and consistent results. Choose a quality brand for the best flavor.
• Unsalted Butter, Melted: Adds richness and moisture to the cake, a step beyond what water alone would provide.
• Whole Milk: Used in place of water in the cake mix, it’s also one of our “three milks,” contributing to a richer, denser crumb and deeper flavor.
• Large Eggs: Essential for structure and binding in the cake batter.
• Pure Vanilla Extract: Enhances the overall flavor profile of both the cake and the whipped topping.
• Canned Sweetened Condensed Milk: The star of the soaking sauce, providing intense sweetness and a luxurious, syrupy texture.
• Heavy Whipping Cream: Used both in the soaking sauce for richness and as the base for our light, fluffy whipped topping.
• Granulated Sugar: For sweetening the whipped topping and creating a cinnamon sugar garnish.
• Ground Cinnamon: A touch of warmth and aromatic spice for garnishing the whipped cream.

Necessary Supplies:

• 13×9-inch Baking Dish: The perfect size for this sheet cake, allowing for even baking and soaking.
• Nonstick Cooking Spray: To ensure your cake releases easily from the pan.
• Large Mixing Bowl: For combining the cake batter ingredients.
• Whisk (or Electric Mixer): Essential for achieving a smooth batter and perfectly whipped cream. An electric stand mixer or handheld mixer will make whipping the cream much easier.

Mastering the Art of Tres Leches Cake: Step-by-Step Guide

Creating this delicious Tres Leches Cake is a straightforward process, broken down into easy-to-follow steps. Precision and patience are key to achieving that perfect milky softness.

1. Prepare for Baking: Begin by preheating your oven to 350°F (175°C). Lightly spray a 13×9-inch baking dish with nonstick cooking spray, ensuring every corner is covered, then set it aside. This prepares the pan for an easy release later.
2. Craft the Cake Batter: In a spacious mixing bowl, combine the dry yellow cake mix, melted unsalted butter, whole milk, large eggs (lightly beaten), and pure vanilla extract. Use a whisk or an electric mixer to beat these ingredients until they are thoroughly combined and the batter appears smooth and uniform. Avoid overmixing, as this can lead to a tougher cake texture.
3. Pour and Bake: Gently pour the prepared cake batter into your greased 13×9-inch baking dish, spreading it evenly across the bottom. Place the dish in the preheated oven and bake for approximately 25 to 30 minutes. To test for doneness, insert a toothpick into the center of the cake; if it comes out clean, the cake is ready.
4. Prepare for Soaking: Immediately after removing the cake from the oven, while it’s still warm, use a fork to generously poke holes all over the surface. Aim for about 1/2-inch intervals, ensuring the holes go deep enough to reach the bottom of the baking dish. These perforations are crucial for allowing the milk mixture to fully penetrate the cake.

5. Create the Soaking Sauce: In a separate bowl, whisk together the sweetened condensed milk and 1/2 cup of heavy cream until they are well blended. This forms the rich, sweet soaking sauce that gives the cake its signature character.
6. Soak the Cake: Carefully pour the milk mixture evenly over the entire surface of the warm, poked cake. Watch as the sauce fills the holes and begins to absorb. Allow the cake to cool at room temperature for about 30 minutes to continue soaking. Then, cover the baking dish tightly with plastic wrap and refrigerate for at least 1 hour, or until the mixture is completely absorbed into the cake and it feels firm. For best results, overnight chilling is highly recommended.
7. Prepare the Whipped Topping: While the cake is chilling, prepare your light and airy topping. In an electric stand mixer fitted with a whisk attachment, or using a handheld mixer, beat 2 cups of cold heavy whipping cream with 1/4 cup of granulated sugar on medium-high speed. Continue beating until the cream becomes light, fluffy, and holds soft peaks, which usually takes about 2 minutes. Add 1 teaspoon of pure vanilla extract and beat for another 5 to 10 seconds until it’s just incorporated. Be careful not to overbeat, or you’ll end up with butter!

8. Decorate the Cake: Once the cake is thoroughly chilled and the milk mixture is absorbed, retrieve it from the refrigerator. Evenly spread the freshly whipped topping over the entire surface of the cake.

9. Add the Cinnamon Garnish: In a small dish, whisk together 1 tablespoon of granulated sugar and 1/2 teaspoon of ground cinnamon. This creates a delightful cinnamon sugar mixture.

10. Final Chill and Serve: Sprinkle the cinnamon sugar mixture generously over the whipped topping, ensuring an even coating. Return the cake to the refrigerator for at least one more hour to allow the whipped topping to set and the flavors to further meld. When ready to serve, cut the cake into squares.
11. Serving Tip: For the ultimate milky soft texture and flavor, remove the cake from the refrigerator about 10 minutes before serving. This brief rest at room temperature slightly softens the chilled cake, making it even more enjoyable.

Optimal Storage for Your Tres Leches Cake

Proper storage is essential to maintain the deliciousness and texture of your Tres Leches Cake. Due to its moist, milk-soaked nature and fresh whipped cream topping, it requires refrigeration.

Store any leftover cake directly in its baking dish, ensuring it’s tightly covered with plastic wrap. This barrier helps to prevent the cake from drying out and absorbing other refrigerator odors. Alternatively, individual slices can be placed in an airtight container. When stored correctly, the cake will remain fresh and delightful for up to three days in the refrigerator.

We do not recommend freezing leftover Tres Leches Cake. The high milk content in the cake and the delicate structure of the whipped cream topping tend to lose their integrity when defrosted. You might find the cake becomes overly soggy or grainy, and the whipped topping may weep or separate. While you could technically freeze the cake without the whipped topping, even then, the texture might be slightly compromised upon thawing, resulting in a less than ideal eating experience. For the best enjoyment, this cake is truly meant to be savored fresh and chilled.

We absolutely love seeing your creations! If you make this delightful Tres Leches Cake, be sure to snap a picture and share it with us on Instagram @thebakermama. Your culinary adventures inspire us. For even more shared inspiration and delicious recipes, join our Friends of The BakerMama group on Facebook. We cherish seeing how creative you get with the ideas we share. Enjoy every sweet bite!

xoxo,

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Tres Leches Cake

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• Author: The BakerMama
• 
  Prep Time: 15 minutes
• 
  Chilling Time: 2 hours and 30 minutes
• 
  Cook Time: 30 minutes
• 
  Total Time: 3 hours 15 minutes
• 
  Yield: 12 slices

Print Recipe

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Description

Light, fluffy yellow cake baked with milk and then soaked in sweetened condensed milk and heavy cream with a light whipped cream topping. This simplified Tres Leches Cake is an easy, delicious version of your favorite sweet milk cake.

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Ingredients

Cake:

• 1 (13.25-ounce) box moist yellow cake mix
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup whole milk
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract

Soaking Sauce:

• 1 (14-ounce) can sweetened condensed milk (1 and 1/4 cups)
• 1/2 cup heavy whipping cream

Whipped Topping:

• 2 cups heavy whipping cream, cold
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Garnish:

• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon, for garnishing

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Instructions

1. Preheat the oven to 350°F. Spray a 13×9-inch baking dish with nonstick cooking spray and set aside.
2. In a large mixing bowl, beat the cake mix, melted butter, milk, eggs, and vanilla until well combined and smooth.
3. Pour the batter into the prepared pan.
4. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
5. Once the cake has finished baking, poke it all over with a fork at 1/2-inch intervals across the cake to the bottom of the baking dish.
6. Whisk together the sweetened condensed milk and heavy cream. Pour the sauce evenly over the cake, letting it fill the holes and soak into it. Let cool for 30 minutes. Cover and refrigerate for 1 hour, or until the mixture is completely absorbed.
7. Meanwhile, in a stand mixer fitted with the whisk attachment or with a handheld mixer, beat the heavy whipping cream and 1/4 cup sugar on medium-high speed until light and fluffy, about 2 minutes. Add the vanilla and beat for another 5 to 10 seconds until well incorporated.
8. Evenly spread the cake with the whipped topping.
9. Whisk together the 1 tablespoon sugar and 1/2 teaspoon cinnamon and sprinkle over the whipped topping. Return to the refrigerator for at least one hour or until ready to cut into squares to serve. Store in the refrigerator.

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Notes

When serving, I recommend letting the cake set at room temperature for 10 minutes so the cake becomes a milky soft texture again for best enjoyment!