Easy Tres Leches Cake

DSC_2622 - editThis is a won­der­ful easy south-of-the-boarder inspired dessert.  My friend Melynda who, along with her hus­band, also does a Sun­day din­ner at their home.  She served this and then gave me the recipe for our 2nd Sun­day din­ner.  This recipe lends itself to being dou­bled so you can use whole cans of milk.  Make in 9x13” pan for thick pieces or in a larger pan to stretch it a bit.

 

 

 

 

 

 

 

Easy Tres Leches Cake

Ingre­di­ents:

1 yel­low or lemon cake mix  (I used lemon)
2/3 cup whole milk
7 oz.  (1/2 of a 14 oz. can) sweet­ened, con­densed milk
6 oz. (1/2 of a 12 oz. can) evap­o­rated milk

 

Top­ping:

1 cup heavy whip­ping cream
1/3 cup pow­dered sugar
1 tsp. vanilla
cin­na­mon or nut­meg for gar­nish, optional

 

Direc­tions:
Bake the cake accord­ing to the pack­age on the back of the box. Bake in a 9x13” bak­ing pan or larger depend­ing on the thick­ness and desired serv­ing pieces.

Allow the cake to cool completely.

Using a skewer or a fork, poke holes in the cake about 1/2″ to 1″ holes apart from each other.

DSC_2609In a mea­sur­ing cup with a spout for pour­ing, mix the whole milk, sweet­ened con­densed milk and evap­o­rated milk very well, to ensure all the ingre­di­ents are thor­oughly combined.

Pour the milks evenly over the top of the cake.  Allow it to sit while prepar­ing the top­ping.DSC_2610For the top­ping, mix the whip­ping cream, pow­dered sugar and vanilla until medium stiff peaks form.DSC_2612 (2)Spread the whipped cream evenly over the cake.DSC_2616 (2)Lightly sprin­kle with the cin­na­mon or nut­meg if desired.DSC_2618Allow the cake to sit in the refrig­er­a­tor to chill and for the milk to soak in, for approx­i­mately 2 hours before serv­ing. 
Serve the cake the same day, as sit­ting overnight will allow the whipped cream to break down and the cake to become too soggy.

Thank you Melynda!
Recipe by Car­rie Grone­man adapted from Melynda’s

Rec­og­nize a bless­ing and be a bless­ing today.

12 thoughts on “Easy Tres Leches Cake

  1. This is my most favorite dessert. I have bro­ken a 6 month sugar fast with this cake before. OH MY WORD! I may just have to make this for my hus­band for Valen­tines Day. It has always intim­i­dated me so I’ve never made it myself. You have made it look so easy and sim­ple. Thanks for shar­ing this.

  2. yum! This looks amaz­ing! Great tuto­r­ial. thanks for link­ing to Fri­day Favorites at I’m Not a Tro­phy Wife! Please link up this Thurs­day night! laura

  3. Car­rie,

    This cake looks so light and de-li-cious! I pinned it! Thanks for stop­ping by and link­ing it up at Sat­ur­day Dishes “Cakes & Party” ideas.
    Bless­ings
    Diane Roark

  4. Car­rie,

    I have got to make this cake for my old­est daugh­ter. She would love it and so would every­one else. I pinned it.

    Thank you so much for stop­ping by and link­ing up to Sat­ur­day Dishes.
    Bless­ings and Happy Easter!
    Your friend,
    Diane Roark

  5. I love this recipe! I can’t wait to try it– it sounds so deli­cious, but I love how easy it looks!
    Thanks for shar­ing it with us at Sat­ur­day Dishes! I’m pin­ning it and also includ­ing your cake in a Cinco de Mayo roundup this Fri­day morn­ing. Thanks!

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