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Best Tres Leches Cake With Cake Mix Recipe You'll Ever Try - Easy, Moist, and Crowd-Pleasing

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the cake: 1 box white or yellow cake mix (15.25 oz)
  • 3 large eggs (or as box directs)
  • 1/2 cup vegetable oil (or as box directs)
  • 1 cup milk or water (follow box; milk gives richer flavor)
  • 1 teaspoon vanilla extract
  • Optional: 1/2 teaspoon ground cinnamon
  • For the tres leches soak: 1 can (14 oz) sweetened condensed milk
  • 1 can (12–13.5 oz) evaporated milk
  • 1 cup whole milk or half-and-half
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the topping: 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Ground cinnamon, fresh berries, or toasted coconut for garnish (optional)

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan. For easiest serving, use a metal or glass pan with straight sides.
  2. Prepare the cake: In a large bowl, combine the cake mix, eggs, oil, and milk (or water) per the box directions. Add vanilla and cinnamon if using. Mix until smooth and no dry pockets remain.
  3. Bake: Pour the batter into the prepared pan and bake 25–30 minutes, or until the top springs back and a toothpick comes out clean. Do not overbake.
  4. Cool briefly: Let the cake rest 15–20 minutes. It should still be warm, not hot.
  5. Make the soak: In a bowl or measuring pitcher, whisk together sweetened condensed milk, evaporated milk, whole milk (or half-and-half), vanilla, and a pinch of salt until smooth.
  6. Poke the cake: Using a fork or skewer, poke holes all over the surface, spacing about 1/2 inch apart. Go deep, but avoid tearing.
  7. Soak: Slowly pour the milk mixture evenly over the cake, letting it absorb as you go. If it pools, pause for a minute, then continue until you’ve used it all.
  8. Chill: Cover and refrigerate at least 4 hours, preferably overnight, to allow full absorption and flavor development.
  9. Whip the topping: Beat heavy cream, powdered sugar, and vanilla on medium-high until medium-stiff peaks form. Don’t overwhip.
  10. Finish: Spread whipped cream over the chilled cake. Dust with cinnamon or add berries or coconut if you like.
  11. Serve: Slice cold. The cake should be moist with a gentle, creamy soak in every bite.