Dessert
Tres Leche Box Cake
| Level: Easy |
Total Time: 45 min |
Yield: 6 servings |
This Tres Leches Box Cake delivers outstanding quality while saving time by using a pre-made box cake mix. You seriously cannot tell the difference between this and something made from scratch! By making a few substitutions, this cake is way more moist and flavorful than following the box’s ingredients. You can substitute so many parts of this and it is still outstanding quality! This traditional Cinco de Mayo desert is so simple to make and yet sure to please every guest
Tres Leche Box Cake
Print RecipeCalories: 485kcal
This Tres Leches Box Cake delivers outstanding quality while saving time by using a pre-made box cake mix. You seriously cannot tell the difference between this and something made from scratch! By making a few substitutions, this cake is way more moist and flavorful than following the box's ingredients. You can substitute so many parts of this and it is still outstanding quality! This traditional Cinco de Mayo desert is so simple to make and yet sure to please every guest
Equipment
- 1 9x13 baking dish (or cake pan)
Ingredients
- Cake
- 1 13.25 oz box Super Moist French Vanilla Cake Mix
- 4 large eggs
- 3 Tablespoons melted butter
- 1 ¼ whole milk
- ½ sour cream
- Milk Mixture
- ½ 14 oz can sweetened condensed milk
- ½ 12oz can evaporated milk
- ½ cup heavy whipping cream
- ¼ teaspoon ground cinnamon
- 1 dash of vanilla
- Whipped Cream Topping
- 1 cup heavy whipping cream
- 3 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Garnish optional
- 5 - 6 strawberries sliced
Instructions
- Preheat the oven to 350°F (177°C), 325°F (163°C) for high altitude.
- Spray a 9x13 baking dish with non-stick cooking spray.
- Cake
- In a stand mixer fitted with a paddle attachment or using a hand mixer mix together cake mix, eggs, melted butter, and whole milk on medium speed until smooth.
- Using a rubber spatula, fold in the sour cream and continue to mix until the sour cream is fully incorporated. If using a stand mixer, set the speed to stir or the lowest setting.
- Pour the cake mix into the greased baking dish and spread evenly.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let cool for 15 to 20 minutes.
- Using a straw, skewer, or fork, poke several holes in the cake to allow the milk mixture to fully absorb.
- Milk Mixture
- In a large mixing bowl, mix together the milk mixture ingredients using a whisk until fully incorporated.
- Once the cake is done cooling, pour the milk mixture over the cake.
- Cover and cool in the refrigerator for at least 2 hours to allow the milk mixture to fully absorb.
- Whipped Cream Topping
- Using the stand mixer or a hand mixer fitted with a whisk attachment, beat together on high speed the whipped cream ingredients until stiff peaks form., see notes
- Garnish
- Top the whipped cream with a light dusting of cinnamon and sliced strawberries if desired.
Notes
- If you want to make this super easy you can just buy Cool-Whip and stir in vanilla extract and cinnamon.
- To make the whipped cream form quicker, you can put the stand bow and attachment in the freezer before using them. This is not necessary but can help to reduce time.
- If a more moist cake is desired, use ⅓ cup oil or butter.
- I found using both cans of sweetened condensed milk and evaporated milk would have yielded a cake that was swimming in milk mixture unless you let it sit overnight. If you are in a hurry, use the amounts above to avoid excess liquid in the bottom of the cake pan. If a super wet cake is desired feel free to use all of both cans.