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Tres Leches Box Cake

Print Recipe
Prep Time2 minutes
Cook Time30 minutes
Total Time32 minutes
Calories: 485kcal
This Tres Leches Box Cake is so moist and flavorful and easy to make from a box cake mix. This traditional Cinco de Mayo desert is sure to please every guest.

Equipment

  • 1 9x13 baking dish (or cake pan)

Ingredients

  • Cake
  • 1 box Super Moist French Vanilla Cake Mix 13.25 oz box
  • 4 Large eggs
  • 3 Tablespoons Melted butter
  • 1 ¼ Whole milk
  • ½ cup Sour cream
  • Milk Mixture
  • ½ can Sweetened condensed milk 14 oz can
  • ½ can Evaporated milk 12oz can
  • ½ cup Heavy whipping cream
  • ¼ teaspoon Ground cinnamon
  • 1 dash 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 whole 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.
This recipe originally came from iheartnaptime but was heavily modified to my preference.