The EASIEST Tres Leches Cake That Tastes Amazing! How To Make Tres Leches Cake

This tres leches cake is so easy to make, it shouldn’t taste this good—but it does! This is the best easy tres leches cake recipe. It’s light, fluffy, and soaked in sweet milk. A classic homemade Mexican dessert that’s perfect for birthdays, holidays, or any sweet craving!

*Check out these no-bake desserts perfect for SPRING & SUMMER!*

INGREDIENTS
15 oz boxed white or yellow cake mix
3 large eggs
1 cup water
1/4 cup cooking oil
9×13-inch baking dish

*3 Milk Mixtures*
14 oz can sweetened condensed milk
12 oz can evaporated milk
8 oz whole milk
1 tsp vanilla extract
1/4 tsp ground cinnamon

*Whipped Topping*
16 fluid oz heavy whipping cream
1/4 powdered sugar
6 fresh strawberries

LUNCH BOX TRES LECHES CAKE
INGREDIENTS
1/2 cup plus 2 Tbsp all-purpose flour
1 tsp baking powder
1/2 tsp salt
3 large eggs (separated)
3 Tbsp evaporated milk
1/2 cup sugar
1 tsp vanilla extract
1 Tbsp cooking oil
4 six by four-inch baking tins

*3 MILKS INGREDIENTS*
10 fl oz evaporated milk
1/4 heavy cream
1/4 cup sweetened condensed milk (or to taste)
1/8 tsp ground cinnamon
1 tsp vanilla extract
3 drops orange extract (optional)

*TOPPING*
1 1/2 cups whipping cream
2 Tbsp confectioner’s sugar

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this tres leches cake is so easy to make it 
shouldn’t taste this good but it does here’s how I make it yesterday I was thinking of what dessert 
to film and make and I thought I have boxed white cake mix so why not leches i’m using three large 
eggs and instead of a/2 cup of cooking oil I’m going for 1/4 cup cooking oil and 1 cup of water 
you could follow the box instructions so I’m just going to start putting everything in a large bowl 
whoops and then I’m going to mix everything well and just a reminder at this point you want to make 
sure you’re already preheating your oven to 350° F so this is one of the easiest best recipes for 
tresletches cake if you are taking this to like a backyard barbecue a party a holiday gathering 
it’s just so easy to make it comes out light fluffy saturated in those flavorful three milks 
it’s just perfect okay so in a 9 by13 baking dish I didn’t even grease or flour or butter this 
just straight in i’m going to pour the mixed batter i’m going to smooth that out evenly or 
as evenly as possible and it’s going to bake for about 25 to 28 minutes again I’m technically 
following the boxed instructions for this okay so into the oven so let’s work on the 
three milks i have a can of evaporated milk a 14 oz can of sweetened condensed milk and 1 cup 
of whole milk i like to add vanilla extract and ground cinnamon i’ll say that’s optional so 
now I’m going to pour everything in a large measuring cup and I’m just going to mix and 
combine sometimes when I’m making everything from scratch I actually like to steep the three 
milks with a stick of cinnamon maybe some vanilla pods and orange zest but it’s optional okay give 
this a really good mix and this is ready for the cake my cake is done so I’m gonna remove it from 
the oven and right out of the oven what I’m going to do is take a fork or you can use a pairing 
knife and scrape that crust to expose the cake this is going to help when you pour over the 
three milks so it saturates and soaks into the cake and you’ll want to 
also cut away the side crust not a lot just kind of the same thing remove 
the crust to expose the cake so now all four sides are exposed including the top so 
now with a fork you’ll want to just poke holes i’m going to let the cake completely cool 
and once it’s cooled down you’ll want to pour over the milk mixture and you kind of pour it 
in a layer let it soak and then pour more just to make sure you can evenly distribute all of 
the milk and you’ll want to cover this in cling film and let it set for minimum 6 hours in the 
fridge but for best results you want to do this the night before and let it go for overnight and 
that really gives all the milk mixture a chance to just soak into the cake and by the next morning 
you’re ready to top the cake and we wake up to my son practicing Billy Joel in the house in the 
mornings so I like to listen to music and have my coffee okay back to the cake so what you’ll 
want to do now is remove it from the fridge and then once you remove the cling film I want 
to show you you can probably already tell all the milk is just completely absorbed by the cake 
it’s perfect and if you like it extra milky maybe add an extra cup of mixture from this recipe but 
this is great for us so I’m going to clean the strawberries now let’s make the whipped topping 
i’m using 16 fl ounces of whipping cream it goes into a bowl i’m adding 1/4 cup of powdered sugar 
and now you’re just going to whip this beat this until soft peaks now if you do happen to overm 
mix this okay you might be able to bring it back to life if you add a little more whipping cream 
and kind of fold it in but this is why you want to get it to soft peaks so it kind of prevents 
you from over whipping the whipped cream okay this is perfect so now I’m going to just pour 
this all over the top of the cake and spread it as evenly as possible and it truly is a very 
simple cake it does take time but it is easy it’s very easy in my opinion and like I said you don’t 
necessarily have to let it soak overnight but like a 4 to 6 hour minimum so you could make it in the 
morning and have it by late afternoon dinner time not bad okay strawberries i left the stems on and 
the leafy part cut it right in half and I don’t know you can put it that side or this side it’s up 
to you whatever aesthetic you’re going for so to top this you’ll need minimum six strawberries cut 
in half if you want more go for it you don’t even have to add strawberries this is just great as is 
or add the fresh fruit that you prefer or you can add some like chocolate shavings it all works as 
a garnish so this is the cake and very easy it’s perfect for spring summer backyard barbecue 
Easter’s coming up holiday gatherings I don’t know or just a random Tuesday it truly is up to 
you and it’s so delicious so while I’m serving this slice I am also going to show you how to make 
thresh leches from scratch and in smaller portions this is for my people that just want to make 
it for yourselves or if you’re making mini tresletches cakes and selling them out of your 
home or selling baked goods this is another recipe you should try today I’m going to show you how 
I make mini or lunchbox tres leches cake this is going to be good here we go so today I’m making 
thresh leches cake and I’m going to make four mini versions of that here I have three large 
eggs and I’m separating the yolks and whites there are so many methods to do this use the 
one that you prefer i like using clean hands now I’m going to place my egg whites into 
the refrigerator to chill until I’m ready to use them now let’s work on the cake 
batter in a bowl I am going to add a/2 cup of sugar what I did was reserved 1 tsp 
from the sugar and I’m going to use that when I go to whip up the egg whites later 
next I have my three egg yolks that are going to go in i’m also going to be adding 3 
tablespoon of evaporated milk and 1 teaspoon of vanilla extract now I’m just going 
to whisk and cream everything together in a separate bowl I’m going to add my 
chilled egg whites and that reserved tablespoon of sugar with my electric mixer 
I’m going to beat these until stiff peaks so when the egg whites stand up like 
this when I pull out the mixer that’s stiff peaks i’m going to add a half 
cup plus 2 tbsp of allpurpose flour here I have 1 teasp of baking powder a 
half teaspoon of salt and I’m just going to shake that in with this sieve or wire mesh 
strainer to get out any lumps and kind of mix better and I’m going to work that in with my 
whisk actually the salt was sort of coarse so I might have to just pour that in it’s not 
going to go through now I’m going to combine well this next ingredient I should have added 
it to the wet ingredients but here I’m adding 1 tbsp of cooking oil i’m using avocado 
oil and that should have gone in with the eggs and vanilla earlier but you know 
here we go so I’m going to combine well and once this is mixed and combined well I 
am going to start folding in my egg whites my cake batter is combined well it’s fluffy it’s 
light so now it’s time to go into my baking tins here I’m working with these are 6x 3.5 in baking 
tins they kind of are in the shape of like a mini loaf pan and I’m just going to scoop in the batter 
using the scooper but I’m just going to fill it up around halfway and this cake batter amount 
will be enough for four of these and if you just want to use this batter for a single cake this is 
enough batter to go into a seven or 8 in cake pan these are ready and I’m going to bake in a 
preheated oven of 350° F for 15 to 17 minutes so I’m going to work on the thres leches mixture 
so here I have about 10 fluid ounces of evaporated milk and I have 2 fluid ounces of whipping cream 
it’s just the end of this bottle and I’m going to combine it you could use an entire evaporated 
can of milk for this but I used around three tablespoons to go into the batter that’s why it’s 
around 10 fluid ounces i’m just going to give this a really good shake and that’s two milks of the 
three but I really want to use anything left in this container so I’m going to pour this into my 
measuring cup and for the third milk I’m going with sweetened condensed milk i’m going to add 
around a quarter of a cup it’s really to your taste add a little bit mix it up give it a taste 
it’s really as sweet or not so sweet as you want this entire cake okay so now I’m going to add some 
ground cinnamon i’ll start with like a pinch an eighth of a teaspoon here i’m going to add like 
a half teaspoon to 1 teaspoon of vanilla extract i kind of think it’s more like 1 teaspoon and a 
couple of drops this is optional of orange extract just two to three drops works for this amount and 
I like the taste of this but you don’t have to add it now I’m just going to combine and whisk this 
well and that’s it now my original tresletches cake I love to steep a cinnamon stick with orange 
peel into the three milks but this is a quick version okay my cake is done or my little mini 
cakes so I’m going to remove that or my husband is he’s going to help me out here and you’ll 
want to let this completely cool and I’m just going to let it hang out here on the stove and 
let it cool but while it’s still warm I’m going to take a pairing knife and just sort of scrape 
off that top layer of the cake it’s not really a layer it’s kind of like the little crust that 
forms on top i want to expose the porous spongy cake because that’s what’s going to make it so 
much easier for the tres leches to soak into this cake so I have some skewers and I’m not 
going to use the pointy end i’m going to use the flat or blunt end of the skewer 
because I don’t want to poke the tin and I’m going to start poking holes all through the 
cake mind you it’s still cooling it’s still like hot so after I poke holes I’m just 
going to let this hang out and completely cool so I’m going to pour my th leches or the 
three milk mixture into a squeeze bottle that’ll just make it a lot easier to control when I go 
to pour it over these little mini loaf cakes i’m going to shake it up and now it’s 
time to saturate this golden sponge cake and I like to do about two to three 
passes over the cake i’ll do one pass and let it soak in i’ll just do all four of them 
and then I’ll go back over a couple of more times now I’m going to cover with the lids that 
these little cake tins came with makes it very handy and this is actually a good side hustle you 
can like quadruple this recipe and sell these i know a lot of people that like to bake and sell 
stuff so you can let these hang out for several hours in the fridge or overnight for best results 
so for the whipped topping I’m going with 12 fl ounces of whipping cream i’m also going to add 2 
to 3 tablespoons of powdered sugar again things like this the ratios of of ingredients is really 
up to you when it comes to like sweet or salty so I went with like 2 tablespoons okay so now I’m 
going to whisk this until it forms kind of like a soft peak stage you don’t want to over whip this 
you don’t want it to curdle but this is perfect so here I made these little strawberry hearts as 
garnishes you can just put a whole strawberry like I said if this is your little side hustle to 
sell baked goods out of your home garnish how you like okay so this is ready i’m just going to 
add some of the whipped topping and spread it on the entire exterior or the the exposed top of this 
cake and you know you can really pipe this on make it fancy i just like to spread this whipped cream 
on top and the whipped cream topping will last I would say even overnight in your refrigerator 
once it’s topped before it kind of starts to deflate and kind of not have that smooth texture 
so I added my little strawberry hearts and this is done you can cover with a lid and eat later or 
eat now but here are my mini lunchbox tres leches cakes so good i hope you give this recipe a 
try i hope you like it and thanks for watching