A must “have your cake and eat it too” kind of cake!
Tres Leches Cake!
I know… I know, but I couldn’t resist putting this recipe up, because it’s WAY. TOO. EASY. to make!
This cake is where two worlds collide, old fashioned yellow cake and melted ice cream. Honestly, I’m not the biggest cake fan. I don’t really enjoy dry, crumbly cake one bit. BUT seriously this cake is not dry at all, in fact, it is THE moistest cake ever, thanks to it being doused in Tres Leches, three full flavored milks.
There are some amazing Tres Leches Cake recipes out there, but I find that this one is the tastiest and easiest to put together. My BFF found this version from the lovely lady Betty Crocker 😉 and introduced me to it, yup sheer delight! It’s best if you can make it the day before and keep it in the refrigerator until you’re ready to serve. Top it off with seasonal berries, grated chocolate or toasted coconut and enjoy!
- 1 box Yellow Cake Mix, I used Betty Crocker SuperMoist yellow cake mix
- 1 1/4 cups Water
- 1 Tbls Vegetable Oil
- 2 tsp Vanilla
- 4 Eggs
- 1 can (14 oz) Sweetened Condensed Milk (not evaporated)
- 1 cup whole Milk or Evaporated Milk
- 1 cup Whipping Cream
- 1 container White Frosting, I used Betty Crocker Whipped Fluffy White Icing
- Preheat oven to 350°F and grease and flour (or you can using the baking non-stick spray) a 9 x 13 pan.
- In a large mixing bowl, mix the Yellow Cake Mix, Water, Vegetable Oil, Vanilla and Eggs and mix well on low for 30 seconds and then beat on medium speed for 2 minutes.
- Pour batter into prepared baking dish and bake according to the box directions, about 30 - 33 minutes or until cake tester inserted comes out clean.
- Remove from oven and allow to cool for 5 minutes.
- In a medium bowl, mix together the Milks and Creams until well blended, set aside.
- Poke cake with fork all over the top.
- Pour all of the Milk mixture over the entire cake. Place the cake in the refrigerator for at least 1 hour (make sure to place a hotpad or oven mitt under the dish in the fridge so the heat won't break the glass).
- Once cake is completely cool, Frost and top with fruit if desired.
- Keep refrigerated.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.