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Easy Creamy Tres Leches Cake Recipe with Whipped Cream Topping

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A simple yet indulgent tres leches cake soaked in three kinds of milk and topped with fresh whipped cream, perfect for any occasion.

Ingredients

Scale
  • 1 box of white or yellow sponge cake mix (about 15.25 oz / 432 g)
  • Ingredients called for on the cake mix box (typically eggs, oil, and water)
  • 1 cup (240 ml) evaporated milk
  • 1 cup (240 ml) sweetened condensed milk
  • 1 cup (240 ml) whole milk or half-and-half (or dairy-free milk like oat or almond)
  • 1 ½ cups (360 ml) heavy whipping cream, cold
  • ¼ cup (50 g) granulated sugar or powdered sugar
  • 1 teaspoon pure vanilla extract
  • Optional garnishes: fresh berries or sliced strawberries, ground cinnamon

Instructions

  1. Prepare the Cake Batter: Follow the instructions on your cake mix box. Combine the mix with eggs, about ⅓ cup (80 ml) oil, and about 1 cup (240 ml) water. Beat for 2 minutes until smooth. This takes about 10 minutes including measuring.
  2. Bake the Cake: Pour the batter evenly into a greased 9×13-inch (23×33 cm) baking dish. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack (about 45 minutes to an hour).
  3. Mix the Tres Leches Milk Mixture: In a large bowl, whisk together 1 cup evaporated milk, 1 cup sweetened condensed milk, and 1 cup whole milk or half-and-half until smooth and slightly thick. Set aside.
  4. Soak the Cake: Once the cake is cool, poke holes all over the surface using a fork or skewer. Slowly pour the milk mixture evenly over the cake, starting at the edges. Cover and refrigerate for at least 4 hours, preferably overnight.
  5. Whip the Cream Topping: Chill mixing bowl and beaters for 10 minutes. Pour 1 ½ cups cold heavy cream into the bowl, add ¼ cup sugar and 1 teaspoon vanilla extract. Beat on medium-high speed until stiff peaks form, about 3-5 minutes.
  6. Assemble and Serve: Spread whipped cream evenly over the soaked cake. Add a dusting of cinnamon or fresh berries if desired. Slice into squares and serve chilled.

Notes

Poking holes in the cake is essential for proper milk absorption. Chill bowl and beaters before whipping cream to achieve stiff peaks. Soaking overnight yields the best texture. Fresh whipped cream topping is preferred over store-bought for better flavor and texture. Cake keeps well refrigerated for up to 3 days. Freezing is possible if sliced beforehand; whip cream fresh after thawing.

Nutrition

Keywords: tres leches cake, creamy dessert, whipped cream topping, easy cake recipe, sponge cake, milk soak, simple dessert

Find it online: https://avabowls.com/easy-creamy-tres-leches-cake-recipe-with-whipped-cream-topping/