Tres Leches Cake | Pantry Dropper

• 1 box (18.25 oz) yellow cake mix
• 1 12 oz can evaporated milk
• 1 14 oz can sweetened condensed milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• Optional: Whipped cream and cinnamon for garnish

Steps

1. 1 Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. 2 Prepare the cake mix according to package instructions and pour into the greased dish. Bake for 20-25 minutes or until a toothpick comes out clean.
3. 3 While the cake is baking, mix together the evaporated milk, condensed milk, and 1/2 cup of heavy cream in a large bowl.
4. 4 Once the cake is done, poke holes all over with a fork and pour the milk mixture evenly over the hot cake.
5. 5 Let the cake cool to room temperature, then chill in the fridge for at least 4 hours.
6. 6 Before serving, whip the remaining 1/2 cup heavy cream with vanilla extract until stiff peaks form. Spread over the cake and garnish if desired.

Nutrition

Tips

• For best results, let the cake soak overnight in the fridge.
• Use full-fat dairy products for the richest flavor and texture.
• Substitute flavored extracts like almond or coconut for a twist.
• Serve with fresh berries for a fruity contrast.

Storage

Store Tres Leches Cake in the fridge for up to 5 days. Freeze for up to 2 months, wrapped tightly. Thaw in the fridge before serving.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with fresh berries for a fruity twist.
• Add a drizzle of caramel sauce for extra indulgence.
• Enjoy with a strong cup of coffee.

FAQ