Baked until pale and airy, the cake is then perforated and soaked with evaporated milk, sweetened condensed milk, and heavy cream. The result is irresistibly moist, with a silky-sweet crumb. Finish with whipped cream and a gentle dusting of cinnamon for a cozy, comforting finish.
Tres Leche Cake
Servings
12
servingsPrep time
20
minutesCooking time
30
minutes
Cook Mode
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Ingredients
1 box Betty Crocker™ Super Moist Yellow Cake Mix
1 cup Water
1 tablespoon vegetable oil
2 teaspoons vanilla extract
4 eggs
1 can sweetened condensed milk
1 cup whole milk or evaporated milk
1/2 cup heavy whipping cream
1 tub whipped fluffy white frosting
Directions
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with cooking spray.
- In large bowl, beat cake mix, water, oil, vanilla, and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 24 to 28 minutes or until toothpick inserted in center comes out clean. Remove cake to cooling rack; let stand 5 minutes. Poke holes using fork every 1/2 inch over top of cake. If necessary, wipe fork tines occasionally with paper towel to reduce sticking.
- In large bowl, stir together sweetened condensed milk, whole milk, and whipping cream until blended. Carefully pour evenly over top of cake, working back and forth to fill holes. Refrigerate about 2 hours or until chilled. Drop frosting by spoonfuls over top of cake; spread evenly. Store loosely covered in refrigerator until ready to serve. Sprinkle ground cinnamon over top of the cake before slicing.
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