Easy Tres Leches Sheet Cake
photo by WiGal
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
15
ingredients
- 1 (18 ounce) box yellow cake mix (Supermoist) or (18 ounce) box white cake mix (Supermoist)
- 1 1⁄4 cups water
- 1 tablespoon oil
- 2 teaspoons vanilla
- 4 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 cup whole milk
- 1 cup heavy cream
- 1 (9 ounce) container whipped fluffy white frosting
directions
- Heat oven to 350ºF. Grease and four a 13x9 inch baking pan.
- In a large bowl, combine cake mix, water, oil, vanilla, and eggs. Beat on low for 30 seconds then on medium for 2 minutes, scraping bowl occasionally. Pour into prepared pan.
- Bake 33 to 38 minutes or until edges are golden brown and tooth pick inserted in the center comes out clean.
- Let stand 5 minutes then poke the hot cake every 1/2 inch with a long-tined fork. Wipe the fork occasionally to reduce sticking and tearing.
- In a large bowl combine milks and cream. Carefully pour the mixture evenly over the top of the cake. Cover and refrigerate about 1 hour or until all liquid is absorbed.
- Frost cake as desired. Garnish with strawberry slices.
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Reviews
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Very good...but I learned an important lesson. It is that much BETTER if you don't serve for 24 hours. I made the cake at night for work and it was really good. I had a couple pieces left over and had one the next day. It went from good to GREAT! Definitely give the milks time to work their magic. You won't regret it. I used to work at an authentic mexican restaurant. The flavor was very close, considering it's from a box. Will be making again!
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I was really amazed at the simplicity of this cake-yummy! I made this for my family for Christmas. Several years ago, I had a tres leches cake which was made from a Mexican bakery, and you couldn't tell the difference. It tasted exactly the same. The only change that I made was that I substituted Cool Whip for the white frosting, thinking that it may be too sweet. Before the cake came out of the oven, I mixed the heavy cream, condensed, and evaporated milks together for the flavors to blend, then poked holes with a knife five minutes after the cake came out of the oven, ladling the milk over the top, waiting for it to soak in. After cooling it to room temperature, the cake sat in the refrigerator overnight, then I topped it off with Cool Whip the next morning. This one is a keeper. Thank you for sharing.
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I just wanted to let you know that when I make Tres Leches, I make it the "hard" way. I tried this recipe for a church potluck....OH MY GOD...you could not really taste the difference. It's just easier to make. It was SOOOO GOOD, everyone commented on the cake and how delish it was.....I was gleaming....Thank you, I will keep this recipe and keep on making it!! Have a good day!!
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This cake was delicious and so easy to make. I took it to celebrate my DD's birthday -- both the kids and the adults really liked it. I made my own whipped cream frosting using heavy cream and powdered sugar. I sooo wanted to add the strawberries, but I wasn't sure everyone would eat them. Will definitely make this cake again. Made for Best of 2013 tag, February, 2014.
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Tweaks
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I was really amazed at the simplicity of this cake-yummy! I made this for my family for Christmas. Several years ago, I had a tres leches cake which was made from a Mexican bakery, and you couldn't tell the difference. It tasted exactly the same. The only change that I made was that I substituted Cool Whip for the white frosting, thinking that it may be too sweet. Before the cake came out of the oven, I mixed the heavy cream, condensed, and evaporated milks together for the flavors to blend, then poked holes with a knife five minutes after the cake came out of the oven, ladling the milk over the top, waiting for it to soak in. After cooling it to room temperature, the cake sat in the refrigerator overnight, then I topped it off with Cool Whip the next morning. This one is a keeper. Thank you for sharing.