
Who doesn’t like the creamy tasty Tres Leches cake?
I can remember when i lived in New York City and friends and or family would have parties and they’ll order Tres Leches cakes from the local Hispanic bakery. The best part of the party was the serving of the cake. I also recall many people trying to recreate this cake and not knowing how i guess because they figured it was more to it on making it. Well as the years past i myself wanted to learn since when i would get a bit disappointed when i would go to my local market and only be able to purchase by slice at such a costly price I knew there had to be another way to get my hands on this type of cake. And today I’m sharing my recipe with you! So, if you have not tried this cake yet then print this recipe and try it out i am sure you and your family will enjoy it.
INGREDIENTS
1 box | Betty Crockertm Super Moisttm Yellow Cake Mix |
1 ¼ cups | Whole Milk |
1 tablespoon | Vegetable Oil |
2 teaspoons | Vanilla |
4 | Eggs |
14 ounces | Sweetened Condensed Milk (not evaporated) |
1 cup | Evaporated Milk (or whole milk) |
1 can | coconut milk |
1 tub | whip cream |
1 small tub | strawberries |
INSTRUCTIONS
- Heat oven to 350°F Spray bottom and sides of 13×9-inch pan with cooking spray.
- In large bowl, beat cake mix, Milk, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3. Bake as directed on box for 13×9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.

4. In large bowl, stir together sweetened condensed milk, whole milk and coconut milk. Carefully pour evenly over top of cake. Cover: refrigerate about 1 hour or until mixture is absorbed into cake. Frost with whip cream. Store covered in refrigerator for 1 hour or until chilled cut strawberries and place over cake as decoration.

¡SERVE AND ENJOY!

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