Tres Leches Cake
A classic Nicaraguan dessert featuring a light yellow cake soaked in a rich mixture of evaporated milk, condensed milk, and heavy cream, resulting in a moist, sweet treat topped with whipped cream and fresh strawberries.
Ingredients
Ingredients
- 1 box yellow cake mix
- 1 small can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- cool whip (for coating the top)
- sliced (optional) fresh strawberries
Instructions
- Preheat oven according to the yellow cake mix package directions and prepare the batter as instructed. Bake in a rectangular pan and allow the cake to cool completely.
- In a separate bowl, whisk together 1 can evaporated milk, 1 can sweetened condensed milk, and 1 cup heavy cream until well combined.
- Using the bottom of a large spoon, poke numerous holes all over the cooled cake (9-12 holes), ensuring they reach the bottom.
- Slowly pour the milk mixture evenly over the cake, allowing it to soak in completely. If needed, gently tilt the pan to distribute. Spread cool whip across the top of the cake when cool.
- Cover and refrigerate the cake overnight or for at least 8 hours to fully absorb the milks.
- Before serving, top the cake with sliced fresh strawberries.
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