Updated: Jul 5, 2021
Here is an easy take on the traditional popular Mexican cake, tres leches. Radical cheat here....using a yellow cake mix instead of preparing a scratch sponge cake (heresy I know!). Why? Because sometimes I don't feel like or have the time. Cake mixes have come a long way, and I don't snub my nose at using them when you need or want to.
The divinely scented sauce combines beautifully with the berries and cake to create a creamy rich treat.
Watch the video of this recipe HERE!
Tres Leches Quick Cake Recipe
Prep Time: 20 minutes Yield: 12 generous servings
Tools Needed: 9x13 inch oven safe pan, electric mixer for whipped cream, whisk
Preheat oven to 350 degrees.
One Classic Yellow cake mix
3/4 cup water
1/3 cup vegetable oil (versus 1/2 cup)
1 teaspoon vanilla
Prepare cake as directed with ingredients above, adding in the vanilla. Pour into lightly greased 9x13 inch pan, glass preferred.
Bake cake for 35-40 minutes, or until it springs back when lightly touched in the center. Set on a wire rack to cool.
While cake is baking, make the three milks sauce:
Tres Leches Sauce INGREDIENTS:
1/2 cup heavy cream
one 12 ounce can of evaporated milk
one 14 ounce can of sweetened condensed milk
1 teaspoon pure vanilla extract
dash of fine salt
2 teaspoons lemon juice
Whisk together all ingredients. Set aside to pour on top of cake once it has cooled.
Prepare the strawberries (and/or other berries):
Thinly slice 1 pound of washed, dried, and de-stemmed strawberries. Wash and dry one pint of blueberries. Reserve both for use later on top of cake.
Remove cake from oven:
Once cake is removed from oven, let it cool on a wire rack for 30 minutes. After cooling, poke numerous holes through the top and edges of the cake, using a wooden skewer or fork.
Pour milk sauce evenly and carefully on top of cake. Let cake sit at room temperature for an additional 15-20 minutes, then evenly and generously place the berries on the top of cake.
(the final whipped cream topping will cover the cake and berries).
Make the very lightly sweetened whipped cream topping:
2 cups heavy cream
1 teaspoon vanilla
2 tablespoons powdered sugar
Beat cream with electric mixer until stiff peaks form. I also recommend using my stabilized whipped cream recipe, as it stays fluffy and firm longer with the additional of gelatin.
Cover cake with whipped cream, carefully and gently covering all the berries on top. Refrigerate cake for an hour before serving. Cake stays fresh for 2-3 days in the refrigerator.
Play with the fruit layer in this recipe. Let me know how you make it yours in the comments!