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How to Make White Tres Leches Cake - A Step-by-Step Guide

White Tres Leches Cake is a popular and indulgent dessert that originated in Latin America. This rich and moist cake is soaked in three different types of milk, creating a deliciously creamy and decadent treat. Tres Leches, which translates to "three milks" in Spanish, is a classic dessert that has become a favorite at celebrations and special occasions.

Traditionally, Tres Leches Cake is made with a sponge cake that is soaked with a mixture of sweetened condensed milk, evaporated mil...

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Ingredients

  • cooking spray with flour
  • 1 (18.25 ounce) package white cake mix
  • 1 ½ cups all-purpose flour
  • 5 large eggs
  • 1 cup white sugar
  • ⅔ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 cup milk
  • 2 (5 ounce) cans evaporated milk
  • 1 (10 ounce) can sweetened condensed milk
  • 6 tablespoons heavy whipping cream
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon coconut extract
  • 2 cups heavy whipping cream
  • 1 (3.5 ounce) package instant vanilla pudding mix

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Additional Time: 4 hrs
  • Total Time: 5 hrs 10 mins
  • Servings: 16
  • Yield: 1 9-inch filled layer cake

  • Preheat oven to 325 degrees F (165 degrees C).
  • Spray 2 9-inch round cake pans with cooking spray.
  • Mix white cake mix, flour, eggs, sugar, canola oil, 1 teaspoon vanilla extract, baking powder, and milk in a large bowl until thoroughly combined. Pour batter into prepared cake pans.
  • Bake in preheated oven until the cakes are lightly browned and a toothpick inserted into the center of the cakes comes out clean, 40 to 50 minutes. Let cakes cool about 10 minutes in pans before removing to finish cooling on racks.
  • Whisk evaporated milk, sweetened condensed milk, 6 tablespoons cream, 1/2 teaspoon vanilla extract, and coconut extract in a bowl until smooth. Refrigerate the tres leches mixture.
  • Beat 2 cups cream with instant vanilla pudding mix in a separate mixing bowl with an electric mixer until soft peaks form, 3 to 5 minutes. Refrigerate mousse filling.
  • With a long serrated knife, lightly cut off a thin layer of each cake top to level the cake. Place cakes, leveled sides up, on pieces of waxed paper. Poke holes all over the cakes with a skewer. Slowly pour the tres leches mixture over the cakes, about 1/2 cup at a time, waiting until the mixture has soaked in before continuing to pour on more milk mixture. Wrap cake layers in plastic wrap; refrigerate until chilled, at least 4 hours.
  • Unwrap a cake layer and place onto a serving platter with leveled side up. Top the cake with mousse filling; gently place second cake layer over the filling with leveled side down. Refrigerate leftovers.

    • Nutrition

    565 cal.

    • Total Fat: 31g
    • Saturated Fat: 12g
    • Cholesterol: 119mg
    • Sodium: 413mg
    • Total Carbohydrate: 65g
    • Dietary Fiber: 1g
    • Total Sugars: 47g
    • Protein: 8g
    • Vitamin C: 1mg
    • Calcium: 225mg
    • Iron: 1mg
    • Potassium: 240mg

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