For the past few parties I’ve attended or hosted, I’ve made a Tres Leches Cake (3 Milks Cake). Not the complicated recipe the Spanish lady at work gave me, but the Betty Crocker recipe. And you know what? IT ROCKS! And I can’t even show you a picture of it because once it is frosted, it is G-O-N-E!!! I started making this for a Cinco de Mayo party and now it has become my go-to cake for all parties. 1) It is simple! 2) It is refreshing! 3) It is tasty! (and you wonder why I can’t get past those 2 pounds at WW???)
THIS is the recipe I use - with some modifications which I have detailed below. I’ve also included some helpful tips.
Ingredients:
1 | box Betty Crocker® SuperMoist® yellow cake mix |
1 1/4 | cups water |
1 | tablespoon vegetable oil |
2 | teaspoons vanilla |
4 | eggs |
1 | can (14 oz) sweetened condensed milk |
1 | cup whole milk or evaporated milk (I use evaporated) |
1 | cup whipping cream |
1 | container Betty Crocker® Whipped fluffy white frosting |
2 Tablespoons coconut rum
Homemade Whipped Cream - 2 cups heavy cream, 1/2 cup powdered sugar, 2 tspn vanilla
Directions:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13×9-inch pan. | |
In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. | |
Bake 29 to 35 minutes (mine is done at about 30 mins) or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake (I wait until it is warm - if it is too hot, the cake comes out with the fork or knife and makes a mess) every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. | |
In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. I then also pour 2 tablespoons of coconut rum over the cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake (I refrigerate overnight). Frost with frosting. (I use homemade whipped cream). |
MY TIPS:
- Wait until the cake is warm to poke the holes. I use a knife - not a fork. Less mess.
- Use the rum. You won’t really taste it, but it makes a difference. Trust me!
- Don’t freak out when pouring the milks onto the cake. Do it slowly as to not overflow your pan. It will all absorb.
- Refrigerate your cake overnight so the milks have a chance to absorb into your cake. Take it out an frost with homemade whipped cream RIGHT before you serve it.
- Make the whipped cream!!! Frosting will be too sweet and this cake is far too good for Cool Whip!
- If you want, sprinkle the whipped cream with toasted coconut when frosting. I like it both ways, but my husband thinks the toasted coconut is a nice touch!
- Put a piece of cake aside for yourself for later when cutting it, because once word gets out, this cake goes fast!