The Tres Leches cake, or “three milks” cake, is a beloved Latin American dessert known for its uniquely moist, cloud-like texture. White cake that is thoroughly soaked in a sweet, silky blend of three distinct milks—typically evaporated milk, sweetened condensed milk, and heavy cream. After being bathed in this rich mixture, the cake is chilled to allow the flavors to meld, then finished with a fluffy whipped cream. Top with a sprinkle of cinnamon. The result is a melt-in-your-mouth dessert that strikes a perfect balance between creamy and airy.

Ingredients

1 Yellow or White cake mix ( I usually use a Duncan Hines)

1 8 oz can sweetened condensed milk

1 can evaporated milk

1 cup heavy cream

1 Large tub whipped topping

Ground cinnamon to decorate

Directions

Assemble cake as directed.

Pour into oven safe cake pan.  I like an 9 x 13 for this.

Bake cake as directed.

Cool completely

Make milk mixture by combining condensed milk, evaporated milk and heavy cream in large bowl with wire wisk.

Once cake is completely cooled use a wooden dowl or I use wooden spoon handle to poke 4 sets of 4 offset wholes in cake top. As show.

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Slowly pour milk mixture over back of spoon or small plate so no craters are formed on cake top. 

Cover and refrigerate 1 – 2 hours for flavors to meld.

Smooth layer of whipped topping over entire top of cake use as much as desired.  Sprinkle with light dusting of cinnamon.  Serve cold and enjoy.

Enjoy this moist, delicious cake any time.  I even made it for my husbands birthday cake. Just be careful with candles.