Description
A budget-friendly, easy-to-make dessert that uses pantry staples like cake mix and canned milks. This cake is perfectly moist, topped with warm cinnamon whipped cream, and is ideal for feeding a crowd.
Ingredients
Scale
- 1 box (15.25 oz / 432g) yellow cake mix
- 1 cup (240ml) water
- ½ cup (120ml) vegetable oil
- 3 large eggs, room temperature
- 1 can (12 oz / 354ml) evaporated milk
- 1 cup (240ml) whole milk
- 1 can (14 oz / 397g) sweetened condensed milk
- 1.5 cups (360ml) heavy whipping cream, cold
- ¼ cup (30g) powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper.
- Mix cake batter according to box directions using water, oil, and eggs. Pour into the prepared pan.
- Bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan. This is crucial to prevent the cake from collapsing when soaked.
- Once cool, poke holes all over the surface of the cake using a fork or skewer, going deep almost to the bottom.
- In a large bowl, whisk together evaporated milk, whole milk, and sweetened condensed milk until smooth.
- Pour the milk mixture slowly over the cake in stages, allowing it to soak in between pours.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- In a large cold bowl, whip heavy cream, powdered sugar, vanilla, cinnamon, and salt on medium-high speed until stiff peaks form.
- Spread the cinnamon whipped cream evenly over the chilled cake.
- Slice into squares and serve cold.
Notes
Ensure the cake is completely cool before poking holes and adding the milk soak to prevent it from falling apart. Cold heavy cream is essential for whipping properly. The cake improves in flavor after sitting overnight. It does not freeze well once soaked; freeze the baked cake only if necessary.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: Mexican
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 32
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 45
- Protein: 6
Keywords: Tres Leches Cake, cinnamon whipped cream, budget dessert, family dessert, easy cake recipe, make-ahead dessert, Mexican dessert