Ingredients
Method
- Preheat the oven to 350°F and grease a 9x13-inch baking pan with non-stick spray.
- Whisk the cake mix, vanilla pudding mix, and cinnamon together in a large mixing bowl.
- Add the eggs, water, milk, oil, sour cream, and vanilla extract, whisking just until combined without overmixing.
- Pour the batter into the prepared pan, smooth the top with a spatula, and bake for 25 minutes or until a toothpick comes out clean.
- Cool the cake on a rack for 10 minutes, then poke numerous holes across the surface using a skewer, toothpick, or fork.
- Pour the sweetened condensed milk, evaporated milk, and heavy cream over the cake in layers, ensuring each soaks in before adding the next.
- Cover with plastic wrap or foil and refrigerate for 4 to 24 hours to allow the liquid to absorb completely.
- Spread whipped topping over the cake, sprinkle with a thin layer of cinnamon, slice, and serve.
Nutrition
Notes
Store: As a chilled dessert, tres leches cake should always be stored in the fridge. Cover it well with plastic wrap, foil, or an airtight lid if your baking dish has one. It usually keeps well for up to four days.
Stabilized Whipped Cream: Not a cool whip fan? You can frost this cake right before serving it with homemade whipped cream. However, for best results, I recommend stabilizing your homemade whipped cream. Melt 2 teaspoons of powdered gelatin into 2 tablespoons of water in the microwave for 30 seconds. Let it cool for a minute, then beat it into your whipped cream to stabilize it. This will keep it from breaking down and becoming water-y over time and helps it store for longer.