And it comes at such a perfect time – June is National Dairy Month, and as an ambassador for the California Milk Advisory Board, I’m here to help celebrate this fabulous occasion!
Even though June is coming to a close, Dairy Month is every month in my house. We regularly go through butter, heavy cream, milk, half-and-half and ice cream like nobody’s business. And of course, since we’re from California, all of the dairy we purchase has the Real California Milk seal on it. Since California produces a significant portion of the nation’s dairy, it’s important we support the farmers who make California dairy products possible.
This cake is packed with California dairy! Tres leches quite literally translates to “three milks” which, as you can deduce, means this cake is packed with three types of milk, imparting tremendous flavor and creaminess. The milks are sweetened condensed milk, evaporated or whole milk, and heavy cream. I used heavy cream proudly featuring the Real California Milk seal 🙂
Plus, it’s topped with a fluffy vanilla-scented whipped cream frosting which takes this cake over-the-top. It’s moist, fluffy, super flavorful and creamy, and it’s a must-make in my book. It didn’t last one afternoon in my house, and I guarantee it’ll go just as quick from your fridge!
The Best (And Easiest) Tres Leches Cake
- 1 box French Vanilla cake mix
- 4 eggs
- 2 Tbsp oil
- 1¼ cups water
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1¾ cups heavy whipping cream divided
- 2 Tbsp sugar
- 1 tsp vanilla
- Cherries optional, for garnish
- Preheat oven to 350 degrees F. Liberally grease a 13x9" baking dish with cooking spray and set aside.
- In a large bowl, combine the cake mix, eggs, oil and water with a handheld electric mixer on low speed. Beat for 2 minutes or until combined. Pour the batter into the prepared baking dish, and bake for approx. 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs.
- Let cake stand for five minutes before poking holes all over the top with a kebab skewer or fork. In a separate bowl, whisk together the sweetened condensed milk, evaporated milk and 3/4th cup heavy whipping cream until combined. Pour the mixture evenly over the top of the cake, trying to fill the holes as much as possible. The milk mixture will pool around the edges of the cake; this is okay. Immediately place the cake in the fridge to set, at least 6 hours or preferably overnight.
- Once cake has set, make your frosting: in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of heavy whipping cream, 2 Tbsp sugar and teaspoon of vanilla on HIGH speed until stiff peaks form. Frost the top of the cake, then cut into squares. Garnish with cherries if desired.
The California Milk Advisory Board has two cookbooks out that they’d love to share with you! Their first, a PDF, can be downloaded HERE. The second, The Dairy Good Cookbook, is now available on Amazon. Both of which are rich with amazing recipes featuring dairy!
In the interest of full disclosure, I was asked to create a recipe for the CMAB for National Dairy Month. All opinions expressed are my own, as always.