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”For Good” Tres Leches Cake

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By Barrett Radziun
Updated Sep 27, 2024
Makers gonna make bake. Betty Crocker Maker Barrett Radziun with a tray of chocolate cupcakes.

Meet Barrett, the musically inspired Maker

“When I’m not baking, you can often find me singing or teaching my many students. I love treating them to my homemade baked goods!” 
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This beautiful Tres Leches Cake is inspired by the friendship of Elphaba and Glinda from “Wicked,” and it celebrates unique differences. Instead of only using one Betty Crocker™ Super Moist™ Cake Mix, I decided to combine two to get the best of both worlds.

While a Tres Leches Cake made with Betty Crocker™ Super Moist™ Yellow Cake Mix is absolutely delicious, this recipe also incorporates Betty Crocker™ Super Moist™ White Cake Mix. With both of these different cake batters, the final product is both rich and light, buttery and sweet—an absolutely perfect combination.

Since the recipe only uses half of each cake mix, I’d recommend making two cakes and bringing one to a very special friend. After all, sharing is caring! And what better way to let someone know you care about them than by baking them a fabulous Tres Leches Cake.

This recipe is really easy to make, the possibilities for decorations and fruit toppings are unlimited, and I’ve never met a person who doesn’t enjoy a delicious slice of Tres Leches Cake! I’d recommend getting as creative as you possibly can with the toppings! I like to pipe the whipped cream in fun patterns using different piping tips, but the cake would be equally as delicious if the whipped cream is simply spread on top! This cake is as versatile as they come—dress it up or down!

Frequently Asked Questions

How do I store leftovers?

Store the cake in the refrigerator covered with plastic wrap. Because the whipped cream is stabilized with gelatin, it won’t melt or become runny. The cake will last 2-3 days in the refrigerator, though it is best enjoyed the day it is made.

Can I substitute regular whipped cream for stabilized whipped cream?

Absolutely! Regular whipped cream (or even whipped topping) would be delicious on this cake. Just be aware that regular whipped cream can easily deflate and become runny. If you use regular whipped cream, serve immediately.

What should I serve with this dish?

I love Tres Leches Cake alongside an espresso or hot cup of decaf coffee (if you’re serving the cake in the evening). I love how coffee complements the flavors of the milky cake, and I also love the contrast of temperatures between cold cake and hot coffee.

”For Good” Tres Leches Cake

  • Prep Time 25 min
  • Total 3 hr 0 min
  • Servings 15
  • Ingredients 15
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Ingredients

Cake

Whipped Cream Topping

  • 2 tablespoons cold water
  • 2 teaspoons unflavored gelatin
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla extract
  • Tropical fruits for decoration (raspberries, kiwi, guava, dragon fruit, pomegranate arils, etc.)

Instructions

  • Step 
    1
    Preheat the oven to 350°F. Spray the bottom of a 13x9-inch pan (either light metal or glass) with nonstick cooking spray.
  • Step 
    2
    In a large bowl, combine half (6.6 oz) of the yellow cake mix, 1/2 cup of water, 1 1/2 teaspoons oil, 1 teaspoon vanilla extract, and 2 eggs. Using an electric mixer, beat on medium speed for 2 minutes. In another large bowl, combine half (7.1 oz) of the white cake mix, remaining 1/2 cup of water, remaining 1 1/2 teaspoons oil, remaining 1 teaspoon vanilla extract, and remaining 2 eggs. Using the same electric mixer, beat on medium speed for 2 minutes.
  • Step 
    3
    Pour the two prepared batters into your prepared pan. You can alternate adding the two or add one after the other. With a chopstick or a skewer, swirl the batters together.
  • Step 
    4
    Bake the cake for 24 to 28 minutes or until a toothpick inserted into the center comes out clean. Let the cake stand for 5 minutes. Using a chopstick or a skewer, poke holes all over the cake.
  • Step 
    5
    In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and 1/2 cup whipping cream. Carefully pour over the top of the cake, working back and forth to fill the holes. Refrigerate for 2 hours.
  • Step 
    6
    Meanwhile, prepare your stabilized whipped cream by placing cold water in a small shallow bowl. Sprinkle unflavored gelatin across the surface of the water and allow to hydrate for 5 minutes. Transfer the hydrated gelatin to a small saucepan and heat over medium-low heat, stirring frequently, until the gelatin is completely dissolved. Remove from heat.
  • Step 
    7
    In the bowl of a stand mixer fitted with the whisk attachment, combine 2 cups whipping cream, powdered sugar, and 2 teaspoons vanilla extract. Starting on low speed, mix until the ingredients are combined. Gradually increase the speed until soft peaks just begin to form. With the mixer on low speed, incorporate the dissolved gelatin, and then increase to medium-high speed. Whip until desired consistency is reached. Refrigerate until the cake is chilled.
  • Step 
    8
    Frost the cake as simply or elaborately as you’d like. Top with fruits. Slice and enjoy!

Nutrition

Nutrition Facts are not available for this recipe
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