My mom’s favorite cake is tres leches, a butter cake soaked with three kinds of milk. I developed this no-fuss version that’s oh-so rich and tender.
—MARINA CASTLE KELLEY CANYON COUNTRY, CA
PREP: 20 MIN. + CHILLING • BAKE: 30 MIN. + COOLING • MAKES: 20 SERVINGS
1 package butter recipe golden cake or yellow cake mix (regular size)
3 large eggs
2/3 cup 2% milk
1/2 cup butter, softened
1 teaspoon vanilla extract
TOPPING
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
WHIPPED CREAM
1 cup heavy whipping cream
3 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
1. Preheat the oven to 350°. Grease a 13x9-in. baking pan.
2. In a large bowl, combine cake mix, eggs, milk, softened butter and vanilla; beat on low speed 30 seconds. Beat on medium for 2 minutes. Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
3. Cool in pan on a wire rack for 20 minutes. In a 4-cup measuring cup, whisk the topping ingredients until blended. Using a skewer, generously poke holes in top of warm cake. Pour milk mixture slowly over cake, filling the holes. Cool 30 minutes longer. Refrigerate, covered, at least 4 hours or overnight.
4. In a bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Spread over cake.